Description
Chili cheese dip casserole with salsa, cream cheese, rice, chili and more! Make it in the Instant Pot or the Crockpot.
Ingredients
Scale
- 1 1/4 cup chicken broth
- 3/4 cup converted rice
- 1 (14 oz) can chili
- 1 cup salsa
- 4 ounces cream cheese
- 1 tomato, diced
- 1 green onion, diced
- Tortilla chips or Fritos, for serving
Instructions
Instant Pot Instructions:
- Add broth and rice into Instant Pot. Dump the chili, salsa and cream cheese on top. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir well. Serve topped with tomato, green onion and tortilla chips.
Slow Cooker Instructions:
- Add broth, rice, chili, salsa and cream cheese into slow cooker. Stir.
- Cover slow cooker and cook on high for 2-3 hours, or until rice is cooked through.
- Stir well. Serve topped with tomato, green onion and tortilla chips.
- Category: Beef
- Method: Instant Pot