Instant Pot Farro Enchilada Casserole

This Instant Pot Farro Enchilada Casserole is the perfect weeknight dinner. It’s also great for meal prep, freezes well and is made with pantry staples!

Hi friends!

I’ve got a recipe for Instant Pot Farro Enchilada Casserole to share with you guys today and I can’t wait! You’ve been asking for more pantry meals and this one fits the bill. It’s made with pantry staples, full of flavor and so easy my 16-month-old can pretty much make it himself. All you really have to do is dump everything in the Instant Pot and turn it on!

Here’s what you should stock your pantry with so you can make this for a quick dinner any night of the week:

• Canned black beans
• Canned diced tomatoes
• Canned corn
• Canned enchilada sauce (green or red)
• Canned diced green chilis
• Farro

All you need to add to that is chicken (thighs work best) and cheese. Or you can leave the chicken out for a vegetarian version! I love how easy it is to customize the spice level of this by choosing mild, medium or hot enchilada sauce or chilis. And it’s perfect for scooping with chips!

Instant Pot Farro Enchilada Casserole

Since there are a lot of canned ingredients in this dish, I do recommend choosing low-sodium or no-salt-added options. You could also use black beans that you cook yourself and fresh or frozen corn.

Here’s the recipe:

Instant Pot Farro Enchilada Casserole

★★★★★

5 from 1 reviews

This Instant Pot Farro Enchilada Casserole is the perfect weeknight dinner. It’s also great for meal prep, freezes well and is made with pantry staples!

• Author: Lindsay
• Yield: serves 4-6 1x

Scale 1x2x3x

Ingredients

1 (15 oz) can black beans (drained and rinsed)
1 (15 oz) can corn kernals (drained and rinsed)
1 (15 oz) can diced tomatoes (drained)
1 (10 oz) can enchilada sauce (green or red)
1 (4.5 oz) can diced green chilis
3/4 cup dry uncooked farro
1/4 cup chicken broth
1 – 1.5 pounds boneless, skinless chicken thighs
1 cup shredded Mexican cheese

Instructions

1. In an Instant Pot, combine all ingredients except the cheese.
2. Stir until well combined.
3. Manually set Instant Pot to 15 minutes.
4. Use quick release, stir well, shred the chicken thighs and stir in the cheese.
5. Casserole will thicken as it sits.

Notes

Look for low-sodium or no-salt-added options of canned ingredients.

You can omit the chicken for a vegetarian version.

See what I mean by easy? You could easily cook this and freeze it in a ziploc bag or casserole dish, then thaw and reheat in the oven or microwave!

Enjoy!
–Lindsay–