Instant Pot Farro Enchilada Casserole

Instant Pot Farro Enchilada Casserole

5 from 3 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!



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
11.5 pounds boneless, skinless chicken thighs
1 cup shredded Mexican cheese


  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.


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

You can omit the chicken for a vegetarian version.

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