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!
- Yield: serves 4-6 1x
Ingredients
Scale
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
- In an Instant Pot, combine all ingredients except the cheese.
- Stir until well combined.
- Manually set Instant Pot to 15 minutes.
- Use quick release, stir well, shred the chicken thighs and stir in the cheese.
- 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.
