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Just as described, dump seven cans in and go. Perfect for busy lifestyles when you still want a warm meal on the table on those cold winter nights. Leftovers heat well for lunches. This recipe was created in an 8 quart Instant Pot.
Ingredients
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (15 ounce) can ranch-style beans
- 1 (15 ounce) can no-bean chili
- 1 (14.5 ounce) can cut green beans, drained
- 1 (14.5 ounce) can diced potatoes, drained
- 1 (10.75 ounce) can condensed nacho cheese soup (such as Campbell's® Fiesta Nacho Cheese)
- 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
Directions
Step 1
Combine corn, ranch-style beans, chili, green beans, potatatoes, cheese soup, and diced tomatoes and green chilies in a multi-functional pressure cooker (such as Instant Pot®). Stir to combine.
Step 2
Close and lock the lid. Select highpressure according to manufacturer's instructions; set timer for 15 minutes. Allow 25 minutes for pressure to build.
Step 3
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve and enjoy.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 288 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat3g | 17% |
| Cholesterol22mg | 7% |
| Sodium1726mg | 75% |
| Total Carbohydrate45g | 16% |
| Dietary Fiber9g | 34% |
| Protein15g | |
| Potassium525mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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