Adapted from The Instant Pot Cookbook by Jesse Adler
Ingredients:
1 14.5-ounce can fire roasted diced tomatoes
1 4.5-ounce can chopped green chiles, drained
1 10-ounce can enchilada sauce
1 14-ounce can black beans, drained and rinsed
1 1/2 cups frozen con
2 cups vegetable broth
6 ounces cream cheese, cubed
Salt and pepper to taste
2 cups orzo pasta
1 cup shredded cheddar cheese or Mexican blend
Instructions:
Combine tomatoes, enchilada sauce, green chiles, borth, corne, salt and pepper in an Instant Pot and stir. Place the cream cheese cubes all over the top.
Close the lid and select “Manual” and set the timer for 5 minutes.
Let the steam release naturally for 5 minutes, then perform a quick release.
Stir the contents of the pot. Add the orzo and stir again.
Put the glass lid on the pot. Select the “Saute” function. Press the “Adjust” button twice and cook for 15 minutes.
Add the shredded cheese and stir until the cheese is melted.
Serves 4
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