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 can whole kernel corn , 15.25 ounce
- 1 can ranch-style beans , 15 ounce
- 1 can no-bean chili , 15 ounce
- 1 can cut green beans , 14.5 ounce
- 1 can diced potatoes , 14.5 ounce
- 1 can condensed nacho cheese soup , 10.75 ounce
- 1 can diced tomatoes and green chiles , 10 ounce
Instructions
-
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.
-
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.
-
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
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