Ingredients
Equipment
Method
Directions
- Begin by setting your Instant Pot to the 'Sauté' mode. Add diced bell peppers and canned green chiles, cooking them for about 5 minutes until they soften.
- Once the vegetables are tender, pour in your eggs and milk, stirring until everything is well-combined. Cook for 1-2 minutes.
- Layer corn tortillas over the egg mixture in the Instant Pot, pressing them down gently. Sprinkle shredded cheese on top.
- Securely close the Instant Pot lid, making sure the steam valve is set to sealing. Select 'Pressure Cook' and adjust the time to 10 minutes.
- After cooking, perform a quick release by turning the steam valve to venting. Gently fluff the casserole with a spatula.
- Spoon portions onto plates and garnish with fresh cilantro and avocado. Add a dollop of sour cream on top before serving.
Nutrition
Notes
This casserole can be prepped ahead to speed up cooking time. Consider using a mix of cheeses for added flavor.
