Instant Pot Mexican Casserole

Bahan-bahan (4 porsi)

• 2 teaspoons extra virgin olive oil
• 1 pound 93% lean ground chicken or turkey
• 1 small yellow onion (diced)
• 1 teaspoon kosher salt
• 1 large red bell pepper (cut into wide strips (about 3/4 inch), halved if long)
• 1 large green bell pepper (cut into wide strips (about 3/4 inch), halved if long)
• 1 15 -ounce can low-sodium black beans (drained and rinsed)
• 1 cup corn kernels (fresh, frozen and thawed, or drained from a can)
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon garlic powder
• 1/4 cup water (plus additional if you have a newer Instant Pot (see recipe notes below))
• 1 15 -ounce can fire-roasted diced tomatoes in their juices
• 2 cups of your favorite salsa (1 (16-ounce) jar; I used a chunky medium salsa)
• 1 cup uncooked long grain brown rice*
• 1 cup shredded Mexican blend cheese (divided)
• For serving: chopped fresh cilantro (diced avocado, chopped green onion, sour cream or plain Greek yogurt)