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
- whole kernel corn: 1 can (15.25 ounce can, drained)
- ranch-style beans: 1 can (15 ounce can)
- no-bean chili: 1 can (15 ounce can)
- cut green beans: 1 can (14.5 ounce can, drained)
- potatoes: 1 can (14.5 ounce can, drained, diced)
- condensed nacho cheese soup (such as Campbell's® Fiesta Nacho Cheese): 1 can (10.75 ounce can)
- tomatoes and green Chilis (such as RO*TEL®): 1 can (10 ounce can, diced)
Metric Conversion
Stages of cooking
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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.
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Close and lock the lid. Select highpressure according to manufacturer's instructions; set timer for 15 minutes. Allow 25 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve and enjoy.
