| Prep Time: | 5 mins |
| Cook Time: | 40 mins |
| Release Pressure Time: | 5 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
Nutrition Facts (per serving)
| Calories | 288 |
| Fat | 7g |
| Carbs | 45g |
| Protein | 15g |
Nutrition Facts
Servings Per Recipe 6
Calories 288
| % Daily Value * | |
| Total Fat 7g | 9% |
| Saturated Fat 3g | 17% |
| Cholesterol 22mg | 7% |
| Sodium 1726mg | 75% |
| Total Carbohydrate 45g | 16% |
| Dietary Fiber 9g | 34% |
| Protein 15g | 29% |
| Potassium 525mg | 11% |
The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.
** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.
(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.
Read More Recipe:- Dill Pickle Pasta Salad
Ingredients
- 1 (15.25 ounce) can entire kernel corn, tired
- 1 (15 ounce) can ranch-fashion beans
- 1 (15 ounce) can no-bean chili
- 1 (14.5 ounce) can cut inexperienced beans, drained
- 1 (14.Five ounce) can diced potatoes, tired
- 1 (10.75 ounce) can condensed nacho cheese soup (which includes Campbell’s® Fiesta Nacho Cheese)
- 1 (10 ounce) can diced tomatoes and green chiles (inclusive of RO*TEL®)
Directions
Combine corn, ranch-fashion beans, chili, green beans, potatatoes, cheese soup, and diced tomatoes and inexperienced chilies in a multi-practical stress cooker (along with Instant Pot®). Stir to combine.
Close and lock the lid. Select highpressure according to producer’s commands; set timer for 15 mins. Allow 25 mins for stress to construct.
Release pressure cautiously the use of the short-launch approach in line with producer’s commands, approximately five minutes. Unlock and do away with the lid. Serve and experience.
