The instant pot is certainly the new craze these days. Dinner in under an hour, yes please! Some folks are intimidated by this new machine, but just remember that it’s much like it’s grandfather the crock pot – you can dump whatever you have in your kitchen and voila, dinner is served. This recipe has become a favorite and a staple in our house:
Begin with 3-4 trimmed chicken breasts. Then I grab all the peppers I have on hand plus an onion.
Chop or slice everything into big pieces.
Turn your instant pot on to the brown cycle. Season your chicken generously with your favorite seasoning. We love Weber’s Garlic Habanero. Once heated, add some EVOO to the bottom before browning your chicken on both sides.
Toss in your veggies first. I love adding corn cut from the cob but canned works fine.
Now add in your canned goods. We love hot Rotel, fire roasted diced green chiles, fire roasted diced tomatoes, tomatillo salsa, chipotle in adobo sauce, beans, etc….literally, you can’t go wrong here. Then add 8oz of cream cheese (we prefer the Greek yogurt variety).
Put the lid on and let it cook for 40 minutes. Then shred the chicken inside the pot. We love to serve this over quinoa, but it would be great over rice, potato, or pasta – your pick.
Avocado (and maybe some jalapeño slices and hot sauce) make the perfect topping. Enjoy!
These tacos can be made with a variety of fish and with a variety of different seasonings. This is how I make our white fish tacos (and will share my red snapper seasoning in another post).
These are made with tilapia. I season the loins with garlic powder, onion powder, black pepper, and dried parsley. Warm a couple tablespoons of EVOO over medium heat until the oil begins to ripple. Cook the fish for 4 minutes on each side. Remove from heat and place on a paper towel lined plate.
I serve these with my 234 sauce (2tbl mayo, 3tbl Greek yogurt, & 4tbl Franks hot sauce) and pico (recipe on blog). As a side I like either my Best Black Beans, Mexican Corn Salad, or Mexican Street Corn (all on blog).
Warm raw corn tortillas (Tortilla Land are awesome) and serve immediately. So, so good.
This is such an awesome chili variety. The spice is complemented perfectly with the sweet potatoes and hint of molasses. I can’t wait to make it again!
Heat 3tbl EVOO in a heavy stockpot or Dutch oven. Add 1 diced sweet onion and 2 peeled and cubed sweet potatoes. Once the onions become translucent, remove both from your pot and set aside.
Add 1lb lean ground beef and cook through. Once browned, add 1tsp salt, 2tbl chili powder, and 1tbl cumin.
Stir in a can of diced tomatoes, 2tbl tomato paste, 2tbl molasses, and 2 cups of bone broth (or chicken broth if you prefer). Cook uncovered over medium heat for 10 minutes.
Add in a rinsed and drained can of black beans, sweet potatoes, sautéed onion, and 1/2tsp cayenne pepper. Simmer 10-15 minutes until potatoes are soft but not mushy. Top with Greek yogurt and green onions. Enjoy!🍲
Adapted from: Our State Magazine
Need a super quick and easy side dish for those tacos? Try these! They are the MOST delicious black beans I’ve ever tasted and only have FIVE ingredients!👍🏼 #cleaneats
Pour an undrained can of black beans into a saucepan with 1 small diced onion and 1 clove minced garlic. Bring to a boil. Add 1/4 tsp of cayenne (or more/less depending on your love of spice) and 1/4 cup of chopped cilantro. Reduce heat to low and simmer for 5 minutes. Serve with a slotted spoon.😋