I hope everyone had a safe and fun New Year’s Eve!!! 2018 was a pretty good year overall. I am still teaching 6th grade Gifted and Advanced Mathematics, the food blog is still running, I stopped doing paid photography, we are planning to go to Yellowstone National Park later this year, family is healthy and happy – so couldn’t ask for anything more!
I have been re-making many of our family’s favorite recipes using the Instant Pot. I really do not seek out “new recipes” any longer, but re-make the meals we already love. Most of the recipes on this website have been cooked 3 or more times and revised so that they come out perfect every time – so that is why I use them most of the time. This recipe is an oldie but a goodie and I just knew the Instant Pot would cut the cooking time in half while keeping the flavors robust.
To make this recipe without the Instant Pot – My original recipe can be found here
I have had the Instant Pot for 5 years or so and really wish I had written a book or something before the device exploded in popularity!
Here is what I find it best for:
I have not liked the Instant Pot for Pork roasts, pork tenderloins or any meat that is lean like those cuts of meat. Chicken is good – because you can cook that in water and it doesn’t bother it. Water keeps the pork a little more hydrated, but the texture is different. And less water makes the meat dry. And pizza. It doesn’t do well with pizza 😉
- 1 teaspoon Olive Oil
- 1 cup Diced Onion
- 1 green bell pepper, diced (or mix of green, red or orange)
- 3 cloves Garlic, Minced
- 2 teaspoons ground cumin
- 1 teaspoon Chili Powder
- 1/2 teaspoons Garlic Powder
- 2 Tablespoons Tomato Paste (freeze the remaining in the can, it will last a long time)
- 1/2 teaspoon Salt (optional)
- 1 can (10 Oz.) Diced Tomatoes And Green Chilies, not drained
- 32 ounces Low Sodium Chicken Stock
- 2 cans (15 Oz. per Can) black beans or red kidney beans, rinsed and drained
- 3 boneless, skinless chicken breast
- 2 cups warm water
- 2 Tbs. cornmeal
- Toppings: tortilla chips, shredded Cheddar cheese, lime, diced red onion, cilantro, salsa, avocado
- Select Saute on the Instant Pot and add olive oil. Once the oil is hot, add onion and peppers. Stir about 2-3 minutes or until translucent. Add minced garlic, spices (cumin, chili powder, garlic powder), and tomato paste and cook 30 seconds – stirring constantly.
- Turn Instant Pot off. Add the salt (optional), diced tomatoes and green chiles, chicken stock, beans and chicken breast. Put on the lid to “seal” and program for “Poultry” and increase time to 18 minutes for thick chicken breast or leave it at 15 minutes for smaller size.
- Use Quick Release once the Instant Pot is done cooking. Add the warm water and cornmeal. While the pot keeps the soup warm, shred the chicken with forks in the pot or remove and shred (you can shred it in the mixer too!).
- Serve with toppings and enjoy!