poblano chicken soup- instant pot

Very mild and just what I wanted.  My husband really liked it too.  I had my kids try to guess the "secret" ingredient and they couldn't.  Cauliflower!  I really like how the beans and cauliflower were incorporated so we didn't really notice they were there.

instant pot poblano chicken soup (adapted from cookbook: Instant Fast & Easy by Urvashi Pitre)
1/2 cup dried navy beans
2 cups hot water
1 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
2 1/2  cups cool water
1 cup chopped cauliflower
1 cup diced white onion
3 poblano peppers, seeded and chopped (I used Anaheim peppers; couldn't find the other)
1/4 cup chopped fresh cilantro 
2 tablespoons minced garlic
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground cumin
2 ounces light cream cheese

Soak the navy beans in the hot water for 1 hour; drain and transfer to the instant pot.
Add the chicken, cool water, cauliflower, onion, poblanos, cilantro, garlic, salt, coriander and cumin.
Secure the lid on the pot.  Close the pressure-release valve.  Select Manual and set the pot on High pressure for 15 minutes.  At the end of the cooking time, allow the pot to sit undisturbed 10 minutes, then release any remaining pressure.
Remove the chicken from the pot and set aside on a plate.  Use an immersion blender to puree the soup directly in the pot.
Select Saute on the instant pot.  When the soup is bubbling, while whisking, add the cream cheese in chunks until melted and combined.
Shred the chicken and return it to the pot.  Stir until heated through.  Season with freshly ground black pepper and salt.  Select Cancel.  Serve garnished with more cilantro.

vietnamese chicken pho (instant pot)

This soup was exceptionally flavorful.  It was a huge hit with my family.
Note:  I 1 1/2 times the recipe to serve my family of 6.

vietnamese chicken pho (adapted from skinnytaste one & done cookbook)
2 teaspoons olive oil
3-inch piece fresh ginger, peeled and halved lengthwise
1 large yellow onion, peeled and halved
6 cups chicken broth
5 thin boneless, skinless chicken breasts
1/2 small bunch fresh cilantro
1/2 tablespoon coriander
1 teaspoon sugar

3 rectangles of the brown noodles that Costco sells (Organic Millet & Brown Rice Ramen- it's gluten free and vegan and one of my new favorite Costco products)
1 cup bean sprouts (I had to use canned!)
2 large scallions, sliced
1/4 cup fresh cilantro leaves
1 fresh jalapeno pepper, thinly sliced
1 lime, cut into wedges
Sriacha sauce, optional

For the pho broth, press the saute button on an electric pressure cooker.  When hot, add the oil and ginger,and place the onion halves in the bottom of the pressure cooker cut side down.  Cook, without moving, until they are both charred, 4 to 5 minutes.  Stir in 1 cup water, the broth, chicken, cilantro, coriander and sugar.
Seal and cook on high pressure for 18 minutes, until the chicken is tender.  Quick release, then open when the pressure subsides.  Transfer the chicken to a plate.  Use a slotted spoon to discard the ginger.
Press the saute button and bring the broth to a boil.  Add the noodles and cook until pliable, 3-4 minutes.  Add the chicken, bean sprouts and some of the jalapeno rings to the soup.
Divide the soup among 6 bowls.  Top each bowl of soup with jalapeno, green onion and a lime wedge.

arroz con pollo

Hall of Fame, declared my husband!  I have to say, it was sooooo good!  After I took the picture I doused it in hot sauce which made it all the better.  Everyone ate it right up.

arroz con pollo (slightly adapted from Skinnytaste One & Done)
5 boneless, skinless chicken thighs
1/2 teaspoon apple cider vinegar
1 teaspoon sazon seasoning (recipe below)
1/2 teaspoon garlic powder
1/2 teaspoon salt
3 teaspoons olive oil
1/3 cup chopped onion
1/2 cup chopped red bell pepper
1/4 cup chopped scallions
1/4 cup chopped fresh cilantro, plus more for garnish
2 garlic cloves, minced
1 cup uncooked brown jasmine rice
3/4 cup frozen mixed peas and carrots
1/4 cup canned tomato sauce
1/4 cup green Spanish olives plus 1/2 tablespoon brine
1 teaspoon chicken bouillon
cayenne pepper sauce, for serving

sazon seasoning:
makes 6 tablespoons
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon turmeric
1 tablespoon garlic powder
1 tablespoon salt
2 teaspoons dried oregano
1 teaspoon freshly ground pepper

Season the chicken with the vinegar, 1/2 teaspoon of the sazon, the garlic powder and the salt.
Press the saute button on an electric pressure cooker.  When hot, add 2 teaspoons of the oil and cook the chicken until browned.  Transfer to a plate.
To the pressure cooker, add the remaining 1 teaspoon oil, the onion, bell pepper, scallions, cilantro and garlic and cook, stirring until softened, about 2 minutes.  Add the rice, 1 cup water, the frozen vegetables, tomato sauce, olives, olive brine, remaining 1/2 teaspoon sazon and the bouillon.  Stir well.  Return the chicken to the pot.
Seal and cook on high pressure for 27 minutes, until the liquid is absorbed and the chicken and rice are cooked.  Quick or natural release, then open when the pressure subsides.
To serve, place 1 cup rice on each plate, top with 1 chicken thigh, and garnish with the cilantro.  If you like spice, top wit the hot sauce.

instant pot thai chicken

This was really tasty.  I liked that the flavors were mild.  I paired it with some cilantro lime rice that was leftover from a different night and it went together perfectly.  I wasn't sure if my kids would like the peanut sauce but they did!  They ate the chicken and dipped naan bread (from Trader Joes) in the extra sauce.

instant pot thai chicken (Pressure Cooking Today)
1 tablespoon olive oil
2 pounds boneless, skinless chicken thighs, trimmed (I used a bag of thawed chicken thigh strips which was 2.7 pounds from Tyson)
1/2 cup chicken broth
1/4 cup peanut butter
1/4 cup soy sauce
2 tablespoons fresh cilantro
2 tablespoons lime juice
1/4 teaspoon red pepper flakes (I need to use more next time!)
1 teaspoon ground ginger
1 tablespoon corn starch
2 tablespoons water
1/4 cup chopped peanuts, optional
green onions or cilantro chopped for garnish, optional

Select Saute and add 1 tablespoon oil to the instant pot.  When oil is hot brown the chicken in small batches.  Set the browned chicken onto a platter.
When all the chicken is browned, add chicken broth, peanut butter, soy sauce, cilantro, lime juice, red pepper and ginger.  Stir to combine.
Add the browned chicken to the pot with any juices that have collected on the platter.  Turn off Saute.  Cover pot and lock lid in place. 
Select Poultry and 10 minutes cook time.  After 10 minutes turn off pressure cooker and use quick release method.  Remove chicken thighs from the pot leaving the sauce.
In a small bowl, dissolve cornstarch in 2 tablespoons water.  Add cornstarch mixture to the sauce in the pot stirring constantly.  Select Saute and bring to a boil, stirring constantly.  After sauce thickens, add thighs and coat with the sauce (if you want a sweeter sauce, add some sugar).  Serve garnished with chopped peanuts and/or green onions.

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instant pot ginger garlic drumsticks

I love how my new Instant Pot is inspiring me to try new recipes again.  Cooking and eating was becoming a blah experience.  I enjoy having something new to look forward to toward the end of the day.  Everyone enjoyed the chicken.  The meat is always so tender from the Instant Pot and full of flavor.  What will I try next?

instant pot ginger garlic drumsticks (Living Sweet Moments) 
12 chicken drumsticks, skin on 
1/4 cup water
1/2 cup soy sauce
2 tablespoons honey 
2 tablespoons brown sugar
2 tablespoons rice wine vinegar 
2 garlic clove minced1 teaspoon fresh ginger minced
1/2 onion chopped
1/2 red onion, sliced

In the instant pot, mix the sauce ingredients: water, soy, honey, brown sugar, rice wine vinegar, garlic, ginger, and onion until combine.
Add chicken drumsticks and push them down so they are submerged in the sauce as much as possible.
Cook on high for 10 minutes.
Let the drumsticks cool for 5 minutes before releasing the steam.
Release the steam.
Remove the drumsticks and place on a cookie sheet with a lip lined with foil.
Push the saute button so the sauce boils and starts reducing.  Mix 2 tablespoons cornstarch with 3 tablespoons water and stir into the sauce to thicken.
Pour sauce over the drumsticks and place sliced onion over the top.  Broil for 2 minutes on each side.

Note:  I doubled the sauce ingredients.  I'm glad I did because my family enjoyed the extra sauce on sticky rice.

pressure cooker teriyaki chicken

I asked my friend with a pressure cooker for a favorite recipe so I don't waste any time with so-so recipes and she enthusiastically shared this recipe, which she makes weekly for her family.  My family LOVED it. 

pressure cooker teriyaki chicken (Dee-Anna found this recipe on allrecipes.com)
3/4 cup brown sugar
3/4 cup soy sauce
1/4 cup cider vinegar
2 tablespoons ground ginger
2 tablespoons garlic powder
1 teaspoon ground black pepper
1 (20 ounce) can crushed pineapple
1 cup chicken stock
3 pounds boneless, skinless chicken thighs (I used frozen from Costco)
2 tablespoons cornstarch, optional
2 tablespoons cold water, optional

Combine brown sugar, soy sauce, cider vinegar, ginger, garlic powder, pepper, crushed pineapple and juice and chicken stock and stir until the brown sugar is dissolved.
Place chicken thighs in the pressure cooker and pour in the sauce.  Stir gently to coat.  Bring the pressure cooker up to high pressure over high heat, then reduce the heat to low, maintaining high pressure.  Cook for 20 minutes.
Stir cornstarch into cold water and set aside.
Reduce the pressure using the rapid-release method.  Use a slotted spoon to transfer the chicken to a serving dish; cover with foil and set aside.  Whisk the cornstarch mixture into the sauce, bring the mixture to a boil, and cook, stirring frequently, until the sauce has thickened, about 3 minutes.  Serve the chicken topped with the teriyaki sauce.