- 1 cup salsa verde (tomatillo salsa)
- 1/4 cup honey
- 1 tablespoon liquid smoke (optional, but delicious)
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 4 cloves, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/2 cup chopped fresh cilantro
- 2-3 pounds boneless, skinless chicken breasts
- Whisk together the salsa verde, honey, liquid smoke, chili powder, salt, dried oregano, cumin, garlic powder (or fresh garlic), smoked paprika, and black pepper.
- FOR THE INSTANT POT: Add the salsa verde mixture to the insert of the Instant Pot. Nestle the chicken into the sauce. Secure the lid and cook on high pressure for 12 minutes. Let the pressure naturally release for 10 minutes before manually releasing the rest of the pressure. Shred the chicken with two forks (right in the Instant Pot). Stir in the fresh cilantro and add additional salt and pepper to taste, if needed.
- FOR THE SLOW COOKER: Add the salsa verde mixture to the insert of a 5- or 6-quart slow cooker. Nestle the chicken into the sauce. Cover the slow cooker and cook on low for 6-7 hours. If the mixture starts to look dry during cooking, add 1/2 cup or so chicken broth to the slow cooker and continue cooking. Shred the chicken with two forks (right in the slow cooker). Stir in the fresh cilantro and add additional salt and pepper to taste, if needed.
- Serve the chicken as desired: tacos, enchiladas, burritos, over salad, etc.
Source: Mel’s Kitchen Cafe
Recipe Permalink: https://www.melskitchencafe.com/instant-pot-slow-cooker-smoky-honey-chicken/
- 2-3 pounds Yukon gold potatoes, unpeeled and cut into wedges (or cubes)
- 2 tablespoons olive oil
- Coarse kosher salt and black pepper
DRESSING AND GARNISHES:
- 2 teaspoons Dijon mustard
- 1 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar (see note)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- Pinch of black pepper
- Crumbled goat cheese (optional, see note)
- Finely chopped fresh chives
- Cooked, crumbled bacon
- Preheat the oven to 400 degrees F. If you want the potatoes crispier on the outsides, pop your large, rimmed baking sheet in the oven as it preheats so it is nice and hot when you add the potatoes.
- Toss the potatoes with the 2 tablespoons olive oil and a sprinkle of coarse kosher salt and black pepper (about 1/4 teaspoon each).
- Put the potatoes on the hot baking sheet in a single layer and bake for 20 minutes. Flip the potatoes and bake for 10 minutes, give or take, until the potatoes are golden and tender.
- While the potatoes are baking, make the dressing by whisking together the Dijon, lemon juice, vinegar, olive oil, salt and pepper together in a small bowl.
- When the potatoes are finished cooking, scrape them into a shallow bowl or serving platter. If using the goat cheese, sprinkle it immediately over the warm potatoes so it melts slightly. Drizzle the dressing over the potatoes and toss gently to combine.
- Garnish with bacon crumbles and chives. Serve warm or at room temperature.
I’ve made this several times and it is delicious with either apple cider vinegar or balsamic (for a deeper, darker flavor). If you don’t like the flavor of goat cheese but still want a touch of creaminess, try subbing feta cheese, farmer’s cheese or even Parmesan (of course not all of them will melt to the same degree of creaminess as goat cheese but they’ll still add flavor and tastiness).
Also, keep in mind that the dressing makes just a few tablespoons in quantity – the potatoes are very lightly coated. If you prefer more dressing, feel free to double the amounts although the recipe is delicious as written so the dressing doesn’t overpower the potatoes.
- 2 1/2 cups flour
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter, softened
- 1 1/2 cups light brown sugar, packed
- 2 large eggs
- 3 cups ripe banana mashed (7-8 medium, very ripe)
- 1 teaspoon vanilla
- Preheat oven to 325 degrees. Grease two 9-b-5-inch loaf pans with butter.
- In a medium bowl combine flour, soda and salt with a wire whisk; set aside.
- In a large bowl cream butter and sugar with an electric mixer. Add eggs, bananas and vanilla, and beat at medium speed until thick. Scrape down sides of bowl.
- Add the flour mixture, then blend at low speed just until combined. Do not overmix.
- Pour batter into prepared pans. Bake on center rack of oven for 60 to 70 minutes. A topic inserted in center should come out clean, and the bread should pull away from the sides.
- Cool in pan, for 10 minutes. Remove from pans and let cool on wire rack.
Source: Mrs. Field’s Best Ever Cookie Book
- 2 tbsp butter
- 1 1/4 cup rice
- 2 1/4 cup chicken broth
- 3/4 tsp salt
- juice and zest of 1 large (or 2 small limes)
- 2 tbsp chopped cilantro
- 1/4 tsp cumin
In a large skillet, melt butter with rice. Add the liquids and other ingredients. Bring to a boil. When boiling, reduce the heat, cover, and cook for 20 minutes.
- 1 1/4 cup dried pinto beans (about 10 ounces)
- 1 1/4 cup dried black beans (about 10 ounces)
- 28-ounce can crushed tomatoes
- 4 cups low-sodium chicken broth
- 1/2 cup chopped yellow or white onion
- 2 garlic cloves, finely minced
- 1 tablespoon ground cumin
- 1 1/2 tablespoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 pounds boneless, skinless chicken breasts
- Toppings: sour cream, grated cheese, diced avocados, tortilla chips, fresh lime wedges
- Combine the dried beans in a bowl and cover with cool water by 2- to 3-inches. Soak overnight (8-12 hours). Drain and rinse. Read the note above the recipe for a quick-soak option if you haven’t soaked the beans overnight.
- In a 6-quart or larger pressure cooker, combine the beans, crushed tomatoes, chicken broth, onion, garlic, cumin, chili powder, oregano, salt and pepper. Stir to combine. Nestle the chicken in the liquid.
- Close and lock the lid of the pressure cooker. For electric pressure cookers, cook on high pressure for 22 minutes (for the InstantPot hit manual –> 20 minutes). For stovetop pressure cookers, cook on high pressure for about 19-20 minutes (start timing once high pressure is reached).
- Let the pressure cooker naturally release pressure for 10-15 minutes before releasing the rest under quick pressure. If it starts foaming/bubbling as you let out pressure, wait a few more minutes or just release in short bursts (for stovetop models, run cold water around the sides of the pressure cooker for a non-bubbling quick release).
- If for some reason the beans are not tender enough to your liking when you open the pressure cooker, take out the chicken and simply bring the pressure cooker back to high pressure (this will happen fast since the ingredients are piping hot) for a few more minutes. Release pressure the same way as described above.
- Shred the chicken breasts into pieces and stir back into the chili. Add additional salt and pepper to taste (very important!). Serve with toppings: sour cream, grated cheese, diced avocados, tortilla chips, fresh lime wedges.
The jury’s out whether or not soaking beans is necessary but from my experience with this chili, soaking definitely helps make for a more tender, less crunchy bean in the finished chili. If you haven’t planned ahead (story of my life!) and soaked the beans overnight, the pressure cooker can do a mean job of “quick soaking” the beans. I usually throw 4 cups of water for every 1 cup of beans in the pressure cooker (don’t fill the pressure cooker more than halfway) and cook on high pressure for 5 minutes (in an electric pressure cooker) or 4 minutes in a stovetop pressure cooker. Naturally release for 10-15 minutes before quick releasing the rest of the pressure (if it bubbles and foams through the vent while releasing pressure, wait a few more minutes or release in quick bursts). Drain and rinse the beans before using in the recipe.
This chili freezes superbly well.