Chicken and Black Bean Chili (Instant Pot)


  • 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


  1. 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.
  2. 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.
  3. 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).
  4. 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).
  5. 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.
  6. 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.



Tropical Fruit Salad

  • 1 watermelon, cut into bite-sized pieces
  • 1 cantaloupe, cut into bite-sized pieces
  • 1 pint of  strawberries, sliced
  • 1/2 pineapple, diced
  • 2 Kiwis
  • 1 pound red grapes, de-stemmed
  • 1 mango, cut into bite-size pieces

Citrus Poppy Seed Dressing

  • 1 orange
  • 1 medium lemon
  • 1 lime
  • 1/4 cup honey
  • 1/2 teaspoon Gourmet Garden Ginger Paste or fresh grated ginger
  • 1/2 teaspoon poppy seeds


  1. Wash and dry lemon, lime and orange. Zest the washed and dried citrus with a zester or fine grater. Add to 1 cup measuring cup or small bowl. Cut each in half and squeeze the juice into the measuring cup. (You should get about 1/2 cup juice).  Add honey, ginger and poppy seeds to juice mixture and whisk until combined.  Set aside or place in the refrigerator if serving later.
  2. Combine all fruit in a large bowl.  Pour dressing on top of fruit about 30 minutes before serving. Gently toss to coat. Serve and enjoy!

Key Lime Pie (Martha Stewart)

Graham Cracker Crust

  • 1 1/4 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted and cooled
  • 3 tablespoons sugar
  • Pinch of salt


  • 4 egg yolks, lightly beaten
  • 1/2 cup sugar
  • 1/3 cup fresh key lime juice
  • 2 1/4 teaspoons grated key lime
  • 2 1/4 cups heavy cream


  1. Preheat oven to 375 degrees.
  2. Combine all ingredients for the crust and mix well.  Press into a buttered 8-inch pie plate and bake for 15 minutes, until lightly browned.  Let cool completely on a rack.
  3. In the top of a double boiler, combine the egg yolk, sugar, and lime juice.  Cook the mixture over moderate heat for about 10 minutes, until it coats the back of a spoon. Remove from the heat and stir in the grated rind.  Chill until the mixture thickens, but do not let it become stiff.
  4. Whip 1 1/2 cups cream to soft peaks and fold it into the lime filling.  Spoon into the baked crumb crust and chill, covered, for 24 hours.  To serve, whip the remaining cream and pipe it onto the filling.

Source:  Martha Stewart Pies and Tarts

Coconut Cream Tart (Martha Stewart)

One 11 1/2-inch Pate Brisee tart shell, baked and cooled

  • 1 cup sugar
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  • 4 1/2 cups scalded milk
  • 8 egg yolks, lightly beaten
  • 2 teaspoons vanilla
  • 2 cups freshly grated coconut (or flaked unsweetened coconut)
  • 2 tablespoons unsalted butter
  • 1 cup heavy cream


  1. In a heavy saucepan, combine the sugar, cornstarch, and salt.  Stir in the scalded milk and mix until smooth.  Cook over medium heat, stirring constantly, for 5 to 7 minutes, until the mixture thickens.  Transfer the mixture to the top of a double broiler.
  2. Whisk 4 tablespoons of the hot milk into the beaten egg yolks until well blended.  Stir this mixture into the remaining hot milk and cook over simmering water until the custard is smooth and quite thick.  Remove from heat and stir in the vanilla, coconut, and butter.  Pour the custard into the baked tart shell and refrigerate until well set.
  3. Whip the cream until stiff and pipe as desired over the cold custard (we used an Ateco #48 tip). Garnish with fresh coconut curls and chill until ready to serve.

Source:  Martha Stewart Pies and Tarts


Pate Sucree (Basic Sweet Crust)

Makes two 8 to 10-inch crusts


  • 2 1/2 cups flour
  • 3 tablespoons sugar
  • 1 cup cold unsalted butter, cut into small pieces
  • 4 tablespoons ice water
  • 2 egg yolks, lightly beaten


  1. Put the flour, salt, and sugar in the bowl of a food processor.  All ingredients should be cold.  Add the pieces of butter and process for approximately 10 seconds, or just until the mixture resembles coarse meal.  (To mix by hand, combine the dry ingredients in a large mixing bowl, Using a pastry blender or two table knives, cut in the butter until the mixture resembles coarse meal.)

  2. Add ice water and egg yolks at the same time, drop by drop, through the feed tube with the machine running, just until the dough holds together without being wet or sticky; do not process more than 30 seconds.  Test the dough at this point by squeezing a small amount together.  It if is crumbly, add a bit more water.
  3. Turn the dough out onto a large piece of plastic wrap.  Grasping the ends of the plastic wrap with your hands, as shown, press the dough into a flat circle with your fists.  This makes rolling easier than if the pastry is chilled as a ball.  Wrap the dough in the plastic and chill for at least an hour.
  4. Lightly butter or scary with vegetable cooking spray the pie plate(s) or tart pan(s) you will be using.  On a lightly floured board, roll out the pastry to a thickness of 1/8 inch.  Place the pastry in the tart pan, pie plate, or pastry ring, which has been set on a parchment0lined baking sheet, and press it into the bottom edges and along the sides.  Trim the pastry using scissors or a sharp paring knife, or by rolling a rolling pin across the top of the pan.  (I often cut the pastry an inch or so higher than the edge of the tart pan and tuck this overhang to the inside of the pan for extra height and reinforcement).  Crimp or decorate the edges of the pastry, if desired, by any of the methods pictured on page 204.  Chill the pastry-lined pan until ready to use.  Unbaked pastry shells can be refrigerated, well wrapped in plastic, for up to 1 day; for longer stage, they can be frozen.
  5. PREBAKED PASTRY SHELLS:  To partially or completely bake unfilled pastry, preheat the oven to 375-400 degrees.  Carefully line the pastry with aluminum foil, pressing it into the corners and edges, and weight with beans, rice, or aluminum or ceramic weights, as illustrated.  Bake for 15-18 minutes (10-12 minutes for partially baked shell).  When the pastry begins to color around the edges, remove the foil and weights and continue to bake just until the pastry dries out and turns a light golden color for a partially baked shell, and a deeper amber for a fuller baked shell.  Let cool completely on a wire rack before filling.  Baked shells can be stored in tightly covered plastic containers, or well wrapped, in the freezer.

Source:  Martha Stuart Pies and Tarts

Lemon Mousse Tart (Martha Stewart)

One 7-inch heart-shaped Pate Brisee tart shell, baked and cooled.


  • 1 envelope unflavored gelatin
  • 1 tablespoon cold water
  • 1/2 cup freshly squeezed lemon juice
  • 1 cup sugar
  • 7 egg whites
  • 1 cup heavy cream
  • Grated rind of 1 lemon


  1. In a small heavy saucepan, soften the gelatin in the water.  Add the lemon juice and sugar and stir over a very low flame just until the gelatins thoroughly dissolved.  Do not let it boil or cook too long.
  2. Remove from the heat and let cool to a syrup like consistency over a bowl of ice water.  This mixture must be completely cooled before being added to the egg whites.
  3. Beat the egg whites until very stiff.  Still mixing, slowly add the gelatin mixture.  Whip the cream until stiff and gently fold it in.  Take care to thoroughly incorporate all ingredients without deflating the egg whites and cream.  Finally, fold in the grated rind.
  4. Mound the mousse in the baked tart shell and chill for at least 4 hours.

Source:  Martha Stewart Pies and Tarts

Petal Peach Tart (Martha Stewart)

One 10- inch petal-shaped Pate Sucree tart shell, baked and cooled

  • 4 giant peaches


  • 1 cup apricot preserves
  • 2 tablespoons Grand Marnier


  • Whipping cream, sweetened as desired


  1. Peel the peaches by putting them in a large pot of boiling water and removing them with a slotted spoon as soon as the water returns to a boil.
  2. When they are cool enough to handle, peel and halve each peach lengthwise and remove the pit.
  3. Place each half on a cutting board and cut crosswise into 1/4-inch slices, keeping the halves intact.
  4. Arrange the cut peach halves in the baked tart shell to resemble a  flower.
  5. Melt the preserves with Grand Marnier.  Strain it and reduce until slightly thickened.  Lightly brush the peaches with the glaze and let cool.
  6. Serve with sweetened whipped cream.

Source:  Martha Stewart Pies and Tarts