InstaPot Chicken Chilaquiles

We make this dish regularly and it is just as good in the winter as it is in the summer. Lately, we’ve been using Beanitos in place of tortilla chips and it is just as good.

 

 

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Chicken Chilaquiles
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. In your InstaPot add the oil, chicken, cumin, garlic, paprika, salt and chicken broth. Set the venting knob to Sealing Position. Set to Poultry for 10 minutes.
  2. While the chicken is cooking, dice the onion and green pepper.
  3. When the chicken has finished cooking, quick release the pressure by carefully move the venting knob from Sealing Position to Venting Position.
  4. Remove the chicken.
  5. Add the tomatoes, onion, green pepper and green onions to the pot. Turn to saute for 10-15 minutes.
  6. Use an immersion stick blender and blend the mixture. Bring to a boil.
  7. Shred the chicken and add back to the pot.
  8. Cover and put on keep warm until ready to serve.
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Hawaiian Pineapple and Coconut Rice

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Hawaiian Pineapple and Coconut Rice
This summer we were looking for a quick and easy dinner that would use up some ham and leftover rice. This was delicious and has earned a place in our regular rotation. Even the preschooler loved it!
Cuisines Asian
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Cuisines Asian
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Make two cups of rice using coconut milk and pineapple juice. Allow rice to cool. If you'd like put it in the refrigerator overnight.
  2. Toast your coconut in a non-stick skillet until in is toasty brown. Set aside.
  3. Place your coconut oil, onions, garlic, ginger in the pan until aromatic. Add the ham and cook quickly until lightly golden. Add your cooked basmati rice, Chicken Soup Base (we like Penzy's) and white pepper and mix quickly in your pan until all of the rice is covered evenly with the coconut oil and seasoning.
  4. Add the pineapple, green onions and continue stirring quickly, just until warmed.
  5. Serve on plate and top with crushed macademia nuts, toasted coconut and green onions.