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Chicken Enchilada
Casserole
4 - 5 Servings
INGREDIENTS
1 can kidney beans, drained
1 1/2 cups chicken stock
1 jar (17.35 ounces) mild enchilada sauce
6 whole frozen chicken tenders
1 cup diced onion
1/4 cup diced peppers
1 tablespoon fresh cilantro
1 package (1.12 ounces) taco seasoning mix
1/2 cup frozen corn
2 cups tortilla chips
1 cup Mexican-flavored shredded cheese
Sour cream, to garnish
Green onions, to garnish
METHOD
1.
Place the beans, stock, sauce, frozen chicken tenders, onion, peppers,
cilantro, taco seasoning mix and frozen corn into the pressure cooker;
secure lid.
2.
Set Pressure Release Device to SEAL and timer to 15 minutes.
3.
When cooking is complete, let pressure release naturally.
4.
Remove lid and reset timer to 6 minutes then add tortillas and cheese.
Stir, uncovered, and bring to a boil.
5.
Remove and serve with sour cream and green onions.
Ground Beef and Pork Chipotle
Chili with Kidney Beans
4 - 5 Servings
INGREDIENTS
1 tablespoon extra-virgin olive oil
1 pound ground beef
8 ounces ground pork
1 cup chopped onion
3 garlic cloves, minced
2 to 3 tablespoons chipotle chili powder (or to taste)
2 tablespoons pure ground chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
1 can (14 ounces) crushed tomatoes
1 1/2 cups beef or chicken stock or good-quality canned broth
1/2 cup dark beer
3 tablespoons tomato paste
Kosher salt and freshly ground black pepper
3 tablespoons masa harina
1 can (15 ounces) red kidney beans, drained
FOR GARNISH
Tomato salsa
Sour cream
Shredded cheddar or Jack cheese
Chopped sweet onion
Sliced avocado
Chopped fresh cilantro
METHOD
1.
Set timer to 20 minutes and let pressure cooker preheat for 5 minutes with
the lid off.
2.
Add half of the oil to the pressure cooker.
3.
When oil is hot, add the beef and pork. Sauté, stirring and breaking up
meat into small pieces with a wooden spoon, until evenly browned.
4.
Remove cooking pot from pressure cooker and drain fat from cooked
meat. Remove cooked meat and set aside.
5.
Place empty cooking pot back into the pressure cooker. When hot again,
add remaining oil, onion, garlic, chipotle powder, chili powder, cumin,
oregano and paprika. Sauté until onions are tender.
6.
Add cooked meat and all remaining ingredients, except masa harina,
kidney beans and garnish, to the pressure cooker; secure lid.
7.
Set Pressure Release Device to SEAL and reset timer to 20 minutes.
8.
When cooking is complete, let pressure release naturally then remove lid.
9.
Place the masa harina in a bowl. Add some of the hot liquid from the
pressure cooker and stir until smooth.
10.
Using a fork, add masa harina to the chili, along with the kidney beans.
11.
Reset timer to 10 minutes and cook uncovered until the sauce has
thickened. Taste for additional seasonings.
12.
Ladle chili into bowls and serve with desired garnishes.
