Instant Pot Chicken and Rice

From A Pinch of Healthy
Servings: 6

•     1 pound boneless skinless chicken thighs
•     1 Tablespoons oil (I used avocado oil)
•     3 small shallots diced
•     3 carrots diced
•     1 cup sliced mushrooms
•     2 cloves medium fresh garlic minced
•     1.5 cups uncooked white jasmine rice rinsed and drained (Do NOT skip the rinsing. Rice will likely scorch if not rinsed!)
•     1.5 cups chicken stock or broth plus another 1/2 cup for deglazing the pan
•     2 Tablespoons fresh thyme leaves chopped and divided (or 2 teaspoons dried)
•     salt and pepper to taste

Using the sauté setting, preheat on normal for 1.5 minutes

Generously salt and pepper your chicken thighs. Sear chicken thighs, 5 min on side one, season the opposite side and 3 min on side 2 (pan will be hotter). Chicken will render a little fat, but you can add a little more oil if you want to. Remove and set aside chicken on a plate

Add 1/2 cup broth to deglaze the pan, scrape the bits with a wooden spoon (do not skip this step!). If there are any stuck on spots, be sure and lift those away from the pan with a wooden spoon.

Add shallot, mushroom and carrots, and cook for 3 minutes. Add garlic, and continue to cook for another minute. Add remaining 1 and ½ cups of chicken stock, rice, thyme and stir together.

Place the chicken thighs on top of the mixture.

Place the lid on, and lock it, setting the valve to sealing. Cook on manual high pressure for 10 minutes, and allow the Instant Pot to release naturally (do not use the quick release lever, but let the pressure indicator lower on its own). (mine took 18 minutes, FYI) Switch the valve release, and remove the lid carefully.

Use two forks to shred the chicken, and stir the pot. Serve immediately.

My Notes: This was the best thing I've cooked in the Instant Pot so far. I loved it...I added celery and a pretty good amount of pepper. So good. MXF

Corn and Black Bean Weeknight Nachos

From Smitten Kitchen

Servings: 4 but I won't tell anyone if 3 of you polish it off
Time: 45 minutes

•     2 ears corn, husked
•     1 15-ounce can black beans, drained and rinsed
•     1 large poblano
•     Nonstick spray or 2 teaspoons oil
•     2 generous cups (about 8 ounces) coarsely grated monterey jack cheese
•     2 generous cups (about 8 ounces) coarsely grated cheddar cheese
•     1 12-ounce bag tortilla chips, the thicker the better
•     Toppings
•     Thinly sliced jalapeno (1 used 1/2 a big one)
•     Thinly sliced radishes (I used 2 medium)
•     1/2 a white onion, minced (you can toss it with a little lime juice and salt to lightly pickle it, if desired)
•     Handful fresh cilantro, roughly chopped
•     Diced tomatoes
•     Shredded lettuce
•     Sliced avocado
•     Lime wedges
•     Hot sauce

Over a gas flame or on a grill over high heat, char corn all over until at least half the kernels are blistered, and poblano until skin is blackened. Let both cool slightly then cut the corn kernels from the cob. Remove the skin and seeds from the poblano and cut it into very thin ribbons. (For a large one, you might only use half.)

Heat oven to 400 degrees. Coat your largest baking sheet with foil (which I did not, and wish I had) and lightly coat it with oil. Arrange 1/3 of chips on tray and sprinkle 1/3 of corn, black beans, poblano strips and cheese over it. Repeat twice. Bake for 15 to 20 minutes, until the cheese has melted and blistered all over. Use this time to prep your toppings.

When nachos are cooked, you can sprinkle a few toppings over (I used the jalapeños, radishes, tomatoes, onion, cilantro and avocado) or just bring everything to the table and let everyone fix their own.

My Notes: I didn't follow this exactly because...it's nachos. But I used it as a guide. Everyone loved them. Easy to make and a really fun dinner for all. MXF