Crock Pot/Instant Pot Posole

 1-2 tablespoons oil

2-3 pounds pork roast, cut into one inch cubes

1 yellow onion

4 cloves garlic, minced

1 can (19 ounce) red or green enchilada sauce (one of each or two of the same, any way you make it, it will be tasty)

1 jar (16 ounces) salsa Verde, regular or thick 'n chunky

1 cup chicken broth

1 can (4 ounces) green chilies

2 cans (15.5 ounces each) white hominy, drained

2 teaspoons dried oregano

1/2 teaspoon salt

1/2 teaspoon cayenne pepper (more or less to taste)

1/2 cup chopped fresh cilantro

Topping options:

shredded cabbage, cilantro, avocado or guacamole, sour cream, shredded cheese, lime wedges or juice, tortilla chips, etc.

Heat the oil (in a pan or instant pot on sauté) over medium heat. Season the pork pieces lightly with salt and pepper (sometimes I add paprika, onion powder, and cumin as well). 

Add seasoned meat to hot oil and brown all sides of the meat, don't totally cook it. Once browned, remove from the instant pot or pan. 

Add onions and cook on medium-low heat until the onions start to soften, about 2-3 minutes. Add garlic and cook for another minute or so. 

Add meat back to the instant pot with the onions and garlic. Add all other ingredients (EXCEPT for the cilantro) and mix well. 

Cover and cook on high (slow cook) for 6-7 hours until pork is tender and falls apart OR pressure cook on manual for 30-40 minutes and release pressure naturally. Sometimes I will do 30 minutes manual pressure then cook on slow cook for a few hours. 

Once it's all cooked, stir in cilantro (my kids don't love it so I serve it on the side) and serve warm with all of the toppings that you like. 

Dry Rib Rub

 1 cup brown sugar

1/2 TBL pepper

1 TBL paprika

1/4 tsp salt

1/2 tsp chili powder

1 TBL garlic powder

Mix all together and rub generously on pork ribs.  Marinate for 2 hours then cook in the instant pot.  It has a great sweet heat taste to it.

Instant Pot White Chicken Chili

 2 TBL butter

2 large shallots (minced)

2 jalapenos (seeded and minced) leave seeds in for more heat (I left seeds in one)

2 cloves garlic (minced)

1 TBL ground cumin

2 tsp ground coriander

2 tsp chili powder

4 cups chicken broth

1-2 pounds chicken breasts, tenders or thighs (I use two breasts from a rotisserie chicken)

1 tsp. salt

1/2 tsp pepper

2 cans Cannellini beans drained and rinsed

2 - 4 ounce cans diced green chiles

1 can white corn drained

1/2 TBL lime juice

3 TBL slurry (3 TBLS cornstarch mixed with 3 TBLS water)

1 cup heavy cream

1 bunch cilantro chopped for garnish

1 cup sour cream dollop for topping

1 jalapeno sliced for topping, optional

1 cup shredded Monterey Jack cheese for toping

Instructions:

Turn pressure cooker onto saute and let pot get hot.  Add butter, shallots, jalapenos and garlic and saute for 2-3 minutes then add cumin, coriander and chili powder.  Saute for one more minute.

Add broth while scraping bottom of pot and mix well.  Add beans, chilies and corn and stir.  Season chicken with salt and pepper then add to the chicken broth mixture in pot.  Secure lid, ensuring the valve is turned toward sealing and pressure cook on high for 7 minutes.

When pressure cooking cycle is complete, turn the valve to venting to release pressure.  Open lid and remove chicken to a separate plate using tongs.  Shred chicken with two forks and place shredded chicken back into pot.

Turn the pot to saute and bring to simmer.  Add slurry, stir well and bring back to a simmer until thick.  Turn off saute function, add heavy cream and stir until well combined.  Serve in bowls and top with desired toppings.

Chicken Adobo with Vegetables

For the Marinade:
¾ cup soy sauce (La choy is gluten free)
⅓ cup apple cider vinegar
2 Tablespoons fish sauce ( I don't always have this and it's still good without it)
2 Tablespoon brown sugar
2 teaspoons ground ginger
1-2 tablespoon minced garlic
pepper to taste
1 teaspoon crushed red pepper (sometimes too hot for my family so I just do two little shakes)

For the meal:
2 pounds boneless chicken (thighs or breasts)
2 tablespoons oil
1 large onion chopped
2 bay leaves (still yummy without)
3 medium potatoes in big chunks
5 whole carrots chopped into big chunks
cornstarch and water

1. Mix together marinade in a bowl or ziplock bag and place chicken in for 30min-1hour.
2.When chicken is done marinating, using the Instant Pot, saute onion, potatoes and carrots in the oil for a few minutes until they start to sweat. If in a hurry sautéing can be skipped, just dump everything in and start cooking.
3. Add the chicken, marinade, and bay leaves to the pot. Cover, make sure the pressure release handle is in the sealing position, cook on high pressure for 8 minutes.
4. When done allow natural pressure release for 5-10 minutes. Take meat and veggies out of the pot and leave the sauce.
5. Press the saute button and add cornstarch and water mixture to thicken the sauce for more like a gravy consistency. When done pour over chicken and veggies. Serve hot over rice.

This can easily be cooked in a slow cooker, just cook until chicken is easy to shred and veggies are tender.

Chicken Tetrazzini with noodles

1 Tablespoon Olive Oil
2 pounds chicken breast cut into pieces
2 Tablespoons butter
1 onion chopped
2 cloves garlic minced
41/2 cups chicken stock, divided
1 Tablespoon thyme leaves
2 teaspoons smoked paprika
1 cup milk
12 ounces rotini pasta ( we like barilla gluten free noodles)
6 ounces cream cheese softened and cut into pieces
1 cup parmesan cheese, plus more for serving
1 cup frozen peas
1/2 cup sliced mushrooms
1/2 cup chopped parsley for garnish

1. Using Instant Pot, saute chicken in olive oil. When lightly browned on each side, remove chicken and set aside.
2. Add butter and onions to the pot and saute for 2 minutes or until soft. Add garlic and cook additional 30 seconds.
3. Add 1 cup of stock and scrape bits from the bottom of the pot to deglaze. return chickn to the pot and add remaining 31/4 cup stock, thyme, paprika, milk, and pasta.
4. close and lock lid, keep steam release handle in sealing position. Cook on high pressure for 5 minutes. When finished do a quick release of pressure.
5. Add cream cheese pieces and stir gently until melted and sauce is smooth. Stir in Parmesan, peas, and mushrooms. Return the lid to pot and allow to sit in residual heat for 2-4 minutes. The sauce will thicken as it cools so be sure to stir well before serving.
6. Serve with topped parsley and parmesan.

Recipe from: The Gluten-Free Instant Pot Cookbook, by Bonacci and De Leeuw

Chicken and protein of choice Jumbalaya

1 Tablespoon Olive Oil
3 pounds boneless chicken breast halves cut into cubes
12 ounces kielbasa sausage, thinly sliced
OR
shrimp, desired amount
1 large onion, diced
4 stalks celery, diced
2 green bell peppers, diced
11/2 cups white rice
2 bay leaves
2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon chipotle powder
1 teaspoon salt
1/2 teaspoon peper
2 cloves garlic, minced
11/2 cups chicken or veggie stock
14 ounce can crushed tomatoes

1. Using Instant pot, sauté chicken for 4 minutes in oil, or until partially cooked. IF USING SAUSAGE: Add sausage for another 5 minutes, stirring often, or until cooked through. Transfer meats to a bowl and set aside.
2. Stir onions, celery, and bell peppers into inner pot. Cook veggies til softened, about 8 minutes. Add rice and seasonings, stirring to coat all the rice with the oil, then stir in garlic. Cook for 30 seconds until garlic is fragrant, press cancel.
3. Pour in the stock, scraping the bottom of the pan to loosen any little bits. Rice level should be under the level of liquid. Pour tomatoes on top and do not stir. Close and lock lid, steam release handle should be in sealing position.
4. Cook on high pressure for 4 minutes. When finished please pressure naturally for 10 minutes, then quickly release remaining steam. Unlock and open lid carefully.
5. Fluff rice with two forks and stir in the reserved chicken and sausage. IF USING SHRIMP: add chicken and defrosted, deveined, shelled shrimp in the pot. Replace lid and let rest for about 4-6 minutes, or until the meats are heated through.

Recipe from: The Gluten-Free Instant Pot Cookbook, by Bonacci and De Leeuw

Black Bean soup with Cilantro Lime Cream

For the soup:
16 ounces dried black beans
2 Tablespoons Olive Oil
1 large onion finely chopped
1 large red bell pepper chopped
2 stalks celery chopped
1 clove of garlic
1 tablespoon dried oregano
1 tablespoon dried Cumin
11/2 teaspoon salt
1/2 teaspoon black pepper
1/2 to 1 teaspoon Chipotle powder
4 cups vegetable or chicken stock
juice of 1/2 to 1 fresh lime

Optional: shredded chicken

For Cilantro Lime Cream:
3/4 cup sour cream
juice of 1/2 to 1 fresh lime
1/4 cup cilantro leaves
1/2 to 1 teaspoon chipotle powder to taste
salt and pepper to taste

Garnish options:
cilantro leaves
chopped scallion
chopped tomatoes
fresh lime wedges

Soup:
1. Sort beans and soak over night or do quick soak as per directions on bag. Drain and rinse before adding to the soup.
2. Using the sauce function, heat oil and sauté onion, bell pepper and celery. Cook until softened then add garlic, cumin, salt, pepper, and chipotle powder. stir to coat all veggies evenly. Add 1 cup of the stock, scraping bottom of the pot then pour remaining 3 cups stock and the soaked and rinsed beans. Press cancel.
3. Close and lock lid with pressure release handle in sealing position. Cook on high pressure for 12 minutes.
4. When the soup is finished, release the pressure naturally for 10 minutes, then return steam release handle to venting, releasing any remaining steam. Unlock lid and carefully open.
5. Use immersion blender to puree the soup of transfer to a blender and puree in batches. You can leave some of the beans for a chunkier soup or entirely smooth, your choice. Stir in fresh lime juice, adjust seasonings if needed. Top with desired toppings and cilantro lime cream.

Cilantro lime cream:
1. while the soup is cooking, make the cream. Combine the sour cream, lime juice (start with juice of 1/2 lime), cilantro and chipotle powder. You can either use a food processor or combine after finely chopping the herbs. Salt and pepper to taste. Add more of any of the ingredients but keep in mind that the flavors will intensify with time.


This can easily be made with canned beans quickly, cooked in a normal pot, or slow cooker. The recipe was written for an Instant Pot.

Recipe from: The Gluten-Free Instant Pot Cookbook, by Bonacci and De Leeuw