Nacho Mama's Chicken Chili (A Pressure Cooker Experiment)

On Prime Day, I bought an INSTANT POT!
 
Slow cooker life was MUCH too slow for my life on the moooove! Since then, I have been trying things while both failing & succeeding. This recipe was SUCH a success, I had to share!

Ingredients
1 lb chicken thighs
1 tbsp of oil (I used avocado, but you can also use olive oil)
3 garlic cloves
1 small can pinto beans, drained & rinsed
1/2 cup frozen sweet corn
1 small sweet onion
1 envelope of taco seasoning (I used a brand called Casa Fiesta cuz it had cocoa Powder in it! But make sure it has no preservatives or MSG, unless you're into that sort of thing)
1 can of 10 oz. can of tomatoes with diced chiles (I used Ro-tel fire-roasted because FIRE-ROASTED)
chicken stock (you will add to the tomatoes to make 2 cups total liquid)
1 cup quinoa (I used red quinoa because RED)
Add Ins (after cooking): lowfat sour cream, 2% mexican cheese blend, diced green onions (you can add all, or 2 or 1... IF you only add one topping... do yourself a favor & let it be green onions,ok? ok!)

Seasonings to Taste
salt
pepper (I do NOT recommend it unless you use mild chiles)
cumin

Equipment Needed
electronic pressure cooker
1 knife
2 cutting boards
1 large cooking spoon without slots

What to Do

1. Dice the chicken and onions and set aside.
2. Put oil in pressure cooker & set to saute.
3. Pour tomatoes into measuring cup & add enough chicken stock to make 2 cups.
4. Add chicken & onions to pot. Add salt & cumin to taste.
5. Stir & cook until chicken is no longer pink.
6. Add garlic and stir and cook 1 minute.
7. Stir in quinoa, pintos, corn and tomato & stock mixture.
8. Place lid on the pressure cooker and lock.
9. Set on manual for 5 minutes.
10. Let the pressure release naturally to ensure the quinoa is cooked thoroughly.
11. Spoon into bowls, add any of the above toppings.
12. EAT IT!

Chicken Thighs Roasted in Bacon Tomato Sauce

Chicken thighs are #3 in my hierarchy of meats below bacon & steak fat.  They are inexpensive & super juicy! #TeamDarkMeat
So I went all chopped int he kitchen & made a dish I could NOT get enough of!

Ingredients
1 lb. boneless skinless chicken thighs
6 slices of thick cut bacon
medium diced yellow onion
1 14 oz. fire roasted tomatoes (I used my favorite Muir Glen organic)
olive oil cooking spray
fettuccine noodles (I used Al Dente basil fettuccine)
grated Parmesan

Seasonings to Taste
kosher salt
ground pepper
granulated garlic (or garlic powder)
onion powder
dreid parsley
dried basil
(optional dried herbs to try: tarragon, thyme, marjoram)

Equipment Needed
1 small bowl
2 large knives
resealable plastic bag or covered bowl
cutting board for the onion
cutting board for the bacon
oven safe dish with cover

What to do

1. Preheat oven to 350 degrees. 
2. Combine all seasonings in small bowl. Go EASY on the salt because the bacon will make it even saltier.
3. Coat chicken thighs in mixture and place in bag or bowl in the refrigerator for up to 30 minutes.
4. Spray oven safe dish with olive oil spray.
5. Dice bacon and place in dish.
6. Dice onion and place in dish.
7. Pour in half can of tomatoes and stir. (I had some leftover little tomatoes that I tossed in too.)
8. Lay chicken thighs in dish & cover with the remaining tomatoes.
9. Put top on dish and place in oven on middle rack.
10. Let cook for 20 minutes, remove from oven and stir.
11. Prepare pasta according to package, it should be done around the time the chicken is ready.
12. Remove cover and cook and additional 10-15 minutes until chicken is fork tender. 
13. Break up the chicken a little.
14. Place pasta in dish, spoon in sauce and add parmesan cheese.
15. EAT IT!

Chicken Thighs Roasted in Bacon Tomato Sauce

Chicken thighs are #3 in my hierarchy of meats below bacon & steak fat.  They are inexpensive & super juicy! #TeamDarkMeat
So I went all chopped int he kitchen & made a dish I could NOT get enough of!

Ingredients
1 lb. boneless skinless chicken thighs
6 slices of thick cut bacon
medium diced yellow onion
1 14 oz. fire roasted tomatoes (I used my favorite Muir Glen organic)
olive oil cooking spray
fettuccine noodles (I used Al Dente basil fettuccine)
grated Parmesan

Seasonings to Taste
kosher salt
ground pepper
granulated garlic (or garlic powder)
onion powder
dreid parsley
dried basil
(optional dried herbs to try: tarragon, thyme, marjoram)

Equipment Needed
1 small bowl
2 large knives
resealable plastic bag or covered bowl
cutting board for the onion
cutting board for the bacon
oven safe dish with cover

What to do

1. Preheat oven to 350 degrees. 
2. Combine all seasonings in small bowl. Go EASY on the salt because the bacon will make it even saltier.
3. Coat chicken thighs in mixture and place in bag or bowl in the refrigerator for up to 30 minutes.
4. Spray oven safe dish with olive oil spray.
5. Dice bacon and place in dish.
6. Dice onion and place in dish.
7. Pour in half can of tomatoes and stir. (I had some leftover little tomatoes that I tossed in too.)
8. Lay chicken thighs in dish & cover with the remaining tomatoes.
9. Put top on dish and place in oven on middle rack.
10. Let cook for 20 minutes, remove from oven and stir.
11. Prepare pasta according to package, it should be done around the time the chicken is ready.
12. Remove cover and cook and additional 10-15 minutes until chicken is fork tender. 
13. Break up the chicken a little.
14. Place pasta in dish, spoon in sauce and add parmesan cheese.
15. EAT IT!