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!

Greens & Beans Soup

I wanted greens. I wanted meat. I wanted beans. I wanted soup. So here it is in one pot.

Ingredients
1 red bell pepper
1 large onion
2 cloves of garlic (or a HEAPING tablespoon of chopped garlic from the jar)
1 package of FLAVORFUL sausage (I used turkey andouille. MOST turkey smoked sausages like Ekrich etc. do NOT have enough flavor. I suggest and andouille or a chorizo)
2 tablespoons of oil (avocado, light olive oil or grapeseed)
2 cans of cannellini beans (white kidney beans)
2 bunches of greens or 1 bag of greens (I used mixed greens, but you can use just kale)
2 16 oz containers of chicken STOCK - not broth

Seasonings to taste
dried parsley
dried tarragon
dried marjoram
cumin
bay leaves
pink himalayan salt or sea salt
Fresh ground pepper

Equipment
large stockpot with a lid
large knife
2 cutting boards (I do not cut my meat & veggies on the same board)
long cooking spoon
ladle
tasting spoon

What to do

pepper, onions, garlic, andouille.... LOVE!

1. Cut the onions into 1 inch pieces. Remove the seeds from the pepper and cut into one inch pieces. Add both to the pot.
2. Finely chop the garlic and to the pot. (Or add the heaping tablespoon like I did)
3. Slice the sausage into 1/4 inch pieces.
4. Add 2 tablespoons of oil to the pot. And turn the temp on medium. Stir the veggies to get them evenly coated.
5. Once the veggies begin to  sizzle, add the sausage. Keep stirring. Cook until fragrant. (What does that mean? You can smell it & the sausage isn't cold. Don't burn the onions.)
6. Add the chicken stock, undrained beans, and greens. Stir. (dig DEEP in the pot & mix everything up reaslt goodt!)
7. Add herbs 1-2 teaspoons at a time. I used 4 whole bay leaves. Stir and then use your stirring spoon to add a little taste of the ingredients to your tasting spoon so you can decide what you want more of. Add at least 2 teaspoons of salt and pepper because this is a LOT of soup.
8. Place lid on and let cook for about 10 minutes when it starts bubbling or simmering, reduce heat and replace lid.
9. Let cook for at least 20 minutes more when the greens are tender.

before I put the lid on it

       10. Ladle one BIG spoonful of all of the things! to one BIG spoonful of the broth. Top with 

             ground pepper.

       11. EAT IT!