Spanish Rice for Instapot

This is a delicious, simple Spanish rice recipe that's one-post with the Instapot.

Spanish Rice for Instapot 

adapted from the almond eater

Ingredients:

1.5 cups rice (long preferred, but short works here)

2 cup broth (chicken or veg)

1.25 cups tomato sauce (any smooth tomato sauce will work)

2 cloves garlic, minced

2 Tbs butter

2 Tbs oil

1 tsp chili powder 

1/2 tsp cumin

1/2 tsp salt (more or less depending on how salty the broth you use is)

3 Tbs cilantro, chopped fine (optional)

Instructions:

1. Set Instapot to saute mode for 5 minutes (it will take a couple minutes to heat up) and add the butter. Once the butter has melted, add the oil, rice, and garlic. Saute until the timer clicks off, stirring frequently.

2. Add broth, tomato sauce, and dried spices to the pot. Stir together, place lid with the valve on seal, and cook on rice mode (disable keep warm).

3. Once rice mode has completed, and the seal has dropped - open lid, fluff rice, and let stand for 5 minutes.

4. Serve & enjoy!

Boursin Cream Sauce

 

Delicious easy flavorful cream sauce. Serve with fish, chicken, pork chops, or whatever else you'd like!

Boursin Cream Sauce

adapted from Salt & Lavender

Ingredients:

1 Tbs. butter

1 Tbs. olive oil

1/2 onion, finely diced

1 - 5.2 oz. (150 g.) Boursin Garlic & Fine Herb cheese

3/4 cup chicken broth

2 Tbs. parsley, finely chopped 

1 tsp. lemon juice

Instructions:

1. To a skillet, add butter and olive oil. Cook over medium-high heat until butter is melted.

2. Add onions, and cook until soft. 

3. Add the chicken broth, lemon juice, and the Boursin to the skillet. Stir until sauce is smooth.

4. Simmer for about 4-5 minutes, then stir in the chopped parsley. Cook for a few more minutes until desired thickness. Season with salt and pepper to taste.

Shredded chicken

This recipe I've used several times now for my enchiladas and I keep coming back to it. I'm sure this recipe would be great in other Mexican-style cooking.

Shredded chicken for enchiladas
from genius kitchen

Ingredients:
2 chicken breasts, halved
1/2 medium onion, sliced
2 cloves garlic, smashed
1 Tbs. salt
water
2 Tbs. butter
1 clove garlic, minced
1/2 medium onion, chopped
1 medium tomato, seeded and chopped
1/2 green bell pepper, chopped
1/2 tsp. black pepper
1 tsp. majoram
2 Tbs. cilantro, chopped
2 tsp. ground cumin
1/4 cup salsa
1 tsp. salt, or to taste
1/2 cup chicken broth (reserved)

Instructions:
1. In a pot, place the chicken breasts, sliced onion, smashed garlic cloves, and 1 Tbs. salt. Cover with just enough water to cover chicken
2. Bring pot to a slow boil, then cover and simmer on low heat for 20-25 minutes until done.
3. Remove chicken from the pot (reserving 1/2 cup broth), leaving behind onion and garlic. Shred the chicken.
4. In a large pan, melt butter over low heat. Saute garlic until fragrant. Then saute onion, pepper, and tomato with black pepper, majoram, and cumin until veggies are soft, ~5-10 mins.
5. Stir in shredded chicken and briefly saute.
7. Add salsa and 1/2 cup reserved broth and salt to taste.