So if you were a member of my family this year, you, like a lot of people, were given the gift of good food in a short time….an InstantPot! Now I’m not usually a gadget gift user but this appliance has changed my mind. I use the Pressure Cooking capability more than the slow cooker but whichever your preference this little machine is mighty!
Pouring rain always triggers one pot meals to me so here is a terrific recipe from Tieghan Gerard @Half Baked Harvest for this easy stew/chili. This is one for the slow cooker. I’ve morphed it again for Sous Salt ingredients and I used chicken thighs instead of her suggested chicken breasts. Whichever you prefer, both work I just prefer the darker meat. You could also use ground chicken or ground turkey.2
- 2 shallots, diced
- 4 cloves garlic
- 1 1/2 lbs boneless, skinless chicken thighs
- 1 T Sous Salt Chipotle
- 1 t cumin
- 1 t ancho chili powder
- 1 t dried oregano
- 2 c red enchilada sauce (store bought it fine for this recipe)
- 4 c chicken stock
- 1 T apple cider vinegar
- 1 chipotle chili in adobo (add another if you want it spicy)
- 3/4 c Bob’s Red Mill Stone Ground Gornmeal
- 1/4 c chopped cilantro
- 1 sliced avocado for garnish
- creme fraiche or sour cream for garnish
- lime zest and juice for garnish
- queso fresco, crumbled for garnish
in the Instant Pot:
In the instant pot, layer the onion and garlic. Add the chicken, spices, oregano, salt. Pour the enchilada sauce and chicken stock over the mixtures. Add the apple cider vinegar, chipotle chilies and cornmeal. Cover and cook on high pressure/manual for 20 minutes. Use the natural release function and release the steam. Shred the chicken with two forks and adjust seasoning if necessary.
Ladle the soup into bowls and garnish accordingly.
in the slow cooker:
In the bottom of your instant pot layer the same way as the above directions. Cover and cook on low for 6 hours or high for 4. Shred and serve as directed above.