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So we all have heard of “White” Chicken Chili and love all it’s cheesy, rich flavors but it’s the New Year and many of us are focusing on eating healthier. Here is where “Red” Chicken Chili comes in! It a super easy recipe, packed with protein and fiber that will leave you satisfied without all the extra calories and fat.

The first time I prepared this, I did it on the stove top using a rotisserie chicken. However, you can also make this chili using the Instant Pot without pre-cooking your chicken. The key is to use both white and dark meat chicken for added flavor. If you are using your Instant Pot, you can even use FROZEN chicken! Wow!

So for your convenience, I have provided directions for all 3 cooking methods. I hope you enjoy it as much as we did!

Instant Pot Red Chicken Chili

Ingredients
  • 1 tablespoon of olive oil
  • 1 jalapeño, seeded and chopped
  • 1 large shallot, chopped
  • 1 tablespoon of minced garlic
  • 1 1/2 pounds cooked boneless chicken breasts and thighs, shredded
  • 2 cups chicken broth
  • 2 cups of tomato juice
  • 1 tablespoon hot sauce
  • 14 ounce can pinto beans, drained and rinsed
  • 14 ounce can black beans, drained and rinsed
  • 14 ounce can light red kidney beans
  • 14 ounce can diced tomatoes (with liquid)
  • 4 ounce (127mL) can chopped green chilis
  • 1 cup corn kernels
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon onion powder
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes
  • Cilantro, for garnish
Instructions

Stove Top

Sauté jalapeño and shallots in the olive oil until softened (about 5-10 minutes). Add in garlic and sauté an additional 2 minutes.

Add remaining ingredients and simmer for one hour.

Sprinkle with cilantro and serve

For the Instant Pot:
  1. Place the chicken, UNCOOKED, and the remaining ingredients into the pot of the Instant Pot and stir to combine. Put the lid on the Instant Pot and lock it into position. Make sure the vent is in the sealing position.
  2. Set the Instant Pot to manual high pressure for 18 minutes (or the chili setting which will automatically be 18 minutes at high pressure). When the cook time is finished, let it naturally release for 10 minutes and then quick release any remaining pressure. Shred the chicken with two forks (either in the Instant Pot, or remove it to a cutting board to shred and then return it to the pot).
  3. Stir to combine. Sprinkle with cilantro and stir.
For the slow cooker:
  1. Place the chicken, UNCOOKED, and the remaining ingredients in the crock of the slow cooker and stir to combine.
  1. Cook on low for 6-8 hours, or high for 3-4 hours. Shred the chicken with two forks (either in the slow cooker, or remove it to a cutting board to shred and then return it to the slow cooker)
Notes

If you’re making this chicken chili in the Instant Pot, you can use fresh or frozen chicken breasts. The cook time will stay the same regardless. If you’re making it in the slow cooker, use fresh or thawed chicken breasts for food safety reasons.

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“Carnitas” in Spanish means “little meats” and I fell in love with pork version of carnitas in Mexico long ago and they have always been one of my favorite Mexican dishes to cook in my slow cooker. I use these tasty, meaty bites in tacos, burritos, nachos and even soups. I usually try to make a double batch because they freeze so well and it’s so easy to just thaw out and serve on a week night! The only problem is they take so long to cook. If you braise them in the oven, you are looking at at least 4 hours and slow cooker is an even longer time of 6-8 so last year when I got my Instant Pot for Christmas, I knew just what recipe I wanted to try….my favorite recipe of Pork Carnitas with Mojo Sauce topped with a delicious, fresh Pineapple Salsa and it can be done in ONE HOUR!

If you have recently gotten an Instant Pot and don’t know how to use it, this is the recipe for you! Several people have told me that they are afraid of theirs but there simply isn’t a reason to be. This is not your grandmother’s pressure cooker! An added bonus is that you can actually sauté vegetable and sear meats allowing you to do everything in one pot. It can also be used as that slow cooker that we are all used to; it simply does it all from creating sensational soups to even making yogurt and steamed rice! But for now, let’s focus on these incredibly savory Pork Carnita

Instant Pot Carnitas with Mojo Sauce and Pineapple Salsa

    1 (4-5 pound) lean boneless pork roast, excess fat trimmed, cut into 2-inch chunks
    2 tablespoons each of : salt, pepper, mustard powder, cumin, garlic powder, onion powder and paprika
    3 tablespoons of olive oil, divided
    1 batch mojo sauce (see below)
    1/4 cup freshly chopped cilantro
    Corn Tortillas (for low carb options use Boston Lettuce or Jicama Rounds microwaved for 5 seconds)

Mojo Sauce

    1 cup beer (or chicken stock)
    1 head of garlic, cloves separated, peeled and minced
    1/2 cup fresh orange juice
    1/4 cup fresh lime juice
    1 teaspoon dried oregano
    1 teaspoon ground cumin
    1 teaspoons salt
    1/2 teaspoon freshly-cracked black pepper

Pineapple Salsa

    2 cups finely-diced fresh pineapple
    1/2 cup finely-chopped fresh cilantro
    1/2 cup finely-diced red onion
    2 tablespoons lime juice
    1/2 teaspoon ground cumin
    1 jalapeño, seeded and finely-diced
    salt and pepper

DIRECTIONS:

In a medium mixing bowl, prepare the mojo sauce (see below).

Mix spices together with 1 tablespoon of the olive oil to create a seasoning paste.

Season pork chunks on all sides with seasoning paste.

Click the “Saute” setting on the Instant Pot. Allow to heat up and add remaining oil and half of the pork, and sear — turning every 45-60 seconds or so — until the pork is browned on all sides.  Transfer pork to a separate clean plate, and repeat with the other half of the pork, searing until browned on all sides.  Press “Cancel” to turn off the heat.

Pour in the mojo sauce, and toss briefly to combine.

Close lid securely and set vent to “Sealing”.

Press “Meat”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the up/down arrows until time reads 30 minutes.  If “Keep Warm” light is on, click to turn it off

The Instant Pot will begin to build reassure and cooking time will begin once the red pressure button pops up. After 30 minutes, the beeper will go off and it will begin to release pressure naturally. This will take approximately 15 -20 minutes.  Carefully turn the vent to “Venting”, just to release any extra pressure that might still be in there. Then remove the lid.

Turn on the oven broiler to High and transfer pork to baking dish.

Shred and spoon about a third of the leftover juices evenly on top of the pork.  Then broil for 4-5 minutes, or until the edges of the pork begin browning and crisping up. Remove the dish from the oven, then ladle another third of the juices from the Instant Pot evenly over the pork, and then give it a good toss with some tongs.  Broil for an additional 5 minutes to get the meat even more crispy. Then remove and ladle the final third of the juices over the pork, and toss to combine. Sprinkle with fresh cilantro.

Serve immediately in tacos, burritos, salads, or whatever sounds good to you! Pork can be refrigerated in a sealed container for up to 3 days, or freeze for up to 3 months.

TO MAKE THE MOJO SAUCE:

Whisk all ingredients together in a small mixing until combined.

TO MAKE THE PINEAPPLE SALSA:

Toss all ingredients together in a medium mixing bowl until combined.  Season with salt and pepper to taste, also adding in extra lime juice if desired.

For more detailed directions and pictures, visit reciperealities.net

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