This is an instant pot recipe, but it can be done in a pot on the stove.
- 1 pound ground chicken (you could use any ground meat)
- olive oil to coat the pan
- onion, chopped
- 1 cup cooked red beans
- 1 tsp chopped garlic
- 1 tsp ground pepper
- salt to taste (I usually leave out the salt)
- 1 tbsp Tex Mex spice
- 1 can of diced tomatoes
- 1 tbsp tomato paste
- 1 cup chicken broth
- 1 cup water
- 1 1/2 cups rice
Heat the oil on saute and coat the bottom of the pan. Add the ground chicken and cook until brown. Add the onions and garlic and stir until the onions are translucent. Add the spices, broth, tomato paste, diced tomatoes, red beans, water and the rice.
In the instant pot cook on manual for 25 minutes then NPR. On the stove bring to a boil then bring down to a simmer and cook covered until the rice is cooked.
Serve with shredded nacho cheese on top and a salad or other green vegetable.
The spices are approximate, I normally add to taste so keep that in mind. You could also add hot pepper to make it more spicy.
Still loving discovering what you can do with an Instant Pot. I have the 6 qt 6-in-1 version. I’m hunting for a good sale on the 3 qt 7-in-1 version so I can make my yogurt more easily, plus small versions of stew, etc.
Today’s experiment involved 2 frozen pieces of salmon, a can of cream of celery soup, half a bag of egg noodles, chicken bone broth and milk on hand. Sounded like casserole to me so I adapted a chicken casserole recipe I’d seen to salmon with creamed soup instead of cream.
- 2 cups chicken broth
- 2 cups milk (I use 1%)
- 2 frozen salmon pieces (however large you want)
- 1/4 cup olive oil
- ground pepper to taste
- 1 tsp of minced garlic
- 2 cups frozen vegetables (I used peas and corn mixed)
- 1 can of cream of celery soup (you can use any cream soup if you prefer something else)
- spices to taste: I used about a quarter tsp of dill, quarter tsp of cilantro paste, about a tstp of Italian spice, about a quarter tsp of poultry seasoning, several grinds of black pepper – I suggest you put whatever you think is best with salmon
- a shake of ground parmesan
- Heat the oil in IP on saute until hot.
- Add the salmon and cook until white on both sides and defrosted enough to split apart.
- Add the garlic and just stir into the oil then deglaze the pot with the broth.
- Add the spices, milk, vegetables, noodles and stir.
- Add the cream of celery soup on top and just gently stir so it mixed in enough on top to not be clumpy.
- Seal and heat on manual for 8 minutes. Quick release.
IP Salmon Casserole
If you find the broth is a little thin, put the pot on Saute, add either cream or a tbsp of corn starch mixed with enough cold water to melt the powder and pour in. Stir for a minute or two until the sauce is thick enough. Serve with ground parmesan on top.
You’ll notice I didn’t add salt – I normally don’t unless it’s essential to the recipe because I like to leave salt preference to the person eating the meal; nothing worse than a meal that’s too salty, and parmesan is normally salty tasting enough for me.