Instant Pot Chicken Tacos

Ingredients

From https://www.wellplated.com/instant-pot-shredded-chicken-tacos/

FOR THE CHICKEN:

•  1 tablespoon extra-virgin olive oil — divided
•  2 pounds boneless skinless chicken breasts — (about 4 small/medium or 3 medium/large), cut in half if large
•  2 teaspoons kosher salt — divided
•  1/2 teaspoon black pepper
•  1 small yellow onion — or 1/2 large yellow onion, thinly sliced
•  4 cloves garlic — minced
•  2 teaspoons chili powder
•  3 chipotle peppers in adobo — individual peppers, NOT 3 cans, finely chopped (if you love heat, feel free to add an extra pepper or stir in a few teaspoons of sauce from the can)
•  1 can diced tomatoes in their juices — (14 ounces)
•  1/4 cup freshly squeezed lime juice — from about 1 medium lime

FOR THE AVOCADO SAUCE:

•  1 ripe avocado — peeled and pitted
•  3/4 cup nonfat plain Greek yogurt
•  2-4 tablespoons fresh lime juice
•  1/4 teaspoon kosher salt

FOR SERVING:

•  Old El Paso Stand & Stuff Taco Shells
•  Any other bonus toppings: fresh cilantro — diced jalapeno, thinly sliced radishes, cheese, additional salsa, diced avocado (either in place of or in addition to avocado sauce above)

Instructions

1. Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.
2. Set the Instant Pot to sauté. Heat 1/2 tablespoon of the olive oil. Once hot and shimmering, add half the chicken and sear both sides for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through). Do not disturb the chicken while each side sears.  Remove to a plate and set aside. Add the second half of the chicken and sear each side for 2 to 3 minutes each. Remove to the same plate.
3. With the Instant Pot still on sauté, add the remaining 1/2 tablespoon olive oil. Add the onion, garlic, chili powder, and remaining 1/2 teaspoon kosher salt. Let cook 3 minutes, until the onion beings to soften. Turn the Instant Pot off (on my model, I hit CANCEL). Stir in the chipotle peppers, tomatoes, and reserved chicken. Arrange the chicken pieces in a single layer (a little overlap is OK, and the chicken will be touching). Pour the lime juice over the top.
4. Lock the lid in place. Cook on manual pressure for 8 minutes. As soon as the time is up, vent immediately. Once you can open the lid, turn the Instant Pot off, and then remove the chicken to a large bowl or plate. Turn the Instant Pot to SAUTE. Bring the cooking liquid to a simmer. Let simmer for 5 to 10 minutes, stirring occasionally, until the liquid reduces by about half. Meanwhile, shred the chicken with two forks (or, once it is cool enough, your fingers).
5. Once the liquid is reduced, turn the Instant Pot off, return the chicken into the Instant Pot, and then stir the chicken to coat in the sauce.
6. Prepare the avocado sauce (I like to do this while the chicken is pressure cooking): In a food processor, blend together the avocado, Greek yogurt, 2 tablespoons lime juice, and salt until smooth. Taste and add additional salt or lime juice as desired.
7. To serve: Fill the shells with the chicken, drizzle with avocado sauce, and add any desired toppings. Enjoy immediately.

Recipe Notes

• Store leftover chicken in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Let thaw overnight in the refrigerator. Reheat gently on the stove with a splash of chicken stock or extra salsa to keep it from drying out.
• Leftover avocado sauce can be refrigerated in an airtight container or mason jar (press a piece of plastic wrap over the top to protect it from air) for up to 2 days.

Buffalo Chicken Soup

diced chicken

1/2 tsp of cilantro

1 bag of frozen corn

2 cans of white beans with the liquid and all

1 onion

can of fire roasted tomatoes

2T buffalo wing sauce

4 C chicken broth

celery

1 package of ranch dressing mix

salt to taste
8 oz of cream cheese (at the end)

Saute chicken and onion. Add other ingredients, except for cream cheese, and cook in the instant pot for 15 minutes. Put a bit of broth in cream cheese and mix to incorporate it slowly.

Cilantro Lime Shrimp

INGREDIENTS

1 lb. 

medium shrimp, peeled and deveined 

2 tsp. 

ground cumin 

Juice of 1 lime

2 tbsp. 

freshly chopped cilantro, plus more for garnish

2 

cloves garlic, minced 

3 tbsp. 

extra-virgin olive oil, divided 

Kosher salt 

Freshly ground black pepper

Romaine lettuce, for serving

1 

avocado, thinly sliced 

1/4 c. 

Sour cream, for serving

DIRECTIONS

1. In a large bowl, stir together shrimp, cumin, lime juice, cilantro, garlic, and 2 tablespoons oil and season with salt and pepper. Toss until combined, then let marinate in the fridge 10 minutes.
2. In a large skillet over medium heat, heat remaining tablespoon oil. Add shrimp and marinade cook until pink, 2 minutes per side.
3. Assemble wraps: Add shrimp and avocado to lettuce, drizzle with sour cream, and garnish with cilantro. 

Healthy Homemade Twix Bars

Prep Time

30 mins

Cook Time

15 mins

Total Time

45 mins

 

Servings: 16 bars

Calories: 162 kcal

Author: Gemma Stafford

Ingredients

• Shortbread Ingredients:
• 2 cups (8oz/240g) almond flour
• 2 tablespoons coconut flour
• 1/3 cup (2 ½ floz/71ml)) coconut oil, melted
• 1/3 cup (4oz/115g) maple syrup
• 1 teaspoon vanilla
• Caramel Ingredients:
• 1/2 cup (4oz/115g) creamy almond butter
• 1/3 cup (2 ½ floz/71ml) coconut oil, liquid
• 1/3 cup (4oz/115g) maple syrup
• 1 teaspoon vanilla
• 1/4 teaspsoon salt
• Chocolate Ingredients:
• 1/4 cup (2 floz/57ml) coconut oil, liquid
• 1/4 cup (1oz/28g) cocoa powder
• 2 tablespoons pure maple syrup
• 1/8 teaspoon salt

Instructions

1. Preheat your oven to 350oF (180oC) and line a 8x8 pan with parchment paper.
2. In a medium bowl combine almond flour, coconut flour, coconut oil, maple syrup and vanilla. Mix until well combined.
3. Press into the bottom of the prepared pan and bake for 11-13 minutes, or until sides are slightly brown. Let cool while preparing the next layer.
4. In a medium bowl combine almond butter, coconut oil, maple syrup, vanilla, and salt. Mix until completely smooth.
5. Pour over cooled crust and place in the fridge to harden. Refrigerate 1-2 hours.
6. Once the caramel mixture is hardened, prepare the chocolate mixture. In a medium bowl, combine coconut oil, cacao powder, maple, and salt. Mix until smooth and pour over the caramel layer. Refrigerate until hardened, about an hour.
7. Once the chocolate is set, gently remove from the parchment paper. Place entire square on a cutting board and cut in half one way and in eighths the other way, creating 16 candy sticks.
8. Store in fridge for up to a week or in the freezer for 1 month.

Recipe Notes

An 8 x 8 inch square pan is similar in capacity to a 7 x 11 inch pan.
Baking parchment is a silicon coated paper, which is non stick.
Grease-proof paper can be used, but it must be placed on a buttered/oiled pan, and then buttered or oiled again.

Nutrition Facts

Healthy Homemade Twix Bars

Amount Per Serving (1 g)

Calories 162Calories from Fat 99

% Daily Value*

Total Fat 11g17%

Saturated Fat 5g25%

Sodium 350mg15%

Total Carbohydrates 14g5%

Dietary Fiber 2g8%

Sugars 10g

Protein 3g6%

* Percent Daily Values are based on a 2000 calorie diet.