Instant Pot Chicken Enchilada Pasta (Everyday Eats)

I haven't posted one of these, "Everyday Eats/Weeknight Dinners" posts in FOREVERRRRRR! This series, which is getting a name change, is basically a recipe of things we eat on the regular. I've usually photographed them with my cell phone, on a whim, in not the best lighting, but, hey that's real life. This is a major favorite around here, and when all four of us love something you know it's a winner!

Ok, this isn't totally a one pot meal but other than the pasta it's all made in the instant pot or any pressure cooker. I've also made it on the stove top and I'll make, photograph and post that way as well. This way takes just as long but it's almost totally hands off. There is some sauteing and then you set it and forget it When the pressure is coming back to normal, you boil the pasta, make the guacamole and chop the cilantro. Super easy! I can put it on, help the kids with homework then come back and finish dinner.

So, this is in no way a real Mexican dish, but it is so delicious! I've been making the stove top way for yearsssssss, but when I got my Instant Pot, this was one of my first experiments. A couple of tweaks later and we have this beauty! You could absolutely use rice, cauliflower rice, quinoa or even zoodles with this! I will probably making it with noodles for my heathens and zoodles for me next time just to clean it up for me.

This is most definitely going to be a summer staple around here. It's perfect for the days when I want to throw something together then head back outside with my lunatics or the days when we're gone most of the day and I can do the browning, toss everything else in the pot, set the timer to the time I want, head out and come to an almost finished meal.

Instant Pot Chicken Enchilada Pasta
feeds approximately 8 people
click to print



2.5-3 lbs of boneless skinless chicken (breast or thigh)
1 tablespoon olive oil
1 1/2 cups chopped mushrooms
1/2 red onion thinly sliced
1 bell pepper, chopped
2 cloves garlic chopped

2 teaspoons cumin
1 tablespoon paprika
1 tablespoon dried cilantro
juice of 1 lime
salt and pepper
1 28 oz can of enchilada sauce
1 14.5 can of diced tomatoes
1 cup frozen corn
1 cup shredded cheese (more for topping)
1 16 oz box of pasta

To top:
shredded cheese
guacamole
cilantro
sour cream or crema


Turn pressure cooker to saute, add oil and allow to heat up, and add chicken a couple of pieces at a time, brown for a few minutes on each side. You're not trying to cook through, you're just browning and getting a nice sear on each side. Remove and sit aside, then repeat for the remainder of the chicken. Once the chicken is cooked, add in onions, mushrooms, garlic and peppers to pot and saute until softened and translucent. Turn the pot off, add chicken back in along with everything, but pasta and cheese and toss everything together. Turn to high pressure and set for 15 minutes. Once it has finished cooking and is releasing pressure, start and cook the box of pasta, according to package directions. Once you can open the lid, use two forks to shred chicken and stir in cheese. Drain and add in pasta. Scoop into bowls and top with your choice of delicious things.



Enjoy!
Until next time,
xoxo,
Ashley

Ahi Tuna Sushi Bowls

I told you I'd be back! This is the post I had originally planned on being my first post back. That was before I made those cute little graveyards and I changed my mind.

So, I decided to make a new series called "Week Night Dinners". They'll all be things that I make regularly during the week, that are easy and usually quick. Most won't have a ton of ingredients. Like this recipe it'll probably be photos from my phone, that aren't styled much at all. It's about real life and what we eat and what I can make that's easy and fits our schedule.

 This one is a favorite of mine and my youngest, Liam. The kid loves sushi! His favorite is Salmon Nigiri or, as he calls it, Nemo Sushi, because it's orange with white veins and reminds him of a clown fish. He is not a normal kid, that's for sure! He rarely eats any sushi other than nigiri and it stumps all the waiters when we let him order a plate of nothing but nigiri. I've made sushi at home before but my oldest, Caleb, won't eat fish unless it's been cooked. He also doesn't like 99% of the veggies out there. When I make this he eats, rice, tuna(well done) and eel sauce, and if I beg he'll eat some carrot ribbons. My husband and I, on the other hand, love to eat this loaded with all the veggies and so does Liam.

Add some rice to this spread plus about 15 minutes of prep and 15 minutes of cooking and plating and you're done. I like to prep the eel sauce and spicy mayo ahead of time, so the flavors mingle and it takes some time off my cook time. If you do weekly food prep, you can cut the cucumber and carrots ahead as well. I try to do this as often as possible and it makes life so much easier. I used the microwavable rice pouches for this but it would be even better with actual fluffy sushi rice or any short grain rice.

Ahi Tuna Sushi Bowls
feeds 4

4 4 oz Ahi Tuna Steaks
1 tablespoon soy sauce
drizzle of olive oil
2 8.8oz Microwavable Rice Pouches
1 small or 1/2 medium cucumber, julienned
1 medium carrot, cut into ribbons with vegtable peeler
2 avocados, cubed
2 tablespoons sesame seeds
Eel Sauce, listed below
Spicy Mayo, listed below

Heat rice according to package instructions. Dish out into 4 bowls and allow to cool. Heat large skillet to medium-high heat, add oil to pain. Once its hot add 2 tuna steaks to pan. sear on both sides but do not cook through. Just a couple of minutes on each side is plenty. Remove from pan and cook the next two. Allow them to cool while you cut the veg. Slice tuna and place on top of the rice, add your veggies, drizzle with eel sauce and spicy mayo. Eat up!

Eel Sauce
2 Tablespoons Mirin
2 Tablespoons Soy Sauce
2 Tablespoons Sugar

In a small sauce pan, whisk together all ingredients and bring to boil over medium-high heat. Cook until just slightly thickened, about 5 minutes, stirring often. Remove from heat and and allow to come to room temp before refrigerating.

Spicy Mayo
3 Tablespoons Mayo
1 Teaspoon Sriracha

Whisk together in a small bowl, cover and refrigerate until ready to use.



See you soon!!
xoxoxo,
Ashley

Mango Honey Chicken Stir Fry

Yowza! This chicken is the new best thing I've ever made. 

(That may change tomorrow but whatever...)

Chicken + Mango + Honey +OJ + Sriracha = DELICIOUSNESS at it's best!

   This started how most of my best stir frys do, I had some chicken that had to be cooked right at that moment, because it was teetering on becoming vile and a fridge full of random ingredients. I'm terrible about laying chicken out to thaw and forgetting it. I have ruined more than my share of meat that way. It is one of my greatest flaws. I'm working on that. Anyway, back to the stir fry... I often find that I don't have anything planned for dinner and I have three males whining, one of them is an adult but that doesn't stop him. These guys get HANGRY! I do my best work then. I pull out what sauce ingredients speak to me and load it full of veggies and try to make magic. This one isn't loaded full of veggies but with fruit this time. I can't believe I hadn't thought this combination before. 

Mango Honey Chicken Stir Fry

serves 6-8

(click to print)

2 lbs boneless skinless chicken

2 mangoes

2 red bell peppers

1 tablespoon oil, for frying

1 cup orange juice + 2 tablespoons reserved

1/2 cup honey

1/2 teaspoon sriracha

3 tablespoons soy sauce

1 tablespoon cornstarch

steamed white rice

Start by cutting your chicken into chunks. Next, cut the mango and bell peppers into pieces about half the size of the chicken. In a large skillet, over medium high heat, add the oil and saute the chicken until golden brown. Once the chicken has started browning, add the mango and pepper, stirring often. While that cooks, make your sauces, in a bowl whisk together juice, honey, sriracha and soy sauce. Once the chicken is cooked through and the mango and pepper are tender crisp, add the sauce. Bring to a bubble stirring often. Once the sauce has cooked down and everything is cooked through, this usually takes 3-4 minutes, stir together the remaining OJ and cornstarch, making sure there are NO lumps. Stir into sauce, allowing to cook 1-2 more minutes. The sauce will thicken and you are ready to serve!

xoxo,
Ashley