Good Morning my Friends! I am excited to bring you another BONUS mid-week edition of The Food from GoodAttitudeFood.com!
This recipe is loosely inspired by a chicken enchilada sauce recipe. It’s basically some stuff I had in the cabinets that I thought I could make taste like enchiladas.
This recipe turned out way better than I expected and I think I nailed the enchilada flavor. Peep the YouTube Video right below!
This is a “clean out the cabinet” kind of recipe. I was going to throw in some chili beans, but they didn’t make it into the pot.
I was looking at what I had in the cabinet today and said, “I bet I can make a sorta-enchilada sauce. That would be good with chicken”.
There was two pounds of chicken in the freezer.
The cabinet held a can of tomato paste. I had an onion, some carrots, a package of mushrooms, a few tomatoes, and some spices.
“Toss all that in a pot and see what happens”.
Another Instant Pot Lesson
I learned another lesson in my Instant Pot journey with this recipe.
My Instant Pot wouldn’t pressurize. There were no steam leaks this time, like the last issue I had. I had already made sure the seal was properly in place after my last experience with steam leaking. This one seemed to be a different issue.
Not Enough Water
I Googled reasons why an instant pot doesn’t pressurize. One of the first results said this is common if the recipe doesn’t have enough water in it.
This sauce was much thicker than past recipes so I thought, I bet I need to add a little water to get more steam rolling.
I added another cup of water.
That did the trick! After not pressurizing twice, adding water fixed the problem and the recipe was back in business!
- 2 lbs of chicken breast
- about 1 cup of tomatoes
- about 1 cup of chopped carrots
- 1 chopped onion
- a package of mushrooms
- 1 lime
- 2 tablespoons of minced garlic
- 1/4 stick of butter
- About 1 tablespoon of oil
- 1 tablespoon of better than bouillon
- 3/4 cup of water
- 1 can of tomato paste
- a half can of beer
- Spices – I used cayenne, chili powder, white pepper, garlic powder, garlic salt, and black pepper.
- Herbs – I used thyme, sage, and rosemary.
- *Optional – 1/2 cup of cooking wine.
- Chop the veggies
- Saute the veggies in the Instant Pot w/butter and some oil – Let the veggies roll for about 5 minutes.
- Stir occasionally, add spices, garlic, herbs, lime, and can of tomato paste to the Instant Pot. Continue to saute for 15 minutes
- Add water, Better Than Bouillon, sub in chicken stock or bouillon cube, and add 1/2 can of beer. I also had about 1/2 a cup of some cooking wine that had been in my cabinet for a while and dumped that into the mix. Pull out the lime halves and discard them.
- Add the chicken.
- Turn on the pressure cook function for the appropriate time based on the weight of your chicken.
- I used about 2lbs of chicken. I didn’t thaw it out. According to the Instant Pot cooking time table, chicken takes 6 – 8 minutes per pound. The chicken was frozen so I added a little time.
- Make sure your pot pressurizes!
- Let it cook for the appropriate time. When cooking is done, vent the pot.
- Heat up a couple of tortillas and make a taco!
- Plate the tacos!
- Top with cilantro, and jalapeno – onion too, I chopped up my last onion for the sauce or I would have topped with chopped onion too.
- Eat them Tacos!
Thank you so much for reading! Try this recipe and let me know what you think! I think this is my favorite recipe so far. SOOOO GOOOD! : )
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Until next time, make it an awesome day! Be the Hero or Heroine in your story! And eat good food while you do it!