Pressure Cooker Black Bean Chicken Nachos Food

PRESSURE-COOKER BLACK BEAN CHICKEN NACHOS

Steps:

• Place chicken, salsa and peppers in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 7 minutes. Quick release pressure; press cancel. A thermometer inserted in chicken should read at least 165°., Remove chicken; shred with 2 forks. Return to pressure cooker. Using a slotted spoon, serve chicken over chips; sprinkle with cheese and, if desired, cilantro. Add toppings of choice.

PRESSURE COOKER CHIPOTLE-HONEY CHICKEN TACOS

Steps:

• Combine the chicken, chipotles and adobo sauce, honey, onion powder, garlic powder, salt and cumin in an electric pressure cooker. Stir well. Cover and set steam valve to sealed position. Cook on high pressure for 13 minutes. Let the pressure release naturally for 5 minutes; then release the remaining pressure manually. Open the lid.
• Remove the chicken to a bowl or cutting board using tongs. Shred the chicken with two forks. If you'd like to reduce the sauce, set to sauté and simmer, 5 minutes. Add the chicken back into the pot.
• Stir in the black beans and a squeeze of lime juice, set to sauté and let the beans warm through, 2 to 3 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onions and avocado.

PRESSURE COOKER HEARTY PORK & BLACK BEAN NACHOS

Steps:

• Pulse beef jerky in a food processor until finely ground. Working in batches, place 1-1/2 pounds ribs in a 6-qt. electric pressure cooker; top with half the jerky, 2 cans beans, 2 cups broth, 1/2 cup onion, 3 bacon strips, 2 tsp. garlic and 1/2 teaspoon red pepper flakes. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes., Allow pressure to naturally release for 10 minutes; quick-release any remaining pressure. Remove pork mixture from pressure cooker; make second batch by adding remaining ingredients to cooker. Repeat previous procedure. , When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to pressure cooker. Select saute setting and adjust for high heat; heat through. Strain pork mixture; discard juices. Serve with chips and toppings as desired.

HEARTY PORK & BLACK BEAN NACHOS

Steps:

• Place beef jerky in a food processor; pulse until finely ground. Place ribs in a 5- or 6-qt. slow cooker; top with jerky, beans, broth, onion, bacon, garlic and pepper flakes. Cook, covered, on low 6-8 hours or until meat is tender., When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to slow cooker. Strain pork mixture; discard juices. Serve with chips and toppings as desired. Freeze option: Freeze cooled shredded meat mixture with juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Strain pork mixture; discard juices. Serve with chips and toppings as desired.

AMY'S CHICKEN NACHOS (ELECTRONIC PRESSURE COOKER)

Steps:

• 1. Turn on the sauté function on the Instant Pot. Press the adjust button to select "more". Add oil to pot. When hot, add the chicken thighs. Cook chicken until the chicken starts to brown nicely.
• 2. Combine both salsas and the taco seasoning packet in a bowl. Stir to combine. Add to the pot with the chicken. Stir.
• 3. Place lid on the Instant Pot and set vent to sealing. Select the poultry button and adjust the time to 15 minutes. When the Instant Pot is finished, let the pressure release naturally.
• 4. When the lid is unlocked, open the instant pot. Shred the chicken. Serve with tortilla chips. Top with sour cream, shredded cheese, black beans, diced green onions, and chopped cilantro to taste.

BLACK BEAN CHICKEN NACHOS

Steps:

• Place chicken, salsa and peppers in a 3- or 4-qt. slow cooker. Cook, covered, on low until meat is tender, 4-5 hours., Remove chicken; shred with 2 forks. Return to slow cooker to heat through. Using a slotted spoon, serve chicken over chips; sprinkle with cheese and optional toppings.

CHICKEN AND BLACK BEAN NACHOS

Steps:

• Preheat the oven to 400 F.
• Spread the chips out evenly on a baking sheet. Top with the beans and chicken, then the cheese. Bake until the cheese is bubbly, 7 to 8 minutes. Top with the lettuce, salsa, sour cream, guacamole, cilantro and pickled jalapenos.
• Preheat the oven to 400 degrees F.
• Slice the top off the head of garlic. Place the garlic on a sheet of aluminum foil and drizzle with the olive oil. Wrap the garlic tightly. Roast for about 30 minutes, depending on the size of the garlic, until soft and golden brown. Let cool completely. Squeeze the peel of each clove to release the garlic.
• In a food processor, combine the garlic, serrano, avocados, lime juice, salt and pepper. Pulse until chunky. Transfer to a bowl and stir in the cilantro.
• Yield: 6 to 8 servings