Chipotle Chickpea Sofritas are a hearty vegan option for a bowl or burrito, and easy to make in your pressure cooker. Chipotle peppers pack some heat, but serve them with some cool Cilantro Lime Rice and you’ll be all set. Top with a dollop of fresh guacamole, and pass the fresh salsa.
Mexican Cauliflower Rice has all the great flavors of Mexican rice, but is made healthier using riced cauliflower. You’re just 15 minutes away from a healthy version of a great Mexican side dish.
These Pressure Cooker Chipotle Chicken Thighs can be made with frozen or refrigerated boneless, skinless chicken thighs. The subtle chipotle flavor is smoky and not too spicy – great for the whole family.
Colorful, crunchy, and convenient, these Quick Pickled Red Onions take about ten minutes to prepare, and last for a month in the refrigerator. They are a piquant accompaniment to pork, a brilliant sandwich topping, or just the thing to brighten up a simple plate of scrambled eggs.
Pressure Cooker Pork Carnitas are your new favorite filling for burritos, tacos, or taco bowls. Crispy edges, tangy citrus and tasty spices, and smoky flavors are yours with your pressure cooker or Instant Pot.