Homemade Mexican Spice Mix (tweak to your taste) 

I keep this already mixed and ready to go - its great on chicken, beef and in tacos, fajitas, enchiladas, burritos (no need to use those store bought season packets):

4 tablespoons garlic powder
4 tablespoons onion powder
2 tablespoons cumin
2-3 tablespoons chili powder
1 tablespoon ground black pepper
1 tablespoon sea salt
2 teaspoons smoked paprika
1 teaspoon crushed, dried oregano
1/2 teaspoon crushed red pepper flakes

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Photo: Diane Baker for Canning and Cooking at Home

   This recipe was always a favorite in our house but, made in the Instant Pot, this is even tastier and quicker to the table!   It does use my Homemade Burrito Mix of Spices - its great to have on hand and versatile enough to use in tacos, fajitas, etc.  You've got to give this recipe a try! It's was a HIT with my husband. Enjoy! Diane 

Instant Pot Shredded Chicken Burritos

Ingredients: 
1 large Onion, sliced
1 large Red Bell Pepper, sliced 
1 Tablespoon Olive Oil
3 large Chicken Breasts (2 pounds, trimmed) 
1 Pint Salsa
2 Tablespoons Roasted Green Chilies 
Homemade Burrito Mix (see below) 
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Homemade Burrito Mix (tweak to your taste)
I keep mixed, stored in a jar and ready to go:
4 tablespoons garlic powder
4 tablespoons onion powder
2 tablespoons cumin
2-3 tablespoons chili powder
1 tablespoon ground black pepper
1 tablespoon sea salt
2 teaspoons smoked paprika
1 teaspoon crushed, dried oregano
1/2 teaspoon crushed red pepper flakes
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Directions: 
Add olive oil to Instant Pot, on Sauté.  Add in onion and red bell pepper. While that cooks down, sprinkle my Homemade Burritos mix all over the 3 chicken breasts.
Add chicken to Instant Pot.
Add 1 pint homemade salsa
Add 2 Tablespoons Homemade green chilies
Add a sprinkle of salt

Pressure Cook 18 mins, let cool 6 mins - then quick release all remaining steam
Leave pot on Keep Warm
Take chicken out to shred, then place back in pot.
Add 1 more tsp burrito mix and a shake of salt, mix and serve with your preferred toppings.  We like sliced tomatoes, sour cream, cheese and green chile sauce.

Enjoy! 

  OKOKOK!  I did it - I bought an Instant Pot after watching Trisha Yearwood use one to make her Peach BBQ Pulled Pork.  I figured, I've been using a Pressure CANNER for so long, I might as well check out an Instant Pot (Pressure Cooker).  Before you ask, no - at the present time, you cannot "can" in an Instant Pot or any other Pressure Cooker.   Just remember the adage "You can Cook in a Pressure Canner but, you cannot Can in a Pressure Cooker."  At least, for now that is - there are rumors that there is a unit being tested and vetted by the NCHFP that would allow cooking and canning.  Some have asked why I wouldn't just use my large Pressure Canner to cook foods. It's simple, the canner is quite large, aluminum and not electrical.  I prefer  the Instant Pot Stainless Bowl that makes clean up easily!  Soooo - what have I done to date with my new toy?  First - I did the water test as specified in my user manual.  After passing that test - I made some Hard Boiled Eggs, I made Trisha's Pulled Pork dish, this Mac & Cheese and Shredded Chicken Burritos.  Everything so far has turned out great.  I will be posting the Chicken Burritos next (my husbands favorite) …

Mac & Cheese with Green Chilies 

Ingredients: 
3 Cups of Cellentani Pasta (corkscrew) 
3 Cups of Chicken Broth 
1/2 Cup Water 

Add all to the Instant Pot, making sure to push down the dry noodles under the broth and water *you want everything submerged.  Cook on High Pressure (manual for 6 mins.) Once done cooking, let cool down for 4 minutes naturally before doing a pulsing quick release (where you release some steam, close, and release again) Doing this keeps any hot liquid from spurting out.  Remove lid when lock drops and stir the pasta, remove approx. 1/2 cup of broth and keep aside.  Now, the tasty part! making the sauce, keep your instapot on warm or move to low saute. Stir in all the sauce ingredients and serve hot.  If the sauce gets too "tight" and sticky use some of the reserved broth to "loosen" the macaroni.   

Sauce Ingredients: 
4 Tablespoons Butter
1/4 Cup Heavy Cream
1 pouch Velveeta Cheese Sauce *keeps the sauce from being 'grainy'
2 cups Shredded Sharp Cheddar Cheese *or a mix of your choice of cheeses
1/4 Cup Diced Green Chilies 
Salt & Pepper to taste