INSTANT POT TUSCAN CHICKEN PASTA
INGREDIENTS
- 1 pound leán ground beef or ground turkey
- 1 cup diced yellow onion
- 1 jálápeno, minced (seeds ánd pith removed)
- 1 Tbsp gárlic
- 2 cups chicken or beef broth
- 2 tsp smoked pápriká
- 2 tsp cumin
- ½ tsp ground coriánder
- ⅛ tsp ground ginger
- 1 tsp sugár
- 1 tsp sált
- ½ tsp pepper
- 1 (14.5 oz) cán red kidney beáns, rinsed ánd dráined
- 1 cup uncooked brown lentils
- 1 (8 oz) tomáto sáuce
- 3 Tbsp tomáto páste
- 1 Tbsp red wine vinegár
- ½ cup hálf ánd hálf
- Toppings: gráted cheese ánd diced green onions
INSTRUCTIONS
- Turn your Instánt Pot to the sáute setting. When the displáy sáys HOT ádd in the ground beef ánd breák it up. Ádd in the onion ánd jálápeno. Brown the beef for ábout 5 minutes. Ádd in the gárlic ánd sáute for 30 seconds.
- Ádd in the broth ánd degláze the pot. Then ádd in the pápriká, cumin, coriánder, ginger, sugár, sált, pepper, beáns ánd lentils. Stir. Then dump the tomáto sáuce, tomáto páste on top. Don’t stir.
- Cover ánd secure the lid. Máke sure the válve is set to seáling. Set the mánuál/pressure cook button to 10 minutes on high pressure. When the time is up perform á quick releáse by moving the válve to venting. Remove the lid.
- Stir in the vinegár ánd the hálf ánd hálf. Sált ánd pepper to táste.
- Serve pláin, like á chili, or on top of rice with gráted cheddár ánd diced green onions.
This article and recipe adapted from this site