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Sriracha Sloppy Joes
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Passive Time | 10 minutes |
| Servings |
6 servings
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Ingredients
Soup
- 1 1/2 lbs boneless, skinless chicken breasts
- 4 cups chicken broth (recipe below)
- 28 ounces diced tomatoes and their liquid
1 can - 1 1/2 cups Cooked black beans or
1 can 15-ounce black beans, rinsed and drained - 1 1/2 cups frozen corn kernels
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 1 chipotle chile in adobo sauce minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/4 cup chopped fresh cilantro plus more for serving
- tortilla chips for serving
- 1 avocado halved, pitted, peeled, and diced
- Lime wedges for serving
Chicken Broth
- 1 tsp avocado oil or other neutral oil with high smoke point
- 2 1/2 lbs bony chicken parts (such as drumsticks, wings, necks, and backs)
- 3 celery stalks cut into 3-inch lengths
- 2 medium carrots halved lengthwise, then cut crosswise into 3-inch lengths
- 1 medium yellow onion cut into wedges
- 3 garlic cloves smashed and peeled
- 1 tsp kosher salt
- 1/2 tsp black peppercorns
- 1 bay leaf
- 8 cups Water
Ingredients
Soup
Chicken Broth
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Instructions
Soup
- Put the chicken breasts in the Instant Pot and pour in
1 cup of the chicken broth. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 10 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.) - When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the pot and, using tongs or a slotted spoon, transfer the chicken to a plate or cutting board. Use two forks to shred the chicken into bite-size pieces.
- Return the chicken to the pot and add the remaining
3 cups chicken broth, the tomatoes and their liquid, black beans, corn, onion, garlic, chipotle, chili powder, cumin, and oregano. Press the Cancel button to reset the cooking program, then select the Soup setting and set the cooking time for 5 minutes at high pressure. (The pot will take about 20 minutes to come up to pressure before the cooking program begins.) - When the cooking program ends, let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir in the cilantro.
- Ladle the soup into bowls and sprinkle with tortilla chips. Serve piping hot topped with the avocado and cilantro, with lime wedges alongside.
Chicken Broth
- Select the Sauté setting on the Instant Pot and heat the avocado oil. Using tongs, place the chicken pieces in a single layer in the pot and cook, flipping once, for about 5 minutes on each side, until browned. Don’t worry if some skin sticks to the pot. Add the celery, carrots, onion, garlic, salt, peppercorns, and bay leaf to the pot and then the water, pouring slowly to prevent splashing. Make sure the pot is no more than two-thirds full.
- Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Soup/Broth setting and set the cooking time for 50 minutes at high pressure.
- When the cooking program ends, let the pressure release naturally for 30 minutes, then move the Pressure Release to Venting to release any remaining steam. If you like, you can also leave the pot on the Keep Warm setting for up to 10 hours.
- Place a wire-mesh strainer over a large heatproof bowl or pitcher.
- Open the pot and, wearing heat-resistant mitts, lift out the inner pot and pour the broth into the strainer. Discard the bones and vegetables—they will have given up their flavor to the broth. Pour the broth into a fat separator to remove the fat, or chill the broth in the refrigerator until the fat solidifies on top, then scoop off the fat from the surface with a large spoon; if you like, reserve the fat for another use. Let the broth cool to room temperature. (To speed the cooling process, set the bowl in a larger bowl containing an ice bath.)
- The broth can be used right away, stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 6 months.
The 200 well-tested, fully authorized recipes in The Ultimate Instant Pot Cookbook cover every meal of the day, making this the ultimate collection of recipes for the home cook. This is the only book you’ll need when looking for tried-and-true classics like creamy tomato soup, ground beef stroganoff, chicken mushroom casserole, or peach cobbler; international favorites like carnitas, chicken tikka masala, or refried beans; and crave-worthy treats like French toast casserole and triple chocolate cheesecake. With recipes for every meal, from breakfast to dessert, this book is your one-stop source for mouthwatering weekday meals.
COCO MORANTE is a recipe developer and food blogger who runs the extremely popular Instant Pot Recipes Facebook page and writes for her blog LeftySpoon. She is the author of The Essential Instant Pot Cookbook and her recipes are featured in numerous print and online publications, including Simply Recipes, the Kitchn, and Edible Silicon Valley. A self-taught cook and classically trained soprano, Coco writes and sings in the San Francisco Bay Area, where she lives with her husband and their beagle.
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AAAAAmazing!!!
Love it. Hubby loved it too!
Easy to make and pretty good! Lots of leftovers.
Absolutely flavorless!! Tasted like spicey water. Had to add a packet of chicken taco seasoning, cumin, ranch seasoning, salt & pepper, then it was delicious.
Delicious!
Kids enjoyed it and so did the hubby. At first I wasnt happy anout having to make 2 batches, but it was so simple and quick that I didnt mind it at all. I added jalapenos and some spice to the second batch. Will make again!
I doubled the recipe added a little salt and sugar at the end, delicious!! Will definely make again.
Delicious!!!
I used tomatoes with garlic and oregano.
The chipotle pepper gave it some zing.
Topped with Mexican shredded cheese.
Was super duper rich but might try again in the future!