Instant Pot Huli Huli Chicken

If there is anywhere in the world I would love to live the rest of my life, it would be Hawaii. It's been years since I've last been and I know someday I will be back... for good. Someday. Until then, I can only dream about the days I eat common dishes found in Hawaii. One such dish is this Huli Huli Chicken. This recipe involves braising chicken in a sweet sauce in the Instant Pot. You could even take it a step further and broil or grill the chicken after pressure cooking, but we loved it as is. The best part of this chicken dish is definitely the sauce. It's sweet, salty with a subtle tartness....

The sauce includes crushed pineapple, brown sugar, ketchup, lime juice, soy sauce, garlic and ginger. It may seem like an odd combination but trust me... over time, this concoction will create something pretty delicious. For fellow gluten free foodies, I used tamari in place of soy sauce. You can also use liquid aminos as well. I adapted this recipe by using crushed pineapple and adding some color with the addition of colorful bell peppers. Rather than broiling the chicken to finish after braising, I served it as is with its juices over steamed rice. It was very similar to a sweeter version of the popular Filipino Adobo. This is another dish you can prep for a make ahead slow cooker meal. Get the slow cooker version here!

Instant Pot Huli Huli Chicken
recipe adapted from Slow Cooker Revolution

2/3 cups crushed pineapple, undrained

1/2 cup packed light brown sugar

1/2 cup ketchup

1/4 cup fresh lime juice

1/4 cup soy sauce (or gluten free tamari or liquid aminos)

6 garlic cloves, minced

2 tablespoons minced or grated ginger

4 pounds bone-in, skin-on chicken pieces
1 1/2 cup chopped mixed bell peppers

In your Instant Pot:

Plug in the IP with insert set in place.

Press SAUTE and add crushed pineapple, brown sugar, ketchup, lime juice, soy sauce, garlic and ginger. Cook for 5 minutes or until thickened. Season with salt and pepper to taste.

Season chicken with salt and pepper; add to IP and coat evenly with sauce.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 25 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 25 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 25 minutes, allow your IP to naturally release pressure for 10 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure.

While chicken is naturally releasing pressure, heat a skillet over medium high heat. Add oil and when hot, add bell peppers. Sauté peppers until slightly softened; remove from heat and set aside.

When the display reflects 10 (which is 10 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Add bell pepper and stir to combine.

Transfer to a serving dish and enjoy with rice.

Instant Pot & Slow Cooker: Spicy Mexican Pork & Rice

Rice is the fiber of my being... and if ever given a choice between rice or something else, I will choose rice. It's no wonder I lean towards to a lot of Asian and Latin cuisines because of the many ways rice is incorporated in so many of their dishes. This Spicy Mexican Pork & Rice recipes is one of my favorites because of the way rice cooks with the pork and seasonings. I especially like this more the next day when flavors have been given a chance to meld...

Several years ago, I made this dish on the stove top. It worked wonderfully but as you may have guessed, it took quite a bit of time - nearly 2 1/2 hours! Granted, it was well worth the wait, but these days when my schedule is tight, I just don't have that same time to spend. Get the Stove Top recipe version here!

I found that I could adjust this recipe for a slow cooker, where I could prepare it, set it and forget it for several hours. The slow cooker version is great and I loved how it came out. So I plan on using the slow cooker for those days I have everything ready and can have it cook all day...then my husband can finish the dish in the oven in time for dinner. I've included the slow cooker recipe below!

And I also tested the recipe with some adjustments for the Instant Pot. This also came out wonderfully where the major draw is cutting the cook time to less than an hour with minimal prep. Another bonus was being able to cook the entire dish in one pot. Score! I've also included the Instant Pot recipe below too.

So, regardless of how you prefer to make this amazing, comforting and flavorful dish, I've got you covered for the stove top, slow cooker and Instant Pot! 

Spicy Mexican Pork & Rice
recipe from Cooks Illustrated

2-pound boneless pork butt roast, trimmed and cut into 1-inch pieces
salt and ground black pepper
1 teaspoon garlic powder

2 tablespoon olive oil

2 medium onions, minced

3 medium garlic cloves, minced or pressed through garlic press

1 tablespoon minced chipotle chile in adobo sauce

1 teaspoon minced fresh thyme leaves or 1/4 tsp dried thyme

1/2 teaspoon dried oregano

2 cups low-sodium chicken broth

1 (8-ounce) can tomato sauce

1 1/2 cups long-grain white rice

1/2 cup minced fresh cilantro leaves

Juice of 1 fresh lime

Garnish or for serving:
fresh chopped cilantro
lime slices or wedges
shredded cheese
sour cream
fresh chopped avocado

In your Slow Cooker / Crock Pot:

Pat pork dry with paper towels and season with salt, pepper and garlic powder. 

Heat 1 tablespoon oil in large Dutch oven or pan over medium-high heat until just smoking. Add half of pork and brown on all sides, 7 to 10 minutes; transfer to slow cooker. Repeat with remaining tablespoon oil and remaining pork; transfer to slow cooker.

In the same Dutch oven or pan, In the now empty Dutch oven or pan, add onion to rendered fat and oil left in pot and sauté until softened. 

Stir in garlic, chipotle, thyme and oregano and cook until fragrant.

Stir in broth and tomato sauce, scraping any browned bits.

Pour sauce over pork in slow cooker. 

Cover and cook on high for 6-8 hours or low for 8-10 hours. 

Preheat the oven to 350 degrees. 

Carefully remove the crockpot insert from the crockpot and thoroughly stir in rice. Cover with foil and bake in the preheated oven until all rice is tender and liquid has been absorbed, 20 to 30 minutes, gently stirring rice from bottom of pot to top every 10 minutes.

Remove from oven and stir in cilantro and lime juice; season with salt and pepper to taste. Cover and let stand 5 minutes before serving.

To serve, garnish with more cilantro, a sprinkling of cheese, lime and some freshly chopped avocado.

** All Crock-Pot® slow cooker removable crockery inserts (without lid) may be used safely in the oven set up to 400°F.

In your Instant Pot:

Plug in the IP with insert set in place.

Pat pork dry with paper towels and season with salt, pepper and garlic powder.

Press SAUTE and add half the oil. When hot, add half of pork and brown on all sides, 7 to 10 minutes; transfer to large bowl. Repeat with remaining tablespoon oil and remaining pork; transfer to bowl.

In the now empty pot, add onion to rendered fat and oil left in pot and sauté until softened. Stir in garlic, chipotle, thyme and oregano and cook until fragrant.

Stir in broth and tomato sauce, scraping any browned bits. Add browned pork with accumulated juice and bring to simmer. 

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 35 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 35 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 35 minutes, carefully turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Add the rice to the pot and thoroughly stir in. 

Secure the lid of the IP once again and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 6 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 6 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 6 minutes, allow your IP to naturally release pressure for 10 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure.

When the display reflects 10 (which is 10 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Stir in cilantro and lime juice; season with salt and pepper to taste. 

To serve, garnish with more cilantro, a sprinkling of cheese, lime and some freshly chopped avocado.

Instant Pot: Spaghetti Bolognese

Spaghetti was my jam back in the day. In fact, I had a childhood photo stuffing my face with spaghetti on the kitchen table that I still cherish. So even at a young age, spaghetti was a favorite dish. These days, I tend to cook gluten free pasta for myself and regular pasta for my boys. My husband is pretty amazing because he loves to help out in the kitchen during our spaghetti dinners. However, it's quite a production with all the pots and pans and baking sheets used to make our beloved spaghetti. One pot for pasta (which takes forever to get boiling). One pot for sauce. If you ask me, it's one pot too many! Enter the Instant Pot. I now love spaghetti nights even more because everything can be made in it!

I usually like to prepare for our spaghetti dinners with a big pot of bolognese sauce. This is my favorite sauce because its loaded with ground chuck, finely diced carrots, celery, onions and garlic and a myriad of seasonings. Everything gets cooked in the Instant Pot and the result is enough sauce for several pasta dinners. 

But even after the pasta sauce is made, we love how we can toss in dried spaghetti, a few cups of sauce, a few cups of water, seal the lid and minutes later, dinner is ready. Below is the recipe for my go-to bolognese sauce to make in the Instant Pot and how to make One Pot Spaghetti Bolognese immediately following. 

If you would rather use a Slow Cooker,  you can get the Slow Cooker recipe version here!

Instant Pot Spaghetti Bolognese

recipe adapted from Real Simple

• 1 tablespoon oil
• 1 onion, finely diced
  3 cloves garlic, minced
• 1 pound ground beef chuck
• 1 28-ounce can whole peeled tomatoes
• 2 carrots, finely chopped
• 1 medium onion, chopped
• 1 celery stalk, chopped
• 2 cloves garlic, chopped
• 1/4 cup tomato paste
• 1/4 cup dry red wine
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
  1 teaspoon dried basil
  1 teaspoon Italian seasoning
• 1 tablespoon sugar
• 1 bay leaf
• kosher salt and black pepper
• 1 1/2 pounds meatballs (frozen or fresh, homemade or store bought)
• 3/4 pound spaghetti or GF spaghetti
• grated Parmesan, for serving

In your Instant Pot:

Plug in the IP with insert set in place.

Press SAUTE and add oil. When hot, add onions, garlic, carrots, and celery cooking until softened. 

Add ground beef and cook until browned.

Add the tomato paste, wine, oregano, thyme, bay leaf, 1 teaspoon salt, ¼ teaspoon pepper and sugar. 

Add meatballs and stir to combine.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 20 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 20 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 20 minutes, allow your IP to naturally release pressure for 10 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure.

When the display reflects 10 (which is 10 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Prepare the spaghetti according to package directions just prior to serving. 

Serve bolognese sauce over spaghetti as is or with meatballs. Garnish with freshly grated Parmesan cheese. 

* This makes a nice amount to use and jar up for future meals. Alternatively, you can cook this prepared sauce (or any other jarred sauce) and spaghetti noodles together for a true one pot meal.

One Pot Spaghetti Bolognese

1 pound dried spaghetti

3 1/2 cups bolognese sauce above (or your favorite pasta sauce)

3 cups water

In your Instant Pot:

Plug in the IP with insert set in place.

Add dry pasta, pasta sauce and water. Stir to combine. Ensure pasta is covered entirely with liquid. If not, add enough water to cover.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 6 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 6 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 6 minutes, place a kitchen towel on top of the setting knob and carefully turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release pressure (also known as QRP or QR). Note - it may get messy, which is why I use a kitchen towel over the setting to reduce spray from the IP. I also use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Serve and garnish with freshly grated Parmesan cheese. 

Cheddar Bratwurst & Beer Soup

Happy Monday! It's the first Monday of the month and after so much fun with all the Instant Pot recipes in January, I'm continuing the Instant Pot love and spreading it to Slow Cooker recipes too for February by providing recipes for dishes that include conversions in both applications. Although the winter has been fairly mild, I still enjoy making soup since it's quick, easy and satisfying. The most recent soup I made was this Cheddar, Bratwurst & Beer Soup. This is a hearty soup of potatoes, cheddar bratwurst, a bit of beer and a whole lot of cheese...

This is a soup that is a full meal in of itself. Pair it with some crusty bread or even some Frito Scoop chips to sop it up with, it will definitely hit the spot. The first time I made it was on the stove top and it was wonderful... but took a bit of time. I adjusted the recipe a bit more for some shortcuts to take on prep time and it still resulted in a delicious soup. You can tweak the consistency to your preference by thinning it out with more beer or thickening it up with more cheese. I also made this with a combination of cheddar and monterey jack cheeses for a little smoother soup.

If you want the stovetop version, check it out here.... but I've included both the slow cooker and Instant Pot recipes below. Enjoy!

Cheddar Bratwurst & Beer Soup
recipe adapted from Food

1 (28oz) bag frozen Potatoes O'brien
2 tablespoons butter
1 large onion, finely chopped
1 garlic clove, minced
4 -5 cooked cheddar bratwursts, halved lengthwise and sliced
1 cup beer plus more if desired
1 tablespoon spicy brown mustard
2 teaspoons horseradish
8 ounces sharp cheddar cheese, shredded
8 ounces monterey jack cheese, shredded
2 cans cream of mushroom soup
snipped chives for garnish

Slow Cooker Directions:

In a slow cooker, add potatoes, butter, onion, bratwurst, beer, cream of mushroom soup, brown mustard, horseradish.

Cover and cook on low for 4 hours or high for 2 hours.

Stir in cheeses until melted through.

If you want to thin down the soup, add a little more beer until its as thin as desired.

To serve, garnish with chives.

In your Instant Pot:

Plug in the IP with insert set in place.

Add the add potatoes, butter, onion, bratwurst, beer, brown mustard, horseradish.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 5 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 5 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 5 minutes, allow your IP to naturally release pressure for 5 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure.

When the display reflects 5 (which is 5 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Stir in cheeses and cream of mushroom soup until warmed and melted through.

If you want to thin down the soup, add a little more beer until its as thin as desired.

To serve, garnish with chives.

3 Touchdown Dips for the Superbowl!

This weekend is going to bring out all our inner fans whether we enjoy football or not! For me, the Superbowl is more about the food and snacks that it is the actual game. That said, have you got your snack strategy in place?! If you're looking for some snack ideas for the big game (or really any time you need to satisfy a craving), here are three dips to dig into! 

If you're looking for a healthy snack to munch on for the Superbowl, I definitely recommend a handful or two of Pirate's Booty! These are deliciously baked, never fried puffed rice & corn snacks that are blended with real aged white cheddar cheese. They're even gluten free! Here's a link to a coupon so you can get your hands on some for the big game!...

Thanks to my friends at New York Style Snacks, they make it easy to enjoy with the variety of snacks the offer. The following recipes pair perfectly with their New York Style Bagel Chips, Pita Chips and Panetini...

This tangy dip has the flavors of buffalo chicken wings and creamy blue cheese. Great for parties and paired with New York Style Bagel Crisps it’s hearty enough to be a meal. 

Buffalo Chicken & Blue Cheese Dip

10 oz. cooked chicken or canned chunk chicken
8 oz. cream cheese
1 cup blue cheese salad dressing
1 cup buffalo sauce
optional celery sticks

Combine cooked chicken, cream cheese, blue cheese salad dressing and buffalo sauce. 

This can be made ahead and served cold... and can also be served warmed either in the oven or in a slow cooker for a crowd!

Serve with New York Style Bagel Crisps and celery sticks for dipping! 

Skip the usual chips and dip into your guacamole with New York Style Pita Chips! They are sturdy, crunchy and can handle all the weight of your dips...

Olé Guacamole!

3 halved and pitted Haas avocados
1 finely chopped(reserve 2 Tbsp. for garnish) medium tomato
3 pressed or finely chopped garlic clove
2 tsp. lime juice
1/2 tsp. salt
2 Tbsp. chopped fresh cilantro

New York Style Pita Chips

Using a fork or pastry blender, smash the avocados in a medium bowl.

Stir in remaining ingredients and garnish with chopped tomato.

Serve with New York Style Pita Chips.

This dip combines the savoriness of Italian sausage with the melty goodness of cheese! 

Italian Sausage & Cheese Dip

1/2 - 1 lb. or your favorite sausage Italian Sausage
8 oz. cut into cubes smoked Gouda cheese
8 oz. cut into cubes sharp cheddar cheese
1/3 cup sour cream
1/3 cup mayonnaise
2 Tbsp. minced garlic
1 Tbsp. Italian seasoning
New York Style Brand Panetini or Garlic Panetini

Preheat oven to 350° F. Brown the sausage, crumbling it into small chunks as it cooks. Drain the sausage very well. 

Layer the bottom of an oil-sprayed small baking dish with the drained sausage.

Sprinkle the Italian Seasoning and minced garlic on top of the sausage. Roughly spread the sour cream and mayonnaise on top. Place the cubed cheeses on the very top.

Bake attentively at 350° F for approximately 30 minutes, stirring the mixture every 10 minutes. Bake until the cheeses have thoroughly melted. Do not over bake.

Serve warm with New York Style Brand Panetini.

Instant Pot Roundup!

Can you believe it's officially February?! The past month sure has flown by and I'm glad we made it through deliciously with the help of my Instant Pot! January was a fun time in our kitchen as we created some amazing one pot dishes. If you missed any of our recipes, below is a full round up of what we made. For February, I'll be sharing some appetizer and snack ideas to gear up for this coming Superbowl weekend. And for those who don't have an Instant Pot (yet), I'm dedicating the rest of the month to slow cooker & crockpot meals! You can expect to some recipes that are made for you to set it and forget it, leaving you more time to focus on more important things. If you do have an Instant Pot, I'll also include conversions of the slow cooker recipe so you can enjoy them too! So enjoy this new month and make it a delicious adventure both in and out of the kitchen....

Instant Pot Recipe Round Up

Key Lime Cheesecake

Beef & Broccoli

Steakhouse Texas Chili

Korean Glazed Ribs

Greek Style Yogurt

Vietnamese Beef Pho

Smothered Pork Chops with Mushroom Gravy

Cilantro Lime Chicken Tacos

Best Ever Beef Dip Sandwiches

Double Berry Oatmeal

Chicken Marsala Pasta

Caldo de Res (Mexican Beef Soup)

French Onion Pot Roast

Whiskey Baby Back Ribs

Filipino Chicken Adobo

Korean Style Short Ribs

Beer Braised Corned Beef

Chile Con Carne

Instant Pot: Chile Con Carne

This weekend is something I'm looking forward to. Aside from the Superbowl, my husband and I will finally have a much needed weekend to ourselves! I especially enjoy our weekends because it gives us a chance to test out more Instant Pot recipes. The Superbowl is just an added bonus since he's such a sports fan. We thought about having folks over to cheer alongside us as we watch the big game, but we decided against it at the last minute. We really do need to take advantage of a quiet, relaxing weekend at home. That said, I've been debating on what Superbowl recipes I can whip up for us to enjoy. What Superbowl spread is it without chili?! This Chile Con Carne is perfect for the big game. Big, bold flavors, lots of meat (no beans here!) and a slew of toppings for garnish is how we're doing it. The best part of it all is that it will be on the table in 15 minutes or less!

This recipe was originally intended to be made in a slow cooker or crockpot. I've been testing out my archived slow cooker recipes for the Instant Pot with much success and will continue to share them for the month of February! Who knew the Instant Pot could do so much. Hope you stay tuned and for February, I'll be featuring new Slow Cooker or Crockpot recipes with directions to prepare in your Instant Pot...

Instant Pot: Chile Con Carne

recipe adapted from Cook's Illustrated

4 slices bacon or fatback minced, browned and reserved
6 to 8 medium yellow onions, chopped
1/2 cup minced garlic
2 tablespoons ground cumin
2 tablespoons ground coriander
3 pounds beef, diced or coarsely ground
3 pounds pork, diced or coarsely ground 
4-5 chipotle peppers in adobo 
1 15oz can of diced tomatoes
1/2 to 3/4 cup masa harina, toasted; or yellow cornmeal
32 ounces of beef broth/stock
kosher salt to taste

For garnish/toppings:
sour cream
shredded cheddar cheese
thinly sliced green onions


In your Instant Pot:

Plug in the IP with insert set in place.

Add bacon, onions and garlic; sauté until bacon crisps up and onions soften. 

Add the cumin and coriander, stirring to coat the onions and garlic. 

Add the beef and pork in batches and brown.

Add the beef stock to deglaze the pot, scraping up the bits from the bottom of the pan.

Add chipotle peppers and adobo sauce, diced tomatoes and salt; stir to incorporate.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 10 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 10 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 10 minutes, allow your IP to naturally release pressure for 10 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure.

When the display reflects 10 (which is 10 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).
Stir in the masa harina or cornmeal and allow it to get incorporated to thicken the chili, about 2-3 minutes.

Using a ladle, scoop up your chili and serve as is or over your favorite short pasta (macaroni or shells).