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Enchilada Chicken & Beans (2 Instant Pot recipe)

Ingredients:

3 pounds cubed chicken breast 2 quarts chicken broth 1 pound dry black beans (rinsed) 2 large onions 1 cup red lentils 3 tbsp cooking oil 4 tbsp chili powder 1 tbsp + 1 tsp cumin 1 tsp garlic powder 1 tsp onion powder 3 tbsp tomato paste salt

Directions

First (larger) Instant Pot: Set the Instant Pot to "Sauté" mode. Add 1 tbsp oil and chopped onions (with a tbsp of salt to dehydrate them). Cook until they are soft and translucent and begin to darken. Add 1 cup of broth to deglaze the pot (this better incorporates the flavor and prevents burning). Add the rinsed beans, 5 cups of broth, and 1 tbsp of cumin. Pressure cook on high for 50 minutes and let pressure release naturally (20 minutes). Second (smaller) Instant Pot: Set the Instant Pot to "Sauté" mode. Add 2 tbsp oil and whisk in remaining spices until smooth and fragrant. Whisk in tomato paste until it thickens. Slowly whisk in 2 cups broth until completely incorporated. Stir in lentils. Add chicken cubes, but leave them on top (do not stir them in). Pressure cook on high for 8 minutes. Quick release pressure when done. Once both pots are complete, combine the contents of both.