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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 12 minutes. Quick release pressure when done. Once both pots are complete, combine the contents of both.