Instantpot: Chicken Tortilla Soup

Set the Instantpot on "Saute". Add 2 tbsp of Oil, a small chopped Onion, 3 crushed Garlic Cloves, 2/3 cup of chopped Cilantro and saute for 3 minutes. Stir in 4 cups of Chicken broth, 14.5 oz of diced Fire Roasted Tomatoes, 2 whole Chicken Breasts, a thinly sliced Carrot, a cup of Black Beans, a cup of boiled Corn, 3/4 tsp of Salt, 3/4 tbsp of Cumin Powder, 1/2 tbsp of Red Chili Powder, 1/4 tsp of Cayenne Pepper, 1-2 Bay Leaves and push the chicken to the bottom of the pot.  Lock the lid into place and set on "Pressure Cook" for 10 minutes. 

Perform a quick release. Open the lid, remove the cooked chicken breasts with tongs and either chop or shred them. Add the chicken pieces back to the soup. Stir in a cup of Monterey Jack Cheese / any mexican blend cheese.

Serve into bowls and garnish with crushed Tortilla chips and 1/2 cup of Monterey Jack / Mexican Cheese blend.

Instantpot: Chicken Tinga Tacos

In a blender, add 14 oz of Fire Roasted Tomatoes and 2 Chipotle peppers (in adobo sauce) and blend until smooth. Set aside.

Season 2 Chicken breasts with Salt and Pepper. Set aside.

Turn "Saute" on the InstantPot. Add 2 tbsp of Olive Oil and wait for it to heat up. Add a sliced medium Onion, a tsp of Minced Garlic, a Bay Leaf, 1/2 tsp of dried Oregano, a tsp of Cumin Powder and saute till golden brown.

Add 1/3 cup of Chicken Broth and deglaze. Add the chicken breasts, the tomato puree along with a tbsp of Adobo Sauce. Place the lid and set the steam release knob to "Sealing". Cancel the "Saute" option and set to "Manual Pressure" and cook for 8 minutes. After the timer is done, let it rest for 10 minutes. Quick release the pressure and open the lid.

Remove the chicken breast from the pot and shred using 2 forks. Add the shredded chicken to the pot and combine well. Adjust Salt and Pepper as needed.

Tacos - Heat the tortillas for 5 minutes. Add the Chicken Tinga to it. Layer with Avacado slices and shredded Cheddar cheese. Top it with a dollop of Sour Cream and serve.

Paneer Tacos with Cilantro Yogurt Sauce

Marinade - Take a bowl to prepare the marinade. To it add, 2 tsp of Oil, 2 tbsp of Lemon Juice (or as needed), Salt to taste, 2 tbsp of Taco Seasoning, a tsp of Red Chilli Powder, Water as needed to make semi liquid marinade. Whisk till combined.

Stuffing - Wash, drain and cut Peppers (3 colors) into thin bite sized strips (a cup of each). Cut 14 oz of Paneer into bite sized pieces and soak them in Hot Water bowl for 15 minutes. Take the Paneer pieces, Peppers and the prepared marinade into a big bowl. Stir until all the pieces are evenly coated. Refrigerate for an hour.

Heat a skillet on high - medium heat and add a tsp of Oil. Add the stuffing mixture and cook for 5 minutes until paneer is browned. Remove from heat and set aside.

Sauce - Take a cup of Yogurt, 1/2 cup of chopped Cilantro, 2 green Chillies, 2 cloves or Garlic and Salt to taste in a mixie jar. Blend until a smooth sauce like consistency is got.

Char-grill the Tortillas. Spoon the paneer-pepper mixture on to each tortilla. Add a dollop of Sour Cream and drizzle the Cilantro sauce over it. Sprinkle some Mexican Cheese and Serve.

Bean Taquitos

Wash and drain 15 oz  can of Black Beans and take them into a bowl. To the same bowl, add 4 minced Green Chillies, 4 minced Green Onions, 3-4 dashes of Hot Sauce, 1/4 tsp of Garlic Powder and Salt to taste. With a spoon or spatula, mix well to form chunky mixture.

Take 15 6-inch Corn Tortillas and spoon a tbsp of the bean mixture on to each Tortilla. Tightly roll the tortilla into a taquito and place the prepared ones next to each other on a prepared baking sheet  on their seams.

Preheat the oven to 400F.  Bake for 7 minutes and then sprinkle 3 tbsp of Mexican Cheese Blend on top of them. Top with fresh Salsa, Guacamole, chopped Cilantro and Sour Cream. Serve warm.