Growing: Today's high is only 89º (more than 10 degrees cooler than the last several days) so I fertilized my larger raised bed and pinched back the peppers in the hope that they will get bushier and we will have a larger crop. I also tied up the cucumbers to the trellis. I also found the big cabbage looper that has been terrorizing my lettuce and he went to recycling can heaven!
Cooking: I made this for dinner and it was a big hit:
Instant Pot Honey Lime Salsa Verde Chicken
Ingredients
• 2 pounds chicken tenders, frozen or fresh [I used 3 lb. boneless/skinless chicken thighs]
• 1 Tbsp olive oil
• 1 1/2 tsp chili powder
• 1 1/2 tsp kosher salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp black pepper
[I substituted 3 T. of my homemade low-salt taco seasoning for the 8 seasonings above]
• 1 cup mild salsa verde [I used a 10 oz. can of med. heat green enchilada sauce]
• 1/4 cup honey
• 1/2 cup fresh lime juice [lemon juice]
Instructions
1 Add the chicken and oil into the Instant Pot. Stir to coat the chicken in the oil. Then add in the chili powder, kosher salt, onion powder, garlic powder, smoked paprika, cumin and black pepper. Toss to coat the chicken in the seasonings.
2 Pour the lime juice into the pot and stir. Dump the salsa verde and honey on top of the chicken.
3 Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 4 minutes on high pressure. When the time is up let the pot sit for 10 minutes then move the valve to venting. Remove the lid. [I did a natural release]
4 Use tongs to place the chicken on a platter. Then turn the Instant Pot to the saute setting and let the juices boil and reduce down for 10 minutes. You don’t need to stir. Turn off the Instant Pot and then stir the chicken back into the pot and coat the chicken with the juices. [I shredded the chicken for tacos and then put it back in the reduced sauce.]
Served with flour tortillas, homemade saucy refried *beans, Mexican rice, and green salad.
*Since it is so fast and easy to cook beans in an instant pot, I have stopped buying canned beans. I like to cook up a big pot full and freeze them in 2 cup portions to use in place of canned beans: healthier, tastier and a lot cheaper! I've also found that cooking beans thoroughly in the IP makes them easier to digest and therefore, less gassy to eat!