A hearty and tasty chili verde made with white beans, green salsa, and tender pork. With the Instant Pot, this dish is quick and easy, making it great for a weeknight dinner.

Ingredients: 2 lbs pork shoulder, diced. 1 cup chicken broth. 1 cup green salsa. 2 cans 15 oz each white beans, drained and rinsed. 1 onion, diced. 3 cloves garlic, minced. 2 teaspoons ground cumin. 1 teaspoon dried oregano. 1 teaspoon salt. 1/2 teaspoon black pepper. 2 tablespoons vegetable oil. Fresh cilantro, chopped for garnish. Lime wedges for serving.

Instructions: Turn on Instant Pot and select 'Saute' mode. Heat vegetable oil in the pot, then add diced pork shoulder. Sear until browned on all sides. Add diced onions and minced garlic, saut until softened. Pour in chicken broth to deglaze the pot, scraping up any browned bits from the bottom. Stir in green salsa, white beans, ground cumin, dried oregano, salt, and black pepper. Cancel 'Saute' mode and secure the Instant Pot lid. Set to 'Manual' or 'Pressure Cook' mode for 25 minutes. Once cooking is complete, allow natural pressure release for 10 minutes, then perform a quick release. Open the lid and stir the chili verde. Adjust seasoning if necessary. Serve hot, garnished with chopped cilantro and lime wedges. Enjoy the delicious Instant Pot Chili Verde!

Prep Time: 15 minutes

Cook Time: 25 minutes

A delicious homemade version of the classic Hamburger Helper, featuring ground beef, macaroni, and a creamy cheese sauce. Perfect for a quick and comforting weeknight meal!

Ingredients: 1 lb ground beef. 1 onion, diced. 2 cloves garlic, minced. 2 cups beef broth. 1 1/2 cups milk. 2 cups elbow macaroni. 1 cup shredded cheddar cheese. 1 tablespoon Worcestershire sauce. 1 teaspoon paprika. Salt and pepper to taste. Chopped parsley for garnish optional.

Instructions: In a big pan, cook the ground beef over medium-low heat until it turns brown. Put the minced garlic and diced onion in the pan and cook until the onion gets soft. You can add salt, pepper, Worcestershire sauce, elbow macaroni, milk, and stir them all together. Bring the mix to a slow boil, then lower the heat and cover it. Stir it every so often for about 12 to 15 minutes, or until the macaroni is soft. Take the pan off the heat after the macaroni is done cooking and add the shredded cheddar cheese. Mix the cheese in until it melts and becomes creamy. If you want, you can add chopped parsley as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

This Cheeseburger Macaroni is an easy and quick one-pot dish with lots of flavor. It combines the classic taste of a cheeseburger with the comfort of macaroni, making it a family favorite. Perfect for busy weeknights!

Ingredients: 1 lb ground beef. 1 small onion, diced. 2 cloves garlic, minced. 2 cups elbow macaroni. 2 cups beef broth. 1 cup milk. 1 can 14 oz diced tomatoes. 2 cups shredded cheddar cheese. Salt and pepper to taste. Optional toppings: chopped parsley, diced tomatoes, shredded cheese.

Instructions: Warm up the ground beef in a big pan over medium-low heat until it turns brown. Add the minced garlic and diced onion and cook until the onion is soft. Mix in the elbow macaroni, milk, beef broth, and tomato dices. Add pepper and salt. Bring to a boil, then lower the heat and let it simmer uncovered for 10 to 12 minutes, stirring every now and then until the macaroni is soft. Add shredded cheddar cheese to the cooked macaroni and mix it in until it melts and is well mixed. Serve hot with any toppings you'd like.

Prep Time: 10 minutes

Cook Time: 20 minutes

Mouthwatering One-Pot Chicken Fried Rice & Roast Chicken Legs recipe. Perfect for a quick and delicious family dinner

A quick and tasty one-pot dish that combines the nutty taste of quinoa with the tenderness of chicken and a mix of fragrant spices.

Ingredients: 1 cup quinoa, rinsed. 1.5 lbs boneless, skinless chicken thighs, diced. 1 onion, finely chopped. 2 carrots, diced. 1 red bell pepper, diced. 3 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. 1/2 teaspoon turmeric. 1/2 teaspoon black pepper. 1/2 teaspoon salt. 2 cups chicken broth. 1 cup frozen peas. 2 tablespoons olive oil. Fresh parsley for garnish.

Instructions: Heat up the olive oil and set the pressure cooker to saut mode. Put in the diced chicken thighs and cook until they turn brown. Chop up the red bell pepper, onion, and carrots and add them. Cook the vegetables in oil until they get soft. Ground cumin, smoked paprika, turmeric, black pepper, and salt should all be mixed in. Rinse the quinoa and add the chicken broth. Combine well. Put the pressure cooker on high pressure and close the lid. Then cook for 5 minutes. Quickly let go of the pressure, then carefully open the lid. After adding the frozen peas, let the heat from the pan cook them all the way through. Before serving, sprinkle with fresh parsley.

Prep Time: 15 minutes

Cook Time: 15 minutes

A hearty and flavorful chili made with ground beef, spicy chorizo sausage, and a blend of aromatic spices, simmered to perfection in a slow cooker. The addition of honey adds a touch of sweetness that balances out the heat of the spices, creating a comforting and satisfying dish.

Ingredients: 1 lb ground beef. 1 lb chorizo sausage, casing removed. 1 onion, diced. 4 cloves garlic, minced. 2 14.5 oz cans diced tomatoes. 1 15 oz can black beans, drained and rinsed. 1 15 oz can kidney beans, drained and rinsed. 1 cup beef broth. 1 tablespoon chili powder. 1 teaspoon cumin. 1 teaspoon smoked paprika. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons honey. Optional toppings: shredded cheese, sour cream, sliced jalapenos, chopped cilantro.

Instructions: Ground beef, chorizo, onion, and garlic should be cooked in a skillet over medium-low heat until the meat is browned and the onion is soft. Get rid of extra fat. Move the meat mixture that has been cooked to a slow cooker. The slow cooker should have beef broth, chili powder, cumin, oregano, salt, pepper, honey, and diced tomatoes and black beans. Use a stir to mix. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the flavors blend and the chili is hot all the way through. If you want, you can serve it hot and top it with shredded cheese, sour cream, sliced jalapenos, and chopped cilantro.

Prep Time: 15 minutes

Cook Time: 240 minutes

White Chicken Chili is a comforting and flavorful soup perfect for chilly days. It combines tender chicken, hearty white beans, and aromatic spices for a delicious meal the whole family will love.

Ingredients: 1 lb chicken breast, diced. 1 onion, chopped. 2 cloves garlic, minced. 2 cans white beans, drained and rinsed. 1 can diced green chilies. 4 cups chicken broth. 1 tsp ground cumin. 1/2 tsp dried oregano. 1/2 tsp chili powder. 1/4 tsp cayenne pepper. Salt and pepper to taste. 1/2 cup sour cream. 1/4 cup chopped fresh cilantro. 1 lime, juiced. Shredded cheese and sliced jalapenos for garnish.

Instructions: In a large pot, saut chicken, onion, and garlic until chicken is cooked through and onions are soft. Add white beans, diced green chilies, chicken broth, cumin, oregano, chili powder, cayenne pepper, salt, and pepper. Bring to a simmer. Simmer for 20-25 minutes, stirring occasionally. Stir in sour cream, cilantro, and lime juice. Serve hot, garnished with shredded cheese and sliced jalapenos.

Prep Time: 15 minutes

Cook Time: 30 minutes