I tend to underuse my Instant Pot. I use it mostly to make yogurt, to prep boiled eggs, to make broth, baked potatoes, and mashed potatoes, but I don't often just use it to make a meal.  IMHO, it takes all the flavor out of most vegetables, so I hesitate to make anything with vegetables in it, and it's not my first choice for preparing meats, either.  So when I ran across this super easy recipe for Instant Pot Tamale Pie, I was intrigued. And of course, I can't just follow a recipe, I have to make additions, delete things, and generally change it up.  It took a couple of "practice" runs, but I think this is the final version.  Enjoy!

Instant Pot Tamale Pie

2 cups Masa Harina

2 cups chicken broth

¼ cup oil

1-1/2 t. salt

1-1/2 t. Chili powder

1-1/2 t. Smoked paprika

1 t. cumin

1 t. baking soda

Filling

2 cups shredded chicken---pork or beef will also work

1 cup enchilada sauce

1 small sweet onion, chopped

Use a mixer to mix together the masa water, oil, spices, and baking soda. Whip this mixture for at least 3-4 minutes until it is light and fluffy

Grease a 7 inch springform pan. Spread half the masa batter on the bottom of the pan. Top with all of the meat and sauce, then add the remaining masa batter and smooth out the top. Cover the pie loosely with foil. You are doing this to keep water from dripping into the tamale pie.

Pour 1-1/2 cups water into the Instant Pot. Place a trivet in the pot. Place the pan on the trivet.

Secure the lid on the pot and set the Instant Pot at High pressure for 35 minutes. When cook time is complete, let pot release pressure naturally for 10 minutes, and then release all remaining pressure.

Allow the pie to rest for 10 minutes, and then unclasp the sides of the springform pan.

I served this with some black beans and some plain, chopped lettuce with a sour cream/chipotle dressing. 

Crockpot Pork & Green Chile Stew

Fall weather always makes me crave warm, spicy food.  Here's my take on a recipe that I've seen a few times, but am trying today for the first time.  It smells fabulous! 

2 T. olive oil

4 cloves garlic, minced

Small Pork tenderloin, cut into 1” cubes

2 cups chicken or vegetable broth

1 large sweet onion, cut into chunks

3 poblano peppers, cut into 1” pieces

½ t. cumin

¼ t. ground coriander

1-1-1/2 lbs small potatoes

Optional: carrots

Season pork and brown pork and garlic in olive oil. Place browned meat and garlic in crockpot. Add broth to deglaze pan and then add it to the crockpot. Place the rest of the ingredients in the crockpot and cook on high for about 6 hours.

If you like it hotter, add a few other peppers, such as jalepeno. For a smokier flavor, add a canned chipotle or a bit of liquid smoke. A bit of frozen corn, added at the end of cooking would be good in this, too.

Serve with fresh tortillas if you can find them, sour cream and cilantro.