Spicy chicken enchiladas

Active: 25 minutes; Total: 1 hour 50 minutes; Servings: 6 to 8

Chicken breasts, frozen	1 pound
Water	2 cups
Green chili enchilada sauce	10 ounces
Neufchâtel cheese	8 ounces
Onion, chopped	½
Green bell pepper, seeded, chopped	½
Jalapeño	½
Spinach, chopped	1 cup
Tortillas	10
Cheese, grated	3 ounces
Green onions, sliced	4
Sour cream

1. Place frozen chicken breasts in the pressure cooker with water.
2. Close and lock the lid, press Poultry, and set the time to 30 minutes.
3. Let sit to release the pressure naturally, and then pour off the liquid.
4. With the chicken still in the pot, shred it with two large forks.
5. Add the neufchâtel, onion, bell pepper, jalapeño, spinach, and 2 tablespoons of the enchilada sauce.
6. Press Sauté, and stir until the cheese melts into the other ingredients.
7. Preheat the oven to 400°F; spray a shallow baking dish with cooking spray.
8. Spoon 3 tablespoons of the chicken filling into the middle of each tortilla, and roll the sides up to form an enchilada.
9. Place, seam side down, in the baking dish.
10. Drizzle the remaining enchilada sauce over the enchiladas, ensuring to wet the top of each tortilla completely.
11. Sprinkle the cheese over the top.
12. Cover with aluminum foil.
13. Baking 15 minutes, remove the foil, and continue baking until the cheese is melted and bubbly, about 10 minutes.
14. Serve with a sprinkle of green onions and a dollop of sour cream.

Roast brisket with mushrooms

Beef brisket	1 pound
Salt
Pepper, freshly ground
Butter	2 tablespoons
Carrot, diced	2
Onion, diced	1
Celery stalk, diced	3
Parsley, chopped	1 bunch
Garlic, pressed	8 cloves
Mushrooms, sliced	3 cups
Water	½ cup

1. Season the brisket. 
2. Press Sauté on the pressure cooker, melt the butter, and then brown the brisket on all sides. 
3. Add the carrot, onion, and celery, and cook them, stirring occasionally, until softened. 
4. Add the parsley and garlic, spreading evenly over the brisket. 
5. Add the sliced mushrooms and water, and season. 
6. Close and lock the lid, press Meat/Stew, and then use the + and – buttons to set the timer to 17 minutes.
7. Reduce the liquid, as desired, and then serve immediately.

Red lentil chili

Tomatoes, fire roasted, diced	29 ounces
Tomato paste	6 ounces
Garlic, finely chopped	8 cloves
Bell pepper, red	2 large
Dates, pitted	3 ounces
Lentils, red	1 pound
Water	7 cups
Onion, chopped	1 large
Vinegar, apple cider	4 tablespoons
Parsley flakes	1 ½ tablespoons
Chili powder	1 ½ tablespoons
Oregano	1 ½ tablespoons
Paprika, smoked	2 teaspoons
Chipotle powder	½ teaspoon +
Red pepper flakes, crushed	To taste

1. In a blender, combine the tomatoes, garlic, bell peppers, and dates and process until smooth; transfer to the pressure cooker. 
2. Stir in the lentils, water, onions, vinegar, parsley, chili powder, oregano, smoked paprika, chipotle powder, and pepper flakes to the pressure cooker
3. Close the lid, press Beans/Chili, press Adjust until the selection indicates "More", and then use the + and - buttons to set the cooking time for 10 minutes. 
4. Let the pressure release naturally or use the quick-release method, and serve immediately, perhaps over a nice baked sweet potato.

Recipe by Chef AJ from the Instant Pot Electric Pressure Cooker Recipes, second edition