Instant Pot Jambalaya

 2 Tbsp oil, divided
4 chicken andouille sausages (such as Amylu), sliced on bias
1 boneless skinless chicken breast, cut into largish pieces
1 yellow onion, diced
1 poblano chile, seeded and diced 
3 scallions, whites and greens separated, sliced on bias
3 stalks celery, diced
3 cloves garlic, minced
1 tsp salt
1 tsp dried basil
3/4 tsp paprika
1/2 tsp granulated sugar
1/2 tsp dried thyme
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp cayenne
1/4 tsp dried oregano
1/4 tsp dried thyme
1 1/2 c basmati or other long-grain rice
1 14-5 oz can diced tomatoes
1 3/4 c chicken broth 

Turn instant pot to saute setting. Add oil. Once hot, add sausage, cooking until browned, 2-3 minutes per side. Remove and set aside. 

Add remaining oil to the pot. Add the chicken; cook 1 minute, scraping up browned bits. Add onions, scallion whites, poblano chile, celery and garlic; cook 1 minute. Add spices, sugar, salt and rice; cook, stirring, until fragrant. 

Add tomatoes, chicken broth and salt. Cook on manual high pressure for 5 minutes with a 5-minute natural pressure release.

Fluff rice with a fork. Add sausages; let rest for a few minutes. Sprinkle with scallion greens and serve. 

Chicken Tortilla Soup

This recipe uses two shortcuts: chile paste instead of soaking and blending chiles, and the same corn masa used to make tortillas instead of blending stale corn tortillas with stock. 

1 Tbsp olive oil
1 1/2 c chopped onion
4 cloves garlic
1 lb shredded rotisserie chicken
14-oz can fire-roasted diced tomatoes
14-oz can black beans
3 Tbsp Herdez pasilla chile paste
1/3 c instant corn masa, such as Maseca
4 c chicken broth
Juice of 2 limes 
Salt and pepper to taste 
For serving: tortilla strips, avocado, cilantro

Heat oil in a large heavy pot over medium-high heat. Add onion and cook, stirring occasionally, 4-6 minutes or until onion is softened. Add garlic; stir a moment or two. Add tomatoes, beans and 3 cups broth. Bring to a boil.

While soup comes to a boil, mix corn masa with remaining 1 cup broth until smooth. 

Add pasilla chile paste, stirring until dissolved. Add masa mixture to simmering soup, stirring until dissolved. Simmer until soup thickens. Remove from heat; add lime juice and season to taste with salt and pepper. Makes about 8 cups.

White Chicken Chili

2 tbsp unsalted butter
1 tbsp olive oil
1 c chopped yellow onion
4 cloves garlic, minced
1 pound shredded rotisserie chicken (dark meat or a mix of light and dark meat)
1 tsp kosher salt
1 1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp oregano
1/4 tsp cayenne
Freshly ground pepper
2 4-oz cans diced green chiles
2 15.5-oz cans cannellini beans, rinsed & drained
4 c chicken broth
Toppings: sliced avocado, sour cream, minced cilantro, sliced jalapeños, corn chips, lime wedges

Heat butter and olive oil in a large heavy pot over medium-high heat. Add onion and cook, stirring occasionally, 4-6 minutes or until onion is softened. Add spices; stir until fragrant. Add green chiles, then chicken; stir to coat thoroughly, then cook 2-3 minutes to allow chicken to absorb flavors. 

Add beans and broth; bring to a boil, then reduce heat and simmer 8-10 minutes or until flavors are melded and chili is slightly thickened. Makes about 10 cups chili.