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Beans, corn, and zesty tomatoes add Mexican flair to this easy, one-pot, chicken and rice dinner that goes from Instant Pot® to table in under an hour.
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This recipe is by Alex Witchel and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Spiral-sliced zucchini and summer squash form a bed of 'pasta' for cooked chicken breasts and a homemade roasted red pepper sauce.
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Here's a belly-warming Instant Pot® potato soup perfect for winter evenings when you need a cheesy chowder filled with ham and vegetables.
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Get Mussels in Spicy Red Sauce Recipe from Food Network