Birthday Feista

Shredded Sweet Pork 

1 jar mild pace picante salsa

3/4 cup brown sugar

1 can Soda (I like sprite or root beer)

1 pork roast

Cook in crockpot for 6-8 hours 

Mexican Pinto Beans

16 oz. dry pinto beans, rinsed

1 small onion diced

5 c. water

4 oz. green chiles diced

2 cloves garlic or 2 t. minced

2 t. cumin

1 t. chili powder

1/2 t. cayenne pepper

1/4 t. black pepper

1 1/2 t. salt 

Add all ingredients except for salt into the Instant Pot. (Don't add salt until after pressure cooking to allow the beans to fully re-hydrate.)

Close lid and turn knob to sealing. Pressure cook on high for 50 minutes followed by a 10 minute natural pressure release. Then quick release any remaining pressure.

Open lid.  Add salt and stir. Let beans rest for 10 minutes on keep warm with lid off. Stir again. The liquid will start to thicken up in about 10-12 minutes.

Serve right away with chips or with your favorite Mexican meal! Also freezes great.

Rice in the Instant Pot

Place in instant pot:

1 c rice to 1 1/4 c. water (use this ratio for however much rice you want to make)

1 T. butter for each cup of rice 

Cook on high for 3 minutes and then natural release.  Fluff and serve.  

Cilantro Lime Rice

Add:  1/2 c. chopped cilantro

2 T. lime juice

1 T. lime zest

Stir into a medium sized bowl cooked rice while still hot.  

Shredded Chicken

Place in Crock Pot:

4 lbs. chicken breasts, boneless skinless

1 jar salsa

1 t. cumin

1 t. granulated garlic

1 - 2 T. Sweet rub

Cook on low for 6 to 8 hours.  Shred & Serve.