INSTANT POT CHIPOTLE CHICKEN & BLACK BEAN DIP

Cordelia Davies, David’s Restaurant, Portland

Subscriber/judges called this dip flavorful and delicious, and said it could be an inexpensive crowd pleaser on Super Bowl Sunday. Davies based on the recipe on her mother’s chicken tortilla soup, adding cornmeal to thicken it into a dip. Add more or less cornmeal, depending on whether you are making a dip, stew or soup. Be sure to follow the instructions on your Instant Pot.

Chipotle chicken and black bean dip

Serves 10-15 as a dip

6 boneless skinless chicken thighs

FOR THE MARINADE:

2 tablespoons olive oil

10 garlic cloves, smashed

2 tablespoons chipotle in adobo, pureed or chopped

FOR THE DIP:

2 tablespoons olive oil

1 large onion, diced

2 large carrots, diced

3 ribs celery, diced

2 red bell peppers, diced

½ cup chopped canned green chilies

2 tablespoons kosher salt

1 tablespoon chili powder

1 tablespoon ground cumin

1 teaspoon ground coriander

1 teaspoon oregano, preferably Mexican

1 teaspoon garlic powder

¼ teaspoon cinnamon

¼ teaspoon cayenne pepper

¼ cup chipotle in adobo, pureed or chopped

4 cups canned crushed tomatoes

4 cups chicken stock

2 (15-ounce) cans black beans

1/3 cup dark chocolate chips

1 tablespoon lime juice

1 tablespoon honey

3/4 cup cornmeal

FOR GARNISH:

Shredded cheddar and mozzarella cheese

Sour cream

Chopped cilantro

Sliced avocado

Tortilla chips

1. To make the marinade, combine marinade ingredients, then add the chicken. Refrigerate for a few hours or overnight.

2. To make the dip, set the Instant Pot to “sauté,” add the oil, and sweat the onion, carrot, celery, red peppers and green chilies for 2 minutes. Add the salt and spices and stir. Continue to cook until the spices begin to stick to the bottom of the pot.

3. Add the chipotle, tomatoes, stock and black beans and simmer. Add the chicken, discarding the marinade, cover, and set to “pressure cooker” on high for 10 minutes.

4. Pull the chicken out of the stew and, using 2 forks, shred the meat.

5. Return the shredded chicken to the pot and add the chocolate chips, lime juice and honey, stirring to combine. Add the cornmeal and stir well. Cook for 5 minutes to allow the cornmeal to dissolve and to thicken the dip.

6. Serve in bowls with the garnishes.