Modifications: - Only did 1 pound chicken breasts and did approx 350 grams dry black beans (soaked them overnight first) - 2x 14.5 oz cans diced tomatoes instead of crushed - Used 8 cups chicken stock instead of 7 - Cast iron cooked red onion, garlic, peppers (charred for more fajita flavor) in veg oil - Included 1 can corn kernels (drained) - Added red pepper flakes, added 1/2 tsp hot red hatch chile powder, used mild green hatch chile powder for the 1 tsp called for in the recipe - Pressure cooked in Instant Pot high for 15 minutes and let natural release for 30 (was doing other things and didn’t realize how quickly it went far beyond 10 minutes) - Sifted in 1 Tbsp corn starch and whisked it in, used the saute setting on high to cook it into the soup/activate it instead of the slurry/slow cook recommendation
Mega batch is my new standard, freezing these works well. I sift the oat flour (it’s Anthony’s Organics GF oat flour since I use it for my own baking too) and use my tea kettle to the green tea setting for my water temp which helps it all mix nicely. Scoop into balls with my smallest cookie scoop and layer in containers with parchment paper between for easy freeze/use a layer at a time. Refrigerate for 30-60 minutes, cut in half with a butter knife, then store in refrigerator and use or freeze. “360 servings (72*5)” * 15oz water * 480g creamy peanut butter * 300g oat flour
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