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InstaPot Achiote Chicken with Easy Refried Beans, Roasted Sweet Potatoes, and Broccolini

This recipe comes together so easily, and is great for meal prep!
Servings: 4 servings

Ingredients

For the Chicken:

  • 3 breasts chicken boneless and skinless
  • 3 whole cloves
  • 4 cloves garlic
  • 1 bay leaf
  • 1/4 cup annatto seeds
  • 1 tsp coriander ground
  • 1 tsp cumin ground
  • 2 tap oregano dried
  • 1 tap black pepper
  • 1 tsp salt
  • 1 tsp lime zest
  • 1 tsp orange zest
  • 1/4 cup vinegar (white or cider)

For Salsa

  • 9 tomatillos medium
  • 4 pasilla chiles dried
  • 4 cloves garlic
  • 1/2 orange, juice of
  • salt, to taste
  • 1/4 cup water

For Potatoes

  • 6 sweet potatoes small to medium
  • 1/4 cup olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp cumin

For the Beans

  • 1 can refried beans (or, use 1 can pinto beans)
  • 15-22 oz water
  • 1/2 onion yellow
  • 1 bunch red chard ribs removed and chopped finely
  • 1 tbsp olive oil

Instructions

  • First, make the achiote paste (if making your own. If using store-bought, skip this step). Place all ingredients into food processor and blend until a paste.
  • Rub achiote paste on chicken breasts and marinate for 15 minutes.
  • Place marinated chicken breasts into InstaPot (or slow-cooker). Set to "meat" setting, and cook. If using InstaPot, let come to a natural release of pressure.
  • Once pressure is released, open InstaPot and remove chicken. Shred with forks, and pour juice over chicken. Set aside.
  • Once chicken is cooking, in a small bowl mix the olive oil, smoked paprika, garlic powder, and cumin. Slice sweet potatoes and broccolini into desired shapes, and brush with olive oil mixture. Place sweet potatoes onto a lined sheet pan, and cook at 375 degrees. Halfway through cooking, add the broccolini. When all are cooked, remove from oven and salt to taste.
  • Make the salsa (if using homemade). Peel 9 tomatillos, quarter, and put in boiling water for 15 minutes, so that the sticky residue on the tomatillos is removed. While tomatillos are soaking, cut the stems from the pasilla chiles, and remove the seeds. Then, in separate container, soak the chiles in boiling water for 15-20 minutes. Then, place tomatillos onto sheet pan and broil until skins are slightly charred. Place chiles, tomatillos, garlic, salt and water in blender and blend until smooth. Add orange juice, and season with additional salt if needed.
  • If making beans, cut 1/2 onion into slices, and remove ribs from 1 bunch chard. Slice thin. Saute onion in pan on medium heat until translucent, add chard. Once chard is wilted, add can of refried beans (you can also use regular pinto beans), and water, and cook until water is reduced and ingredients are combined.
  • Assemble the dish: beans, sweet potato, and chicken. Top with salsa as desired.