Multi-Cooker

Fill a medium pot 3/4 of the way up with of salted water; cover and heat to boiling on high. Wash and dry the fresh produce for bulk cooking. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling.

• Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the multi-cooker. Add the sliced onion, quartered sweet peppers, guajillo-chile sauce, and 2 teaspoons of olive oil. Stir to combine. Close and seal the lid. Turn to the high pressure cook function and set to 20 minutes. Once the chicken is cooked through*, let the lid naturally release 5 minutes, then manually release the lid. Using 2 forks, shred into bite-sized pieces.

• * An instant-read thermometer should register 165°F for chicken.

Meanwhile, drain and rinse the beans. In a medium pot, combine the rice, drained beans, spice blend, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the demi-glace and chopped  jalapeño peppers; stir to combine.

Makes 4 servings:

For each serving, in a large container, combine: 

• 1/4 shredded chicken

• 1/4 cooked rice and beans 

Wash and dry the fresh produce for bulk cooking. Thinly slice the scallions, separating the white bottoms and hollow green tops. Thinly slice the mushrooms. Cut out and discard the core of the cabbage; thinly slice the leaves.

Pat the pork dry with paper towels; transfer to a cutting board and halve crosswise. Season with salt and pepper on all sides. In the multi-cooker, combine the seasoned pork, sliced cabbage, cumin- sichuan sauce, tahini, and soy glaze. Close and seal the lid. Turn to the high pressure cook function and set to  45 minutes. Once the pork is cooked through*, let the lid naturally release 5 minutes, then manually release the lid. Using 2 forks, shred into bite-sized pieces. Stir in the vinegar.

* An instant-read thermometer should register 145°F for pork.

Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened; season with salt and pepper. Add the sliced mushrooms in an even layer. Cook, without stirring, 1 to  2 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat and stir in the sesame oil. Taste, then season with salt and pepper if desired.

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to prevent sticking. Return to the pot and stir in the sautéed aromatics until melted and combined.

Makes 4 servings:

For each serving, in a large container combine: 

• 1/4 shredded pork

• 1/4 cooked mushrooms

• 1/4 finished noodles

For each serving, in a small container combine:

• 1/4 sliced green tops of the scallions 

• 1/4 crispy onions

• 1/4 sesame seeds

Makes 4 servings:

Microwave the finished chicken, rice, and beans on high  1 to 2 minutes, or until heated through. Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through and pliable. Carefully unwrap the warmed tortillas. Top the finished chicken with the sour cream. Garnish each serving with the peptitas and cheese. Assemble with the warmed tortillas as desired.  

Makes 4 servings:

Microwave the finished pork, mushrooms, and noodles on high 1 to 2 minutes, or until heated through. Garnish each serving with the crispy onion mixture.