Black Beans in a Pressure Cooker

Ingredients

• 7 cups water
• 1 pound dry black beans
• 1 small onion, finely chopped
• 1 bunch cilantro, tied together with butcher twine
• garlic cloves (however many you want)
• 1 or more bay leaves

• 1 tablespoon olive oil
• 1 1/2 teaspoons salt
• 2 tablespoons balsamic vinegar

Directions

1. Combine water, black beans, onion, garlic cloves, cilantro, olive oil, bay leaf, and salt together in a pressure cooker; cover and seal with lid. Cook on high according to manufacturer's instructions, about 40 minutes. Allow steam to release completely. Remove lid and stir balsamic vinegar into beans.
2. 
   

*I added a lot more salt, garlic powder, and other seasonings after it was done. I didn't have cilantro. They turned out great! I'm mostly posting this so I don't forget how to cook them. 

Creamy Tuscan Garlic Chicken

Ingredients

• 1½ pounds boneless skinless chicken breasts, thinly sliced or cut into bite-sized pieces
• 2 Tablespoons olive oil
• 1 small onion
• 2 cups heavy cream
• 1 cup chicken broth
• 2 teaspoon garlic powder
• 2 teaspoon italian seasoning
• 1 cup parmesan cheese, or mix of parmesan and mozzarella 
• 2 cups spinach, chopped
• ½-1 cup sun dried tomatoes

Instructions

1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
2. Sauté onion and set aside
3. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.

We served it with quinoa, but you could do any grain or pasta. 

From here: http://therecipecritic.com/2016/05/creamy-tuscan-garlic-chicken/