CHIPOTLE CHERRY BBQ SAUCE RECIPES

Steps:

• In a medium bowl combine the salt, cumin black pepper, chipotle, and salsa.
• Place the chicken in the pressure cooker and pour the salsa over chicken. Cook on high pressure 20 minutes. Quick or natural release, add the corn and cook high pressure 2 minutes.
• Meanwhile, add the quinoa, water and salt to a saucepan and cook over high heat, bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 18 to 22 minutes, or until all the liquid is absorbed. Fluff with a fork and remove from heat. Stir in the lime juice, olive oil, and 2T cilantro.
• When chicken is cooked, remove corn and set aside on a dish.
• Remove the chicken and place in a bowl, shred and add 1/2 cup of the sauce. Using a knife cut the corn off the husk.
• Place 2/3 cup quinoa in each bowl, with 1/2 cup shredded chicken topped with more sauce, 1/3 cup corn, 1/4 cup tomatoes and 1 ounce avocado.
• Top with remaining cilantro and serve with lime wedges.

Steps:

• Liberally salt and pepper both sides of slab of ribs. Cut slab in half if it's too big for your Instant Pot.
• Pour apple juice into Instant Pot. Place ribs into pot, drizzle with 1/4 cup of BBQ sauce and secure lid. Make sure it's set to "sealing."
• Set it to Manual timer for 25 minutes. It will take a few minutes to heat up and seal the vent. Once timer counts down, let sit another 5 minutes then release steam by turning valve to "venting." Turn on oven to broil (or heat your grill) while you're waiting for the 5 minute resting time.
• Remove ribs from Instant Pot and place on a baking sheet. Slather on both sides with remaining sauce.
• Place under broiler (or on grill) for 5-10 minutes, watching carefully so it doesn't burn. Remove and brush with a bit more sauce. Pull apart and dig in!