This is a delicious chicken chili that takes advantage of the Instant Pot pressure cooker to infuse flavor and cook the meat quickly, giving it that all-day simmered taste of a slow cooker. And, it's only 3 WW points per serving!

Makes 8 servings

WW Freestyle Points - 3 (4 if you use full fat cream cheese)

Ingredients: 

2 large boneless skinless chicken breasts, uncooked
15 oz can black beans drained and rinsed
15 oz can white kidney beans (or other white bean of your choice) drained and rinsed
1 medium onion chopped
15 oz can no salt added corn (do not drain)
10 oz can mild Rotel diced tomatoes with green chilis (do not drain)
1/2 cup chicken or vegetable stock
1 tsp chili powder
1 tsp cumin
1 packet Hidden Valley Ranch dressing mix
8 oz package reduced fat cream cheese

Directions:

Place the whole chicken breasts in the bottom of your Instant Pot bowl. Add in the drained black and white beans, the chopped onion, the corn, the Rotel tomatoes and the chicken/vegetable stock. 

Add in the chili powder, cumin, and ranch packet. Stir to combine, making sure some of the liquid is under the chicken to keep it from scorching. 

Cut the cream cheese into 6 pieces and place over the top of the other ingredients. Cover and seal with the lid. Switch the valve to the "sealing" position and cook for 20 minutes on manual (which is high pressure). Once it is done cooking, let it naturally depressurize for 10 minutes, and then switch the valve to the "venting" position to completely release steam before opening lid.

In the pot, shred the chicken breasts with  and stir everything together in the pot to melt the cream cheese into the chili. 
Recipe adapted from Natasha's Kitchen

This is an incredibly tasty salmon dish that's also quick and easy to prepare. My husband didn't even notice the cauliflower rice, and proclaimed this dish delicious.

Makes 4 servings
WW Freestyle Points - 5

Ingredients:

3 tbsp low-sodium soy sauce (I often use Tamari)
6 tbsp mirin (Japanese sweet rice wine)
2 tbsp honey
1 lb fresh wild salmon fillet, cut in 4 pieces (I just use the frozen kind in the bag from Walmart)
12 ounce asparagus, ends trimmed cut 1-inch
1 pkg frozen riced cauliflower

Directions:

1. Combine the soy sauce, mirin, and honey in a resealable bag.
2. Add the salmon and mix to coat. Refrigerate for 15 minutes.
3. Preheat oven 450F.
4. Remove salmon, reserving the marinade.

5. Line a large sheet pan with foil and spray with olive oil. Put asparagus in a single layer on half the sheet pan. Mist the asparagus with olive oil and sprinkle with salt and pepper. Add the salmon to the other side of the sheet pan and cook in oven until tender, about 10 to 12 minutes.

5. Meanwhile, place the marinade in a small pot, bring to a boil and simmer on low until thickened and reduced by half, about 8 to 10 minutes.

6. Cook the cauliflower rice in in microwave according to package directions.

7. To serve, divide the cauliflower rice, top with salmon and asparagus and drizzle with the glaze. 

Recipe adapted from Skinnytaste