Pressure cooker enchiladas and beans

Chicken and poblano enchiladas.   Chicken:   Brown one full chicken breast in a tbsp oil.  Add 2 cups water.  Cover and bring to pressure.  Cook 12 minutes.  Cool quickly.  Save broth.   Poblanos:  Roast 2 large poblanos under broiler until blackened.  Place in bag.  Peel and dice.  Sauce:  Roast 1 large tomato and 2 serrano peppers under broiler.  Add to food processor.  In a pan, heat 1 tbsp oil.  Cook 1 chopped onion until softened.  Add 2 minced garlic cloves.  Add onions and garlic to tomato and puree.  In pan, heat 1 tbsp oil.  When hot, add tomato puree all at once.  Cook 5 minutes, stirring frequently.  Add 1 cup chicken broth.  Simmer until thickened slightly, about 10-15 minutes.  Stir in 1/4 cup chopped cilantro.  Pull chicken off bone.  Add the poblanos, some cilantro and enough sauce to moisten.    Dip corn tortillas into sauce.  Fill with chicken mixture.  Put in casserole dish.  Cook at 350 degrees for 10 minutes.  Top with shredded cheese and cook until melted.

These refried beans are a result of overcooked adzuki beans.  I originally pressure cooked the soaked adzuki beans for 3 minutes.  They were still a little tough.  I pressure cooked them another 3 minutes and let it cool on its own.  This was too long.  They were pretty much mush.  Next time I would only cook another 1 minutes, then cool at once.  To make them refried beans I cooked 1/2 cup chorizo.  Add 1 chopped onion and a couple of minced garlic cloves.  Season with cumin, salt and ancho chili powder, a little oregano.  Add beans and cook for about 30 minutes.  Use an immersion blender to make smooth.