Instant Pot Butter Chicken (or Chickpeas)

 I didn't have chicken but wanted to make this and my veggie version turned out so good!! This recipe is a keeper. I left out the chili powder as suggested for kids and had no complaints of it being too hot, but the flavor was still delicious.

Instant Pot Butter Chicken (or Chickpeas) Diana

3 tablespoons unsalted butter
5 cloves garlic about 5 teaspoons, minced or crushed
2 inch (5 cm) fresh ginger root grated (about 2 tablespoons) (I keep fresh ginger in the freezer to grate)
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon ground turmeric
½ teaspoon chili powder (spicy element, optional - see notes)
1 teaspoon salt add more if needed
2 pounds (900 grams) chicken thighs skinless, boneless, diced into bite-size pieces (or 2 cans drained chickpeas and cook for 4 mins. Also add more water to avoid burn message. Then add 1 cup or so of frozen peas when adding the heavy cream at the end)
1 15-ounce can (425 grams) tomato sauce or passata
1 cup (240 ml) heavy whipping cream or coconut milk, or half and half*
2 tablespoons chopped fresh parsley or mint or cilantro, for garnish

• On the Instant Pot press on SAUTE and melt the butter. Add the garlic and ginger, and cook until fragrant (about 1 minute).
• Add all of the spices, and the salt, stir, and cook for a minute. You might want to deglaze the pot at this point if the mixture is stuck to the bottom of the pot, just add a splash of water and scrape off any stuck bits with a wooden spoon. Then add the tomato sauce (passata) and a ¼ cup of water. Switch off the saute setting.
• Add the chicken thighs, give everything a mix.
• Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 6 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
• Carefully remove the lid, and press on SAUTE. Stir in the cream, and allow the sauce to reduce a little (season with more salt if necessary). Taste the sauce and see if you need to add a little bit more salt. Serve warm over rice with chopped parsley or cilantro.

Notes

1. Do not add water, the chicken will produce enough liquid for the Instant Pot to come to pressure (if worried you might get a BURN message, read note #8).
2. Chicken breasts can also be used in this recipe, however, chicken thighs are more flavorful and are more tender. If using chicken breasts, pressure cook for 5 minutes.
3. The Passata sauce can be substituted with tomato sauce, or a can of plain tomatoes that are blended and sieved.
4. You can substitute heavy cream with half and half, or coconut milk for a non-dairy option. Keep in mind that the sauce won't be as creamy as if you use heavy cream.
5. This dish is medium spicy (heat), so if you're feeding children then I recommend that you leave the chili powder out.
6. You can skip sautéing the garlic and ginger for a speedy dinner, but the ginger might have a little bite if left without the sautéing. 
7. Do not add the cream before pressure cooking as it might separate.
8. If you double the ingredients, do not adjust the cooking time.
9. You should not get a BURN message, unless you're using less tomato sauce than indicated in the recipe. I also heard that newer Instant Pot models show BURN messages more often. If you get a burn message, add 1/4 cup of water to the sauce and using a wooden spoon scrape off any bits that are stuck to the bottom and start the Instant Pot again.
10. Traditionally, a little bit of sugar is added to the sauce to make it sweeter. I personally don't add any sugar to my butter chicken, and it tastes great.
11. You can stir in more butter in the sauce after pressure cooking for a creamier texture. This recipe calls for butter just to saute the aromatics, and it tastes wonderful. But you can add more butter at the end if you like.
12. Garnish with fresh herbs before serving. The recommended herbs for garnish are fresh cilantro, mint leaves, and parsley.
13. Serve with Instant Pot basmati or brown rice, and/or fresh naan.
14. If you store the leftovers in the fridge, the sauce will thicken up. Reheat in the microwave by adding a splash of water and mix. You can store it in the fridge for up to 5 days.
15. Freeze in a freezer-safe container for up to 3 months.
16. The recipe makes 4 large portions or 5-6 medium portions.

Fun Healthy Yummy Snacks/Appetizers

From an adorable book called 'The Forest Feast for Kids'. All pictures from the book.

FUN HEALTHY YUMMY SNACKS/APPETIZERS Erin Gleeson

Apricot Bites

Top a dried apricot with 1 t goat cheese (rolled into a little ball), 1 dried cranberry, and a sprig of fresh thyme.

French Radishes

Trim ends off 10 radishes and slice in half. Top each with 1/2 t room-temperature butter, then sprinkle with salt.

Lemon Ricotta Crostini with Honey

Toast (broil) slices from 1 baguette. Top each slice with 1 T ricotta cheese, 1/2 t honey, 1/2 t lemon zest.

Strawberry Salsa

Finely chop: 1 tomato, 1/4 c fresh cilantro, 1 small carton/about 2 c strawberries, juice from 1/2 a lime, and 1/4 red onion. Combine all with a pinch of salt. Serve with crackers or chips.

Edamame Hummus

• 2 c shelled edamame beans
• 1/4 c lemon juice (1-2 lemons)
• 1/4 c water
• 1 T tahini
• 3 cloves garlic, peeled
• 1/4 t salt
• 1/2 t cumin
• 1/3 c olive oil

Combine everything in a food processor until very creamy, then scoop into a bowl. Sprinkle with paprika and serve with raw sliced vegetables (cucumbers, bell peppers, etc).

Instant Pot Chicken Burritos

Quick and easy!

Instant Pot Chicken Burritos  Stephani Jenkins

1lb. boneless, skinless chicken breasts or thighs, cut into 1-inch chunks 

2¼ c. broth or water 

1 tsp. garlic powder

1 tsp. onion powder

½ tsp. paprika

2 tsp. of chili powder

1 tsp. cumin

2 c. black beans, drained and rinsed (or 1 15-ounce can)

2 c. frozen corn

2 c. salsa, homemade or store-bought

1 c. uncooked, extra-long grain rice

2 cups shredded cheese (Colby jack, Monterey jack, or cheddar) 

Optional Toppings:

Chopped Fresh Cilantro

Fresh Diced Tomatoes

Diced Green Onions

Sour Cream

Guacamole

In the Instant Pot, stir together the chicken, garlic, onion, paprika, chili powder, cumin, beans, corn, salsa, and broth. Pour the rice over the top of the ingredients, but do not stir it. Select manual settings; make sure the pressure is set to high and set the time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in cheese until melted, about 1 minute. Serve in bowls immediately and top as desired.

Instant Pot Mac and Cheese

 

Instant Pot Mac and Cheese 

 The Salty Marshmallow 

Prep Time5 minutes

Cook Time5 minutes

Total Time10 minutes

Servings 8

16 Ounces Uncooked Elbow Macaroni

4 Cups Chicken Broth

2 Tablespoons Butter

1 Teaspoon Hot Pepper Sauce

1 Teaspoon Garlic Powder

1/2 Teaspoon Pepper

1/2 Teaspoon Salt

2 Cups Shredded Cheddar Cheese

1 Cup Shredded Mozzarella Cheese

1/2 Cup Shredded Parmesan Cheese

1/2 -1 Cup Milk

Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the Instant Pot. Place the lid on the pot and set to sealing.  Cook on manual function, high pressure for 5 minutes.  Then, do a quick release.

Add the milk, then the cheese to the pot in 3-4 handfuls, stirring in between each addition until smooth and creamy. Season as necessary to taste.

Notes

NOTE ABOUT MEASURING:  This recipe calls for one, 16 ounce box of dried elbow macaroni.  If you are measuring from a large bag, this is equal to 4 cups dry measure.  The 16 ounces is also equal to 453 grams.

NOTE:  Some people say that they find this "stringy" Mozzarella is a stringy cheese, if you don't like that texture, use a different cheese, or all cheddar.  Also, keep in mind that you MUST add the cheese in 3-4 handfuls, stirring between each addition, don't add all of the cheese at once.

NOTE:  The cheeses listed in the recipe have produced the best flavor that I have found.  Feel free to use your family's favorite cheese combination.

NOTE:  For the milk, start with ½ cup and add up to one cup if you find it needs to be thinned out a little bit more.

No Bake Energy Bites

B brought this home from a youth activity and loves to make them!

No Bake Energy Bites

1 1/2 c oats

2/3 c toasted shredded coconut (sweetened or unsweetened, opt)

1/2 c creamy peanut butter

1/2 c semisweet chocolate chips (approx - too many makes them hard to stick together)

1/3 c honey

1 t vanilla

Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for 1 hour. Once chilled, roll into balls of whatever size you like (usually 1 inch in diameter). Store in airtight container and keep refrigerated for up to 1 week.

Prep time: 10 min, Cook time: 0, Yield: 24 energy bites

Super Easy Veggie Crockpot Lasagna

 This was so good and so good for you! I didn't use wavy edge noodles or fresh parsley, but it turned out amazing. Loved the added pesto flavor.

I ended up cooking this in the instant pot on slow cooker setting for 2.5 hours, then let it sit for about 45min.

Super Easy Veggie Crockpot Lasagna  Pinch Of Yum

website picture

• 2 24-ounce jars or cans of Italian tomato sauce (see notes)
• 9 thick lasagna noodles with wavy edges (mine were called bronze cut)
• 24 ounces part-skim ricotta cheese OR cottage cheese
• 3–4 cups chopped vegetables of choice (I usually use kale and/or spinach)
• Pesto (to taste)
• 2 cups shredded Mozzarella or Provolone cheese
• Parmesan cheese for topping
• fresh parsley for topping

Spray the crockpot with nonstick cooking spray. Spread 1/2 cup tomato sauce to the bottom so the noodles don’t stick. Break noodles so that they fit and mostly cover the bottom. They will probably be awkward looking – not a big deal. Cover with about one third of the ricotta, veggies, pesto, sauce, cheese, and end with noodles. Repeat layers two more times for a total of three complete layers. End with a layer of noodles on top, covered with a thin layer of sauce and a little bit more shredded cheese. Cover and cook on high for 3 hours or on low for 5-6 hours. 

Turn the crockpot off completely and let the lasagna sit for at least one hour. This allows all the moisture to get soaked into the lasagna, and if you don’t do this it will probably be more like lasagna soup – still good, but not pretty. Depending on how long you let it sit, you can either scoop pieces out or just cut with a knife like normal lasagna.

NOTES

I didn’t use ALL the sauce in both jars – I probably used a total of 36 ounces (about one and a half jars), and it was really saucy.

Total Time: 4.5 hours or 7 hours

Source: Pinch of Yum

Black Bean and Sweet Potato Enchiladas

These were so good!! I love adding to dishes to the meatless category too. I doubled it and used a few extra tortillas.

(picture from their site)

Black Bean and Sweet Potato Enchiladas Kroger.com
Serves: 6Prep: 20 minutesCook: 40 minutesTotal: 1 hour
2 tablespoons olive oil, plus more for brushing tortillas1 onion, chopped1 large sweet potato, peeled and chopped1/4 cup water1 can black beans, drained1/2 cup corn kernels1 can (4 oz.) green chiles1/4 cup fresh cilantro, plus more for garnish3 cloves garlic, minced 1 jalapeño, minced1 teaspoon ground cumin1 teaspoon salt12 corn tortillas1 cup red enchilada sauce, divided2 cups shredded Monterey Jack cheese
Preheat oven to 400°F. In large pot over medium-high heat, heat oil. Cook onion until just softened, about 5 minutes. Add sweet potato and water; cover. Cook until sweet potato is tender, 10 to 15 minutes. Continue cooking, uncovered, until water has evaporated, 1 minute. Remove from heat. Stir in beans, corn, chiles, cilantro, garlic, jalapeño, cumin and salt. 
Brush both sides of tortillas lightly with oil. Arrange on baking sheet; bake until warm and pliable, about 2 minutes. In bottom of 9”x13” baking dish, pour 1/4 cup enchilada sauce. Spoon about 1/4 cup sweet potato mixture into each warm tortilla; roll up and arrange in baking dish, seam-side down. Top with remaining ¾ cup enchilada sauce and cheese. Cover with foil; bake until enchiladas are hot and bubbling, about 20 minutes.

Instant Pot Chili

Love this easy chili recipe!

Instant Pot Award Winning Chili Oh Sweet Basil

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 8 servings

• 1 1/2 Pounds Ground Beef
• 6 Strips of Bacon good quality, chopped
• 1 Can 15 ounces Kidney Beans, drained
• 1 Can 15 ounces  Pinto beans, drained
• 1 Can 15 ounces Black beans, drained
• 1 Can 15 ounces Fire Roasted diced tomatoes with juice
• 1 Can 6 ounce Tomato paste
• 1 large Red onion chopped
• 1 Red bell pepper seeded and chopped
• 1 Jalapeño seeded and minced *optional
• 2 Cups Beef stock
• 1 Tablespoon Dried oregano
• 2 Teaspoons ground cumin
• 2 Teaspoons Kosher salt
• 1 Teaspoon ground black pepper
• 1 Teaspoon Smoked Paprika
• 2 Tablespoons chili powder
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon Minced garlic

For Garnish

• Sour Cream
• Cilantro
• Cheese shredded

• Turn your instant pot to sauté and add the bacon.
• Cook until crisp, stirring often to cook evenly.
• Remove the bacon to a paper towel lined plate.
• Add the onions and peppers and cook until tender.
• Add the meat and cook until browned.
• Drain off any excess grease, we just tilt the pot and use a large spoon.
• Add all of the remaining ingredients and 3/4 of the bacon and stir to combine.
• Turn the instant pot to chili (if you don't have a "chili" setting, use the "manual" setting) and cook for 18-20 minutes*. Allow pressure to release for 10-15 minutes or quick release with the vent.
• Serve with limes, sour cream, cheese, and a little bacon!

Notes

For the stove: Cook everything in the pot just like you do for the instant pot and then allow to simmer on low heat for 3 hours. For the slow cooker: Cook the bacon and set aside on a plate. Cook the onion and peppers and set aside on another plate. Drain any excess grease and add the meat, cooking until browned. Add everything into the pot, leaving out a little bacon for garnish and cook on low for 5-6 hours or on high for 3 hours. Most batches will be done after 18 minutes, however we've had a few times when the flavor just wasn't there yet, so feel free to pressure cook a little longer for more flavor or if your beans are not as tender as you'd like. To freeze, cool the chili completely. Place in a large ziploc bag or FoodSaver, removing all air and freeze by laying flat for up to 2 months.