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.

Strawberry Jam - no sugar!

 No sugar or pectin - loved this! And so easy.

(picture from their site)

Strawberry Jam  Red & Honey

2 pounds of fresh strawberries washed and cut in half, tops removed

1/3 cup honey more if you like your jam to be quite sweet

2 T chia seeds

Add cleaned and cut berries to the instant pot with the honey. Set on manual mode for 2 minutes, and let pressure release naturally (NPR). If you like your jam on the smoother/blended side, then add mixture to your blender and blend on high for 10 seconds. If you don't want to blend, then use a potato masher to mash them up. (I prefer mine just mashed.) Add chia seeds (you can add them before blending, if you want the smoothest texture possible - either way works fine). Pour jam into small, clean wide-mouth mason jars, and let cool on the counter. Use jam up within a week, or freeze* for later

Prep time: 10 min, Total time: 7 min

Notes

ALTERNATE COOKING METHODS:

To cook in a slow cooker instead of the Instant Pot, cook on low for 6-8 hours, then proceed with the rest of the steps.

To cook on the stovetop, simmer the berries in a large stock pot on low heat with an inch of water (don't let the water reduce all the way or they'll burn) for 45 minutes, or until they're dark and fully cooked. Proceed with the rest of the steps.

FREEZING/CANNING:

Only freeze the wide-mouth jars - no shoulder - or else they are more at risk of spontaneous breakage in the freezer. Leave an inch of headroom below where the lid will go. Also, I recommend freezing without the lid on, and adding it 6+ hours later to allow for expansion.

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 Sausage Pasta

Still deciding if I like this one...I didn't have chorizo so I used a different sausage. It definitely needs the cheese on top at the end! This is the already doubled version.

image from their site

Instant Pot Sausage Pasta  Shinta

Prep Time 10 min, Cook Time 30 min

• 4 tablespoons olive oil
• 8 cloves garlic minced
• 2 onion
• 2 T Italian seasoning
• 4 bay leaves
• 6 carrots minced or grated
• 14 ounces Chorizo sausages casing removed, lightly broken up
• 4 cups tomato puree
• 8 cups chicken stock or vegetable broth/stock
• 2 pound Fusilli pasta (or 490 grams ) see notes on pasta cook times

• Turn on the Instant Pot to ‘Saute’ mode and add the olive oil. Wait for a minute until the olive oil heats up.
• Add the onions. Sauté for a couple of minutes, until the onions turn translucent. Then add the garlic and sauté for a minute more.
• Add the grated or minced carrots and sauté for a couple of minutes more. Then add the Chorizo sausage, and continue to sauté for a minute, stirring regularly.
• Add the dried herbs and the bay leaves, followed by the tomato puree. Mix together.
• Add the stock and stir everything, until well combined.
• Add the pasta and mix well, untill the pasta is submerged under the liquid. If the pasta stays above the liquid, it might not cook well.
• Close the lip of the IP and turn the vent to 'Sealing' position. Pressure Cook for 6 minutes on 'High' setting. After 6 minutes, the IP will beep. Perform a quick release of pressure and open the lid. The pasta is done, just mix together all the ingredients well before serving.
• Serve the pasta topped with cheese of your choice and sprinkling of parsley. I used a mixture of Cheddar and Mozarella cheese.

Notes

1. You can replace fusilli with any variety of pasta. The pressure-cooking time will vary according to the cooking time specified on the pasta package. A rule of thumb to follow when cooking pasta in the Instant Pot is to halve the time mentioned on the box, and then reduce that by 1, if you like your pasta al-dente. If you like your pasta cooked a little more than firm, then increase cooking time by 1 minute.
2. All cup measurements used here are as per the measuring cup provided with the Instant Pot.
3. Chorizo sausage can be replaced with any sausage of your choice. Just ensure you remove the casing and break up the sausage before adding it to the Instant Pot.

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.

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

Baked Sweet Potatoes

Preheat oven to 425F. On a baking sheet, (lined with foil for easy clean-up if you wish) prick sweet potatoes all over with a fork. Bake until tender, or until a fork inserted in the thickest part has no resistance, 45 to 50 minutes. Let cool, then split the tops open with a knife. Season with salt and pepper and add your favorite toppings. (Optional toppings: butter, coconut oil, cinnamon, salsa, yogurt)

Also so easy in the instant pot!