Month: March 2020

Instant Pot Butter Chicken

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Instant Pot Butter Chicken

Author: Geoffrey Schaller

Ingredients

  • 3 tbsp butter unsalted
  • 8 cloves garlic minced
  • 2 tsp fresh ginger minced or paste
  • 1 cup tomato puree or passata
  • 2 tbsp tomato paste
  • 3 tsp garam masala
  • 1 tbsp coriander ground
  • 1 tsp cumin ground
  • 1 tbsp smoked paprika
  • 1 tsp turmeric
  • 1 tsp salt
  • 2 lbs chicken thighs boneless and skinless cut into pieces
  • 1 cup water
  • 1 cup whipping cream
  • 2 tbsp parsley chopped

Instructions

  • Turn your Instant Pot to the saute setting. (See your manufacturer’s guide for detailed instructions on how to use your instant pot.)
  • Add the butter and cook until the butter has melted. Add the garlic and ginger and saute for another minute or until the garlic becomes aromatic. Do not cook too long because you don’t want to burn it.
  • Add the tomato puree and tomato paste to the Instant Pot and stir. Add the garam masala, coriander, cumin, paprika, turmeric and salt to the Instant Pot, stir and cook for about 3 to 5 minutes.
  • Add the chicken thighs, water and stir everything together. There should be enough liquid in the pot to cover the chicken, so add more water if needed.
  • Close the lid (follow the manufacturer’s guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Poultry setting and set the timer to 5 minutes.
  • Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer’s guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
  • Switch the Instant Pot to the saute setting (do not put the lid on). Add the whipping cream and simmer for 5 minutes, stirring occasionally. The sauce should thicken and reduce a bit. You don’t want it to reduce too much.
  • Turn off the Instant Pot and garnish with fresh parsley. Serve warm over rice and with naan.

Notes

This recipe will store for up to 7 days stored in a shallow airtight container. It also freezes well. Store again in an airtight shallow container and place in the freezer for up to 3 months. Allow to thaw in the fridge and reheat on the stove when ready to eat!

Garlic-Braised Winter Greens

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Garlic-Braised Winter Greens

Servings: 4

Ingredients

  • 1 Teaspoon olive oil
  • 1 Large Bunch mixed braising greens (kale, chard, collards, and so on)
  • 2 cloves garlic minced
  • 1 Teaspoon fresh oregano chopped
  • ¼ teaspoon red pepper flakes (optional)
  • 1 pinch salt

Instructions

  • Wash the greens and dry them by firmly holding the stems and flicking them over the sink.
  • Discard heavy stems, except with the chard.
  • Tear or cut the greens into bite-sized pieces.
  • Cut the heavy center rib and stems with scissors, if needed.
  • Heat the olive oil in a skillet on medium-high heat.
  • Add the most substantial greens, garlic, oregano, and optional pepper flakes.
  • Cook, stirring often, for 1-2 minutes, just until the greens wilt.
  • Add other greens in batches as described in the Cook’s Tip below.
  • After you’ve added everything, check your greens for tenderness.
  • You might need to add a tablespoon or so of water and cover the pan to steam the greens briefly, 1-2 minutes, until everything is tender.
  • Serve immediately.

Notes

Cook’s Tip:
  1. Collard greens usually take the longest time, 5-7 minutes, to become meltingly tender. Chard takes about a third less time, and kale a bit less than that. In general, if you cook one type of green until it is wilted, you can add the next type and it will all balance out when it is done.
  2. Beet or radish greens, as well as salad greens like escarole, radicchio, spinach, and arugula, cook very quickly so add them when the heartier greens are almost done, after steaming.
  3. Mustard and turnip leaves add a nice bite of spice to greens but can become bitter when cooked so chop them up and stir in just before you pull the greens off the heat.

Instant Pot Keema

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Instant Pot Keema

Ground Meat with spices and simple veggies. The Indian equivalent to Chili.
Prep Time15 minutes
Cook Time5 minutes
Total Time35 minutes
Course: Main Dish
Cuisine: Indian
Servings: 4 people

Ingredients

  • 2 tablespoons ghee or oil
  • 1 onion finely diced
  • 4 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 1 serrano pepper or green chili minced (optional, for heat)
  • 1 tablespoon coriander powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • .5 teaspoon black pepper
  • .5 teaspoon ground cumin
  • .5 teaspoon garam masala
  • .5 teaspoon turmeric
  • .25 teaspoon cayenne
  • .25 teaspoon ground cardamom
  • 1 pound ground meat of choice
  • 14 oz diced tomatoes usually 1 can
  • 2 cups peas fresh or frozen
  • cilantro for garnish
  • 1 can coconut milk optional, for extra liquid in the Instant Pot

Instructions

  • Press the sauté button, add the ghee and onions and stir-fry for 8-10 minutes, or until the onions begin to brown.
  • Add the garlic, ginger, Serrano pepper and spices to the pot. Stir-fry for 30 seconds, then add the ground meat and cook until it is mostly browned.
  • Add the diced tomatoes and peas and mix well
  • Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.
  • Open the valve to quick release any remaining pressure.
  • Press the sauté button to reduce or boil off any extra liquid if needed.
  • Garnish with cilantro and serve.

Notes

Very simple to make, keeps and reheats well for leftovers / meal prep.  Can be served with white rice or naan.  If you are making rice in a rice cooker, start if before you begin the Keema, so it will be done at roughly the same time.