Butter Chicken Recipe adapted from Two Sleevers Blog The recipe below is a doubled version of the original, it freezes well! 2 14- ounce can diced tomatoes 5-6 tsp minced garlic 3 teaspoons minced ginger 2 teaspoons turmeric A couple of shakes of cayenne pepper 2 teaspoon paprika 1 1/4 teaspoon salt (may add more at end if desired) 2 teaspoon garam masala 2 teaspoon ground cumin 2 lbs or approx 8 boneless skinless chicken thighs To finish 8 ounces butter cut into cubes (use coconut oil if dairy free) 1 14oz can of coconut milk or 8 oz heavy cream 2 teaspoon Garam Masala Add all ingredients to pot, stir. Chicken thighs do not need to be fully thawed but should be separated (not in one big clump) Manual pressure for 10 mins and 10 mins NPR, then release any remaining pressure. Using a slotted spoon remove chicken from sauce and place in separate bowl. Press the cancel button to turn off the keep warm function. The sauce will need to cool a few minutes before adding the coconut milk, butter, Garam masala. While it cools shred the chicken with 2 forks. It will shred easily. Add coconut milk, butter, Garam Masala to slightly cooled sauce and blend using an immersion blender or blender. Return shredded chicken to sauce after blending. Serve over rice and with warm Naan (Indian pita bread, available at most grocery stores and Costco) Easy Garam Masala Rice 1 tablespoon ground cumin 1 cup jasmine or basmati rice 1 1/2 teaspoons ground coriander 1 ¼ cup chicken broth or water 1 1/2 teaspoons ground cardamom 1 tablespoon butter 1 1/2 teaspoons ground black pepper 1 teaspoon ground cinnamon Manual/pressure cook for 3 mins 1/2 teaspoon ground cloves NPR for 7 mins 1/2 teaspoon ground nutmeg
Sorta Chicken Risotto 4 tablespoons butter 1 small onion finely diced 2 teaspoons of minced garlic 3-4 boneless skinless chicken thighs, cut up into 1/2 pieces 1 cup long grain white rice 2 cups water 1/2 tablespoon chicken flavored Better then Bullion 1/2 cup of shredded Parmesan Salt and pepper to taste Turn pot on sauté, melt butter. Sauté onions for 2-3 mins and then add garlic, sauté additional 1 min. Add rice and brown slightly. Add cut up chicken, water and better then Bullion and stir. Put lid on and seal, press Manual for 7 mins. Quick release when done and add in Parmesan cheese. Hard Boiled Eggs (5-5-5 method) Eggs 1 cup water Pour water in pot. Place the eggs on the trivet. Manual/pressure cook for 5 mins, NPR for 5 mins and then place in an ice bath for 5 mins Apple Cinnamon Steel Cut Oats INGREDIENTS 1 cup steel cut oats 1 cup milk 2 cups water 1/4 cup brown sugar 1 tsp cinnamon 2-3 apple peeled and chopped INSTRUCTIONS Add all ingredients to the Instant Pot liner. Stir. Manual/pressure cook for 10 minutes and NPR for 10 minutes then quick release Stir, allow to cool for a few minutes, and enjoy!
Turkey and Sweet Potato Chili Adapted from the Whole Foods Bellies blog Ingredients 1 medium brown onion, diced 3 cloves garlic, minced 1 lb ground turkey minced 1 can (14.5oz ) diced tomatoes 1 can (14.5oz ) tomato sauce 1 can (14.5oz ) chick peas (garbanzo beans), drained 1 medium red bell pepper, chopped 1 medium sweet potato, peeled and chopped into rough 1cm squares 1 cup vegetable or chicken broth 1 tsp cumin 1 tsp paprika 1/2 tsp chilli powder (or more if desired) Salt and pepper to taste Instructions Set the Instant Pot to sauté. Add oil, and once hot add in the onions and sauté for about 3 mins. Add in the garlic and sauté for a further 1min. Add in the turkey mince and cook until browned. Once turkey has browned, add in the diced tomatoes, tomato sauce, garbanzo beans, chopped red bell peppers, chopped sweet potatoes, vegetable/chicken broth, cumin, paprika and chill powder. Salt and pepper to taste and mix everything well. Manual/pressure cook for 9 minutes, quick release pressure when done. Serve with desired topping, such as sour cream, cheese, avocado etc. Also excellent served over brown rice
Boneless Thick-Cut Pork Chops with Oniony Mashed potatoes and Pork Gravy Adapted from: The Kitchen Whisperer Ingredients Meat Six (6) 1 1 1/2 thick-cut boneless pork chops 1 tsp salt 1 tsp black pepper 1 1/2 tsp parsley 1 tsp garlic powder 1 tsp onion powder 2 tsp Montreal Chicken Seasoning (optional but it does add great flavor) Oniony Mashed Potatoes 3 large russet potatoes, cut into 1 cubes (skin on or off, your choice) 1 cup chopped yellow onion 1 cup pork, chicken or vegetable stock (can add 1 1/2 cups if you want more gravy) 4 Tablespoon butter, unsalted 3-4 Tablespoon milk Pork Gravy 3-4 Tbl flour 1/2 cup cream 2 tsp Montreal Chicken Seasoning Salt and pepper for taste Instructions 1. In the bottom of a pressure cooker pot add in the potatoes, onions and stock. 2. In a gallon size Ziploc mix together the salt, black pepper, parsley, garlic powder, onion powder and Montreal Chicken Seasoning. 3. Pat the chops dry and add them to a large plastic bag. Dump the spice rub over the chops, seal the bag and coat all sides of the chops with the seasoning. 4. Take chops out of the bag and place on top of the potatoes. If there is extra seasoning in the bag, dump that in the pot too. 5. Place the lid on, set the pressure to high and cook for 15 minutes. When the 15 minutes are up, do a natural release for 15 mins. 6. Once pressure has released, take the chops out of the pot and place on a plate loosely tenting with foil. 7. Remove the potatoes and onions from the pot and place in a large bowl. Leave the liquid in the pot as you ll need that to make the gravy. Gently mash and add in the butter and milk. Adjust for taste. 8. Set the pressure cooker to browning to make the gravy. In a small bowl whisk together the flour and cream to a slurry. Once the mixture starts to bubble whisk in the flour mixture. Cook until thick and bubbly. 9. Add in the Montreal chicken seasoning, salt and pepper for taste.
Mississippi Pot Roast Adapted from Recipes that Crock Ingredients 3-6 lb Chuck Roast 1/2 Cup Beef Broth 1/2 Cup Pepperoncini Juice 1 envelope Ranch Dressing Mix 1 envelope Au Jus Gravy Mix or Brown Gravy Mix 1/4 Cup Butter 6-8 Pepperoncini peppers Instructions Pour the broth and juice in the pressure cooker. Add roast. Sprinkle mixes over roast. Then top with butter and pepperoncini peppers. Cook at high pressure on manual for 90 minutes. Then use natural release for 15 minutes and then quick release. Pot Roast 3-4lb Chuck roast 1 tablespoon onion powder 1 tablespoon garlic powder Lawry Seasoning 1 large onion sliced 1.5 cup water or broth 1 can cream of mushroom soup Pour broth and place sliced onion at the bottom of the pot. Season roast with onion powder,garlic powder and generously on both sides with Lawry seasoning. Place seasoned roast on top of sliced onion. Pour one can cream of mushroom soup over the top of the roast. Manual/Pressure cook for 70-90 mins, NPR for 15-20 mins. If you would like to do potatoes with the roast: Manual 70 mins, NPR for 10 mins then quick release Open the lid and add potatoes Manual 10 mins and NPR for 10-15 mins, then quick release.
Instant Pot Lasagna Soup Adapted: From Arvada with Love INGREDIENTS 1 tablespoon olive oil ½ onion chopped 3 cloves garlic minced 1 lb Italian sausage or ground beef 8-10 lasagna noodles broken up 1 jar tomato pasta sauce (24 oz) 3 Cups water or chicken broth 1 can diced tomatoes 1 Cup shredded parmesan cheese 1 Cup shredded mozzarella cheese 1/2 tsp Sea salt 1/2 tsp pepper 1 TBSP Italian Seasoning DIRECTIONS 1.Turn the Instant Pot to Sauté and allow it to heat up. Add 2 TBSP of oil. Add onion and garlic and sauté 2-3 minutes. 2.Add ground beef or Italian sausage and brown. Drain grease. 3.Add the rest of the ingredients except for the cheese and stir. 4.Close the lid, turn the venting knob to sealing and Cook on HIGH pressure for 5 minutes. Quickly release the pressure. Add the cheese and stir. *Optional- add a spoonful of ricotta cheese when serving
Zuppa Toscana Soup (Olive Garden Copycat) 1 lb. Italian sausages (use spicy/hot to get that signature Olive Garden flavor, it doesn t really make the soup spicy) 4-6 russet potatoes, sliced thin and quartered (I used a mandolin slicer) 1 onion, sliced thin and chopped 2 Tsp minced garlic (about 3-4 cloves) 6 cups chicken broth Manual for 5 mins, NPR for 10. Open the lid and add the following. 1 c. kale chopped, disgard spines 1 c. heavy whipping cream + 2 tablespoon flour 1/4 cup real bacon bits
Egg Roll in a Bowl Adapted from: I don t have time for that blog Ingredients 1 pound Jimmy Dean sausage or similar 1 bag pre-shredded coleslaw mix 1/2 cup bone broth 1 tablespoon soy sauce 1 tablespoon garlic powder 1 tablespoon ground ginger 1/2 tsp pepper or to taste Wonton Chips 1 package egg roll wrappers cut into strips vegetable or olive oil Instructions Place Instant Pot on sauté. Wait until it's hot and then add sausage. Add seasonings and soy sauce and brown meat. When meat is browned, turn Instant Pot off and add the 1/2 cup bone broth. Add bag of coleslaw mix on top and DO NOT stir. Place lid on and turn knob to sealing position. Set Instant Pot on manual high pressure for 0 minutes. When timer is up, quick release. When pressure is released, open carefully and give everything a quick stir. Spoon into bowls and enjoy! Wonton Chips 1. Preheat oven to 400 degrees while Instant Pot is preheating on sauté. 2. Cut egg roll wrappers into strips and bush with olive or veggie oil. I use egg roll wrappers because they are more sturdy then traditional wonton wrappers when you are trying to scoop, but you can use whatever you have (even tortilla chips). 3. Bake in preheated oven for 4-5 minutes until bubbly and brown. WATCH these carefully because they go from brown to burned very fast!
Chicken and Poblano Pepper Soup A wonderful soup with lots of flavor without being spicy Adapted from: Two Sleevers Ingredients 1/2 cup navy beans soaked for an hour in hot water 1 cup onion diced 3 Poblano peppers chopped (removing seeds) 5 cloves garlic 1 cup cauliflower diced 1.5 pounds chicken breast, large chunks 1/4 cup cilantro chopped (may omit if not on hand or use dried) 1 teaspoon ground coriander 1 teaspoon ground cumin 1-2 teaspoons salt 2.5 cups water Instructions 1. Put everything except the cream cheese into your Instant Pot, and cook at high pressure for 15 minutes. Allow it to release pressure naturally for ten minutes, and the release all remaining pressure. 2. Remove chicken with tongs and using an immersion blender, roughly purée the soup and vegetables. 3. Turn your pot onto Sauté, and when the broth is hot and bubbling, put in the cream cheese cut into chunks. Use a whisk to blend in the cream cheese if needed. 4. Shred the chicken and put back into the pot, until heated through. You can also purée the vegetables and chicken together, to get a thicker, more robust soup
Chicken Taco Bowls Adapted from: Wonder Mom Wannabe Disclaimer: the original recipe for these bowls state to make the rice in the pot with all the other ingredients but after making this several times I have found that it is better to make the rice separately and add in at the end. I suggest adding 3 cups of prepared rice at the end, I use jasmine rice. Ingredients 4-5 uncooked boneless, skinless chicken thighs 1-2 packets taco seasoning 1 for mild flavor, 2 for more flavor 1 15 oz can black beans, drained and rinsed 1 12 oz bag frozen corn 1 15.5 oz jar salsa ¾ Cup Water or broth Instructions 1. Add ¾ cup liquid (water or broth) to the bottom of the pot. 2. Place chicken thighs in bottom of pressure cooker on top of the liquid. Sprinkle with taco seasoning. Top with beans and corn. Then, pour salsa over everything. 3. Cook on manual high pressure for 12 minutes, then use quick release to release the pressure. 4. Once the pressure has been fully released, remove lid carefully. 5. Shred chicken and add rice. Serve immediately. Top with cheddar cheese, sour cream, cilantro and avocado/guacamole as desired
Banana Custard Steel Cut Oats Adapted from:tidbits by Marci blog INGREDIENTS 1 ⅔ cups milk (or any milk will work) 2 large bananas, mashed 1 cup sliced bananas 1 cup steel cut oats ⅓ cup maple syrup 2 eggs, beaten 1 tablespoon butter, melted 1 1/2 teaspoons cinnamon 1 teaspoon baking powder 1 teaspoon vanilla extract 1/2 teaspoon nutmeg ¼ teaspoon salt 1. Lightly spray a 1 ½ quart or larger heat safe baking dish with nonstick cooking spray and set aside. To a large mixing bowl, add all of the ingredients and mix well. Pour mixture into the prepared baking dish. Cover baking dish loosely with foil 2. Add 1 ½ cups of water to the pressure cooker pot and place trivet inside. Place dish on the trivet using a silicone or tin foil sling to make for easier removal. Secure the lid and turn pressure cooker knob to a sealed position. Cook at high pressure for 40 minutes. 3. When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure. Optional: Sprinkle with sugar and place under the broiler for a sweet crunchy topping
Oreo Cheesecake INGREDIENTS: FOR THE CRUST 12 whole Oreo cookies, crushed into crumbs 2 tablespoons salted butter, melted FOR THE CHEESECAKE 16 ounces cream cheese, room temperature 1/2 cup granulated sugar 2 large eggs, room temperature 1 tablespoon all-purpose flour 1/4 cup heavy cream 2 teaspoons pure vanilla extract 8 whole Oreo cookies, coarsely chopped FOR THE TOPPING 1 cup whipped cream or whipped topping 8 whole Oreo cookies, coarsely chopped chocolate sauce, optional DIRECTIONS: 1. Tightly wrap the bottom of 7-inch springform pan in foil and spray the inside of the pan with non-stick cooking spray. 2. In a small bowl, stir together the 12 crushed Oreo cookies and melted butter and press the crumbs into the bottom of the prepared pan. 3. Place pan in freezer for 10-15 minutes. 4. In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese until smooth. Add sugar and mix until combined. Add eggs, one at a time, fully incorporating each before adding the next. Making sure to scrape down the bowl in between each egg. Add in the flour, heavy cream, and vanilla and mix until smooth. Fold in 8 chopped Oreo cookies and pour batter into prepared pan. 5. Cover the top of the pan with a piece of foil.
6. Pour 1 1/2 cups of water into the Instant Pot and place the trivet in the bottom of the pot. 7. Create a foil sling by folding a 20-inch long piece of foil in half lengthwise two times. This sling will allow you place and remove the spring form pan with ease. 8. Tightly wrap the bottom of the spring form pan with tinfoil (this prevents a soggy crust). Loosely cover the spring form pan with tinfoil 9. Place the cheesecake pan in the center of the sling and carefully lower the pan into the Instant Pot. Fold down the excess foil from the sling to ensure the pot closes properly. 10. Lock the lid into place and make sure the vent is closed sealing. Press the Manual button and cook on high pressure for 35 minutes. 11. When the Instant Pot beeps, hit the Keep Warm/Cancel button to turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes and then do a quick release to release any pressure remaining in the pot. 12. Carefully unfold the foil sling and remove the cheesecake from the pot to a cooling rack using the foil sling handles. Uncover the cheesecake and allow it to cool to room temperature. 13. Once the cheesecake has cooled, refrigerate it for at least 8 hours, or overnight. 14. Before serving, top with whipped cream, chopped Oreo cookies, and a drizzle of chocolate sauce.
Pressure Cooker Strawberry Cheesecake (or any fruit) Adapted from : This Old Gal (for the demo night I used this recipe but did 1.5x the ingredients) Crust 7 graham crackers crushed in food processor (1/2 cup of crumbs) 2 Tablespoons butter melted 1 teaspoon White Sugar Filling 2 8 oz packages cream cheese, room temperature 1/2 cup White Sugar 1 teaspoon Pure Vanilla Extract 1 teaspoon All Purpose Flour 1 teaspoon orange or lemon peel grated 2 eggs room temperature 1 egg yolk room temperature 1/4 cup whipping cream ¼ cup strawberry preserves (any type of preserve will work) Topping Whipped Cream and chopped strawberries Instructions 1. Add graham crackers, sugar to the bowl of food processor and pulse a couple of times, until small crumbs form. Add melted butter and pulse until just combined. 2. Pour graham cracker mixture into bottom of greased 6-inch cheesecake pan and press the mixture firmly into the bottom of the pan and one inch up along the sides. Place in freezer while mixing the filling. 3. Blend together cream cheese, sugar, grated peel, flour, vanilla extract until smooth. 4. Add eggs and yolk, one at a time, mixing just enough to combine. Do not overmix the eggs. 5. Hand blend in the cream until combined. 6. Pour filling into the pan, on top of the graham cracker crust. 7. Using a teaspoon, gently place tiny dollops of the preserves on the top of the filling, leaving spaces between each dollop. Using the tip of a butter knife inserted 1/2 inch into the filling, gently pull the preserves through the filling, going back and forth from one side to the other. Turn the cake 90 degrees and run the knife through again.
8. Add one cup of water to the bottom of your pressure cooker and place a trivet inside the pot. 9. Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and secure it around the sides. 10. Lower cheesecake into pressure cooker pot using a sling. 11. Lock pressure cooker cover into place. Set the pressure to high for 42 minutes. 12. When Beep sounds, allow a 15 minute Natural Pressure Release. 13. After all pressure has been released, open pressure cooker and gently remove the pan. 14. Remove the foil and paper towel and dab off any liquid that may have accumulated. 15. The center will be a bit jiggly, but don't worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools. 16. Let cool on wire rack for one hour. 17. Lightly cover and place in refrigerator overnight. 18. Remove cheesecake from pan.