Instant Pot Chicken Curry

Ingredients

• 2 tbsp coconut oil or 3 T butter
• 1 onions peeled and finely chopped
• 1 cinnamon stick
• 8 cloves
• 2.5 lbs skinless chicken breasts or 2 lbs boneless thighs, chopped into bite sized pieces
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1 tbsp curry powder
• 1 tsp garam masala
• 1 large can diced tomatoes
• 1 can full fat coconut milk 
• Salt
• 1/4 - 1/2 t red pepper flakes
• 1 Tbs tapioca 

After having the most delicious Curry Chicken in Virginia with Dan, I came home and hunted for a recipe that seemed to be the closest to what I had tasted - and I did it.  I made some changes to the original recipe but I think you will find this recipe very do-able and delicious.

Instructions

• In sauté mode, add the coconut oil or butter to the inner pot of the Instant Pot. Wait till hot, then add the onion, cinnamon stick and cloves and sauté for 5-7 mins. You can add 2 tbsp of water to avoid burning the onion.
• Add the chicken pieces and lightly brown them for a couple of mins.  We want to avoid overcooking as then chicken becomes tough.
• Switch off the sauté mode and add the garlic, ginger, curry powder, garam masala, chopped tomatoes, the water bit of the coconut milk, salt and pepper flakes (if using) and mix.
• Cover your Instant Pot and set the valve to the SEALING position.
• Select the manual setting, make sure the pressure is set to high and set the timer to 5 mins.
• Cook till done then let the steam release naturally before opening.
• Switch to sauté mode, stir in Tapioca and the coconut cream and sauté for 2 mins.
• Switch off and adjust seasoning, remove the cinnamon stick and serve over rice. 

Modified from original recipe from recipesfromapantry.com

Cancun Chicken Lime Soupa

Instant Pot Style

Serves 8

2 T butter

1 medium onion finely chopped

4 ribs celery finely chopped

4 garlic cloves finely chopped

* if not using diced tomatoes w/chilies -1 medium jalepeno, seeds removed

2 quarts chicken or vegetable broth + 1 quart water

2 14.5 cans diced tomatoes or diced tomatoes w/chilies*

2 Tbs Chicken bouillon

2 t oregano

¼ t cumin (we don’t want this to taste like chili or tortilla soup)

¾ cup orzo

½ cup juice from limes

3 cups cooked shredded chicken

½ bunch cilantro, chopped fine

2 or 3 avocados

Tortilla strips

Can garnish with seeded, chopped tomatoes, cilantro, avocado and tortilla chips

1. On saute mode, melt butter. Once melted add onion, celery, garlic and jalapeno.  Cook stirring occasionally until soft.
2. Add broth, canned tomatoes, chicken bouillon, oregano and cumin.  Add rice if uncooked.
3. Set Instant Pot to Pressure Cook - Soup mode for 10 minutes
4. Allow for natural release of Instant Pot
5. Add lime juice and chicken.
6.  Serve with garnished of avocado, cilantro and tortilla strips.

Instant pot Butternut squash soup

Servings: 6 people

Ingredients

• 1 medium butternut squash about 2 lbs, Peeled and chopped into cubes
• 1 large carrots cut into chunks
• 1 large Granny Smith apples diced
• 2 small white onions diced
• ½ cup celery rib chopped small
• 1 small red bell peppers diced
• 6 cloves garlic
• 1 inch ginger chopped (I skipped this)
• 4-5 sage leaves
• 2 ½ teaspoon curry powder or use cayenne pepper
• Salt to taste
• Pepper to taste
• 3 cups vegetable stock
• ¾ cup thick coconut milk

To serve

• Few teaspoons of coconut milk to drizzle or swirl
• Sunflower seeds
• Dried cranberries
• Chopped walnuts or pecans

How to cut butternut squash - Peel skin on butternut squash. Cut into half through the middle. Scrape out the seeds. Cut lengthwise slices, stack all the slices together and make crosswise cuts to make cubes.

1. Into the pot add butternut squash cubes, white onions, carrots, green apples, celery, red bell peppers, garlic.
2. Add salt and pepper to taste.
3. Pour vegetable stock into the pot.
4. Cover the lid, ensure the pressure valve is in SEALING position.
5. Select PRESSURE COOK mode on the pot and adjust the timer to 10 minutes.
6. Once cooking time is over, manually release pressure by turning pressure valve to VENTING mode.
7. Open lid, add coconut milk.
8. Remove sage leaves if you don’t like, I left it on.
9. 10. Using immersion blender, blend soup into smooth velvety texture.
10. 11. Ladle out soup into individual serving bowls.
11. 12. Garnish with any of your favorite ingredients. We swirled a few teaspoons of coconut milk, sprinkled sunflower seeds, dried cranberry and fresh thyme leaves.
12. 13. Serve warm with crusty bread on the side.
13. Recipe: Currytrail.in

Instant Pot - Pot Roast

Instant Pot - Pot Roast – Mixture of recipes that comes out amazing!

Prep Time 20 minutes

Cook Time 80 minutes

Total Time  3 hour minutes

Servings 6 servings

·       1 3-5 pound beef chuck roast see notes for instructions from frozen

·       1 tablespoon Olive oil

·       Montreal Steak seasoning

·       1 pound red potatoes, medium size

·       4 large carrots (not baby carrots), chopped into large chunks 

·       1 large yellow onion, chopped

·       1 cup Red Wine (optional but adjust stock if omitted)

·       2 cups beef broth

·       2 tablespoons Worcestershire sauce

·       3 sprigs fresh Rosemary

·       3 spring fresh Thyme

·       1/4 cup water

·       2 tablespoons corn starch

Instructions

Set Pot to "sauté".  Season roast generously with Steak seasoning.

When Instant Pot says “Hot” drizzle oil in instant pot, wait about 30 seconds, then use tongs to place roast in the pot. Do not move it for 3-4 minutes until well-seared and browned. Use tongs to turn the roast onto another side for 3-4 minutes, repeating until all sides are browned. Remove to a clean plate.

Add in onions and carrots and cook for an additional 3-4 minutes, stirring occasionally. Deglaze with red wine, scraping the bottom of the pot to get all of the delicious bits.

Add roast back into the Instant Pot and add in the beef stock and Worcestershire sauce.

Lock the lid into place, place vent to sealing, push "Manual," and set time to 60 minutes. The Instant Pot will release some steam as it comes up to pressure, then it will seal automatically. 

When the cooking time is done, allow the Instant Pot to naturally vent for at least 10 minutes, 20 is better. Using a wooden spoon, carefully push the valve open to release the rest of the pressure. Remove lid. 

Skim as much of the fat off the top as you can.   Transfer the roast, potatoes, onions, and carrots to a platter and shred the roast with 2 forks into chunks.

Use a handheld strainer to scoop out bits from the broth in the pot. Set instant pot to "soup" setting. Whisk together the water and corn starch. Once broth is boiling, stir in corn starch mixture until the gravy thickens. Add salt, pepper, and garlic powder to taste. 

Serve gravy poured over roast and veggies and garnish with fresh thyme or parsley if desired. 

Recipe Notes

1.     The recipe is written for a thawed roast. If using a frozen roast, you will need to add about 20-30 minutes to your pressure cooking time. You can also skip the searing step and simply rub the spices on the roast and then place it in the pot and then move ahead to the pressure cooking step.