Epimeles

the Pence family cookbook

Recipes Tagged with “instantpot”

Instant Pot Butter Chicken

main course indian chicken instantpot

Ingredients

  • 14 oz. can tomatoes
  • 5-6 cloves garlic
  • 1-2 tsp. minced ginger
  • 1 tsp. turmeric
  • 1/2 tsp. cayenne pepper
  • 1 tsp. smoked paprika
  • 1 tsp. salt
  • 1 tsp. garam masala
  • 1 tsp. ground cumin
  • 1 lb. chicken (pref. boneless thighs)
  • 4 oz. butter, cubed
  • 4 oz. heavy cream
  • 1 tsp. garam masala
  • 1/4–1/2 c. cilantro

Preparation

Place the first ten ingredients into the instant pot. Cook for 10 minutes on high. Allow the pressure to drop for 10 minutes naturally, then quick release.

Take the chicken out and set aside. Blend the sauce with an immersion blender, and add the butter, cream, cilantro, and further 1 tsp. garam masala.

Set aside half of the sauce for future use (mix with paneer, or peas, or shrimp, or leftover cooked chicken).

Chop the chicken, return it to the sauce, and heat gently. Serve with rice or naan.

Two Sleevers


Instant Pot Chicken Wings

main course chicken instantpot

Ingredients

  • Between 1 and 2 pounds of chicken wings (1-2 doz.)
  • Seasoning for wings (dry or wet)

Preparation

If using dry spices, roll each wing in the spice mix.

Place 1 c. of water in the bottom of the instant pot. Add the steamer basket on its stand. Place the wings in the basket, standing them upright on their ends. Close and lock the pot, and set for 10 minutes at high pressure. Quick release the vent.

Remove the wings to a baking sheet. If using a sauce seasoning, coat the wings in it now. Broil for 10 minutes to crisp up the skin.

Adapted from A Real Food Journey


Instant Pot Roasted Chicken

main course chicken instantpot

Ingredients

  • 1 tbsp. olive oil
  • 1 tbsp. brown sugar
  • 1 tbsp. chili powder
  • 1 tbsp. smoked paprika
  • 1 tsp. chopped thyme leaves
  • kosher salt
  • Freshly ground black pepper
  • 1 small chicken (3-4lb)
  • 2/3 c. low sodium chicken broth
  • 2 tbsp. chopped parsley

Preparation

In a small bowl, whisk together brown sugar, chili powder, paprika, and thyme. Pat chicken dry with paper towels then season generously with salt and pepper. Rub the brown sugar mixture all over chicken.

Preheat Instant-Pot to sauté setting. When the Instant-Pot says it’s hot, add olive oil then add chicken, breast side-down . Let sear until skin is crispy, about 4 minutes. Use very large tongs to flip chicken then pour chicken broth in the bottom of the Instant Pot. Change setting to pressure cook setting and set timer to 25 minutes. Lock the lid into place and set the valve to “Sealing.” Allow the Instant Pot to depressurize naturally, then remove lid and take out chicken. Let chicken reset for 10 minutes before slicing.

Delish


Instant Pot Roasted Potatoes

side dish instantpot potato untested

Ingredients

  • 2 pounds baby yukon golds and red potatoes, about 1 to 1 1/2 inches
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder (or: 1 tbsp. of a spice mix)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil
  • 1/2 cup water or chicken stock

Preparation

Wash the potatoes and pat dry. Set Instant Pot to Sautee mode. Add oil and heat. In batches, add the potatoes and cook on all sides, for about 5-6 minutes, until browned and crisp. Pierce each potato with a fork. Add seasonings, water, and stock. Close and lock the lid, and cook for 7 minutes on Manual. Quick release the pressure.

Adapted from Onion Rings and Things


Tikka Masala

main course curry indian instantpot

Ingredients

For marinating the chicken:

  • 1 pound boneless skinless chicken breasts, chopped into bite-sized pieces
  • 1 cup greek yogurt (7 oz.)
  • 1 tablespoon garam masala
  • 1 tablespoon lemon juice
  • 1 teaspoon black pepper
  • 1/4 teaspoon ground ginger

For the sauce:

  • 15 ounces canned tomato sauce or puree
  • 5 cloves garlic, minced
  • 4 teaspoons garam masala
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1 cup heavy whipping cream

For serving:

  • basmati rice
  • naan
  • freshly chopped cilantro

Preparation

Combine all marinade ingredients (minus the chicken) in a bowl and mix well. Add chicken chunks and coat with the marinade. Let sit in the refrigerator for at least 1 hour.

Select the saute mode on the pressure cooker for medium heat. When it has reached temperature, add chicken chunks (along with any marinade sticking to them) to the pressure cooker. Saute until the chicken is cooked on all sides, about 5 minutes, stirring occasionally. Turn off the saute mode.

Add all of the sauce ingredients except the cream to the pressure cooker, over the chicken, and stir. Secure and seal the lid. Select the manual mode to cook for 10 minutes at high pressure. Use the quick steam release handle to release pressure.

Select the saute mode on the pressure cooker for low heat. When it has reached temperature, add cream to the pot, stirring with the other ingredients. Simmer until the sauce is thickened to your liking, a few minutes.

Serve with basmati rice or naan. Garnish with cilantro.

Savory Tooth


Chicken and Lentil Soup

main course chicken instantpot lentil soup

Ingredients

  • 1 pound dried brown or green lentils
  • 12 to 15 ounces boneless, skinless chicken thighs (fat trimmed)
  • 6 c. chicken stock
  • 1 c. water
  • 1 small yellow onion, coarsely chopped
  • 2 scallions, white and light-green parts, chopped
  • 1/4 cup chopped cilantro leaves
  • 3 cloves garlic, minced
  • 1 medium-size ripe tomato, cut into 1/2-inch dice
  • 1 teaspoon granulated garlic (powder)
  • 1 teaspoon ground sumac (may substitute cumin)
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon kosher salt, or more as needed

Preparation

Combine the lentils, chicken (to taste), water, stock, onion, scallions, garlic, tomato, cilantro, granulated garlic, ground sumac, oregano, paprika and salt in the pressure cooker or Instant Pot.

Lock the pressure-cooker lid in place. Turn the heat to high; once the pot reaches HIGH pressure, cook for 30 minutes, adjusting the heat to maintain pressure, as needed. For the Instant Pot, lock the lid and press the SOUP button and cook for 30 minutes. Use the pressure releases, then unlock and open.

Transfer the chicken to a cutting board; use two forks to shred it, then return it to the pot, stirring to incorporate. Taste, and adjust the salt, as needed.

Washington Post


Instant Pot Carnitas

main course instantpot mexican pork

Ingredients

for the carnitas:

  • 1 (4-5 pound) lean boneless pork roast, excess fat trimmed, cut into 2-inch chunks
  • salt and pepper
  • 1 tablespoon olive oil

for the sauce:

  • 1 cup beer (or chicken stock)
  • 1 head of garlic, cloves separated, peeled and minced
  • 1/2 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoons salt
  • 1/2 teaspoon freshly-cracked black pepper

Preparation

In a medium mixing bowl, mix all sauce ingredients together.

Season pork chunks on all sides with salt and pepper.

Click the “Saute” setting on the Instant Pot. Add oil and half of the pork, and sear — turning every 45-60 seconds or so — until the pork is browned on all sides. Transfer pork to a separate clean plate, and repeat with the other half of the pork, searing until browned on all sides. Press “Cancel” to turn off the heat. Pour in the mojo sauce, and toss briefly to combine. Close lid securely and set vent to “Sealing”. Press “Meat”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the up/down arrows until time reads 30 minutes. Cook. Then let the pressure release naturally, about 15 minutes. Carefully turn the vent to “Venting”, just to release any extra pressure that might still be in there. Then remove the lid.

Shred the pork with two forks. Then transfer it with a slotted spoon to a large baking sheet. Spoon about a third of the leftover juices evenly on top of the pork. Then broil for 4-5 minutes, or until the edges of the pork begin browning and crisping up. Remove the sheet from the oven, then ladle a remaining third of the juices from the Instant Pot evenly over the pork, and then give it a good toss with some tongs. Broil for an additional 5 minutes to get the meat even more crispy. Then remove and ladle the final third of the juices over the pork, and toss to combine.

Gimme Some Oven


Tea-Braised Chuck Roast

main course beef instantpot untested

Ingredients

  • One 3-pound boneless beef chuck roast
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 medium yellow onions, halved and then thinly sliced into half-moons
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons finely diced orange zest
  • 2 tablespoons finely diced peeled fresh ginger root (from a 3-inch piece)
  • 1 teaspoon ground allspice
  • 1 1/2 cups strongly brewed lapsang souchong tea

Preparation

Season the meat on both sides with the salt and pepper.

Melt the butter in the electric pressure cooker turned to its sauteing function.

Add the onions and cook for 4 to 6 minutes, stirring often, until they begin to brown just a bit at the edges.

Push the onions to line the inside perimeter of the pot; set the meat in the cleared space. Brown well on both sides, turning once and stirring the onions a couple of times, 8 to 10 minutes. The onions will brown deeply and may even blacken in parts.

Sprinkle the vinegar over the onions; use a wooden spoon to dislodge any browned bits.

Sprinkle the orange zest, ginger and allspice over the meat and onions. Pour 1 1/2 cups of the tea over everything.

Lock the lid onto the pot and set it for high pressure (9 to 11 psi). Cook at high pressure for 75 minutes. Unplug the machine or turn it off to bring the pressure back to normal naturally, about 20 minutes. Unlock and remove the lid.

Transfer the chuck roast to a cutting board. Skim as much surface fat as you can from the sauce in the pot. Carve the meat into chunks, transfer to serving bowls, and pour the sauce on top.

Washington Post


Instant Pot Curried Cream of Broccoli Soup

main course broccoli instantpot soup

Ingredients

  • 2 tablespoons ghee, coconut oil, olive oil, or fat of choice
  • 3 medium leeks, white parts only, cleaned and trimmed and roughly chopped
  • 2 medium shallots, roughly chopped
  • 1 tablespoon Indian curry powder
  • Kosher salt
  • 1½ pounds broccoli, chopped into uniform florets
  • ¼ cup peeled and diced apple (I like Fuji)
  • 4 cups bone broth or chicken stock
  • Freshly-ground black pepper
  • 1 cup full-fat coconut milk
  • Leftover pork, crisped in a pan (optional)
  • Chives (optional garnish)

Preparation

Chop broccoli (including stems) and leeks. Turn on sautee function of the Instant Pot, and add fat, leeks, shallots, curry, and salt. Cook until leeks are soft (5 minutes) and curry is fragrant. Add broccoli and apple. Stir to mix, and add broth, plus water to make sure veggies are mostly submerged if needed. Switch off sautee mode, seal the pot, and set it for five minutes at high pressure (Manual, minus to 5 minutes, adjust to high pressure.) Release pressure manually when done. Blenderize with an immersion blender, add coconut milk, adjust seasoning, and serve.

Nom Nom Paleo


Pressure Cooker Porcini Risotto

main course instantpot mushroom rice untested

Ingredients

  • 1 tablespoon olive oil or butter
  • ½ cup finely chopped onions
  • 1 ½ cups arborio rice
  • ½ cup dry white wine or dry vermouth
  • 3 to 3 ½ cups chicken or vegetable broth
  • 1 ounce dried porcini, broken into bits
  • 1 cup frozen peas
  • ½ cup grated Parmesan, plus more to pass at the table
  • Salt and freshly ground pepper to taste
  • 2 tablespoons chopped parsley, for garnish

Preparation

Heat the oil in a 2 1/2-quart or larger pressure cooker. Add the onions, and cook over high heat for 1 minute, stirring frequently. Stir in the rice, taking care to coat it with the oil. Cook for 30 seconds, stirring constantly.

Stir in the wine. Cook over high heat until the rice has absorbed the wine, about 30 seconds. Stir in 3 cups of the broth and the porcini, taking care to scrape up any rice that might be sticking to the bottom of the cooker.

Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure, and cook for 4 minutes. Turn off the heat. Quick-release the pressure by setting the cooker under cold running water. Remove the lid, tilting it away from you to allow the steam to escape.

Set the cooker over medium-high heat, and stir vigorously. The risotto will look fairly soupy at this point. Boil while stirring every minute or so, until the mixture thickens and the rice is tender but still chewy, 1 to 4 minutes. Stir in the peas when the rice is almost done. (If the mixture becomes dry before the rice is done, stir in the extra ½ cup of broth. The finished risotto should be slightly runny; it will continue to thicken as it sits on the plate.)

Turn off the heat. Stir in the Parmesan, and salt and pepper to taste. Serve immediately, garnished with a little parsley. Pass extra Parmesan at the table.

New York Times