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Instant Pot Saag Paneer

Serves 4. Prep time 15 minutes, cooking time 35 minutes.

Ingredients

  • 2 lb spinach, roughly chopped
  • 1 lb mustard leaves, roughly chopped
  • 2 medium onions, diced
  • 6 cloves garlic, minced
  • 1½ tbsp freshly grated ginger
  • 2 tbsp butter
  • ½ cup plain yogurt
  • 12 oz paneer, cut into small cubes

    Note: Whole Foods sells uncooked paneer

Spice Mix

  • 1 tsp turmeric
  • 1½ tsp cumin
  • 1½ tsp ground coriander
  • ½ tsp cayenne
  • ½ tsp black pepper

Instructions

  1. Press the “Sauté” button on the Instant Pot and wait until the display indicates the insert is heated (it’ll say “On”).
  2. Add the butter. Once melted, add the onions, garlic, and ginger. Cook for 3-5 minutes.
  3. Stir in the Spice Mix and add the spinach and mustard leaves. Cook until slightly wilted.
  4. Press “Keep Warm/Cancel” button.
  5. Set the pressure cooker:
    1. Close and lock the lid.
    2. Make sure the steam vent is in the “Sealing” position.
    3. Press “Poultry” to cook for 15 minutes.
  6. After the Instant Pot is done cooking, allow the pressure to naturally release (about 15 minutes).
  7. Pour contents of the Instant Pot into a blender and pulse to desired consistency.
  8. Stir in yogurt and paneer, and “Sauté” on low for 5 minutes.

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Instant Pot Chicken Tikka Masala

Serves 4. Prep time 30 minutes, cooking time 1 hour.

Ingredients

  • 2.5 lb boneless/skinless chicken thighs, cut into pieces (or 3 lb bone-in drumsticks and thighs if you prefer)
  • 2 tbsp butter
  • 1 large onion, diced
  • 5 cloves garlic, minced
  • 1 tbsp freshly grated ginger
  • 1 can crushed tomatoes
  • ½ cup chicken broth
  • ½ cup heavy cream

Spice Mix

  • 1 tbsp cumin
  • 1½ tbsp paprika
  • 1½ tbsp ground coriander
  • 1 tbsp ground turmeric
  • ¼ tbsp cayenne pepper
  • 1 stick cinnamon

Marinade

  • ½ cup Greek Yogurt
  • 1 tbsp salt
  • ½ tbsp cumin

Instructions

  1. Mix Marinade ingredients and add chicken. Set aside to marinade for 20 minutes.
  2. Press the Sauté button on the Instant Pot and wait until the display indicates the insert is heated (it’ll say “On”).
  3. Add the butter. Once it’s clarified, add the onions, garlic, and ginger. Cook for 3-5 minutes.
  4. Add chicken broth to deglaze the pot, and stir in the Spice Mix.
  5. Pour in the can of tomatoes. Mix thoroughly and cook for a couple minutes.
  6. Hit “Cancel” to stop the pot from cooking. Stir in the marinated chicken.
  7. Set the pressure cooker:
    1. Close and lock the lid.
    2. Make sure the steam vent is in the “Sealing” position.
    3. Press “Manual” and set the timer to 15 minutes. Click “Pressure” and set to “High Pressure”.
  8. After the Instant Pot is done cooking, allow the pressure to naturally release.
  9. Remove lid. Add heavy cream and let the pot simmer until sauce is thickened.

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