Instant Pot Indian Butter Chicken

 

I LOVE Indian Food!  This recipe is so good that I've even had people that profess 

to "hate" curry love it!  I highly recommend doubling, tripling, or quadrupling this recipe (but note in the instant pot, you have a limit on multiplying recipe based on size of instant pot).  The leftovers taste even better which is why I will often make this a day ahead!  I've even had success freezing leftovers to use for a quick meal another night.

Image from Here

Serves 4

INGREDIENTS:

1 1/2 pounds skinless, boneless chicken breasts (about 3) cut into small 1 inch chunks

1 tsp salt

1/4 tsp black pepper

2 cloves garlic, grated

1 tsp grated fresh ginger

1 tsp garam masala

1 tsp paprika (I like smoked paprika)

1/2 tsp ground cumin

1/2 tsp ground tumeric

1/8 tsp cayenne pepper (for "medium" heat)

2 TBS butter

1 15-oz can tomato puree or crushed tomatoes

1 1/2 tsp sugar

___

3/4 cup cream

1 bunch Chopped fresh cilantro, for topping

Naan and rice, for serving

Directions:

1. On the "Saute" setting of your instant pot: Add butter and spices (yes it is a lot of spices!).  Stir constantly for 2-3 minutes.  Add tomato puree, sugar.  Scrape the bottom of the pot to loosen spices stuck to the bottom.  Turn instant pot off.

2.  Add raw chicken chunks and mix into tomato sauce.  Put on and lock the lid.  Cook on high for 5-8 minutes depending on chicken chunk size.  Let pressure release naturally for 10 minutes.  Manually release the remaining pressure.

3.  Add heavy cream and most of your chopped cilantro.  Stir to combine.  Season with additional salt/pepper if needed.  Top with remaining cilantro as garnish. Serve over basmati rice and with naan.

**Note:  This can also work using precooked chicken, grilled chicken, etc.  Complete step  1 and 2 without adding the chicken.  After your 5 minute cooking time and pressure is released, stir in the cooked/chopped chicken and additional recipe instructions.

**Leftovers freeze well.

Apple, Chicken, and Kale Salad

This recipe is inspired by the salad from Cubbys.  It uses the classic balsamic dijon vinaigrette salad dressing (that I use for several other salad recipes).  The wild rice makes this salad extra hearty.  While this may not be a favorite salad of many, this is sure to be a winner with adventurous eaters! 

Image from here.

Cooked Wild Rice

Chopped grilled chicken

feta or goat cheese

crisp apples, diced

kale

raisins

toasted almonds

Creamy Balsamic Vinaigrette

-Combine all ingredients in a large bowl.  This is best if you let it sit for an hour before serving.  It gives the dressing time to soften the kale.  Season with additional salt/pepper as desire.

Creamy Balsamic Dressing

-This dressing doesn't actually have mayonnaise, but when you blend it in a blender to emulsify the oil and vinegar it takes on a beautiful creamy look!

1/2 c. light olive oil

1/4 c. balsamic vinegar

1/4 c. honey or maple syrup

1 clove garlic

1 TBS dijon mustard

1/4 tsp black pepper

1/4 tsp salt

-Blend all ingredients in a blender on high for 2 minutes until emulsified (keeps dressing from separating).  

Sisters' Butter Chicken

I LOVE Indian food!!!  

This is a great version of Butter Chicken.  My sister made this for my birthday.  She doesn't have an "exact" recipe, so I took her "inexact" recipe and tried to create a consistent and repeatable version--hence "Sisters' Butter Chicken"  

The packaged curry paste makes this quite simple to 

make, and this makes AMAZING  leftovers!

Image from here.

Steam unti soft:

4 large carrots, sliced

In Blender blend

steamed carrots

1/3 c. cashews

1 15 oz can petite diced tomatoes

2 c. water

Pour carrot/tomato blended mixture into large pan. 

Add:

1 pkg. Kitchens of India Butter Chicken Paste Mix (mild or medium)

4 c. grilled chicken

Creme Fraiche (Trader Joes)

1/3 c. cashew pieces

1/3 c. golden raisins

1-2 c. chopped spinach (optional)

-Combine all ingredients.  Warm and then simmer for 15 minutes.  Serve with chopped cilantro, basmati rice, and naan bread.

-Optional---for extra heat and a little bit of a smokey flavor add a little smoked paprika or smoked chipotle powder.

Mediteranean Flatbread Pizza

This is good warm OR at room temperature OR some of my kinds even prefer it cold! 

This is really easy to make if you use a premed crust, flatbread, naan, 

or pita bread as your base.  

Picture and recipe idea from HERE.

CRUST: (I like to use premade pita bread or Trader Joes Middle East Flatbread)

SAUCE: Spinach Pesto, Cilantro Pesto (see recipe below), or Basil Pesto

TOPPING Ideas:

black or calamata olives

feta cheese

mozzarella cheese

artichokes

arugula (add after baking)

spinach

cherry tomatoes

red onion

sun dried tomatoes

grilled chicken

-Top pita bread with sauce, then layer desired toppings.  

For the cilantro pesto blend the following:
1½ cups fresh cilantro
2 cloves garlic, chopped
1/3 cup olive oil
2 tbsp. pecans
2 tbsp. pine nuts
¼ cup freshly grated Parmesan cheese

 

Chicken Veggie Lettuce Wraps

  

DRESSING

• 1/2 cup onion chopped
• 1 tablespoon butter
• 1/2 clove garlic, minced
• 1/4 cup orange juice
• 1 tablespoon honey
• 2 tablespoons olive oil
• 1/8 teaspoon ginger

WRAPS

• 2 zucchini grated or julienned
• 2 carrots grated or julienned
• 1 cup cooked chicken, chopped
• 1/2 cup sliced almonds
• 1/2 cup wonton strips
• butter leaf lettuce

Directions:

DRESSING

1. In a medium saucepan, saute chopped onions and sugar together in butter. Cook for about 5 minutes, or until the onions start to caramelize. Add minced garlic and continue cooking for one more minute.
2. In a blender or mini food processor, pulse caramelized onions and garlic together with orange juice, honey, olive oil, and ginger.

WRAPS

1. In a large bowl, combine zucchini, carrots, chicken, almonds, and wontons. Toss with 1/2 of the dressing until well coated-add more if desired. 
2. Spoon the chicken veggie mixture into a lettuce leaf.

BBQ Chicken Salad

This is a recreation of Cheesecake Factory's' BBQ Chicken Salad.  Feel free to add additional ingredients that sound good to you...I'm all about LOTS of toppings with my lettuce!

Image Credit: Valentinas Corner

Salad:
Romaine lettuce
Cheddar or Monterrey Jack cheese
1 c. white or yellow corn
1 c. black beans, rinsed and drained
2 tomatoes, diced
2 c. tortilla strips
3 c. chopped grilled chicken

Crispy Onions (can be found on Salad Dressing aisle)

optional: chives, cucumber, sprouts

BBQ ranch Dressing:
1 c. homemade ranch
3 TBS BBQ sauce
1 TBS fresh lemon or lime juice

Greek Pasta Salad with Yogurt

I have loved this recipe.  I had something similar at a bridal shower and decided to come up with my own version that fits my taste preferences. The plain yogurt is so light  versus your typical mayonnaise pasta salad.  

1 lb butterfly or shell pasta cooked AL DENTE, then drain water

1-2 cups cooked chicken, cubed

1 small English cucumber, diced

1 large yellow, orange, or red bell pepper diced

3 oz sliced black or kalamata olives

feta cheese crumbles (optional)

1 c. plain yogurt (full fat preferred)

zest and juice from 1-2 large lemons

1/4 c. light olive oil

1/4 tsp black pepper

1 tsp salt

1 1/2 tsp dried dill

1/4 c. chopped fresh Italian parsley (optional)

--Combine all ingredients and stir until mixed well.  

Thai Chicken (or vegetable) Curry

 

This is SUPER simple and tastes very similar to curry dishes 

I've had at Thai restaurants.  Feel free to vary chicken/vegetable ratios to your preference! 

picture image from food network.com

Serves 8

In large soup pan sauce for 7 minutes:

1 small onion diced

2 TBS olive oil

Add and simmer for 8-10 minutes until vegetables are tender:

1 TBS fresh ginger, minced

1-2 TBS Thai red curry paste

2 TBS white sugar (or honey)

2 tsp. lemongrass paste (or lemongrass oil 2 drops)

4-6 red potatoes (or 2 large russet), diced

3 large carrots, diced

1 red bell pepper, sliced

1 small head cauliflower, diced

2 14 oz cans Thai Coconut Milk

1 tsp salt

Add:

1 lb. cooked chicken, cubed

1 can water chestnuts

salt and additional curry paste to taste

-Serve over Jasmine Rice

-Garnish with fresh basil or cilantro if desired.  

-Garnish with peanuts or cashews if desired.  Lime wedges also are good.

-Optional:  Add 1/4 - 1/2 cup peanut butter to make more of a massaman curry flavor.

Cheesecake Factory Chopped Salad

This is a favorite salad of mine.  When my mom treats me to lunch on shopping dates...we always get one of these!  This copycat recipe is really good!

Ingredients:

Chopped Romaine

diced tomatoes

grilled chicken

chopped Granny Smith apple

crumbled bacon

sliced avocado

corn

Salad Dressing:

1/2 c. light olive oil

4 TBS balsamic vinegar

1 tsp dijon mustard

1 minced garlic clove

1/2 tsp salt

1/4 tsp black pepper

1 TBS chopped shallot (or red onion)

3 TBS chopped fresh parsley

Israeli Chicken (Instant Pot Option)

(Image and original Recipe from Here)

I made this recipe for a child's school class Israeli Celebration.  It was DELICIOUS!  Rather than bake in the oven, I used an Instant Pot and just layered the ingredients and baked using the chicken setting (add more cooking time if using frozen chicken breasts).  Enjoy!

Ingredients

* 8 boneless, skinless chicken breasts (can use chicken thighs as pictured and as suggested in original recipe source--go there for some extra instructions)

* 2 Tbsp. paprika (yes that is not a typo--2 tablespoons!)

* 1 Tbsp. kosher salt

* 2 tsp. freshly ground black pepper

* 4 Tbsp. olive oil, divided

* 5 sprigs Rosemary

* 1 head garlic, broken into cloves but left unpeeled

* 1 red onion, sliced

-Lemons for serving

Original Instructions (using chicken thighs)

1. Preheat your oven to 350 degrees.

2. Season both sides of the chicken thighs evenly with paprika, salt, and pepper.

4. Arrange the rosemary sprigs, unpeeled garlic cloves, and sliced red onion in the bottom of a 9 x 13 glass baking dish.

5. Layer chicken pieces on top of the bed of rosemary, garlic, and onion in the baking dish.

6. Bake for 30 minutes. Increase heat to 375 and bake for an additional 15 minutes, or until the chicken is cooked through (internal temperature of 165 degrees Fahrenheit).

***INSTANT POT VERSION: Pour oil in base of instant pot. Layer all ingredients/seasonings in your instant pot (and FULLY PEEL GARLIC CLOVES), then pressure cook for 35 minutes. There is no need to brown chicken with oil in the pan---SUPER easy!!!

Chicken Pot Pie Soup

This is a flexible recipe.  

Soups are a great way to utilize all of the 

random vegetables in your fridge/freezer!

(Image from two peas & their pod)

Carmelize over medium heat for 7 minutes:
1 onion
3 TBS olive oil
4 cloves garlic, minced

Add and simmer 10 minutes until vegetables just tender:
1 TBS Thyme
2 tsp salt
1/2 tsp pepper
2 c. celery, chopped
2 c. carrots, chopped
1 1/2 c. peas
2 c. zucchini
2 c. cooked chicken
2 quarts chicken broth (prefer Trader Joes brand)
*Optional add ins:  cooked rice, barley, quinoa, orzo, parsley, mushrooms
*Serve with rolls, biscuits, or soda crackers
*Trader Joes 21 Chicken Salute Seasoning works well with this recipe as well.

Instant Pot Shredded Chicken-Taco Salad

This is a great recipe for a variation on your typical taco salad meat mixture.  This was a Food Network recipe (picture from there as well) that they served on Hamburger Buns.  I think it is WAY better as a Taco Salad meat base.

Ingredients

1 8-ounce can tomato sauce

1 4-ounce can fire-roasted diced green chiles

1 corn tortilla, torn

1/4 cup packed fresh cilantro (leaves and tender stems), plus 2 tablespoons chopped leaves

1 teaspoon chili powder

1 teaspoon ground cumin

1/4 teaspoon sugar

Kosher salt and freshly ground pepper

1 teaspoon vegetable oil

3 skinless, boneless chicken breasts (about 8 ounces each)

-Serve over Lettuce, beans & rice and top with favorite Taco Salad toppings (tomatoes, sour cream, limes, guacamole, etc.)

Chicken Marsala

Picture and original recipe from Here.

My Italian food loving husband has perfected this recipe.  This is the recipe that gave him a change of heart toward mushrooms (which he previously thought were an unnecessary food)!!!

INGREDIENTS

• 4 boneless skinless chicken breasts, cut into desired thickness
• salt and freshly ground pepper
• 2 tablespoons olive oil
• 1½ cups sliced mushrooms
• ½ cup Marsala wine
• ½ cup chicken broth
• 1 cup heavy whipping cream
• 1 1/2 teaspoons ground mustard
• 1 1/2 teaspoon garlic powder
• Fresh Chopped Parsley for garnish

INSTRUCTIONS

1. In a large skillet over medium heat add 1 tablespoon olive oil to the pan. Add the chicken and lightly salt and pepper. Cook until lightly brown and cooked throughout. Remove chicken and set aside on plate.
2. Add 1 Tablespoon olive oil and sauté the mushrooms for 1-2 minutes. Add marsala wine and bring to a boil over medium high heat for 1-2 minutes. This allows the alcohol to burn out. Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder. Bring to a boil and reduce heat and simmer for about 10 minutes or until it starts to thicken. Place chicken back in the sauce and continue to simmer for about 1-2 minutes.

Cream of Chicken and Wild Rice Soup

This is a throw back to my husband's days working at a small deli in high school called Hickory Kist. They made delicious soups and this was one of his favorites!

Picture Credit:  Cooking Classy

Serves 7-8

7 C. chicken broth

2 C. slices carrots

1 C. sliced celery

1-2 C. wild rice, cooked

2/3 C. sliced green onions

Mushrooms (optional)

1 zucchini, diced (optional)

1 tsp. dried thyme, crushed

Freshly ground pepper

salt to taste

Garlic

2 C. half-and-half or 1 c. cream

3 C. chopped cooked chicken (I like to use a Costco rotisserie chicken)

FOR THICKER SOUP--ROUX option

¼ C. butter

6 Tbs. all-purpose flour

-In a pan mix broth, carrots, celery, green onion (or leek), thyme, freshly ground pepper, and garlic.  Bring to a boil; reduce heat and simmer 5-10 minutes until vegetables tender.  

-Add cooked wild rice, cooked chicken, mushrooms/zucchini, and half and half ; heat through then serve.

-**NOTE for thicker soup option, for your first step: In large soup pan combine butter, flour, carrots, celery, green onion, thyme, freshly ground pepper, and garlic.  Cook over medium heat for 2 minutes.  Slowly whisk in chicken broth.  Then continue recipe as outlined above.

Taco Soup (chicken or beef)

I love taco salad, so I guess it makes sense that I love this hearty taco soup (I often even use leftovers for "taco salad" the next few days).  Fall is never complete if I don't whip up some of this.  My family loves this meal.  It is also a great meal for entertaining.

Makes 6-8 servings
Ingredients:
1 c. ground beef (cooked) or 1 c. cooked/diced chicken
1 medium onion, chopped
2 bell peppers chopped (any color)
1.5 oz taco seasoning
1 16 oz can corn
1 16 oz can black beans, rinsed and drained
1 14 oz can stewed tomatoes (blend this up before adding if you don't like huge tomato chunks)
1 14 oz can petite diced tomatoes
1 14 oz can tomato sauce
1 4 oz can green chilies
Tortilla chips, cheese, avocado(a must in my opinion!), sour cream, fresh tomatoes for topping
1.  Caramelize onion in 3 TBS olive oil over medium heat for 7-10 minutes.  
2.  Add all other ingredients (except toppings) and simmer on low for 20-30 minutes.  
3.  Serve warm with desired toppings.

Cranberry Pistachio Chicken Salad

Ingredients:

• 1/4 cup mayonnaise
• 1/4 cup whole fat plain Greek yogurt
• 2 cup cooked chicken, shredded
• 1/4 cup shelled unsalted pistachios, chopped
• 1/4 cup dried cranberries
• 2 tablespoons fresh flat leaf parsley, chopped
• 1 teaspoon poppy seeds
• 1 tablespoon fresh lemon juice
• salt and pepper
• Bread
• mixed baby greens

Directions:

1. In a small bowl, mix mayonnaise and Greek yogurt.
2. In a large bowl, mix chicken, pistachios, cranberries and parsley.
3. Add mayonnaise mixture and stir to coat.
4. Add poppy seeds, and fresh lemon juice. Add salt and pepper to taste.
5. Spoon onto bread, top with baby greens.

Chicken Toscana Soup

This is a comfort food soup for sure!  I prefer using "mini" gnocchi for this if you can find them, but large ones work great too.  It's summer...but hey I'm already craving the fall!

1 TBS olive oil                                                      

1 med onion

3 stalks celery, diced

3 carrots, diced                                                          

1 clove garlic, minced                                                     

6 TBS butter

6 TBS flour                                                           

1 c half and half

8 c chicken broth                                                  

3 c chopped, cooked chicken                                           

1 c chopped fresh tomato (about 2-3 romas)                    

1 c chopped fresh baby spinach

1 c freshly grated Parmesan cheese     

16 oz gnoochi

1 tsp salt

1 tsp Italian seasoning

½ tsp pepper

2-3 shakes of Turmeric (for color)

                                      

Sauté onion in oil until nicely cooked.  Add garlic, celery, carrots, and butter and cook on med until butter is melted.  Add flour to make a roux and cook 1 min, stirring constantly.  Add half and half and stir till well incorporated.  Slowly add in chicken broth.  Add rest of ingredients (except Parmesan cheese) and simmer. Just before serving, remove from heat and stir in Parmesan cheese. 

Grilled Chicken with Cobb Salad

I LOVE Cobb salad.  Here is another slight variation from Food Network (picture from them too).  I wish I could just pull this from my fridge without any effort!

Ingredients

• 4 skinless, boneless chicken breasts (about 8 ounces each)
• 1 small onion, cut into 1/2-inch-thick rings
• 1 cup buttermilk
• 2 cloves garlic, smashed
• Kosher salt and freshly ground pepper
• 4 slices bacon
• 3 large eggs
• 1/4 cup vegetable oil
• 4 teaspoons white wine vinegar
• 1 tablespoon dijon mustard
• 2 hearts romaine lettuce, chopped
• 1 tomato, chopped
• 1 avocado, chopped
• 1/3 cup crumbled blue cheese

Directions

Pound the chicken between 2 sheets of plastic wrap with a mallet or heavy skillet until 1/4 to 1/2 inch thick. Transfer to a large bowl and add the onion, 3/4 cup buttermilk, the garlic and 1/2 teaspoon each salt and pepper. Refrigerate at least 30 minutes and up to 4 hours.

Meanwhile, cook the bacon in a medium skillet over medium heat, turning, until crisp, about 8 minutes. Remove to a paper towel-lined plate to drain; reserve the drippings for the dressing. Chop the bacon.

Fill a small bowl with ice water. Bring a medium saucepan of water to a boil. Add the eggs and cook 4 minutes, then transfer 1 egg to the ice water using a slotted spoon. Continue cooking the remaining 2 eggs until hard-boiled, 6 more minutes; drain and let cool.

Make the dressing: Remove the 4-minute egg from the ice water and carefully peel (it will be soft); transfer to a blender. Add the vegetable oil, reserved bacon drippings, remaining 1/4 cup buttermilk, the vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper and blend until smooth and slightly thick, about 1 minute. Refrigerate while you cook the chicken, at least 15 minutes.

Preheat a grill or grill pan to medium high. Lightly brush with vegetable oil. Drain the chicken and onion, discarding the garlic; pat the chicken dry. Lightly season with salt and pepper. Grill the chicken, turning once, until just cooked through, 6 to 8 minutes. Grill the onion, turning occasionally, until tender and lightly charred, about 10 minutes; roughly chop.

Peel and chop the hard-boiled eggs. Toss the romaine, grilled onion, tomato, avocado, blue cheese and 1/4 cup of the dressing in a large bowl. Divide the chicken among plates and top with the salad; top with the bacon and chopped hard-boiled eggs. Drizzle with the remaining dressing and season with pepper.