Lovin' From the Oven

Instant Pot: Shredded Salsa Chicken

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Oh hey, it’s 2019 and this is my first post in the new year. I’m the worst. Sorrrrrrrrry. I figured I might as well publish the posts that I have in my queue since I have them! 

This is another IP recipe since I was still on my IP kick. I actually haven’t used it in a while since we moved out of our own place and in with my parents a couple months ago. 

We’re lucky that my parents do most of the cooking now. They’re the best! 

This is a great chicken base to eat with tacos, in a salad, over rice, in a sandwich… Chicken’s a versatile thing.This recipe is adapted from Cooking Classy. Enjoy!

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Instant Pot: Shredded Salsa Chicken

Ingredients

  • 1 1/2 lbs boneless skinless chicken breasts (I used boneless thighs)
  • 2 tsp chile del arbol paste
  • 1 tsp ground cumin
  • Salt and freshly ground black pepper
  • 1 clove garlic minced
  • 1 cup red salsa

Directions

  1. Place chicken into your crockpot. Add the remaining ingredients on top and seal lid.
  2. Set your instant pot to "poultry" and cook for 13 minutes.
  3. Let it release naturally once done.
  4. Open, shred chicken, and return back into the sauce.
https://lovintheoven.com/instant-pot-shredded-salsa-chicken/


Instant Pot: Asian Inspired Chicken

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Is it terrible if I don’t do my twelve days of cookies and just keeping these instant pot recipes instead? Cause I’m pretty sure that’s what’s going to happen at this point. How is it already December?!

The instant pot made me break out of my comfort zone when it comes to meat. I never cared to cook with thighs until I started cooking in the instant pot. The thighs just comes out so moist and flavorful. You can’t beat it.

I just served this over rice, like every dish in my household. I really need to start eating some more vegetables.

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Instant Pot: Asian Inspired Chicken

Ingredients

  • 1.5 lbs of boneless chicken thighs
  • 1/4 cup of honey
  • 1/4 cup low sodium soy sauce
  • 1/4 cup white vinegar
  • 2 tbsp ketchup
  • 2 tsp olive oil
  • pinch of salt
  • a dash of crushed red pepper
  • corn starch, for thickening

Directions

  1. Place the chicken into your instant pot.
  2. In a bowl, mix together the honey, soy sauce, vinegar, ketchup, olive oil, salt, and crushed red pepper. Pour the mixture on top of the chicken.
  3. Seal the lid and cook on manual high pressure for 14 minutes.
  4. Once your chicken is done, quick release the pressure. Whisk 2 tsp cornstarch with water and mix it into the pot, adding more if needed until you reach the desired thickness.

https://lovintheoven.com/instant-pot-asian-inspired-chicken/

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Instant Pot: Indian Butter Chicken

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This is actually perfect timing that I’m posting all of my Instant Pot recipes now… it’s the perfect season for it! I’m still waiting for it to cool down over here in California, but I won’t hold my breath.

This Indian Butter Chicken is finger lickin’ good. It’s strong, warm, and exotic. All you really need is rice to go with it. Sure, there’s no vegetables, but who’s counting?

I was scared of cooking with chicken thighs until I made this recipe. Chicken thighs are SO MOIST! There’s really nothing like it. It beats chicken breast any day.
Man, just staring at these pictures make me want to make this dish again. This recipe comes from Two Sleevers.

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Instant Pot: Indian Butter Chicken

Ingredients

  • 1 14.5 ounce can diced tomatoes
  • 5-6 cloves garlic minced
  • 1-2 teaspoons ginger chopped
  • 1 teaspoon turmeric
  • 1/2 teaspoons cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon garam masala
  • 1 teaspoon cumin powder
  • 1 pound boneless skinless chicken thighs (I would do 2-3 pounds next time and skip saving the sauce)
    • To finish
  • 4 ounce butter cut into cubes
  • 4 ounces full-fat coconut milk
  • 1 teaspoon garam masala
  • 1/4-1/2 cup chopped cilantro (i didn't have any on hand so i omitted it)

Directions

  1. Place everything except for chicken thighs and the "to finish" ingredients in your instant pot.
  2. Mix the ingredients well and then place the chicken thighs on top of the sauce.
  3. Close your instant pot and make sure the vent is sealed. Cook on manual high for 10 minutes. Let it naturally release for 10 minutes after that.
  4. Once done, open up the lid and take out the chicken. Blend together (you can use an immersion blender if you have one, I used my Vitamix) all of the remaining ingredients to thicken the sauce.
  5. Stir in the butter, coconut milk, garam masala, and cilantro.
  6. Add the chicken back in and serve hot over rice or with some naan!

https://lovintheoven.com/instant-pot-indian-butter-chicken/

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