Lovin' From the Oven

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/

Instant Pot: Chao Ga (aka Chicken Congee or Rice Porridge)

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Oh my gosh, you guys. I’m the worst. I have quite a few posts in my queue and I never posted them! I’m going to try and get them all published so I can share this goodness with you. This was from when I went through my Instant Pot phase and used it for every single meal.

I still love the Instant Pot, but I use it mostly for making rice now and days since I have zero time for anything.

I know this meal as chao ga and I’ve eaten it ever since I can remember. My mom made it, my nanny made, my dad recently learned how to make it, and now I can make it too! It’s SO DARN EASY.

It’s basically just rice cooked into chicken broth with chicken. That’s it. It’s as delicious as it sounds.

I remember eating this whenever I was sick. It was my go to meal when I was feeling under the weather and it still is. 
Normally, I’d top my chao with fried onions, but I couldn’t find them at the store since I was in a rush with a toddler. I’ll definitely have to have them for next time!

from Pressure Cook Recipes

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Instant Pot: Chao Ga (aka Chicken Congee or Rice Porridge)

Ingredients

  • 1 rice measuring cup Jasmine rice
  • 7 cups water
  • 5 – 6 chicken drumsticks
  • 1 tablespoon ginger, sliced into strips
  • 2 tablespoons fish sauce
  • salt to taste
  • green onions for garnish

Directions

  1. Rinse the rice until the water is clear.
  2. Place the rice, 7 cups of water, chicken drumsticks, and ginger into the instant pot.
  3. Close the lid and make sure the valve is sealed. Cook on manual high pressure for 30 minutes.
  4. Let the pot naturally release.
  5. Use tongs and fork to separate the chicken meat from the bones. Remove the chicken skin and bones.
  6. Mix in the fish sauce and salt to taste.
  7. Serve hot topped with green onions.
https://lovintheoven.com/instant-pot-chao-ga-aka-chicken-congee-or-rice-porridge/

Instant Pot: Beef Gyros

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I still have so many instant pot recipes that I need to share with you guys. I went on a crazy instant pot kick when I first got it and made a million recipes. Now, I mostly use it for rice since I got a little lazy. It’s so hard grocery shopping with a newborn a toddler!

These beef gyros were delicious. I stuffed mine with a ton of veggies, but my DH left his plain with meat and sauce. 

The meat came out of the instant pot extremely moist and flavorful. I thought the cooking time seemed a little long at first, but it turned out fine. 

You can even eat the beef with rice if you want. It’d also be great in a regular sandwich if you don’t have any pita bread to go with it.

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Instant Pot: Beef Gyros

Ingredients

  • 1/2 onion, sliced thinly
  • 1 1/2 lbs beef chuck roast sliced into thin strips
  • 2 tablespoons olive oil
  • 2 tsp minced garlic
  • 1/2 tsp dried basil
  • pinch of salt and pepper
  • juice of 1 lemon
  • 1/3 cup water

Directions

  1. In your instant pot, place the onions on the bottom. Put the meat on top of the onions and add the rest of the ingredients.
  2. Close and seal your instant pot. Cook on manual high pressure for 30 minutes.
  3. Let it naturally release for 12 minutes before quick releasing the rest.
  4. Give it a stir and add more salt/pepper to taste.
  5. Serve inside pita bread with lettuce, tomatoes, hummus, or tzatziki.
https://lovintheoven.com/instant-pot-beef-gyros/

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