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Instant Pot Recipes
Mary Kelly

Instant Pot Recipes

I have to admit, my kitchen has become a hub of experimentation ever since I picked up my Instant Pot.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 teaspoon smoked paprika
  • 1 14-ounce can of crushed tomatoes
  • 1 small cinnamon stick for subtle warmth
  • 1 teaspoon kosher salt
  • 5 –6 cloves fresh garlic finely minced
  • 1 –2 teaspoons freshly grated ginger
  • 2 tablespoons plain yogurt to tenderize and enrich flavor
  • 1 teaspoon ground turmeric
  • 1 pound boneless skinless chicken thighs (or substitute breast, bone-in pieces, etc.; if frozen, increase cooking time by 1–2 minutes)
  • 1 teaspoon garam masala
  • ½ teaspoon cayenne pepper
  • 1 teaspoon ground cumin
To Finish
  • ¼ –½ cup fresh cilantro chopped
  • 1 teaspoon garam masala
  • 4 ounces unsalted butter cut into cubes (or use coconut oil for a dairy-free version)
  • 4 ounces heavy cream or substitute full-fat coconut milk if dairy-free

Equipment

  • Instant Pot

Method
 

Step 1: Prepare Your Ingredients
  1. Before you even turn on your Instant Pot, get everything prepped. Chop your garlic and ginger, measure out your spices, and cut the chicken into bite-sized pieces if you like. This makes the cooking process smooth and efficient.
Step 2: Season the Chicken
  1. In a bowl, mix the chicken with the salt, smoked paprika, ginger, garam masala, cayenne pepper, and cumin. Let it marinate for about 10 minutes while you prepare the pot.
Step 3: Sauté
  1. Turn your Instant Pot to the sauté setting. Once hot, melt a tablespoon of butter or coconut oil. Toss in the garlic and sauté for about 30 seconds until fragrant. Be careful not to burn it, or you’ll unlock bitterness.
Step 4: Add Chicken
  1. Next, add your seasoned chicken to the pot. Sauté until browned on all sides. This enhances the chicken’s flavor. Stir frequently to ensure even cooking.
Step 5: Add Remaining Ingredients
  1. After browning the chicken, add the crushed tomatoes, turmeric, and cinnamon stick. Give everything a good stir. This is where the magic really begins.
Step 6: Pressure Cook
  1. Secure the lid on your Instant Pot. Make sure the valve is set to the sealing position. Press the manual setting and cook on high pressure for 10 minutes. Don’t worry, it will take a few minutes to come to pressure.
Step 7: Release Pressure
  1. Once the cooking time is up, carefully perform a quick release of pressure by turning the valve to venting. Steam will escape, so stand back! When the pressure indicator drops, remove the lid.
Step 8: Finish It Off
  1. Stir in the remaining butter/coconut oil and heavy cream (or coconut milk). Toss in fresh cilantro and sprinkle with a bit more garam masala for an extra layer of flavor.
Step 9: Serve & Enjoy
  1. Your dish is ready! Serve it over rice, with naan, or even toss it into a salad for a unique twist.

Nutrition

Serving: 4gCalories: 350kcal

Notes

  • Consistency: For a thicker sauce, you can set the Instant Pot to sauté mode after pressure cooking, allowing it to simmer.
  • Freezing: This dish freezes well. Freeze in portions for quick meals later.
  • Healthier Option: Substitute half-and-half or plant-based milk for a lighter version.
  • Extra Veggies: Feel free to throw in vegetables such as spinach or bell peppers. Just add them in the final step before serving.
Flavor Boost: For a deeper flavor, consider adding a splash of lemon juice before serving.

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