Pressure Cooker Chinese Sticky Rice with Sausage

Ingredients

• 1/2 cup dried shiitake mushrooms (or sub fresh, or other variety of dried mushrooms)
• 1 cup glutinous rice
• 3 links Chinese Sausage, Lap Xuong chopped
• 2 cups water or chicken broth
• 1 tablespoon soy sauce
• 2 teaspoons Oyster Sauce
• 1 tablespoon Sesame oil
• 1/2 -1 teaspoon salt

Instructions (can double/triple recipe but keep the same cook time)

1. Soak the dried mushrooms in hot water and let them sit there while you get your other ingredients ready.
2. In the inner liner of your pressure cooker or instant pot, add in all the other ingredients. Add in mushrooms and stir.
3. Cook on high pressure for 10 minutes, and then allow it to release pressure naturally for 10 minutes. Then release all remaining pressure.
4. Open the pressure cooker, stir to mix well and allow all water to absorb, and serve.

Aloo Gobhi – Instant Pot

Course: Entree

Cuisine: Indian

Servings: 2

Author: Archana Mundhe

Ingredients

• 1 medium onion thinly sliced
• 2 plum tomatoes diced
• 4 cups cauliflower florets Big 2 inch pieces
• 1 medium potato peeled and cut into wedges, I use russet potatoes
• 1 tbsp cooking oil
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric
• 1 tbsp mild Kashmiri red chili powder Less if using a spicier chili powder
• 1 tbsp cumin-coriander powder spice blend
• 1-1/2 tsp garam masala Add 1/2 for a medium spicy curry
• 1 tsp salt
• cilantro for garnish

Instructions

1. Turn Instant Pot to Saute mode.
2. Once the hot sign displays add oil and cumin seeds. Sauté for 30 secs.
3. Add onions and mix well. Cook covered with a glass lid on for 1 min.
4. Add tomatoes, mix and cook covered for another min.
5. Add turmeric, red chili powder, cumin-coriander powder, garam masala and salt. Mix well.
6. Add potatoes and cauliflower florets. Add 1 tablespoon of water. Mix well.
7. Put Instant Pot lid on with pressure valve to sealing. Cook on Manual(Hi) for 3 mins. Note: Cook for only 2 mins if you like cauliflower to be more firm.
8. Quick Release and stir gently. Garnish with cilantro.
9. Serve hot with naan, paratha or toasted pita bread.

Butter Chicken #2 - Instant Pot

Ingredients

• 1 14- ounce can diced tomatoes
• 5-6 cloves garlic
• 1-2 teaspoons minced ginger
• 1 teaspoon turmeric
• 1/2 teaspoons cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 pound boneless skinless chicken thighs (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)
• To finish
• 4 ounces butter cut into cubes (use coconut oil if dairy free)
• 4 ounces heavy cream (use full-fat coconut milk if dairy free)
• 1 teaspoon garam masala
• 1/4-1/2 cup chopped cilantro

Instructions

Instant Pot instructions

1. Place all ingredients into an Instant Pot in the order listed, EXCEPT for the butter, cream and 1 teaspoon of the garam masala, mixing the sauce well before you place the chicken on top of the sauce. If it's frozen, push it into the sauce a bit so it defrosts better
2. Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure. 
3. Open up the pot and remove the chicken carefully and set aside
4. Blend together all the ingredients, preferably using an immersion blender
5. Add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated.
6. It's best to let the sauce cool just a little before adding the butter and the cream. Adding it into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon
7. Take out half the sauce and freeze for later or store in the fridge for 2-3 days
8. Add the chicken back in and heat through. Break it up into smaller pieces if you need but don't shred it.
9. Serve over rice, or zucchini noodles

Using leftover sauce

1. Use leftover cooked chicken and mix in with the gently heated sauce, let it simmer for a few for the flavors to meld together and there you go. Add some fresh cilantro on top.
2. You could also use this for Paneer Makhani. Defrost a cup of peas and 1 cup of paneer and mix gently into the heated sauce and let it simmer for a few for the flavors to meld together and there you go.

Recipe Notes

If you use a stand blender, be very careful with the hot sauce and be sure to leave the inside lid open to vent.

Yes, I know the recipe doesn't call for additional liquid. The chicken and tomatoes release a LOT of liquid. Unless you do something wrong, it will not burn. 

Butter Chicken - Instant Pot

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

butter chicken -A flavorful chicken with heavenly aroma of the garam masala and fenugreek, in a creamy sauce with orangish hue from the red chili powder and turmeric.

Course: Entree

Cuisine: Indian

Servings: 6

Author: Archana Mundhe

Ingredients

• 2 lbs boneless skinless chicken thighs cut into 2 inch pieces
• 2 tbsp ghee or coconut oil
• 1 large onion finely chopped
• 1 tbsp fresh ginger grated
• 1 tbsp fresh garlic minced
• 1/2 tsp turmeric
• 1 tbsp kashmiri red chili powder **
• 3 plum tomates pureed
• 1 can full fat coconut milk allow these to separate - DO NOT shake. Best if left in fridge overnight
• 2 tbsp tomato paste
• 1 tsp garam masala**
• 2 tbsp dried fenugreek leaves
• 2 tsp sugar skip for paleo
• salt to taste
• 1/2 cup cilantro chopped, for garnish

Instructions

1. Set Instant Pot on Saute(More) mode, after the 'hot' sign displays, add ghee.
2. Add onions and 1 tsp salt. Cook until onions are soft and translucent for 2-3 mins (with a glass lid on to speed this process)
3. Add ginger, garlic, turmeric and red chili powder. Mix well and cook until fragrant for 2 mins.
4. Separate the coconut cream and water. Keep the coconut cream aside.
5. Add only the watery portion of coconut milk and pureed tomatoes mixing with spices. Add chicken and stir well.
6. Close instant pot with steam release handle to sealing position. Set to Manual Mode and cook on high pressure for 8 mins followed by quick release. (Note: If using chicken breasts, cook on Manual(Hi) for 5 mins followed by 5 mins NPR)
7. Open the instapot, stir in coconut cream, tomato paste, garam masala, fenugreek leaves, sugar and half of the cilantro. Add more salt if needed.
8. Turn the instant pot to Sauté mode. Cook without the lid to allow the curry to thicken for 10 mins. If the sauce starts to splutter, set adjust to Saute(Less).
9. Garnish with remaining cilantro.
10. ** Add more red chili powder and garam masala for spicer version.