Maple and Ginger Lacquered Salmon

INGREDIENTS

1/3 cup (75 ml) maple syrup

• 1/3 cup (75 ml) water
• 1 tablespoon (15 ml) fresh ginger, grated
• 1 clove garlic, finely chopped
• 1/4 teaspoon (1 ml) Cayenne pepper
• 1 fillet 454 g salmon
• Salt

PREPARATION

1. With the rack in the highest position (about 10 cm (4-inch) off the heating element) and preheat the broiler.
2. In a saucepan, bring all ingredients, except for the salmon and salt, to a boil. Reduce by half. Set aside.
3. Place salmon on a baking sheet lined with aluminum foil. Brush the fish with the maple mixture. Lightly season with salt. Bake for about 8 minutes, depending on thickness of salmon. Brush lightly with the maple mixture a few times during cooking.
4. Right out of the oven, brush with the remaining mixture. Serve with rice and Green Beans with Lemon Butter.

Couscous and Vegetable Medley - Instant Pot

Ingredients

• 1 tbsp Olive Oil
• 2 Bay leaf (Tej Patta)
• 1/2 Onion large chopped
• 1 Red Bell Pepper large chopped
• 1 cup Carrot grated
• 1 3/4 cup Couscous Isreali
• 1 3/4 cup Water
• 1 tsp Salt or to taste
• 1/2 tsp Garam masala
• 1 tbsp Lemon juice
• Cilantro to garnish

Instructions

• Heat the instant pot in sauté mode and add olive oil to it.
• Add the bay leaves and onions. Sauté for 2 minutes.
• Add the bell peppers and carrots. Sauté for one more minute.
• Add the couscous, water, garam masala and salt. Stir well.
• Change the instant pot setting to manual mode for 2 minutes.
• When the instant pot beeps, do 10 minutes NPR. This means release the pressure manually 10 minutes after the beep.
• Fluff the couscous, it is fully cooked. Mix in the lemon juice. Garnish with cilantro and serve hot.

Notes

• Prepare with vegetables of your choice.  I used bell peppers, carrots and onions, which I had at home.  Other options are cauliflower, broccoli, edamame and green peas.  
• If you like, you can add more spices, I wanted to keep the spices light so my daughter could eat it. 

Instant Pot Chana Masala

INGREDIENTS

• 1 1/2 cups dry Chickpeas (chana)
• 3 tablespoons Oil
• 1 teaspoon Cumin Seeds
• 2 Bayleaves
• 2 Cardamom Pods
• 3/4 cup medium sized Onion, finely chopped
• 1 1/2 cups Tomatoes, finely chopped
• 1 tablespoon finely minced Garlic
• 1 tablespoon finely minced Ginger
• 2 Green Chillies, finely chopped (Serrano Peppers will work)
• 1 1/4 teaspoon Salt
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chilli Powder (or Paprika Powder)
• 2 potatoes, cut into quarters
• 3/4 teaspoon Garam Masala
• 1 tablespoon Kasuri Methi (optional)
• Chopped coriander for topping

INSTRUCTIONS

1. Soak the chickpeas in enough water overnight. Or you can follow my tip to soak chickpeas in an hour in the notes below.

Instant Pot Chana Masala

1. Turn on the saute mode and heat oil in the instant pot. Add cumin seeds, bayleaf and coriander pods. Once the seeds start spluttering, add the onions and cook till they are soft (about 3-4 minutes).
2. Add the tomatoes, garlic, ginger, green chillies, salt, turmeric powder and chilli powder to the pot. Cook till the tomatoes break down and start becoming mushy (4-5 minutes). Add the chickpeas, potatoes and 2 cups water to the pot. Set manual pressure for 30 minutes and let the pressure release naturally for at least 10 minutes before manually releasing the remaining pressure.
3. Turn on the saute function again and add garam masala and kasuri methi (if using). If the gravy is too thick, add 1/4 to 1/2 cup water. Adjust salt to taste and simmer for 5 minutes before turning off the flame. Top with chopped coriander and serve hot.

Traditional Pressure Cooker Chana Masala

1. Heat oil in the pressure cooker. Add cumin seeds, bayleaf and coriander pods. Once the seeds start spluttering, add the onions and cook till they are soft (about 3-4 minutes).
2. Add the tomatoes, garlic, ginger, green chillies, salt, turmeric powder and chilli powder to the pot. Cook till the tomatoes break down and start becoming mushy (4-5 minutes). Add the chickpeas, potatoes and 2 1/2 cups water to the pot. Pressure cook for 6-7 whistles or till the chana can be easily broken between two fingers.
3. Once the pressure is released, open the cooker and add garam masala and kasuri methi (if using). If the gravy is too thick, add 1/4 to 1/2 cup water. Adjust salt to taste and simmer for 5 minutes before turning off the flame. Top with chopped coriander and serve hot.

NOTES

Canned Chickpeas: If you are using canned chickpeas, drain them well before adding and reduce the time in the Instant Pot to 10 minutes; and the traditional stovetop cooker to 1 whistle. You will also have to reduce the amount of water to 1 cup

Canned tomatoes: Canned tomatoes can be used to replace fresh tomatoes. Use 1.5 cups canned tomatoes to replace fresh tomatoes

Instant Pot Chicken & Black Bean Tacos

Yield: 6 servings

Ingredients

• 1/2 cup water
• 3 large boneless, skinless chicken breasts (around 1 3/4 pounds total)
• 1 package taco seasoning (or 3 tablespoons Homemade Taco Seasoning)
• 2 tablespoons mined fresh garlic
• 2 (15-ounce) cans black beans, rinsed & drained
• 2 cups frozen corn
• 2 cups (16 ounces) salsa
• Tortillas or rice/quinoa, for serving
• Optional garnishes: sliced avocado, diced tomatoes, shredded cheese, fresh chopped cilantro, salsa, sour cream, pico de gallo, etc.

Instructions

1. Pour the water into the pressure cooker insert and place the chicken breasts in the bottom. Sprinkle with the taco seasoning and minced garlic. Place black beans and corn on top, and pour salsa evenly over everything.
2. Seal the lid of the Instant Pot according to the owner's manual and cook on HIGH pressure for 10 minutes for thawed chicken breasts (or 12 minutes for frozen chicken breasts).
3. When the timer is done, allow the pressure to release naturally for 10 minutes, then carefully vent to release the remaining pressure (consult your owner's manual for more specific instructions).
4. Open the lid and use two forks to pull the chicken breasts into big chunks (remove the chicken to a plate or cutting board if that's easier). Stir all of the ingredients to combine. Taste and adjust seasonings, if desired. Scoop with a slotted spoon (or lift with tongs) and serve on flour tortillas (or over rice or quinoa) with plenty of your favorite toppings!
https://www.fivehearthome.com/instant-pot-chicken-black-bean-tacos-burrito-bowl-pressure-cooker-recipe/