Thai seafood curry

Servings          Prep Time
4-6 servings 10minutes

Cook Time
16minutes

Ingredients

1. 2tbsp oil - Choose from peanut oil, coconut oil, or any neutral-flavored oil you like: vegetable, corn, safflower, canola, avocado, or grape seed.
2. 1 1/2cups chopped allium aromatics
3. 1/4cup peeled fresh ginger minced
4. 2tbsp wet curry paste - Choose from red, green, or yellow Thai curry paste, or even massaman or Penang curry paste.
5. 14ounces diced tomatoes1 can
6. 1cup regular or low-fat coconut milk
7. 1 1/2tbsp fresh lime juice
8. 1 1/2tbsp light brown sugar
9. 1 1/2tbsp fish sauce
10. 1 1/2lbs fish or shellfish - Choose from peeled and deveined medium shrimp (about 30 per pound), sea scallops, skinless swordfish fillets cut into 2-inch cubes, monkfish fillets cut into 2-inch pieces, skinless cod fillets cut into 2-inch pieces, skinless hake fillets cut into 2-inch pieces, or skinless halibut fillets cut into 1-inch pieces
11. 1lb chopped quick-cooking vegetables - Choose 1 or 2 from trimmed green or wax or other long beans, zucchini, yellow summer squash, stemmed and seeded bell peppers, cored napa cabbage, Chinese water spinach, cauliflower florets, broccoli florets, and/or sugar snap peas.

Instructions

1. Press Saute, set time for 10 minutes.
2. Warm the oil in the quart cooker for a minute or two. Add the allium aromatics and cook, stirring often, until softened, 2 to 4 minutes. Add the ginger and cook until aromatic, just a few seconds.
3. Stir in the wet curry paste until everything is well coated; then add the tomatoes, coconut milk, lime juice, brown sugar, and fish sauce. Stir until the brown sugar has dissolved, then turn off the SAUTE function and lock the lid onto the pot.
4. Optional 1 Max Pressure Cooker
5. Press Pressure cook on Max pressure for 5 minutes with the Keep Warm setting off.
6. Optional 2 All Pressure Cookers
7. Press Meat/Stew or Pressure cook (Manual) on High pressure for 7 minutes with the Keep Warm setting off.
8. Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot.
9. Press Saute, set time for 5 minutes.
10. Bring the sauce to a full simmer. Stir in the fish or shellfish and the quick-cooking vegetables. Continue cooking, stirring gently, until the shellfish or fish is cooked through, 3 to 5 minutes. Turn off the SAUTE function, remove the hot insert from the machine, and serve warm.

Coconut Fish Curry

Ingredients:

• 1.5 lbs white fish fillets - we used cod
• 1 cup cherry tomatoes
• 2 Dried Anaheim Chiles, rehydrated and cut into thin strips
• 2 medium onions, sliced thinly
• 2 garlic cloves, minced
• 1/8 tsp Ginger Powder
• 6 Organic Curry Leaves
• 3 Tbsp Madras Curry Powder
• 2 cups un-sweetened coconut milk
• 2 tsp Kosher Salt
• Juice from 1 lemon
• 2 cups cooked Basmati, or your preferred, rice

Makes 4 servings.

Instructions:

1. Preheat (Saute) the Instant Pot.
2. When the word 'hot' appears on the display, add oil.
3. Add onion, garlic and Ginger Powder and saute until onion is soft.
4. Add Curry Leaves and Madras Curry and stir for another minute or two to combine.
5. Pour in the coconut milk, stir with a wooden spoon.
6. Scrape any solids that may be stuck at the bottom of the cooker.
7. Add Chiles and tomatoes, stir.
8. Gently add the fish pieces and move them around to coat them with the mixture.
9. Close and lock the lid of the Instant Pot.
10. Press manual mode and choose 3 minutes cooking time.
11. When cooking time is up, use the Quick Pressure Release to cool the cooker.
12. Open cooker and add salt and lemon juice just before serving.

Source: https://spicesinc.com/p-7841-instant-pot-coconut-fish-curry.aspx

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/

Instant pot cauliflower and butternut squash thai curry

Ingredients:

For the curry:

• 1 tablespoon (15 mL) extra-virgin olive oil
• 1 (14-ounce/398 mL) can light coconut milk
• 1 (14-ounce/398 mL) can diced tomatoes, with juices*
• 2 cups (260 g) chopped cauliflower florets (1-inch pieces)
• 2 cups (340 g) peeled and cubed (3/4-inch) butternut squash
• 2 tablespoons (30 mL) red curry paste**
• 1 teaspoon (7.5 mL) dried flaked onion***
• 1/2 teaspoon (2.5 mL) garlic powder
• 3/4 teaspoon fine sea salt, or to taste
• 1/4 teaspoon cayenne pepper
• Lots of freshly ground black pepper, to taste
• 1/2 cup (100 g) uncooked red lentils
• 2 cups (75 g) packed stemmed and finely chopped kale or chard

Serving suggestions:

• Cooked jasmine rice or grain of choice
• Fresh chopped cilantro leaves
• Fresh lime juice

Directions:

1. Add all of the curry ingredients (except the red lentils and kale/chard) to the Instant Pot and stir until combined. 
2. Add the red lentils on top of the mixture and gently press them into the liquid (do not stir the lentils into the mixture as this can result in a burn notice in some machines).
3. Secure lid in the lock position and check that the Steam Release Handle is pointing to the “Sealing” position.
4. Press the “Pressure Cook” button (or “Manual”, on some machines) and set the cook time to 5 minutes on high pressure. After 5 seconds you’ll hear a couple beeps and the screen will say “on”. The cooking process has begun! You can now go do something fun for about 10 to 15 minutes while the curry cooks.
5. You’ll hear a few beeps when the timer is up. Immediately do a “Quick Pressure Release” to avoid overcooking the curry. I stand back and use a wooden spoon handle (never my hand!) to shift the Steam Release Handle to the “Venting” position to release the pressure. Once all of the pressure has been released, the float valve will sink and you won’t hear steam anymore.
6. Carefully open the lid and stir the curry. To achieve a thicker texture, I like to mash a bit of the curry with a potato masher, simply pulsing about 4 or 5 times around the pot. You can also blitz it for a second or two with an immersion blender.
7. Stir in the chopped greens until thoroughly combined and secure the lid. Set the Instant Pot to the “Keep Warm” setting and allow the greens to wilt for about 5 minutes in the curry. Press “Cancel” to turn the heat off and release the steam again, if necessary, before removing the lid.
8. Serve over rice or grain of choice, if desired, and garnish with cilantro and lime. The lime juice gives it a lovely brightness, but avoid using too much as it can overpower. I always add a sprinkle of salt and pepper before serving too.

Colombian Chicken Stew

Serves 4

Ingredients

• 4 large Russet or Yukon Gold potatoes, peeled and cut into 1- to 2-inch chunks
• 1 large onion, sliced into 1/4-inch slices (about 1 1/2 cups)
• 4 medium beefsteak tomatoes, cut into 1- to 2-inch chunks (about 3 cups)
• 1 whole chicken, back removed, cut into 8 pieces (about 4 pounds), or 4 whole chicken legs, cut into thighs and drumsticks
• 2 bay leaves
• Kosher salt and freshly ground black pepper

Directions

1. 1.
   Combine potatoes, onion, tomato, chicken pieces, bay leaves, and a large pinch of salt in a pressure cooker. Toss with hands to combine. Seal lid and cook under high pressure for 25 minutes. Release pressure, remove lid, season to taste, and serve.

Instant Pot Broccoli Cheddar Soup

Ingredients

• 3 Tbsp Butter
• 2 tsp Olive Oil
• 1 small Onion, diced
• 1 large Carrot, shredded (about 1 cup)
• 1 small Potato (optional), peeled and diced
• 1/2 tsp Pepper
• 1 tsp Paprika
• 1 tsp Coarse Salt (or 3/4 tsp table salt)
• 1/4 tsp Nutmeg
• 2 cloves Garlic, pressed or minced
• 2 cups Chicken or Vegetable Broth, low sodium
• 1 1/2 lbs Broccoli Florets, fresh or frozen (chopped, about 6-8 cups)

To Thicken

• 1/4 cup Flour
• 1/4 cup Butter

To Finish

• 6 oz Cheddar Cheese, shredded (about 1 1/2 cups)
• 4 oz Monterey Jack Cheese, shredded (about 1 cup)
• 2 cups Half and Half

Instructions

Gather all ingredients, and prepare all of the vegetables, and shred the cheese. It's easier if you have it all ready to go.

1. Turn on the pot's Sauté setting. Add the butter and olive oil when it heats up. Then add the onion and cook for a few minutes.
2. Add the grated carrot and the potato (if using) and cook for a minute to soften.
3. Add the pepper. paprika, salt, nutmeg, and garlic. Cook for a minute, stirring.
4. Add the broth, and stir.
5. Add the broccoli, but don't stir. Put the lid on and lock it in place. Set the steam release knob to the Sealing position.
6. Cancel the Sauté function. Then press the Pressure Cook/Manual button or dial. Then the + or - to select 5 minutes (High Pressure).
7. When the cooking cycle is over, let the pot sit undisturbed for 5 minutes (5 minute Natural Release). Then Quick Release the remaining pressure by turning the steam release knob to the Venting Position. Turn off the pot.
8. Use a potato masher to mash up the veggies well. If you want a creamier consistency, use an immersion blender.
9. Mix the flour and butter together in a microwave safe dish and microwave for 15 seconds. Then mix very well until it is smooth.
10. Turn the Sauté setting back on and mix in the flour/butter mixture and stir until it starts to thicken.
11. Add the cheeses and stir in. Cancel the Sauté function and add in the half and half. Stir well.
12. Taste and adjust salt, if necessary.
13. Serve with some nice bread.

Instant Pot New Orleans Gumbo

INGREDIENTS

• 1/2 lb shrimp peeled and deveined 
• 1 tsp Cajun or Creole seasoning
• 1/2 cup + 2 Tbsp olive oil
• 1 lb boneless skinless chicken thighs cut into bite size pieces
• 1/2 lb andouille sausage or smoked sausage, cut into 1/4 inch slices
• 1/2 cup all-purpose flour
• 1 cup onions diced
• 1 cup green bell peppers diced
• 1 cup celery diced
• 1 Tbsp garlic minced
• 4 cups chicken broth
• 14.5 oz. (1 can) diced tomatoes or 2 cups chopped tomatoes
• 1 tsp  white pepper
• 1 tsp black pepper
• 1 tsp cayenne pepper or to taste
• 1 tsp dried thyme
• 1 tsp salt  or to taste
• 1 tsp brown sugar
• 1 tsp worcestershire sauce
• 2 tsp lemon juice
• 2 small bay leaves or 1 large
• 2 cups frozen okra
• 2 Tbsp green onions green parts only,  sliced thinly
• Chopped parsley to garnish

Instructions

• Rub shrimp with 1 tsp of Cajun or Creole seasoning and set aside.
• Press 'Saute' and when Instant Pot has heated, add 2 Tbsp olive oil to inner pot of Instant Pot.
• Add andouille sausage and chicken, and cook until browned, about 8 to 10 minutes.
• Press 'Cancel' and transfer chicken and sausage to a plate using a slotted spoon and set aside.
• To make the roux, press 'Saute' and add remaining olive oil and all-purpose flour to inner pot.
• Cook oil and flour until the mixture resembles a dark peanut butter, stirring frequently, and being careful not to burn. This can take about 10 to 15 minutes. *
• Add onions, bell pepper, celery, and garlic. Stir until vegetables are slightly soft, about 5 minutes.
• Stir in broth, tomatoes, white, black and cayenne peppers, thyme, salt, brown sugar, worcestershire sauce, lemon juice, bay leaves, and frozen okra.
• Stir in reserved chicken and sausage.
• Using a wooden spatula, scrape the bottom of the inner pot to make sure there are no burnt bits stuck to the bottom.
• Close Instant Pot and cook on 'Manual' or 'Pressure Cook' mode for 4 minutes.
• Do a quick release of pressure and open the Instant Pot.
• Immediately stir in the shrimp and close the Instant Pot for 10 minutes.  The shrimp will cook in the residual heat.
• Open the Instant Pot and sprinkle the gumbo with parsley and green onions.
• Stir and serve gumbo over Instant Pot Jasmine Rice or a rice of your choice.

* The darker your roux, the more intense the flavor of the gumbo.  But be sure not to burn the roux, so keep stirring constantly especially as it gets darker.  It's quicker to cook the roux on the stovetop.

Instant Pot Asian Peanut Chicken

Ingredients

• 1/4 cup reduced sodium soy sauce
• 1/4 cup natural peanut butter
• 2 cloves minced garlic
• 1 tablespoon chopped ginger (or 1 teaspoon powdered)
• 2 tablespoons maple syrup
• 2 tablespoons sesame oil
• 1/2 teaspoon red pepper flakes
• 1/4 cup water
• 4 cups 1 inch sweet potato cubes (1 large sweet potato)
• 2 carrots (peeled & sliced)
• 1 red onion (sliced)
• 1 lb boneless skinless chicken breasts (each breast cut in 2 lengthwise for Instant Pot)

To serve

• 4 handfulls spinach
• peanuts
• green onions
• rice or cauliflower rice

Instructions

1. Instant Pot- Combine all ingredients in the Instant Pot. Pressure cook for 5 minutes; allow pressure to naturally release for 5 minutes before releasing the rest.
2. Slow Cooker- Combine all ingredients in a 5 or 6 quart slow cooker. Cook for 4 hours on low.
3. Add in the spinach and stir into the sauce until it is wilted.
4. Cut the chicken into bite sized pieces and return to the sauce. 
5. Serve over rice or cauliflower rice.

To Prep Ahead and Freeze

1. In a gallon sized heavy duty freezer bag, add the soy sauce, peanut butter, garlic, ginger, maple syrup, sesame oil, red pepper flakes and water. Squish it all together until it is roughly combined.
2. Add in the sweet potato cubes, carrots, red onion and chicken.
3. Squeeze as much air as possible out of the bag and freeze flat.
4. Thaw completely before cooking as directed above.

Recipe Notes

Nutritional info excludes rice, peanuts or other serving suggestions.

Swaps:
gluten-free: use tamari or coconut aminos in place of soy sauce vegetarian & vegan: swap the chicken for a 15 or 19 oz can of chickpeas (drain and rinse first; they can go in the freezer too!)

low carb: swap maple syrup for 1.5 tsp monk fruit sweetener; omit the sweet potato and carrot.

• Instant Pot- After chicken has cooked, remove from the pot, select 'sautee' an add in some low carb vegetables: green beans, broccoli, zucchini. Cook for 5 or so minutes until softened. Serve with cauliflower rice.
• Slow Cooker- Add low carb veggies such as green beans, broccoli, zucchini during the last 1 hour of cooking.