OMG I just got one of these and it's so amazing. REALLY fast cooking and mostly all 'automagic' with digital timers.
In the last week I've made some tasty Mexican rice along with a few other kinds or rice, all under 5 minutes. Steel cut oatmeal in 3 minutes every morning. Frijoles in a few minutes. Pulled chicken in a few minutes.
Some killer Lentil curry coconut soup in a few minutes. (This was my fave thing so far I think) link
EVERYTHING has been amazing and everything was under an hour to cook. I never even cooked beans or rice before last week and the rice dishes are like a fancy cafe. This is the one I got from Amazon
Anyone else have one? Any tips or recipes to share.
This Dal Makhani recipe requires a little bit of effort and a trip to the Indian market but it is really worth it if you like Indian Food. The dal (tiny black bean) is really hard so you need a pressure cooker to open it up even after soaking overnight. Personally, I usually pressure cook the beans separately and saute the spices in butter before mixing it all together but this recipe seems well suited for the Instant Pot. Pick up some naan bread (maybe Trader Joe's Paneer Masala Naan), mint chutney and a meat dish and you are good to go.
Lentil Red Curry & Coconut Milk Soup [Vegan/Gluten Free]
1 large onion, diced
3 cloves of garlic, minced
2 tablespoons red curry paste
1/8 teaspoon ginger powder
Pinch of red pepper flakes (optional)
1 15 oz can of coconut milk
1 14 oz can of diced tomatoes (do not drain)
2 cups of vegetable broth
1 1/2 cups of lentils
Chopped spinach to taste
In The Instant Pot
Click the "Saute" button and wait until warm.
Add the onion and garlic. Saute until beginning to brown. If it starts to stick, add a splash of vegetable broth.
Once beginning to brown, click the "cancel" button to stop the saute.
Add the red curry paste, ginger powder and red pepper flakes and stir well.
Add the coconut milk, diced tomatoes, vegetable broth and lentils. Stir well again.
Close the lid. Click the "Manual" button and reduce the time to 6 minutes.
Let the pressure release naturally. After it has released, open the lid and stir in the chopped spinach.
This soup freezes well. Let cool in the fridge overnight before freezing. Freeze in individual serving containers.
make real food http://makerealfood.com/
Making this in the Instant pot! Smells like the real deal (and I had all of the ingredients without having to to shop!)
Coconut Chicken Curry
Yield: Serves 6-ish
You can definitely try subbing one 14.5-ounce can diced or stewed tomatoes for the chopped tomatoes (although the fresh tomatoes give a delicious flavor boost). Also, like I mention in all my curry recipes, my favorite brand of curry powder is Penzey's Sweet Curry Powder. It's amazing and flavorful with not a lot of heat. Ultimately, use a curry powder you like the taste of (all brands differ in flavor and heat).
This makes a fairly thin curry since the pressure cooker doesn't evaporate liquid. If you want a thicker curry, at the end of cooking time, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water and add it to the hot curry, bringing to a simmer to thicken a bit. Or, an alternate to the pressure cooker method is to follow the instructions using a pot on the stovetop and simmering, partially covered for 45 minutes to an hour (instead of the pressure cooking time). It will thicken and reduce the sauce slightly by doing so.
I haven't tried it, but I think this would be delicious with potatoes or cauliflower; I'd add the diced veggies with the chicken and see how it goes.
1 tablespoon olive oil (can sub canola, vegetable or avocado oil)
2 tablespoons curry powder (see note above)
1/2 cup thinly sliced onion
1 tablespoon minced garlic, about 4 medium sized cloves
1 tablespoon minced or grated ginger, about 1-inch piece of ginger (freeze for easier grating or chopping)
2 cups chopped Roma tomatoes (see note above)
1 teaspoon salt
1/2 teaspoon pepper
1 14-ounce can light coconut milk
8 ounce can tomato sauce
1 tablespoon sugar
1 1/2 to 2 pounds boneless, skinless chicken breasts, cubed
Hot, cooked rice or quinoa, for serving
In a stovetop or electric pressure cooker, heat the oil (use the Saute function on the InstantPot) until rippling and hot. Add the curry powder and cook, stirring constantly, for 30-45 seconds. Add the onion, garlic and ginger. Cook another 30 seconds, stirring constantly.
Add the tomatoes (and any liquid), salt, pepper, coconut milk, tomato sauce, and sugar. Close the lid on the pressure cooker. For a stovetop pressure cooker, bring to high pressure and cook for 10 minutes. For an electric pressure cooker, set the timer for 12 minutes at high pressure (on an InstantPot --> Manual --> dial down to 12 minutes).
Carefully release the pressure using quick release and remove the lid.
Lightly season the chicken with salt and pepper and add to the pressure cooker. Cook for another 3 minutes at high pressure. Let the pressure naturally release before removing the lid.
Season to taste with salt and pepper. See the note above if you want to thicken the curry a bit. Serve over hot, cooked rice or quinoa.