Tag: instantpot

Instant Pot Chicken Tikka Masala

I’ve made this Tikka Masala for years in the Crock Pot, but anytime you make chicken that way there’s a chance it gets over done. This basically ruins it, the chicken’s texture just is too dry.

Thankfully my Instant Pot rendition of it should fix this! I start with thawed chicken that I brown a bit, then just 8 minutes under pressure, 5 minutes of natural release and a few minutes of adding in cream and you’ve got this amazing Tikka Masala! Seriously try this! It’s best served over basmati rice with some naan bread!

Instant Pot Chicken Tikka Masala

Cuisine: Indian
Keyword: chicken, indian, instant pot, instantpot

Ingredients

  • 5 boneless chicken breasts cut into cubes (about 3 lbs)
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 Tbsp ginger, minced (can substitute powder)
  • 1 can tomato puree (29 oz can)
  • 1.5 cups plain yogurt
  • 2 Tbsp olive oil
  • 2 Tbsp garam masala
  • 1 tsp tumeric
  • 1 Tbsp cumin
  • 1/2 Tbsp paprika
  • 2 tsp salt
  • 3/4 tsp ground black pepper
  • 1-3 tsp cayenne pepper (depends how hot you want it)
  • 2 bay leaves
  • 1 cup heavy cream (or use coconut cream)
  • 3 Tbsp cornstarch
  • 1 Tbsp lemon juice

Instructions

  • Turn Instant Pot to saute, then add the olive oil and brown the chicken for a few minutes until it is no longer pink on the outside
  • Turn off saute.  Stir in onion, garlic, ginger, tomato puree, yogurt, garam masala, tumeric cumin, paprika, salt, cinnamon, black pepper and cayenne pepper.  Make sure everything is combined well and the chicken is well coated.  Scrape the bottom of the pan to get any bits of chicken that are sticking to the bottom.  Place the bay leaves on top.
  • Turn on pressure cooking on high pressure for 8 minutes.
  • Allow to naturally release for 5 minutes then quick release the remaining pressure.  Place the instant pot on saute.
  • In a medium bowl, whisk together heavy cream and corn starch, then pour in and stir into the instant pot.  Allow to cook for 5 minutes.  
  • Stir in lemon juice.

Notes

This is best served over basmati rice! 
Be careful of the cayenne pepper; too much can make this dish really spicy!

Instant Pot Cowabunga Pizza Soup

Instant Pot Cowabunga Pizza Soup

This is a simple and delicious soup that gives you the tastes of a supreme pizza, in a bowl. It will satisfy all the little ninjas in your life.

My girlfriend told me about a pizza soup she gets once in a while at her work cafeteria, but it’s been a really long time since they had it. So I decided to try putting something together that would be similar to what she described. It’s basically a chili but has no beans, and most of the ingredients are things you’d find in a slice of pizza!

Cowabunga Pizza Soup ingredients

It works great in the Instant Pot, but could easily be made in a Crock Pot or slow cooker as well.

Cowabunga Pizza Soup

This soup is a pizza party in a bowl, and everybody is invited!
Course: Soup
Cuisine: Italian

Ingredients

  • 1 lb ground hot Italian sausage (thawed) (use mild if you don’t like the heat)
  • 2 cloves garlic (minced)
  • 1 onion (diced)
  • 1 green pepper (diced)
  • 1 Tbsp oregano
  • 1 can tomato sauce
  • 1 can diced tomatoes
  • 1 Tbsp tomato paste
  • 1 can sliced black olives (drained)
  • 1 can sliced mushrooms (drained)
  • 1/2 package pepperoni (cut into quarters)
  • 3 cups beef broth
  • crushed red pepper (optional)
  • 1 cup mozarella cheese

Instructions

  • Turn Instant Pot to saute function and brown the sausage.  Drain if needed.  As it nears completion, add the garlic, onions and green pepper to let them cook together for a few moments.  Use a spatula and make sure to scrape up any bits that are sticking to the bottom of the pot.
  • Stir in oregano, tomato sauce, diced tomatoes, tomato paste, black olives, mushrooms, pepperoni and beef broth.
  • Close the Instant Pot lid, and set to high pressure cook for 15 minutes.  
  • After cooking is finished, allow it to naturally release for at least 10 minutes before doing a quick release.  
  • Serve topped with crushed red pepper (if desired) and mozzarella cheese.