We got an Instant Pot around Cyber Monday and have been loving it.
(It helps to go in with super low expectations, like it's just* an electric pressure cooker. It will not make dinner for you or, sadly, wash the dishes afterwards.)
(*Alex: "It's just chicken and rice.")
David christened our IP with this Butter Chicken recipe. Then, for Friendsgivingmas, I tweaked the recipe and made it vegetarian. It was a huge hit and a couple of friends have since asked for the recipe so I'm posting it here with all my modifications.
adapted from Jo Cooks
6 tbsp butter
12-16 cloves garlic minced (1 to 1.5 heads) (see Note below)
5 T ginger minced (again, see Note)
4 tbsp tomato paste
1 28-oz can whole tomatoes, blended (yes, in your blender #sorrynotsorry) with liquid
2 t salt
2 T garam masala
2 T ground coriander
2 T ground coriander
2 T paprika, smoked if you have it.
2 t ground cumin
2 t turmeric
3 lbs boneless and skinless chicken thighs, cut into 1.5 inch pieces OR equivalent amount vegetables (my favorite is a head of cauliflower, ~3 yukon gold potatoes, and a 10-oz package of frozen peas and carrots)
2 cups heavy cream (oh yeah, baby)
1 bunch cilantro, roughly minced
3 lbs boneless and skinless chicken thighs, cut into 1.5 inch pieces OR equivalent amount vegetables (my favorite is a head of cauliflower, ~3 yukon gold potatoes, and a 10-oz package of frozen peas and carrots)
2 cups heavy cream (oh yeah, baby)
1 bunch cilantro, roughly minced
Note: Because of the large amount of garlic and ginger, I recommend using a food processor to grind together the ginger and garlic. First, peel the ginger and chop into smaller pieces, then add to processor. Slightly smash garlic cloves to remove peels, then add cloves to food processor. Process until you have a paste, scraping down the sides as necessary.
Turn on Instant Pot to saute setting. Add butter to pot. When melted, add ginger-garlic puree and saute for a few minutes until fragrant.
Add tomato paste and saute together with ginger-garlic to impart a deeper flavor into the sauce. Then add blended tomatoes, salt, and spices.
At this point, if you are making the chicken version, add chicken pieces, close and seal the pot and cook for 5 minutes on Poultry seasoning. Do 10 minutes of natural release, and then complete with a Quick Release. Stir in heavy cream and use the Saute mode to keep the sauce simmering. Stir in chopped cilantro before serving.
If you are making the vegetarian version, add cubed potatoes (large-ish chunks?) and cook on a pressure setting (like Meat/Stew? I'm still learning the IP, but I believe all the auto settings besides rice use the same high pressure setting) for 5 minutes. Do 10 minutes of natural release, then complete with a Quick Release. Switch to saute mode and add cauliflower cut into florets, and bag of frozen peas and carrots. Cook until tender. Then stir in heavy cream and chopped cilantro.
Serve over rice and/or naan.
P.S. Don't forget my friend Kayla's tip to save leftover tomato paste. Scoop it into tablespoons onto a small sheet of parchment paper and freeze. When it's frozen (or at least par-frozen), add them to a little baggie and throw it in your freezer. Label the bag - you think you will remember what it was but you won't. The dollops come in so handy when you just need a tablespoon or two.
