This was so tasty and you can control the spice by adjusting the amount of cayenne pepper. I, personally, like it a little spicy but not too much.
1 lb boneless chicken breasts, cut into small bite size pieces
3 T olive oil
1 T minced ginger
5 cloves garlic, minced
1 onion, diced
2 tomatoes, diced
1/2 cup water
1 T lemon juice
1 whole dried chili pepper
1/4 cup chopped cilantro
Whole spices (use whichever you have on hand – these are completely optional)
1 black cardamom
2 bay leaves
6 black peppercorns
1/2 tsp cumin seeds
2 tsp coriander powder
1/4 tsp cayenne (or to taste)
1/2 tsp Garam masala
1/4 tsp turmeric
1 tsp salt
Heat the Instant Pot with the sauté feature. Add the oil. Add the whole spices and sauté for 30 seconds.
Add the chili pepper, onions, garlic and ginger. Sauté for about 4 minutes. Stir occasionally until until golden brown.
Add the chopped tomatoes and the spices. Sauté for another 4 minutes, stirring occasionally.
Add the chicken and sauté for 2 minutes. Add the water and stir, scraping up any bits stuck to the bottom.
Put the lid on and change the setting to Pressure cook. Cook for 5 minutes.
When done, release the pressure. Add the lemon juice.
Serve over rice and garnish with cilantro.
This was so delicious and very healthy – very little fat! You can add whatever spice you like at the end. I added some truffle salt and chopped parsley.
1 small onion, chopped
1 carrot, chopped fine
1 celery stalk, chopped fine
1 small yellow potato, but into small chunks
1 head of cauliflower, separated into individual florets
4 cups of broth (I used chicken but you could use whatever broth you like)
1/2 cup nonfat milk
Salt and pepper to taste, as well as whatever seasoning you like
Shredded cheddar cheese (optional)
Heat some olive oil on the sauté function. Add the onions, carrot and celery. Cook until the onion is soft.
Add the cauliflower, potato, and broth to the pot. Pressure cook for 5 minutes.
Once finished, release the steam. Using an immersion blender, purée the contents of the bowl until smooth.
Add the milk and seasonings. Using a whisk, and on the sauté function, cook for a couple of minutes. If you are adding the cheese, do it now and cook until melted. (You can also use the cheese as a topping when you serve it).
Serve with some chopped parsley and a drizzle of oil.
4 bone in chicken thighs, skinned
6 anchovies, chopped
1/2 cup rinsed capers
Juice from one lemon
1/2 cup white wine
6 garlic cloves, minced
1/3 cup chicken broth
Pinch of flour
1 Tbsp chopped parsley
Season the chicken with some salt. Heat the Instant Pot on sauté mode. Add the olive oil to heat. Brown the chicken thighs on all sides. Remove the thighs to a plate.
Saute the anchovies and garlic until the anchovies have “melted”. You may need to add a little broth to help this along.
Add the lemon juice and wine. Bring to a boil.
Return the chicken thighs to the instant pot. Add the broth.
Close the lid and pressure cook for about 7 minutes. Release the steam vent.
When the steam has been released, open the lid and add the capers. Pressure cook for 2 more minutes.
In the meantime, make a slurry with some flour and broth and set aside.
When the pot has finished, release the pressure. Remove the chicken to a plate, keeping the sauce in the pot.
Add the flour slurry and the chopped parsley to the pot and bring the sauce to a boil using the sauté feature. Adjust the flavor and if it’s too salty, add some water. Thicken as needed with more slurry. Return the chicken to the pot, coating it with the sauce.
Serve the chicken with lots of sauce on top.