Browsing Category

Chicken, Seafood & Meat

3 qt Mini Duo/ Chicken, Seafood & Meat/ Instant Pot Magic/ Under 30 minutes

Chicken & Vegetable Skewers with Lemon Rice

Chicken-Skewers-and-Lemon-Rice- Instant Pot / Pressure CookerChicken and Vegetable skewers are one of my favorite things to make. I love meals where I can take care of the protein and vegetables in one-shot. Depending on my family’s mood, we eat it with a garden salad, or with toasted Pitas and Hummus, and of course, one of our favorite combinations is with delicious and fragrant Lemon Rice!  These skewers make for great finger foods for entertaining as well!

This meal is super quick to put together too, which makes it very weeknight friendly. I buy pre-cut chicken from Trader Joe’s. Rinse and soak my basmati rice while I prep the vegetables. Dice up some onions, bell peppers and zucchini. Make a marinade with greek yogurt and dry spices. Toss chicken and veggies in the marinade and thread them onto bamboo skewers. I typically end up broiling these skewers, simply due to a texture preference. I have elaborated more on that in the next paragraph. Simultaneously, set the rice in my Instant Pot. In the end, this meal is at the table in under 30 minutes. I serve this with a Garden Salad with a lemon vinaigrette or a Greek salad sometimes.

Chicken-Skewers-and-Lemon-Rice- Instant Pot / Pressure CookerDifferent cooking techniques result in different textures for the Chicken and Vegetable skewers. How you cook them is entirely your preference. I have for you 3 ways you can cook your skewers, and here’s what to expect from a texture standpoint. If you grill them or broil them in the oven, there is subtle char-broiled flavor that gets infused in the chicken and vegetables. The vegetables get cooked, but not all the way through and still retain their crunch. If you cook your skewers in the pressure cooker along with the Lemon rice, the chicken will be super moist and the vegetables will be tender, more like a steamed texture. You can choose vegetables that take a longer time cook, like turnips, carrots, potato cubes instead. My family prefers grilling or broiling them.

To make an all-vegetarian version of this dish, you can substitute chicken cubes with Paneer cubes or Extra-Firm Tofu cubes. Follow the recipe and marination process. If grilling them, reduce the time to 2-3 minutes per side, flipping them once. Continue Reading…

3 qt Mini Duo/ Chicken, Seafood & Meat/ Instant Pot Magic/ Low Carb

Lamb Korma- Instant Pot / Pressure Cooker

Lamb Korma is an Indian Mughlai dish where Lamb stew meat is braised in a cream based sauce and bold Indian spices and simmered for hours to reach the perfect tenderness and flavor. The word Korma or Kurma draws it’s origin from the Persian word Kormah, which literally means “braise”.

lamb korma curry instant pot pressure cookerThe flavors of Korma are developed by using the popular spice blend called Garam Masala, which includes, Cardamom, Cumin, Coriander, Cloves, Bay leaves etc. These flavors are infused in a yogurt, cream or coconut cream sauce. The meat is then simmered in this sauce for hours over slow heat, till it becomes tender. I am able to mimic that slow-cooking set-up by cooking this Korma in my electrical pressure cooker, Instant Pot DUO. The end flavors are to die for and I and am able to cut down the cooking time significantly. You’ll never guess how easy this is!

You can make the korma sauce using three different cream bases- heavy creamyogurt or coconut milk. My family loves the taste of a coconut milk based sauce, so that’s what I end up making most of the time. Using coconut milk also makes this dish is dairy-free, so people with dairy restrictions can also enjoy this amazing curry. If you’re eating low-carb, you can have this with cauli-rice or nutty brown rice. My family loves to eat this korma with butter naan, paratha- flat bread, cumin rice or brown rice. I serve this with a side of garden salad with a simple lemon vinaigrette. The salad adds a beautiful contrast to the creamy Korma, and adds some greens to your meal too!

You can make this Korma with chicken or beef too. For boneless skinless chicken, reduce the cooking time to 5-6 minutes of high-pressure cooking. For beef stew meat, increase the cooking time to 25-30 minutes of high pressure cooking, depending on the size of pieces. Continue Reading…

3 qt Mini Duo/ Chicken, Seafood & Meat/ Instant Pot Magic/ Low Carb/ Under 30 minutes/ Vegetarian

Kung Pao Chicken (or Tofu)

Kung Pao Chicken

Whenever I want to test a new Chinese restaurant, I always order their Kung Pao Chicken. That determines if I’ll be going back to that place again or not. It is my all-time favorite asian stir-fry dish to eat! After having tasted a gazillion Kung Paos, I have to admit, in the end, nothing beats ‘Panda Express’s Kung Pao Chicken:-)

Kung Pao ChickenKung Pao Chicken is asian comfort food for me. Tender juicy chicken, crunchy onions, peppers and celery, dressed with a light garlicky sauce, which is a perfect blend of salty & sweet goodness. Peanuts complete this dish by adding a slight crunch. I don’t even need rice or chowmein with it, I can eat a bowl full as-is. That being said, it pairs really well with brown jasmine rice. Continue Reading…

Chicken, Seafood & Meat/ Instant Pot Magic

Lamb Dum Biryani – Instant Pot / Pressure Cooker

Lamb Biryani instant potLamb Dum Biryani is a meat and rice dish where marinated meat is cooked with fragrant Basmati rice. Meat is marinated with bold Indian spices and yoghurt. It is then assembled in the cooking pot and rice is layered on top  along with some more aromatics like fried onions and chopped herbs. The pot is then sealed to create a steam cooking environment, called Dum. The result is a masterpiece more than a dish!

Cooking biryani is an acquired skill! There are two ways Biryani is prepared: the Kachchi (raw) Biryani, and the Pakki (cooked) Biryani.

The Kachchi (raw) biryani is prepared with meat marinated with yoghurt and spices overnight and then top with layers of fragrant long-grained basmati rice and cooked on dum (steam), which is created by sealing the pot with wet dough. This is a time consuming process where time and cooking temperature needs to be monitored and adjusted a few times to avoid over or under cooking the meat. Continue Reading…

3 qt Mini Duo/ Beginners / Weeknight/ Chicken, Seafood & Meat/ Fill-it, Shut-it, Forget-it/ Instant Pot Magic/ Under 30 minutes

Thai Panang Curry- Instant Pot/Pressure Cooker

Instant Pot Thai Panang Chicken CurryThai Panang Curry is a one of our must-haves when we go to a Thai restaurant. It’s a rich, mildly spicy and creamy coconut curry that can be made with Chicken, Seafood or Tofu (Vegetarian). This is another go-to recipe in my Fill-it, Shut-it, Forget-it series. Another weeknight savior!

Instant Pot Thai Panang Chicken CurryA thick curry paste is used as a base for most Thai curries. The Panang curry paste typically consists of dried red chilies,  garlic,  shallot,  lemongrass, sugar, salt, kaffir lime, galangal (Thai ginger), spices like coriander seeds, cumin seeds, cardamom and bay leaves. This paste is simmered with coconut milk and then protein and vegetables are added to it. Over the years, I have tried various brands of Thai curry pastes, but nothing comes close to the brand called Maesri. Their curry pastes are so authentic tasting, that if you ever did a blind taste test, you won’t be able to tell between a restaurant version and yours. I always order it from Amazon.com Maesri Thai Panang Curry Paste. I feel the same way about coconut milk too. This is my tried and trusted brand of Coconut Milk – Chaokoh  .

It is real simple to make this curry. Turn on your Instant Pot on Saute mode. Stir in the coconut milk and curry paste, bring it to simmer while you add vegetables and protein. Stir it. Shut it. Cook for 3 minutes on Manual, QR after 5 minutes! Finish with brown sugar and few drops of lime juice and you’re done! Serve with brown or white Jasmine rice- That simple!

Instant Pot Thai Panang Chicken Curry Instant Pot Thai Panang Chicken Curry Instant Pot Thai Panang Chicken Curry Instant Pot Thai Panang Chicken Curry

 

 

 

 

Instant Pot Thai Panang Chicken CurryInstant Pot Thai Panang Chicken Curry

I make this mostly with Chicken, Shrimp or Tofu. The choice of vegetables is also huge. I add baby corn because my kids love it. You can add water chestnuts, bamboo shoots, bell peppers. I would add the peppers after cooking though and saute for 2 minutes. When cooking this with Firm Tofu or Extra Firm Tofu, reduce the cooking time to 1 minute since the Tofu just needs to absorb the flavors- everything is already cooked. When cooking this with Shrimp, cook the curry for 1 minute, QR, and then add the Shrimp, saute’ for 1-2 minutes, till they turn opaque. If you add them earlier, they’ll be over cooked. Possibilities are just endless with this curry- go ahead, make it your own and enjoy!

Thai Panang Curry- Instant Pot/Pressure Cooker

Print Recipe
Serves: 4-6 Cooking Time: 3 minutes Manual, QR 5 minutes

Ingredients

  • 1 can Coconut Milk - Chaokoh
  • 1/4 cup water
  • 1/2-1 can Maesri Thai Panang Curry Paste (depending on how spicy you like it)
  • 1 cup Cut Baby Corn
  • 1 cup chopped carrots (about 2 medium)
  • 1 lb. boneless skinless chicken thighs cut into 1 inch pieces (or Firm Tofu)
  • After cooking
  • 1/2-1 teaspoon brown sugar
  • Few drops of lime juice
  • 1 cup broccoli florets
  • Thai basil leaves for garnish (optional)

Instructions

1

Prep: Cut chicken into 1 inch pieces. If using Form Tofu- cut it into 1 inch pieces . Chop baby corn and carrots. Cut 1 small head of broccoli into florets and keep aside.

2

Turn Instant Pot on Saute. Add coconut milk and water. Add curry paste and whisk it till it is blended with the coconut milk. Add baby corn, carrots (or whatever vegetables you are using). Add chicken or Tofu pieces. Stir everything. Make sure the curry mix is simmering at this point before you close the lid. It prevents the coconut milk from curdling.

3

Close lid. Hit cancel. Set vent to Sealing mode. Press 3 minutes Manual (high). Let the pressure release naturally for 5 minutes, (QR after 5).

4

Open the lid. Check for seasoning. Add brown sugar and lime juice. Add broccoli florets and let them hangout in the curry for about 30 seconds so they get cooked a bit. They'll still stay crunchy. You can leave them in there for another minute or 2 on Saute if you like them cooked more. If at this point, the sauce is thinner than you like, hit Saute and cook it off for a minute or two. Serve with White or Brown Jasmine rice!

Notes

If after opening the lid, the coconut milk seems curdled, don't worry, it hasn't gone bad. The heat and the pressure just separated the fat from the milk. You can turn on Saute mode and whisk it gently back together. It'll be a smooth curry again!

3 qt Mini Duo/ Chicken, Seafood & Meat/ Instant Pot Magic/ Low Carb/ Under 30 minutes

Ethiopian Beef Stew- Key Wat

Ethiopian Beef Stew Instant Pot‘Wat’ or ‘Wot‘ is an Ethiopian style stew or curry that may be prepared with chicken, beef, lamb, a variety of vegetables. It is cooked in clarified butter, Ghee, and uses a spice blend called ‘Berbere‘, which is a mix of nutmeg, cloves, cumin, coriander, fennel, cinnamon, cardamom and more. Key Wat is one of the signature dishes that you’ll find in most Ethiopian restaurants.

This recipe is traditionally made with a spice blend called Berbere Seasoning, which is a combination of warm whole spices like cumin, cardamom, coriander, and fenugreek, garlic, cloves, turmeric, grated ginger root, black pepper, salt, paprika, cinnamon, and dried red chiles, that are toasted and ground together. This spice blend  provides a distinctive tangy flavor to the lentils, stews and curries. I wasn’t too keen on buying a speciality spice blend that I wouldn’t use “that” often, so I looked up the composition of the Berbere and realized that this spice combination is very similar to the Garam Masala blend.  So I used that, with a few additional spices to replicate the flavor of a berbere blend and the result was very successful. If you have the berbere spice blend, substitute my spice list with 2-2.5​ tablespoons​ Berbere spice​ mix (depending on how warm you like it).​ I also added an additional, but optional, ingredient- fried onions. I like how just a tablespoon of fried onions adds a deep color and taste to this stew, that you typically get from fried-browned onions.

Ethiopian Beef Stew Instant PotKey Wat is traditionally served family style over a spongy flatbread called Injera. I pair it with a Red lentil stew called Misir Wot and butter couscous along with a garden salad dressed with lemon vinaigrette. This recipe can be made with lamb or chicken as well. I like the fall-off tender texture of the beef, so cooking it for 30 minutes work perfect for my family. If you like a more firm texture, reduce the cooking time to 25 minutes. If using Lamb pieces, adjust cooking time to 15 minutes. If you’re using boneless skinless chicken cubes, reduce the cooking time to 5 minutes. You can also make this dish more hearty by adding some root vegetables like carrots, potatoes or parsnips.

Key Wat can also be made in a traditional stove-top pressure cooker. Simply follow your cooker’s meat cooking times and procedures and follow this recipe. You can also make this dish on the stove-top, using a sauce pot or dutch oven. I would advise using a heavy bottom pan, since that can evenly distribute the heat and withstand a longer cooking time. Simply follow all the instructions and cook the meat on medium heat for 35-45 minutes, stirring every 5  minutes or so, till the meat is fork tender.

Ethiopian Beef Stew- Key Wat

Print Recipe
Serves: 4 Cooking Time: 30 minutes + NPR

Ingredients

  • 1.5 lbs. beef stew meat
  • 3 tablespoons Ghee or Butter
  • 1 large onion, finely chopped
  • 1 tablespoon ginger-garlic crushed (1/2 inch ginger + 2 cloves garlic OR 1/2 teaspoon ginger powder + 1/2 teaspoon garlic powder)
  • 1 tablespoon fried onions (optional)
  • 3 tablespoons Tomato Paste
  • 1⁄2 teaspoon sugar
  • 1 teaspoon salt (if using Berbere, adjust salt based on spice blend contents)
  • You can substitute the following spices with 2- 2.5 tablespoons of Berbere Seasoning
  • 1/4 teaspoon Turmeric powder
  • 1 tablespoon Garam Masala
  • 1 tablespoon Coriander Powder
  • 1 teaspoon Ground Cumin
  • 1/4 Ground Nutmeg
  • 2 teaspoon Smoked Paprika
  • 1/4- 1/2 teaspoon Cayenne Pepper
  • 1/4 teaspoon black pepper
  • 1 cup water

Instructions

1

Prep: Using a mini food processor, pulse together onion chunks and ginger-garlic, 8-10 times. Alternatively, finely chop them.

2

Turn the Instant Pot on Sauté mode. Wait 30 seconds till the inner pot is hot and add ghee or butter. Add chopped onion, ginger-garlic, turmeric and salt and cook till slightly caramelized, about a minute.

3

Add all dry spices, tomato paste and 1/4 cup water, stir well and cook for a minute. Add the remaining water and beef cubes in the pot. Press "cancel", close the lid and set valve to 'Sealing' position. Press Meat/Stew, 30 minutes. Wait for Natural release of pressure.

4

Open the Instant pot lid and check for seasoning. Add sugar. This is optional, but highly recommended. The pinch of sugar brings together all the warm spices in the stew. Serve with couscous with a garden salad dressed with fresh lemon vinaigrette, or, the traditional sourdough flatbread, Injera.

3 qt Mini Duo/ Chicken, Seafood & Meat/ Instant Pot Magic/ Low Carb/ Under 30 minutes

Butter Chicken- Authentic & Easy Murgh Makhani

Butter Chicken or ‘Murgh Makhani‘ (literally means Buttery Chicken), is an authentic Punjabi dish that was created in the 1950s, in a super popular restaurant in New Delhi called ‘Moti Mahal Delux’. The founder and Chef of the restaurant decided to use left-over Tandoori Chicken in a rich and buttery tomato gravy. Little did he know, that he was creating one of the most popular curry dishes from the Indian subcontinent.

Butter Chicken- Authentic & Easy Murgh Makhani, Garam Masala KitchenIt is so popular all around the world that it will be hard to find an Indian restaurant that doesn’t serve this dish. It’s funny how till date whenever I am inviting non-Indian friends over for an Indian meal, they always expect Butter Chicken or Chicken Tikka Masala to be on the menu. Talking of Chicken Tikka Masala, CTM is the British cousin of Butter Chicken. So legend goes that somewhere in England, in an Indian restaurant, a customer ordered “Chicken Tikka“- grilled chicken skewers. He sent it back to the kitchen complaining that it was too dry and needed some sauce. So, the restaurant’s Bangladeshi chef improvised and made a sauce using a can of tomato soup, Indian spices and heavy cream, dunk the pieces in and finished the sauce with some ‘butter’, and that’s how Chicken Tikka Masala was born. So, you see how both dishes have a lot in common- both include marinated and grilled chicken simmered in a rich tomato based gravy- one is more creamy (BC), the other, more spicy and tomato-ey (CTM).

Butter Chicken- Authentic & Easy Murgh Makhani, Garam Masala KitchenI have grown up eating Butter Chicken! It happens to be my Mom’s favorite dish, and now my kids’ favorite too. Not so long ago, it used to be quite an intimidating dish to make at home since you could never get it to taste like the “restaurant”. But years of perfecting this recipe, using quality ingredients and pressure cooking techniques, I can now get that slow simmered flavor at home! So this one’s for my Mom and my kiddos- a super easy and authentic recipe for Butter Chicken. Enjoy it with Garlic Naan or simple and fragrant Cumin Basmati Rice.

Multiple uses of this recipe/sauce: This recipe is pretty versatile. You can make it vegetarian by switching the chicken with paneer. Simply marinate the paneer pieces, broil, them for 2 minutes and add them to the sauce after cooking it, in step 4 of this recipe. You can make this dish dairy-free by substituting ghee with oil and heavy cream with coconut cream or a thick coconut milk. I wouldn’t recommend using a fat-free or light version here. You need such little quantity anyway. I have used this sauce and put pre-made meatballs or veggie balls and you have Malai Koftas ready to impress!

In this recipe here, I have made Butter Chicken in my electrical pressure cooker, Instant Pot. But this recipe can be made on the stove-top too. Here’s how:

  1. Follow steps to marinate and broil or grill the chicken.
  2. In a dutch oven or a wide sauce pot, melt butter, add ginger-garlic paste and sauté for 30 seconds on medium flame.
  3. Add tomato puree, spices, half the cream and the grilled chicken pieces with their juices. Stir well and cook on medium flame for about 10-12 minutes, covered. Keep stirring every 2-3 minutes and if your sauce is beginning to look too thick, add 1/4 cup water so that it doesn’t burn and stick to the bottom.
  4. Open the lid and simmer for another 5 minutes uncovered. Adjust seasoning and turn off the heat. Let is rest for 5 minutes. Add the remaining cream and garnish with chopped cilantro. Serve with Garlic Naan or Cumin Basmati Rice!

Butter Chicken- Authentic & Easy Murgh Makhani

Print Recipe
Serves: 4-6 Cooking Time: 30 minutes (plus marination time if applicable)

Ingredients

  • Marinade for Tandoori chicken:
  • 1-1.2 lb. boneless skinless chicken thighs or Breast (fat trimmed and cut in 2 inch pcs.)
  • 1/2 cup plain greek yoghurt
  • 2 teaspoon olive oil
  • 1 tablespoons ginger-garlic paste (1/2 inch ginger + 3 cloves garlic)
  • 1/2 teaspoon salt
  • 1/2 teaspoon Turmeric Powder
  • 1/4-1/2 Red Chili Powder or cayenne
  • 1 teaspoon Garam Masala
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Coriander Powder
  • Juice of 1/2 a lime
  • Sauce:
  • 1 tablespoon Ghee (olive oil for dairy free)
  • 14 oz. can diced tomatoes (pureed with hand blender) or 4-5 ripe tomatoes pureed
  • 1 tablespoons ginger-garlic paste (1/2 inch ginger + 3 cloves garlic)
  • 1/2-3/4 teaspoon salt (adjust to taste)
  • 1/2 teaspoon Turmeric Powder
  • 1/4-1/2 Red Chili Powder or cayenne
  • 2 teaspoon Garam Masala
  • 2 teaspoon Coriander Powder
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon brown sugar/sugar (optional)
  • 1/2 cup heavy whipping cream (coconut cream for a dairy free dish)
  • 1 tablespoon chopped cilantro, for garnish

Instructions

1

Marinate chicken This step is optional, but highly recommended. If you don't have the time for it, add an additional teaspoon garam masala in the sauce. Combine all ingredients listed under "Marinade". Add chicken and coat well with the marinade. Refrigerate for 30 minutes-4 hours. If you're short on time, broil it right away. Broil the chicken or grill it for 6-7 minutes. We're not cooking it through- just sealing the marinade flavors in the chicken.

2

Prepare sauce For the sauce, heat the Instant Pot on Saute mode. Add butter (or olive oil for a dairy free dish). Add ginger-garlic paste and sauté for 30 seconds.

3

Add pureed tomatoes, spices and 1/2 of the heavy cream and stir well. Add grilled chicken pieces with their juices and stir well. Close lid, set valve to Sealing and cook on Manual for 5 minutes.

4

Open the lid after natural release of pressure (NPR). Add the remaining heavy cream and stir well. Garnish with chopped cilantro. Serve with Naan or Cumin Basmati Rice!

3 qt Mini Duo/ Beginners / Weeknight/ Chicken, Seafood & Meat/ Instant Pot Magic/ Low Carb/ Under 30 minutes

Quickest Pulled Salsa Chicken Tacos

This is the QUICKEST Pulled Chicken or Shredded Chicken or Salsa Chicken recipe ever! Another pressure cooking wonder where dinner is on the table in under 30 minutes.

Shredded Chicken Tacos, Garam Masala KitchenI have to admit that I’m addicted to Tacos! Give it to me in any form- warm, cold, deep-fried, char-grilled, with any kind of meat, any kind of toppings and I’ll be happy. But this recipe is ever so simple that if dinner got any easier, I’d have to call it take-out. These Pulled Chicken Tacos can be easily transformed into Pulled Chicken Sliders for game day parties as well. This recipe can be made low-carb, by switching the tortillas with lettuce cups– my husband loves those.

Shredded Chicken Tacos, garam Masala KitchenThe process to put it together is super easy. In this video, I’ve made this recipe in my Instant Pot. Sauté aromatics and simply throw in your favorite jar of salsa, few spices and chicken. Fill it, shut it, forget it!! You can switch chicken for pork. Just cut it up in 1.5-2 inch pieces and increase the timer to 15 minutes. I love it when weeknight dinners come together in a jiffy, but taste like they’ve been cooking low and slow for a long time! Best part is, it tastes delicious without any condiments too, but go for your favorite toppings to take it over the top!

You can make this tasty goodness on the stove-top too. Here’s how:

  1. Prep: Slice onion and bell pepper into thin slices. Heat a sauce pan on medium high heat.  Wait 30 seconds and add oil.
  2. Add sliced onions and bell peppers and sauté for 30 seconds. Add red wine vinegar and sauté another 30 seconds. Add half of the salt & pepper, so 1/4 teaspoon each and stir well. Remove in a bowl and keep aside.
  3. Add salsa, water and spices in the sauce pan and and stir well. Add chicken breast and coat well with the sauce. Reduce the heat to medium. Cover with a lid. Cook for 15 minutes on medium heat or till chicken is tender and pulling apart easily with two forks. Stir every 5 minutes to ensure that the chicken or sauce doesn’t stick and burn at the bottom.
  4. Remove the lid. Remove chicken in a platter. Using two forks shred the chicken. Meanwhile, add cocoa powder in the sauce and stir well.
  5. Add shredded chicken, onions and peppers in the sauce and stir well. Serve with warm tortillas of your choice and top with your favorite topping like cheese, sour cream, salsa and jalapeños.

Quickest Pulled Chicken Tacos

Print Recipe
Serves: 4 Cooking Time: 8 Minutes Active cooking time

Ingredients

  • 1 lb. chicken breast
  • 1 tablespoon olive oil
  • 1 medium onion, sliced (opti0nal)
  • 1 green bell pepper, sliced (optional)
  • 1 teaspoon Red Wine Vinegar
  • 12 oz. jar of salsa (I used Trader Joe's Salsa Authentica)
  • 1/4 cup water
  • 2 tablespoons Mexican Chili Powder
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Ground Cumin (optional)
  • 1 teaspoon Unsweetened Cocoa
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pack of corn tortillas (or your favorite kind)
  • Toppings of your choice

Instructions

1

Prep: Slice onion and bell pepper into thin slices.Turn Instant Pot on Sauté. Wait 30 seconds and add oil.

2

Add sliced onions and bell peppers and sauté for 30 seconds. Add red wine vinegar and sauté another 30 seconds. Add half of the salt & pepper, so 1/4 teaspoon each and stir well. Remove in a bowl and keep aside. This way they maintain their crunch. You can choose to leave them in there too, OR, skip this step entirely. Turn Off the Instant Pot.

3

Add salsa, water and spices in the Inner Pot and stir well. Add chicken breast and coat well with the sauce. Close lid. Set valve to Sealing position. Cook on Manual (high) for 8 minutes.

4

Open the lid after naturally releasing pressure (NPR). Remove chicken in a platter. Using two forks shred the chicken. Meanwhile, add cocoa powder in the sauce and stir well.

5

Add shredded chicken, onions and peppers in the sauce and stir well. Serve with warm tortillas of your choice and top with your favorite topping like cheese, sour cream, salsa and jalapeños.

Notes

Stove-top Pressure cooker (Hawkins/Prestige brand): Follow step 1 and 2. For step 3: Cook on medium-high heat till 1st whistle. Reduce heat to medium and cook for 4-5 minutes. Let the pressure release naturally for at least 10 minutes. Follow remaining instructions for assembling tacos.

Chicken, Seafood & Meat/ Instant Pot Magic/ Under 30 minutes

Keema Matar Quesadillas- Spicy Minced Meat & Peas Quesadillas

Keema Matar Quesadillas instant pot, Garam masala kitchen

Keema Matar Quesadillas- Spicy Indian Keema gets a Mexican makeover!

Keema Matar instant pot, Garam masala kitchenKeema Matar or Keema Mutter, is an Indian dish where minced meat (Keema) is simmered with warm Indian spices (garam masala) and finished by sautéing with Green Peas (Matar). This dish, like many meat dishes in the northern part of India, is said to have Persian roots and was brought to India by the Mughals. The simplicity and ease of this dish makes it a weeknight wonder, and it’s elegance makes it an entertaining classic. It is said that during the Mughal period, the royals used to serve it on special occasions. For a detailed recipe for making Keema Matar, click here!

I am always looking for ways to jazz up classic dishes or fun ways to use left-overs. That’s how this dish was born! To make these delicious quesadillas, use your favorite brand of tortillas- flour or wholegrain. I use wholegrain tortillas with flax seeds from Trader Joe’s, they have a very nice earthy taste to them. Account for 1-1.5 tortillas per person. You will also need shredded cheese of your choice. I used shredded pepper jack cheese. goes really well with the spiced meat. To make Keema Quesadillas, I simply spread the left-over meat in a tortilla, top it with some shredded pepper jack cheese, and grill it- how can you go wrong with that! Check out the steps below:Keema-Quesadillas, Garam masala kitchen

For a detailed recipe for making Keema Matar, click here!

Keema Matar Quesadillas- Spicy Minced Meat & Peas Quesadillas

Print Recipe
Serves: 4 Cooking Time: 10 minutes

Ingredients

  • 1.5 cups Cooked Keema (recipe link in the description)
  • 1.5 cups shredded pepper jack cheese (or your favorite cheese)
  • 6 tortillas (flour or wholegrain)
  • oil for pan-grilling

Instructions

1

Spread 1/4 cup Keema mix on one half of a tortilla. Sprinkle 2-3 tablespoons cheese on it. Fold over the tortilla in half as shown in the picture above.

2

Heat a skillet on medium-high heat and drizzle some oil in it. Place the quesadillas in and cook for 2 minutes per side, or till golden brown.

3

Remove from pan and cool for 2 minutes. Cut them into slices using a pizza cutter or a sharp knife. Serve with your favorite Mexican condiment- sour cream, salsa or a cabbage slaw salad!

3 qt Mini Duo/ Beginners / Weeknight/ Chicken, Seafood & Meat/ Instant Pot Magic/ Low Carb/ Under 30 minutes

Keema Matar (spicy minced meat with peas)

Keema Matar instant potKeema Matar or Keema Mutter, is an Indian dish where minced meat (Keema) is simmered with warm Indian spices (garam masala) and finished by sautéing with Green Peas (Matar). This dish, like many meat dishes in the northern part of India, is said to have Persian roots and was brought to India by the Mughals. The simplicity and ease of this dish makes it a weeknight wonder, and it’s elegance makes it an entertaining classic. It is said that during the Mughal period, the royals used to serve it on special occasions.

Keema Matar instant pot, Garam masala kitchenThis easy recipe can be customized in your style. You can add your ground meat of choice- chicken, turkey, beef or lamb. Peas can be substituted with potatoes and you have yourself another classic from the book called “Keema Aloo (Minced meat with potatoes)”. This is a semi-dry dish and can be enjoyed with Naan, pita bread or with simple basmati rice.

Keema Matar can be made in a skillet, in a sauce pan or in a pressure cooker. In this video, I have made this using my electric pressure cooker, the Instant Pot DUO. Making this on the stove-top is a breeze. Here’s how:

  1. Start by heating a skillet on medium high heat. When it’s heated (about 30 seconds to a minute), add oil and add chopped onions and ginger-garlic paste. Sauté for a minute.
  2. Add salt and all dry spices and sauté for 30 seconds.
  3. Add 1/4 cup water and 3 tablespoons of tomato paste. Adding water makes it easier to stir and blend the tomato paste. Stir and sauté for 30 seconds.
  4. Add 1/2 cup water and ground meat. Adding the water with the meat helps in incorporating the spice mix with the meat. Use a wooden spoon or a tall spatula to break the meat it into smaller chunks. Mix it well.
  5. Cover the skillet. Reduce heat to “Medium” and cook for 15 minutes, stirring once in between. If using ground chicken, adjust cooking time to 10 minutes.
  6. Remove the lid, turn on the heat to Medium-high and add frozen or fresh peas. Sauté for 1-2 minutes , till the extra liquid evaporates and peas cook through. Turn off the heat. Stir in some fresh chopped cilantro and you’re done!

I use this recipe as a base to many fusion dishes in my home. We love making Indian Sloppy Joes with it, or wrap it in a tortilla, add some cabbage slaw and make a Keema Matar Wrap, and my kids’ favorite twist to this is Keema Quesadillas! Check out the the recipe for these delicious quesadillas here.

Keema Matar (spicy minced meat with peas)

Print Recipe
Serves: 4 Cooking Time: 25 minutes Total

Ingredients

  • 1 lb ground meat (chicken, turkey, lamb, beef)
  • 3/4-1 cup frozen peas
  • 2 tablespoons olive oil
  • 1 tablespoon ginger garlic paste (1/2 inch ginger + 3 cloves garlic)
  • 1 small onion, fine chopped
  • 1 teaspoon salt
  • 1/2 teaspoon Turmeric Powder
  • 2 teaspoons Garam Masala
  • 3 teaspoons Coriander Powder
  • 1 teaspoons Ground Cumin
  • 1/2 teaspoon Red Chili Powder
  • 1 teaspoon Paprika
  • 3 tablespoons Tomato Paste (I love the tubes)
  • 3/4 cup water to be added in 2 parts
  • 2-3 tablespoons fresh chopped cilantro, for garnish

Instructions

1

Finely chop onion and ginger-garlic. Turn on the Instant Pot DUO on Sauté. Wait 30 seconds for it to warm up. Add oil and chopped onions and ginger-garlic paste. Sauté for a minute.

2

Add salt and all dry spices and sauté for 30 seconds. Add 1/4 cup water and 3 tablespoons of tomato paste. (Adding water makes it easier to stir and blend the tomato paste.) Stir and sauté for 30 seconds.

3

Add 1/2 cup water and ground meat. Adding the water with the meat helps in incorporating the spice mix with the meat. Use a wooden spoon or a tall spatula to break the meat it into smaller chunks. Mix it well.

4

Close the lid. Set valve to Sealing. Cook on Manual for 10 minutes and then release the pressure manually (QR). If using ground chicken or turkey, reduce the cook time to 8 minutes.

5

Open the lid, turn Instant pot on Saute. Add frozen or fresh peas. Sauté for 1-2 minutes till the extra liquid evaporates and peas cook through. Turn off the IP. Stir in some fresh chopped cilantro and you're done!