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Chicken, Seafood & Meat

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

Easy Instant Pot Chicken Wonton Soup (Pressure Cooker & Stove-Top Recipe)

Instant Pot Chicken-Wonton-Soup Recipe, Garam Masala KitchenChicken Wonton Soup is perhaps one of the most ordered soups at a Chinese restaurant.  Wontons are soft bite-size dumplings that are stuffed with meat or vegetables, and aromatics like ginger, garlic and spring onions. They are then cooked in a clear, flavorful chicken or vegetable broth. I love simple and easy meals like this, that are so comforting at the end of a long day.

Instant Pot Chicken Wonton Soup, garam masala kitchenWhen I have time, I love to make homemade wontons for this soup using ground chicken, spring onions, aromatics and seasoning. But, for weeknights and crazy times, this soup is real easy to put together using my favorite store-bought frozen wontons, Chicken Cilantro Mini Wontons from Trader Joe’s. This soup will work equally well with your favorite brand of dumplings too.

Easy-Peasy: All you have to do is add all ingredients, except wontons and greens, in the Instant Pot, pressure cook for 2 minutes, release pressure, add wontons and greens, and cook for another 2-3 minutes. Done!  And dinner is served in 20 minutes.

Instant Pot Chicken-Wonton-Soup Recipe, Garam Masala KitchenVegetarian: It is extremely easy to make this soup vegetarian by switching just two ingredients. Switch the chicken broth with vegetable broth and buy your favorite flavor of vegetable dumplings. I personally like the Thai Vegetable Gyoza dumplings from Trader Joe’s.

Stove-Top Method: Heat a large stockpot on medium-high heat. Add all ingredients EXCEPT wontons and greens. Bring everything to a boil, reduce heat to medium and simmer for about 6-8 mins. Open lid. Add wontons and cook till they float on top, takes about 2-4 minutes. Turn off the heat. Add greens and stir well. Let them soften in the soup for a few minutes. Serve warm!

Check out more INSTANT POT SOUP RECIPES here!

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

Easy Butter Chicken and Saffron Rice (with Dairy-Free option)

Instant Pot Easy Butter-Chicken-Garam Masala KitchenTender and juicy chicken, cooked in a creamy-buttery tomato sauce, served with Saffron flavored Basmati Rice… is your mouth watering yet? That’s what’s on the menu today- Butter Chicken and Saffron Rice!

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 (Indian-Spiced Grilled 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.

Traditionally, the chicken is marinated and grilled before adding to the tomato-cream sauce, but in this recipe I have skipped that step and made it a dump-and-go recipe, with the same incredible taste. The key is using a smaller and thinner cut of boneless skinless chicken, and, adding extra garam masala to compensate for the flavors lost in skipping marination.  This recipe is my weeknight-friendly, super quick and easy variation that’ll leave you amazed.

Click here to see some of my other dump-and-go recipes.

Dairy-Free/Lactose-free & Gluten Free: This recipe can be easily made dairy-free by substituting the heavy cream for full-fat coconut milk. It’s as easy as that. There is no other substitution required. This recipe is Gluten-free as well.

Saffron Rice is saffron flavored Basmati rice that have been cooked to perfection, where each kernel of rice is separated and fluffy. That’s the beauty of Basmati rice.

POT-in-POT: In this recipe, I have cooked everything in one-pot, using the pot-in-pot technique in my electrical pressure cooker, Instant Pot. Watch the video above to see how easy this process is. Continue Reading…

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

‘Everything But The Kitchen Sink’ Pasta Sauce (Instant Pot)

Pasta sauce- Garam Masala KitchenThe Everything But The Kitchen Sink Pasta Sauce is exactly what it sounds like, it’s got a ton of veggies, aromatics, meat, cheese and tomatoes! I’ve always got a jar of this chunky, delicious and super healthy sauce in my freezer. I make this sauce to clean up my fridge, when leftovers of veggies and cheese start piling up. It’s a great sauce to make when you’re short on an ingredient or two. You can easily skip the meat and make a vegetarian version of this hearty sauce.

Plenty of veggie choices: The choices are endless with this sauce. You can pretty much add any veggies you have lying around. Here are some that I have used successfully- mushrooms, celery, eggplant, zucchini, squash, carrots, cabbage, onions, garlic, spring onions, leeks, chives, spinach, kale, turnips and peppers.

instant pot pasta sauce, garam masala kitchenPlenty of meat choices: As with veggies, you can add any meat or a combinations of meats that you have on hand. I have tried making this sauce with all kinds of ground meat and sausage, chopped cooked sausage, leftover mortadella,  salami, shredded chicken, bacon and prosciutto.

Choices for Sauce: I typically have a can of crushed or diced tomatoes in my pantry. If I’m using diced, I like to puree it a little with my hand blender before adding to the pot. I also keep a jar of my preferred marinara sauce, which also works great in this sauce. If you have any leftover tomatoes to use, just throw them in there, finely chopped, and they’ll blend in well.

Kid-Friendly: This is a great sauce to sneak in a ton of veggies in a pasta sauce. If your little one is picky about chunks of veggies, pulse each vegetable a few extra times in the food processor, then increase the cook time to 5-6 minutes. The veggies will almost dissolve in the sauce, and no one will ever know 😉

Instant Pot Lasagna Ravioli Lasagna

Ravioli Lasagna

Serving suggestion: I always make a big batch of this sauce. This works great with a simple boiled pasta; makes a great lasagna, as a pizza sauce with some fresh or shredded mozzarella and hand-torn-basil; for meatball sandwiches.

Stove-Top Method: This sauce can be easily cooked in a big stock pot or sauce pot. Follow all steps and cover and cook on medium-heat,  for about 12-15 minutes, stirring every 3-4 minutes. Continue Reading…

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

Instant Pot Korean Spice Chicken (Pressure Cooker)

Instant Pot Korean-ChickenMy family loves Korean food!  Two dishes that we regularly order at a Korean restaurant are Bibimbap, which is a rice bowl with sautéed vegetables, meat and Gochujang (chili pepper paste), and, Bulgogi, which is basically Korean grilled meat, served with rice or lettuce cups. This recipe for Korean Spice Chicken is my weeknight, and pressure cooker friendly combination of the two.

I start by marinating the chicken with ingredients that I use for making Bulgogi– some Gochujang (Korean chili pepper paste), ginger-garlic, honey, onion and ground or grated pear. The pear tenderizes the meat and provides a subtle sweet flavor, which balances the heat from the Gochujang really well.  Then I pressure cook the meat in my programmable pressure cooker, Instant Pot. Any pressure cooker would work great for this recipe. You can even do this in a skillet on the stove-top. Marinate the meat. Heat a heavy bottom skillet on medium high heat and dump everything in. Cover and cook for 10 minutes, remove lid and cook till chicken is tender and the sauce is thick to your liking.

Instant Pot Korean-ChickenMy kids like having rice with Korean Spice Chicken, so, I make it in the same pot using pot-in-pot method. My husband and I like to have it over lettuce cups. The crisp lettuce contrasts really well with the spicy chicken. I have to tell you, that this is one of the tastiest low-carb meals we make at home.

Korean food is almost incomplete without an assortment of side dishes called Banchan.  I make a few of them at home, including the Spicy Cucumber Salad called Oi Muchim. Persian cucumbers or English cucumbers work great for this dish. The fresh and crunchy cucumbers, marinated in Gochujang, salt, vinegar and sesame oil, are a perfect match for this chicken.  They being this meal together beautifully! Try this recipe and let me know how it works for you by leaving a comment. Continue Reading…

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

Instant Pot Homestyle Mutton Curry (Goat curry)

This recipe for Mutton Curry or Mutton Masala Curry (goat curry) brings back childhood memories for me. Growing up, even though my mom was the head-chef of the house, Mutton Curry was always my Dad’s speciality. Right from buying the meat, to roasting and grinding fresh spices for it, he would totally own this dish. The result was juicy, tender and delicious mutton, which had simmered in aromatics and a homemade yogurt sauce. To me, this will always be the best homestyle mutton curry recipe!

Mutton is the meat of a younger goat, much like lamb, only healthier and tastier, in my opinion. It is considered a healthier ‘red-meat’ as compared to beef and lamb, due to it’s lower saturated-fat content. The same recipe can be used for regular Goat-meat by increasing cook time to 25-30 minutes, depending on the size and meat-to-bone ratio of the pieces.

Super Easy Recipe: This recipe ends up taking about 40 minutes, from start to finish, but most of it is hands-off cooking time. You marinate the meat with spices and aromatics (onion, ginger, garlic), saute it for a few minutes, add yogurt, pressure cook it, wait for 10-15 minutes before releasing the pressure, and voila, Homestyle Mutton Curry is done! I make this in my programmable pressure cooker, Instant Pot, so all I have to do is push a few buttons and the cooker does the rest. Watch the video on this page to see how easy the process is! That being said, this recipe can be made in any pressure cooker. Just follow the settings for meat and set a 15 minute cook time. For a stove-top pressure cooker like Hawkins, after the first whistle, reduce heat to medium and cook for 15 minutes.

Stove-Top Method: It is possible to make this on the stove-top too, but it would require some baby-sitting. Start with heating a wide bottom pan, like a Dutch Oven/ Casserole or a Nonstick Pasta Pot. Marinate the meat and saute it for a few minutes. Add yogurt and potatoes, stir well, cover it and simmer it on medium heat for 20-25 minutes, or till the meat is tender. You have to keep stirring every 5 minutes or so to prevent the gravy or the meat from sticking to the bottom and burning.

Serving Suggestions: This curry goes very well with Cumin Basmati Rice or Naan (Store-bought works), and a Cucumber raita (Yogurt cucumber dip)
Jeera rice , basmati rice flavored with fried cumin seeds Cucumber Yoghurt Dip / Cucumber Raita

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

Easy Instant Pot Chicken Chili

Instant Pot Chicken-ChiliGame day just doesn’t feel complete without a simmering pot of Chili! Try this spicy, tasty, quick ‘n’ easy, and healthier recipe for Chili. Made with ground chicken, taco seasoning and creamy pinto beans, you’ll love this protein and fiber packed warm bowl of goodness, on a cold, winter night too.

It’s a fairly easy recipe to put together in my programmable pressure cooker, Instant Pot DUO. The actual cook time is about 8 minutes and including the time it takes the pot to pressurize and depressurize, this dish is ready to be served in under 30 minutes, from start to finish.

I love the traditional chili made with ground beef. That can easily be used in the same recipe and it works great. But, in an effort to make this chili a lower calorie dish, I substituted ground beef with lean ground chicken in this recipe. Honestly, I couldn’t tell the difference, except, that this one was lighter. The other two Chili recipes that are on my repeat menu are White Chicken Chili and  Black Bean Chili .

Instant Pot Chili-DogLeftovers: Whenever I make this Chili, there is always enough leftovers for dressing up some Chili Hot Dogs the next day- and that’s our bonus! I make these a lot for game-day parties too! Just heat up the chili, boil the pre-cooked franks or sausage links. Dress up the bun with ketchup, mustard and relish, top with the sausage, pour a couple of ‘generous’ spoon full of chili all over, sprinkle some chopped onion and thinly sliced cheddar cheese over that, and take a bite! Yum!!

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

3-ingredient Instant Pot Salsa Chicken

3 ingredient instant pot salsa chicken, pressure cooker salsa chickenIf there was ever a contest for the EASIEST INSTANT POT RECIPE EVER, this recipe would win hands down! The only prep you have to do for this is to open a packet of Taco Seasoning and a jar of your favorite Salsa. You put it together in the Instant Pot, so no mess or extra dishes to clean. You add water, layer chicken ,season it, top it with salsa and close the lid! Set an 8 minute cook time and go for a walk, paint your nails, run an errand, pick up the kids….whatever you want to do. It takes around 10 minutes for it to come to pressure, 8 minutes to cook and around 10 minutes of NPR time- so, dinner is served in under 30 minutes.

Once you open the lid after releasing the remaining pressure, you can choose to leave the chicken as-is, or, shred it for using it in a variety of dishes. This shredded chicken can be used for Tacos, Enchiladas, Quesadillas, Tortilla Soup, Pizzas, Pulled Chicken Sliders or even for Taco Salad. If you choose to have it as it is, make a side-salad with cucumbers, avocados and cherry tomatoes, dress it up with fresh lime juice, salt & pepper and dinner is done!

3 ingredient instant pot salsa chicken, pressure cooker salsa chickenThis recipe comes together with just 3 ingredients- Chicken, Taco seasoning and Salsa. I like using chicken breast for this recipe, but chicken thighs work just as well. I love using Trader Joe’s Taco Seasoning Mix and Salsa Autentica for this recipe. This seasoning has a bit of a kick to it, which my family really enjoys, but you can use your favorite Taco seasoning blend for this recipe.

This is how simple it is to make it:


3 ingredient instant pot salsa chicken, pressure cooker salsa chicken

Add water in the pot

3 ingredient instant pot salsa chicken, pressure cooker salsa chicken

Add chicken , season it

3 ingredient instant pot salsa chicken, pressure cooker salsa chicken

Flip it

3 ingredient instant pot salsa chicken, pressure cooker salsa chicken

Season this side

3 ingredient instant pot salsa chicken, pressure cooker salsa chicken

Mix salsa & seasoning

3 ingredient instant pot salsa chicken, pressure cooker salsa chicken

Pour over chicken

3 ingredient instant pot salsa chicken, pressure cooker salsa chicken

Set cook time!

3 ingredient instant pot salsa chicken, pressure cooker salsa chicken












This recipe can be made in any pressure cooker as well. You can do this on the stove-top as well. Place any heavy bottom sauce pan on medium high heat. Place everything in the pan as per instructions. Bring the salsa mix to a boil, reduce heat to medium, and simmer for 15 minutes or till chicken is fully cooked. Keep stirring every few minutes to prevent the salsa from scorching the pan.

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

Buffalo Chicken Wings -Instant Pot vs. Oven Recipe

Instant pot Chicken wings Oven Baked wingsIf you’re hosting a game-day party or Superbowl, you need three things- good beer, a great TV, and Buffalo Chicken Wings!!  Spiced with a rub, deep fried or baked, then coated in a sauce made with a vinegar-based cayenne pepper hot sauce and melted butter.  Served hot, along with celery and carrot sticks with either ranch or blue cheese dressing for dipping, Buffalo Chicken Wings are ‘the most popular’ sports-party snack.

Buffalo Chicken Wings get their name from their place of origin. They were invented in 1964 at Anchor Bar in Buffalo, New York by a sports bar owner Teressa Bellissimo.

Chicken wings are prepared by cutting the wing in three parts-  drumetteflat wing, and flapper. The flapper is discarded and the drumettes and flats are used for this dish. You can do this yourself, or, buy them pre-cut from your local supermarket, from the meat or frozen section.


Instant Pot recipes by Garam Masala KitchenOne weekend, my kids and hubby challenged me to a Chicken Wings cook-off. They made a batch in the oven, like we have been making them forever, and, I made a batch in my programmable pressure cooker, Instant Pot. We used the same spice rub and same coating sauce for both sets. So here are both recipes and our family’s comparison for both using three metrics- texture, ease of cooking and time. End result of both style of wings looked so similar. Take a look at the images on this page- Can you tell which ones came out of the oven or the Instant Pot? Exactly!


Instant Pot: The wings were super moist after cooking. We ate a few without any sauce and they were delicious. Pressure cooking the wings with the rub infused them with the flavors really well. We coated them with sauce and broiled them to get that crisp texture. It took longer than usual to crisp up the skin though. It took around 6 minutes in the broiler to get the crisp texture and it wasn’t as crispy as the one from the oven.

Oven: The meat was cooked perfectly and the wings had a nice crunch after the first round of baking. We sauced them and broiled them for 1 minute on each side and the result was ‘perfect’ crisp chicken wings.

Winner: In the end, my family preferred the extra-crispness of the oven chicken wings over the Instant Pot.


Instant Pot: Cooking ribs was super easy in the Instant Pot. Simply rub them and dump them in the steamer basket and set a timer. The result was so moist that we could have skipped the broiling process and simply dipped them in sauce. The skin wouldn’t have been crispy though. So, that’s entirely a personal preference.

Oven: My kids made the oven recipe entirely by themselves, so it’s fair to say, that it was easy as well. Rub them and bake them in the oven. The result was crisp and cooked well. If you’re short on time, or, serving a huge crowd, you can skip the broiling step and serve them with the hot sauce on the side. It’ll still be wicked good.

Winner: In terms of ease of cooking, I would say it’s a tie, since both methods were equally easy enough for us. The only advantage in the oven method was that in the end, we just had one baking sheet to wash. Whereas, in the Instant Pot method, we had the inner pot and steamer basket in addition to the baking sheet.


Instant Pot: The Instant Pot took around 20 minutes to cook the wings- 10 minutes to build pressure + 5 minutes of cooking time + 5 minutes of NPR time. But then, it took around 6 minutes (3 minutes on each side) to broil them for crispness. So, it took around 26 minutes.

Oven: We baked the wings for 30 minutes at 425F, so including the time for the oven to pre-heat, I would say it took around 37 minutes, depending on your oven. But then, you could do your spice rub prep while the oven is pre-heating. Then, we broiled them for 1 minute on each side. Overall, this method took around 40 minutes. 

Winner: The Instant Pot method saved us around 15 minutes of total cooking time.

This comparison is purely based on my family’s preference, but I hope that this helps you understand the difference in results. Here’s the recipe: Continue Reading…

Chicken, Seafood & Meat/ Instant Pot Magic/ Vegetarian

Quick Ravioli Lasagna (Instant Pot / Pressure Cooker)

Instant Pot Lasagna Ravioli LasagnaLasagna used to be a weekend dish for me, until, I made this weeknight twist on the classic- Quick Ravioli Lasagna. I call it Lazy Lasagna, because the only prep I need to do, is buy store-bought fresh Ravioli, cheese and marinara sauce. I assemble the lasagna and cook it in my programmable pressure cooker, Instant Pot DUO. And just like that, we have a delicious dinner ready, in a little over 30 minutes, with minimal effort. 

Pasta sauce- Garam Masala KitchenPasta Sauce: I often doctor the store bought marinara sauce, or make it from scratch by adding veggies and ground meat to it. I make a big batch of this sauce and keep it in the freezer. It comes in handy to make lasagnas, a simple pasta dinner, base sauce for a quick pizza, or even for making my meatball subs for dinner or parties. Here is the RECIPE for PASTA SAUCE. But in this recipe, you can use your favorite brand of plain marinara sauce as well.

Instant Pot Lasagna Ravioli LasagnaI use a spring-form pan for this recipe. I make it in my Instant Pot DUO and it fits a 7-inch spring form pan. After cooking, you can release the spring-form and cut the lasagna like a pie. You can also make it in any oven-safe baking dish that you have.

Traditionally, Lasagna refers to a dish made with several layers of a flat noodle pasta with tomato or cream based sauces and other ingredients, such as meats, cheese or vegetables. When I make a traditional Lasagna, I typically make two kinds of  fillings. One layer of filling is  sautéed spinach & crimini mushrooms with onions, garlic, and Italian seasoning.  The second layer is browned ground meat and spicy Italian sausage, or, if I am making a vegetarian Lasagna, then I oven-roast red and yellow bell-peppers, fennel and onions. I use store-bought marinara sauce  and Barilla’s no-boil lasagna noodles for layering. 55 minutes or so in the oven, and we have ourselves a pan of delicious lasagna. I use this recipe a lot whenever I am entertaining a big crowd. 

When making the Quick Ravioli Lasagna, I use spinach & ricotta ravioli, but you can customize it and use your favorite flavor of ravioli. This recipe can be adjusted to make individual portions too. You can use 8 oz ramekins cups in the Instant pot.

Oven Recipe for Ravioli Lasagna: If you want to make this recipe in the oven, follow all steps from 1-5. Preheat oven to 400F. Place the lasagna pan on the middle rack and bake for 40-45 minutes, depending on the thickness of the raviolis and your oven strength. Rest for 10 minutes before serving.  Continue Reading…

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

Chicken Noodle Soup with Ethiopian Spices (Instant Pot / Pressure Cooker)

Instant pot Chicken Noodle Soup EthiopianWarm, delicious, healthy and comforting, that’s what I think of when I make Chicken Noodle Soup! A classic Chicken Noodle soup is made by simmering chicken and vegetables, such as carrots and celery, spices, herbs and small noodles in chicken broth. The result is a simple meal that warms up your soul!

Instant pot Chicken Noodle Soup EthiopianDuring winter-time, I make this soup a lot, almost once a week. Recently, I have been making many variations of it. I keep experiment by adding different spice blends in this soup and this time I think I hit a home run. I added the Ethiopian 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 adds a distinctive tangy and mildly spicy and smoky flavor to the soup. If you don’t like spice, you can reduce the quantity of the Berbere seasoning. For an extra kick, I added a couple of tablespoons of Sriracha to it, but you can replace that with tomato paste if you want to cut down on the heat. For my family, including my kids, this spice level worked great. I make few other classic Ethiopian dishes using the Berbere Spice Blend: Misir Wot -Red Lentil Stew, and , Key Wat – Beef Stew.

To make this Chicken Noodle Soup healthier, I added whole-grain elbow macaroni to the soup. It not only increases the fiber and reduces the net carbs per serving, it also increases the protein content of the soup.


To make this soup vegetarian, you can skip the chicken and add some canned chickpeas, they taste awesome too!


I make this soup in my programmable pressure cooker, Instant Pot DUO, but you can make it in any pressure cooker. Simply follow the suggested timing for cooking chicken breast or soup, and this recipe will work just fine.

Stove-Top: Making this soup on the stove-top is a breeze. Take a heavy bottom sauce pan. Heat olive oil in the pan and add crushed garlic to it. As soon as it starts sizzling, add everything else and let it come to a boil. After that, reduce the heat to medium, cover the pot and let it simmer for 10-12 minutes, or till chicken is tender enough to shred. Remove the chicken, shred it and add it back to the soup. Garnish with cilantro and you’re all done!

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