If 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!
This 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:
Add water in the pot
Add chicken , season it
Season this side
Mix salsa & seasoning
Pour over chicken
Set cook time!
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.
Warm, 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!
During 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!
Chicken marinated and cooked in creamy and delicious coconut milk, lime and spices, paired with aromatic Basmati Rice cooked in Coconut milk. This One-Pot wonder was a match made under a Coconut Tree:-)
This simple recipe is so easy to prepare, yet so elegant to serve for dinner. And the flavors are just amazing.
I start by scoring the chicken breast before marinating it. That helps flavor the chicken even if you skip the marination time. Just take a sharp knife and make diagonal incisions on the chicken breast as shown in this picture. I then combine the marinade ingredients and throw everything in a ziplock bag, who doesn’t like easy clean-up now! If you have time, it’s great to marinate this for 30 mins to 2 hours, if not, throw it in the pot the flavors will still be amazing. By skipping the marination, you’ll be able to have this meal ready in under 30 minutes, from start to finish too. I have made this recipe with boneless chicken thighs as well and it turns out pretty good. You don’t have to score them, just trim off the excess fat on them.
If you want to cook the Coconut rice using the Pot-in-Pot method in your Instant Pot, assemble them in a smaller bowl with coconut milk, water and salt and keep aside. You can cook rice separately too. Build you pot as shown in the video and you’ll have this amazing dinner ready in no time!
I like to serve this dish with a side of vegetables. You can serve it with a salad too. As for sides, you can pick any sides that you like, like green beans, carrots, or, peas and corn. I serve this meal with a side of Coconut Beets. Yup! turns out too much of coconut is a good thing for me. I simply saute the chopped beets with some coconut oil or olive oil, mustard seeds, coconut flakes, salt and some Indian spices. It takes only 4-5 minutes and they are done. Recipe for Coconut Beets coming soon.
Turns out, Jon Snow was right- winter is here! It’s cold, rainy and windy outside, it sure feels like January! Many of us find comfort in warm and creamy soups in this weather. No wonder January is National Soup month in the US.
To celebrate that, I bring to you, one of my all-time favorite, super easy to make, creamy and delicious, White Chicken Chili recipe. This soup is part of myFill-it, Shut-it, Forget-it series, because that’s all there is to it. You dump all ingredients in a pot and let it do it’s magic. The only work you have to do after that is figure out what toppings you want to put on it 🙂
To make this recipe even easier to make, I make it in my electric pressure cooker, Instant Pot. Why? Coz I can dump everything in and finish some work in the meantime, without having to monitor anything. I make this soup a lot on sports nights. I set up the pot and then take my kids out for their classes. By the time we are back, hot and piping dinner is waiting for us. It’s a lifesaver recipe for times when I don’t have any fresh produce to work with. I always keep some frozen corn and chicken in the freezer. My pantry is always stocked with cans of beans, roasted red peppers (for the veg part) and stock (Chicken or Vegetable). This recipes comes together very well without any fresh ingredients to add. You can easily customize this recipe to your liking. Switch up the vegetables. You can add peppers, carrots, fennel, and, switch up the beans to Cannellini Beans or Pinto Beans too.
This recipe is very easy to make on the Stove-top too. Simply dump everything in a large soup pot. Cover it, bring it to a boil, reduce the heat to medium, and simmer it for 12-15 minutes, or till chicken is tender enough to shred and the beans are nice and creamy. If you are converting this recipe for your stove-top pressure cooker, I would cook it for 2 whistles, then reduce the heat to medium and cook it for 5 minutes. Let it rest for 10 minutes before opening the cooker.
Thai Green Curry is one of the most popular and the spiciest curry you’ll find at a Thai restaurant. It’s a lemony, earthy, spicy curry that goes perfectly well with the creamy coconut milk. The two balance each other so well and the result is a sweet and spicy curry that can compliment any meat or vegetable you add to it. This curry can be made with Chicken, Shrimp or Tofu (Vegetarian). This is another weeknight favorite in my home!
When I have time to plan ahead, I like to make this paste from scratch. I blend together the following with maybe a tablespoon or so of oil for easy blending:
1 lemongrass stalks, outer layers removed
5 serrano chiles, de-seeded
1 large shallot, cut in half
3 garlic cloves
2-inch piece ginger, peeled, coarsely chopped
2 kaffir lime leaves
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon salt
2 teaspoon brown sugar
1/2 teaspoon turmeric powder
1/4 teaspoon cardamom powder
1/2 cup cilantro leaves with stems
1/2 cup Thai basil leaves
But then there are days, where I barely have time to cook. For those days, this pre-made paste works great. I really like the Maesri brand of Thai curry pastes. They make weeknight meals taste so good. I always tell my friends that Maesri curry pastes are so authentic, that if you ever did a blind taste test, you won’t be able to tell between a restaurant version and yours.
I simply simmer this paste with coconut milk, add protein and vegetables and cook it for 2 minutes in my programable pressure cooker, Instant Pot, on Manual or Pressure Cook, QR after 5 minutes! Finish with brown sugar and few drops of lime juice. Simultaneously, I make Brown Jasmine rice and our meal is done!
Spice level Tip: This Thai paste is on the spicier side. If you’re not sure how you’ll like the spice, start by adding 1/2 a can and cook it. If you like it to be more spicy, you can always add a few more tablespoons after the cooking process, and then saute it for a few more till everything comes together.
I make this mostly with Chicken, Shrimp or Extra-Firm Tofu. You can add your choice of vegetables like water chestnuts, bamboo shoots, bell peppers, zuchhini. If adding peppers, I would them after cooking and saute for 2 minutes. When cooking this with Chicken , increase the cooking time to 4 minutes for bite size chicken pieces. 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. This is a very versatile curry, add your favorite combination and enjoy!
Kheer is a popular form of Rice Pudding from the northern Indian cuisine. It is typically made by boiling rice, with milk and sugar, and is enhanced by cardamom or saffron and dried fruits and nuts like cashews, almonds, pistachios and raisins. There are many variations and names of this sweet dish all over India. It can also be made with broken wheat, tapioca or vermicelli. Kheer is typically served as a dessert and is often made as an offering to the Gods during prayer ceremonies or festive occasions.
Rice puddings are found in nearly every area of the world. There are variations in recipes based on cooking methods and list of ingredients, but rice (or a similar starch) and milk seem to be the common ones in most. According to Wikipedia, there are close to 60 different variations of Rice Puddings around the world.
Arroz Con Leche: Another popular rice pudding is the Spanish/Latin American dessert called Arroz Con Leche, which literally translates to ‘rice with milk’. My daughters had to make traditional Latin American cuisine for their Spanish class at school. One of them opted to make Arroz Con Leche. She came home with a recipe, and that’s when I realized, how similar it is to Kheer. My daughter’s rice pudding got rave reviews at school and we added another great recipe to our family favorites! If you want to try it, I’ve added that recipe too!
Coming back to Kheer recipe. I like to flavor mine with freshly ground cardamom. If you don’t like the black specs in it, you can use the store bought version, which is much lighter. Also, you can use raisins, coconut and even saffron to enhance your rice pudding. So, if your version is different than mine, simply use this recipe as a guideline and do your magic.
Till I bought my electric pressure cooker, Instant Pot, I used to make Kheer on the stove-top. It would take me around 30-40 minutes (depending on quantity), but I had to babysit the pot. I had to adjust temperature, keep stirring, make sure the milk doesn’t boil over. Definitely worth it, but why do that when you can have a hands-free option! Untill now, I believed that dairy has a tendency to curdle under high and fluctuating pressure, which is how many stove-top pressure cookers operate. But the Instant Potis different. The Porridge mode allows you to cook at a consistent and even temperature- no changes in pressure till the cooking is done. So now, I can fill the pot with the ingredients, give it a stir, and set a timer on Porridge mode and forget about it! And it tastes amazing too- that’s a huge win for me.
My Mom’s Tip : In order to ensure that the milk doesn’t stick/burn at the bottom of the pan, start by adding 1/4 cup water and then add the milk. Don’t ask me how, but this trick works every single time.
My Tip : By turning the Saute mode on initially, the milks gets tempered, which means, it warms a bit before we close the lid for pressure cooking. This prevents the milk from curdling. Also, starting with a super clean pot also ensures that. So, wipe your inner pot clean to make sure nothing from the last meal is still sticking to it.
Stove-Top Recipe: If you were making this on the stove-top, I’d suggest a heavy bottom sauce pot like this one:Non-Stick Sauce Pan.
I start by adding the milk, give it a few minutes to warm up and then add rinsed and drained rice and nuts. Keep the heat at medium-high and stir intermittently, till the milk reaches a boil.
Turn down the heat on medium and stir till rice get cooked.
Add sugar and stir till sugar dissolves. You can mash the rice a little using a Potato Masher– it gives a good texture to the Kheer.
Turn off the flame till you reach the right texture for how you like your Kheer. I personally, don’t like to thicken it a lot, because it will naturally thicken as it cools down. If it’s too thick, add more milk and adjust the sugar accordingly. Finish by sprinkling in some cardamom powder and enjoy warm or cold!
Prep: Rinse rice 2-3 times or till water runs clear. Soak in water till you arrange everything together. Chop nuts to your liking. Crush cardamom if using fresh.
Turn on Instant pot to Saute Mode. Add 1/4 cup water. Now add the milk. This prevents the milk from scorching the bottom of the pan. Add drained rice, sugar, nuts and give it a light stir. Hit cancel. Set instant pot to Porridge mode for 20 minutes. Valve set to Sealing Mode. Let the pressure release naturally for at least 15 minutes (NPR 15).
Open the lid. You can mash the rice a little using a Potato Masher- it gives a good texture to the Kheer. Add ground cardamom and stir. Kheer is ready to eat. You can enjoy this warm or cold!
If the Kheer is thin for your liking, you can cook of the milk by turning on the SAUTE mode. But remember, that it will thicken quit a bit as it cools. If Kheer is too thick for you, you can add more milk to it and cook it till the milk boils. Remember to add more sugar.
Hard Boiled Eggs! Here’s an easy and fail proof recipe to make perfect Hard Boiled Eggs in a pressure cooker! The popular 5-5-5 method works like a charm every single time and makes for some real-easy-to-peel boiled eggs. The 5-5-5 method is not a secret code- it’s an easy way to remember this recipe- 5 minutes of pressure cooking, 5 minutes of rest before opening lid, followed by 5 minutes of ice-water bath. It’s really that simple! The result is so consistent- you’ll be amazed.
So, why bother pressure cooking your eggs? The answer to that is consistent results , but before I elaborate on that, I have a confession to make- I cannot make perfect looking boiled eggs on the stove- I just cannot. No matter, how much I try, how many timers I set, I just cannot get the perfect center and cannot peel them nice and clean. A lot of my egg white ends up sticking to the shell and then starts the battle between the egg and me, and the egg usually wins! The result is always an unappetizing, butchered egg. When I saw so many people getting great results cooking them in the electrical pressure cooker, the Instant Pot , I tried it myself, and the results were amazing. The selling point was the ease of peeling them. The yolk texture was just right for me- moist and creamy, not dry or crumbly at all. It took me just a few minutes more than the time on the stove, so pressure cooking the eggs in my Instant Pot was a clear winner for me.
Frittata Muffins or Egg Bites– Warm, fluffy, flavorful and nutritious eggs bites that are shaped like muffins. 5 minutes of prep, 5 minutes of cooking. Cooking these is a 1-2-3 process– Beat eggs, top with your favorite mix-ins, cook them for 5 minutes in the Instant Pot– breakfast couldn’t get any easier than this!
Eggs! The number one choice of breakfast foods in my home. Growing up, Omelet-Sandwiches were a staple breakfast for school mornings. Sometimes, mom would add a variety of small diced vegetables in it and give it to us for lunch. It’s a perfect meal- protein and nutrient packed- keeps you full and going for hours.
So what is a Frittata? Frittata is an Italian egg-based dish similar to a quiche without the crust. It’s made by mixing the egg mixture with meats, cheeses, vegetables or even pasta. My family is crazy about frittatas- We make a simplified version for some week mornings, and then go all out on Saturday mornings. We usually bake these, but have started cooking them in our Instant Pot now. We make all kinds of variations- Mediterranean Frittata, with Feta cheese, sun-dried tomatoes, and fresh basil; Indian Frittatas– with fine diced onions, peppers and tomatoes, seasoned with cumin and cayenne; Sometimes, left-over mac’n’cheese makes it in a Mac’n’Cheese Frittata, and then there is the “Anniversary Special“- which is a Crispy Potato Frittata. This is one of my all-time favorites- so my husband makes this for breakfast on our anniversary, every year… well, almost every year:-)
Here, I have adapted my recipe for my electrical pressure cooker, the Instant Pot 6 Qt . The Frittata Muffins turn out so moist, and stay moist for re-heating and eating. 5 minutes of prep and 5 minutes of cooking- how easy is that! They are a great make-aheads for the week, or, for a brunch gathering. I assemble them in Silicone Cupcake Muffin Molds, my new favorite kitchen accessories. Another great alternative that some of my friends use is the 7 Cavity Silicone Mold Muffin Pudding Mold. You don’t need to grease them, the muffins come out so easily, and I love how colorful they are- right!
Thai 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!
A 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!
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!
1 lb. boneless skinless chicken thighs cut into 1 inch pieces (or Firm Tofu)
1/2-1 teaspoon brown sugar
Few drops of lime juice
1 cup broccoli florets
Thai basil leaves for garnish (optional)
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.
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.
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).
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!
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!
Minestrone Soup is an Italian soup, typically made with root vegetables, like onions, celery, carrots, stock, dried herbs, beans and tomatoes. It’s mostly vegetarian and often includes rice or pasta- perfect one-pot meal! I use this recipe a lot for weeknight meals- it’s one of my fill-it, shut-it, forget-it, meal series. Simply dump all ingredients in the Instant Pot (or any pressure cooker), close the lid, set a 3-4 minute timer. Once it’s cooked, manually release pressure after 5 minutes and you’re done! It’s that easy!
I have always noticed how our meals often reflect the colors of the season. This soup certainly screams Fall– a perfect blend of orange, red and green, it is also the perfect comfort soup to have on a cold and chilly evening. This soup comes together so easily, it’s almost wrong to call it ‘home-cooked’:-)
You can easily customize this soup to your taste- I keep switching the veggies in this soup. Sometimes, I add chopped squash or pumpkin to this and it taste amazing. I prefer to use canned beans in Minestrone Soup, simply out of convenience. The time it takes for dry beans to cook is too long for the vegetables, so, if using dry beans, one has to make this a two-step cooking process- cook the beans first and then add the remaining ingredients. I personally like using organic Northern beans here, but you can use the beans of your choice, Kidney, Pinto or Cannellini Beans. I make this soup with low-sodium vegetable broth, but you can use regular broth or even chicken/Beef broth. You can add diced tomatoes to this soup. We prefer a slightly less tomatoey flavor, so adding tomato paste just works out great for us.
Typically, this soup calls for a small pasta. I substitute it with Quinoa. My family prefers the taste of quinoa, plus it bumps up the fiber and protein in the soup. You could even add barley or bulgar instead. I add chopped spinach after cooking. The heat from the soup wilts it down. You can use any dark leafy green instead of spinach- kale would be a great addition here too. Garnish it with chopped basil, or freshly grated parmesan cheese and call it a day!
Optional Variation: Sometimes, I like to add an extra, totally optional, ingredient in this soup towards the end. I add chopped, pre-cooked, chicken and jalapeño sausage from Trader Joe’s. The sausage is fully cooked, so it just needs to hang out in the soup for a few minutes and it absorbs the flavors of the soup and becomes really soft. My family loves the combination of this spicy sausage with this soup, but you can skip it and make it totally vegetarian.
Stove-top:You can certainly cook this soup on the stove-top too. Add all the ingredients in a soup pot, stir well, and cook covered on medium-high heat for 20-25 minutes. Follow the remaining instructions for garnish and enjoy!
Stove-top Pressure cooker (Hawkins/Prestige): Follow all instructions and cook for 2 whistles in the pressure cooker. Wait 5 minutes and manually release pressure by carefully lifting the pressure weight.
Few tablespoons grated parmesan cheese for garnish
Prep: Chop vegetables of your choice (I used carrots, celery, spinach). If using fresh garlic, finely chop garlic cloves. Rinse and drain canned beans.
In the inner pot, add olive oil, garlic, chopped vegetables, beans, vegetable stock, spices, chili-garlic sauce, tomato paste (or diced tomatoes), quinoa (or elbow macaroni), and stir well.
Close lid. Set vent to Sealing mode. Cook on Manual (high) for 3-4 minutes, depending on how you like your vegetables (I cook for 3 minutes).
Wait for 5 minutes and release the pressure manually, and open the lid (which means QR after 5mins). . Stir in chopped spinach and sausage (if using). The heat from the soup will be enough to wilt the spinach and bring everything together. Garnish with freshly grated parmesan cheese and enjoy!