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30 minute meals

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

Coconut Lime Chicken and Rice (Pot-in-Pot, Instant Pot)

Coconut-lime-chicken-and-rice-Instant PotChicken 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.

Coconut-lime-chicken-and-rice-Instant Pot 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.

Coconut-rice- Instant PotIf 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!

Coconut BeetsI 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.

Continue Reading…

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/ 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

  • 2 lb. chicken breast
  • 1 tablespoon olive oil
  • 1 medium onion, sliced (optional)
  • 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 6-8 minutes, depending on the thickness of chicken breast.

4

Open the lid after naturally releasing pressure for 10 minutes (NPR 10). 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.

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. Another great option is Keema Naan Pizza. It is simply delicious. I like to cut it up in pieces and serve it as appetizers for cocktails or big parties too!

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!

Beginners / Weeknight/ Instant Pot Magic/ Low Carb/ Under 30 minutes/ Vegetarian

Quinoa Vegetable Biryani in Instant Pot

Bringing best of both worlds together in a pot- Quinoa Vegetable Biryani!

Quinoa is the perhaps the most popular super food of this decade. It’s a seed (not a grain), which is gluten-free, high in protein, fiber, amino acids and a lot more. Biryani, on the other hand, is an Indian Rice dish, where aromatic basmati rice is cooked with marinated meat or vegetables.

As a family, we have been trying to make better food choices and make our meals more balanced and healthier. With the focus on increasing protein and lowering carbs, I have been experimenting with my family’s favorite biryani recipes. Over the last year or so, we have been substituting Quinoa for rice in many dishes. Even though the total carbs in Quinoa per cup, may look almost the same as that in a cup of rice, it is still a better and healthier choice. Quinoa is high in fiber, which brings the net carb (total carbs minus fiber) count down. The high fiber content means we feel satisfied or full in a lesser quantity of quinoa vs rice.  Also, since it is high in protein, it slows down the process of carb absorption in the body vs. rice, which gets processed as a simple carbohydrate.

Instant Pot quinoa Vegetable Biryani, garammasalakitchen.comEven though our love for the classic biryani stands intact, this dish is my effort to introduce a healthier Biryani recipe in my family, so that we can enjoy is more often, and the result is simply delicious. It’s quick to make, cooks at lightning speed in my Instant Pot, so a big one-pot weeknight hit in my family! It’s easily customizable, you can add your choice of vegetables, add paneer to it to bump up the protein (I always do that). You can add shrimp to it and make a Shrimp Quinoa Biryani, or add diced chicken pieces, increase the cooking time to 4 minutes and make a fantastic Chicken Quinoa Biryani. Try it for yourself!

Quinoa Vegetable Biryani in Instant Pot

Print Recipe
Serves: 4 Cooking Time: 2 mins manual, NPR

Ingredients

  • 1 cup quinoa of your choice
  • 1 tablespoon ghee/butter/olive oil
  • 1 teaspoon cumin seeds
  • 1 tablespoon ginger-garlic paste (1/2 inch ginger + 3 cloves garlic)
  • 4 tablespoons almonds & cashews, whole or halves
  • 2 cups assorted vegetables of your choice
  • 1 cup paneer, cubed, about 4-5 oz. (optional)
  • 2-3 tablespoons shan bombay biryani masala (depending on your spice level; see 'notes' for substitute)
  • 3 tablespoons fried onions
  • 1/2 teaspoon saffron
  • 1/4 cup chopped cilantro and mint
  • 1 cup + 2 tablespoons water

Instructions

1

Prep: Cut assorted vegetables of your choice in bite size pieces. Cube paneer in 1/2 inch pieces. Crush 1/2 inch ginger+ 3 garlic cloves and keep aside (if using fresh).

2

Turn IP on Sauté. Wait 30 seconds and add cumin seeds. When cumin seeds begin to sizzle, add ginger-garlic paste and sauté for 30 seconds. Add almonds and cashews and sauté another 30 seconds.

3

Add vegetables and paneer, Biryani masala (see 'notes' for substitute for masala blend) and quinoa. Add water and stir well. Top with fried onions, saffron strands and chopped cilantro-mint. Close lid. Valve set to Sealing. Press Manual (hi) for 2 minutes.

4

After natural pressure release, NPR, open lid. Using a fork, gently fluff the biryani. Serve with raita or your favorite condiment.

Notes

If you want your quinoa extra soft, add 1.25 cups of water instead.
Substitute for Biryani Masala: 1 tbsp Garam Masala, 1 tbsp Coriander Powder, 2 tsp Cumin Powder, 1/2 tsp Turmeric Powder, 1/2 tsp cayenne, 1 tsp salt
Stove-Top Pressure CookerThis Biryani can also be made in any stove-top pressure cooker- Follow all instructions and continue to cook for 2 minutes 'after' your pressure cooker reaches high-pressure. When done, let the pressure release naturally.

3 qt Mini Duo/ Beginners / Weeknight/ Fill-it, Shut-it, Forget-it/ Instant Pot Magic/ Under 30 minutes/ Vegetarian

Black Bean Chili in Instant Pot

If you’re looking for an easy, comforting and delicious vegetarian chili recipe, this is it!

My family loves chili! We make a gazillion versions of it , and use it in another gazillion ways- this one’s straight out of our weeknight chili collection. With a 5-minute prep, which includes opening 4 cans, putting this chili together is a breeze! Possibilities are endless with this dish. You can swap the beans with your favorite kind, add your favorite toppings- sour cream, cheese, jalapeños, spring onions, avocados and enjoy it as-is, or, use it as a topping for some amazing Chili Nachos, or, mix it with rice, wrap it in a tortilla and you have a Bean & Chili Burrito. During football season, you will always find a version of this on my table, every Sunday!

It also makes for a great potluck dish. I make it in my Instant Pot, cover it and take the whole pot along- set it to SAUTE to warm it up and serve it right out of the pot- cannot get easier than that.

Stove-Top Instructions:This Chili can be made on the stove-top as well. Take a deep sauce pan or a stock-pot. Turn the flame to medium-high. Sauté onions and peppers for a minute. Add all ingredients, reduce the flame to medium and simmer for 15-20 minutes, covered.

Using dried- uncooked beans: Rinse and soak your preferred brand of dried beans (1 cup). I like to soak them overnight. Throw away the water in which they were soaked and rinse well. Follow the recipe and press BEAN mode for 20-22 minutes for Black Beans, 25 mins for Kidney/Pinto beans, NPR (natural pressure release).

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Black Bean Chili in Instant Pot

Print Recipe
Serves: 4 Cooking Time: 8 minutes

Ingredients

  • 2 15-16 oz can of black beans, rinsed and drained
  • 1 14 oz can of diced tomatoes, or crushed
  • 1 4 oz can of fire-roasted diced green chillies
  • 3 tablespoons of Taco Seasoning Mix (see notes for substitute)
  • 1/2 cup frozen corn
  • 1 medium onion, chopped
  • 1/2 green pepper, chopped
  • 2 teaspoon unsweetened cocoa powder (optional, but highly recommended)
  • 1 tablespoon olive oil
  • 3/4-1 cup water(for thicker chili for Nachos, reduce water to 1/2 cup)

Instructions

1

Heat Instant Pot on SAUTE till it reads HOT. Add olive oil, onions, green pepper and sauté for 1 minute. Add seasoning mix and stir for 30 seconds, this wakes up the spices. Add all remaining ingredients and stir. Close lid, vent set to SEALING. Cook on MANUAL (High) for 8 minutes, NPR or QR after 10 minutes. If you're short on time, you can dump all ingredients in and set the timer.

2

Open the lid, check for salt. Cool for 5 minutes. Garnish with your favorite chili toppings- cilantro, shredded cheese, sour cream, avocados, tortilla chips etc.

Notes

I use Trader Joe's Taco Seasoning mix. It is a bit on the spicier side. If you want to make it mild, you can substitute with: 2 tbsp chili powder, 1 t​sp paprika, ​1/2 tsp salt,​ 1 tsp cumin, ​1​ tsp coriander powder, 1.5 tbsp red wine vinegar, 1 tsp​ brown sugar.

3 qt Mini Duo/ Beginners / Weeknight/ Instant Pot Magic/ Under 30 minutes/ Vegetarian

Toor Dal Tadka (Split Pigeon Peas Soup)

Toor Dal, also known as Arhar Dal or split yellow pigeon peas, is probably the most popular lentil all over India. It’s a staple for many households and is made daily in some homes. There is something about this light and flavorful lentil, that places it among the soul foods in Indian cuisine.

I love to dress it up with a tadka (tempering) made with mustard seeds, onions and curry leaves- I love the crunch and the zing this tempering adds to this creamy dal. This recipe is a combination of my mom’s, and my mother-in-law’s- best of both worlds! Have it like a soup or with steamed rice, or with a slice of toasted french bread – I bet this will become one of your go-to meals!

I have adapted this recipe for the Instant Pot here, but this can be made on a stove-top as well as a regular pressure cooker. Check out details in “notes” section.

Toor Dal Tadka (Split Pigeon Peas Soup)

Print Recipe
Serves: 4 Cooking Time: 15 minutes

Ingredients

  • 1 cup toor dal , rinsed and soaked in warm water (split pigeon peas)
  • 3 teaspoons olive oil/ghee/butter (I use a combination)
  • 1 teaspoon black mustard seeds
  • 1 pinch asafoetida
  • 1 tablespoon ginger-garlic paste (1/2 inch ginger + 3 cloves garlic crushed or ground)
  • 1 small onion sliced or chopped
  • 1 green chili (optional)
  • 6-8 curry leaves (or 2 kaffir lime leaves)
  • 1 medium tomato, diced
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon cayenne powder (adjust to your spice level)
  • 1/2 teaspoon amchur (dry mango powder)
  • 2 cups water
  • 2 tablespoons chopped cilantro

Instructions

1

Rinse and soak lentils in hot water while you prepare tempering. Turn Instant Pot on SAUTE. Wait 30 seconds for it to heat up. Add oil, asafoetida (heeng) and mustard seeds, wait for them to sizzle. Add chopped onion, curry leaves and a green chili. Sauté for 30-45 seconds, till the onion turns pink. Remove the onion mix in a bowl.

2

Add ginger-garlic paste and sauté for 30 seconds. Add diced tomato and sauté for another 30 seconds. Add salt and all dry spices and sauté for 30 seconds. Add strained lentils, 2 cups water and stir well. Close the lid. Set vent to SEALING. Hit MANUAL for 4 minutes. (If you prefer a mushy texture, set the time to 6-7 minutes)

3

Wait for NPR (natural pressure release). Open the lid after the pin drops. Add the tempering and the chopped cilantro and stir. Enjoy warm!

Notes

Stove top: Follow steps 1 and 2 in a sauce pan or a dutch oven. Cook the lentil for 15 minutes on Medium heat, covered. Continue with step 3. Indian Pressure Cooker: Follow steps 1 and 2. Close the lid of the pressure cooker. Cook on high-heat till 1 whistle and then reduce to medium heat and cook for 5 minutes. Wait for pressure to release naturally before opening. Continue with step 3.

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

20 Minute Chicken Tortilla Soup

This super easy and delicious soup is a perfect finale to any day! Chicken Tortilla Soup is a Mexican traditional soup, where the broth is simmered with tomato, onions, garlic and spices, and fried tortilla chips are sprinkled before serving.

This simple, 20 minute, one-pot version is my go-to recipe at the end of a long day- I just put all the ingredients in and turn the Instant Pot on- I call it a fill-it, shut-it, forget-it meal! You can customize it by adding your choice of vegetables, meat and your favorite toppings- sour cream, shredded cheese and of course- Tortilla chips!

This easy soup can be cooked on the stove-top too. Follow the same instructions and simmer the soup, covered for 20 minutes. I like to make variations of this soup and add vegetables to make it more hearty and healthy for my family.

20 Minute Chicken Tortilla Soup

Print Recipe
Serves: 4 Cooking Time: 20 minutes

Ingredients

  • 2 chicken breasts, sliced through the middle (around 1 pound)
  • 1/2 cup onion, chopped
  • 1 medium tomato, chopped
  • 2-3 garlic cloves, finely chopped
  • 1 cup frozen corn
  • 1 can black beans, rinsed and drained
  • 2 tablespoon tomato paste
  • 1 teaspoon Ground Cumin
  • 2 teaspoons Chili Powder
  • 2 teaspoons Smoked Paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 32 oz chicken broth
  • Optional Add-ons
  • 1 zucchini, cubed
  • 1 medium carrot, chopped
  • 1 cup shredded cabbage
  • 1 cup kale, chopped
  • Garnish:
  • Juice of 1 lime
  • 2 tablespoons chopped cilantro

Instructions

1

Prep: Chop garlic and vegetables. Slice Chicken breast into 2. I find the chicken to be more flavorful this way.

2

Turn on Instant Pot on Sauté. Wait 30 seconds for it to heat. Add oil, onions and garlic. Sauté for 1 minute.

3

Add all the vegetables, broth, beans, corn, tomato paste, spices and chicken breasts. Stir well. Close the lid, set vent to "sealing". Cook on Manual (high pressure) for 6 minutes.

4

Let pressure release naturally, take out chicken breasts and shred them using two forks. Put them back in the soup. Add chopped cilantro, squeeze of a lime and top with your favorite toppings- cheese, sour cream and tortilla chips.

Chicken, Seafood & Meat/ Instant Pot Magic/ Low Carb

Chicken Vindaloo Keto in Instant Pot

Chicken Vindaloo is a popular Indian curry dish from the western coast. It’s a local adaptation of the Portuguese dish, carne de vinha d’alhos, which literally means, meat marinated in wine and garlic.

This is my take on this slow-cooked classic – a simplified, Instant Pot version, low-carb version. I added carrots and cauliflower to the curry towards the end to add flavor and fiber, and you have a delicious vindaloo stew, ready in under 30 minutes!

Print Recipe
Serves: 4 Cooking Time: 20

Ingredients

  • 1 lb. boneless, skinless Chicken thighs
  • 1 medium onion, sliced thin
  • 4-6 whole red dried chillies
  • 1 tablespoon ginger garlic crushed (1/2 inch ginger + 3 cloves garlic)
  • 1 tablespoon garam masala
  • 3 tablespoons red wine vinegar
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 teaspoons olive oil/butter/ghee
  • 2 tablespoons chopped cilantro for garnish
  • 1 carrot cubed
  • 1 cup cauliflower florets

Instructions

1

Soak dry chillies in 1/2 cup hot water. Keep aside for 10 minutes. Turn ON Instant pot on sauté mode. Add oil and heat for 30 seconds. Add onions and sauté for 2 minutes, till soft.

2

In a blender, add sautéd onions, re-hydrated red chillies with their liquid, all dry spices, salt and sugar. Purée into a smooth paste.

3

Turn ON Instant pot. Add spice purée, 1/2 cup water, chicken thighs and mix well. Close the lid, turn the vent to sealing position. Cook on Manual (high-pressure) for 6 minutes. Let the pressure release naturally (NR).

4

Add cubed carrots and cauliflower florets in the curry. Mix well. Cook on Manual (high-pressure) for 2 minutes. Do a quick release (QR) and open the lid. Garnish with chopped cilantro and serve. Enjoy!

Notes

You can substitute sugar for 1/4 cup coconut milk. Even though this recipe uses chilies as a base, the curry is not too spicy. It has the flavor from the chilies, not that much heat. If you prefer a milder flavor, de-seed the dry chilies before soaking them in water, OR, do half chilies along with 1 tablespoon paprika powder.

 

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

Chicken Vindaloo in Instant Pot

 

Chicken Vindaloo is a popular Indian curry dish from the western coast. It’s a local adaptation of the Portuguese dish, carne de vinha d’alhos, which literally means, meat marinated in wine and garlic- how can you go wrong with that! With many variations of this curry across the Goan region, this dish is traditionally prepared with pork, but it is versatile enough to be made with lamb, goat, beef or chicken.

This is my take- a simplified, Instant Pot version of this slow-cooked classic. I use local dried asian chillies, rehydrate them and blend with onions, ginger, garlic and vinegar. A hint of sugar or coconut milk balances out the tang and spice.  Pair it with rice or toasted french bread. All on the table in under 30 minutes!

Chicken Vindaloo in Instant Pot

Print Recipe
Serves: 4 Cooking Time: 20

Ingredients

  • 1 lb. boneless, skinless Chicken thighs
  • 1 medium onion, sliced thin
  • 4-6 whole red dried chillies
  • 1 tablespoon ginger garlic crushed (1/2 inch ginger + 3 cloves garlic)
  • 1 tablespoon garam masala powder
  • 3 tablespoons red wine vinegar
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 teaspoons olive oil/butter/ghee
  • 2 tablespoons chopped cilantro for garnish

Instructions

1

Soak dry chillies in 1/2 cup hot water. Keep aside for 10 minutes. Turn ON Instant pot on sauté mode. Add oil and heat for 30 seconds. Add onions and sauté for 2 minutes, till soft. Turn off the Instant Pot. Cool onions for 5 minutes.

2

Transfer the onions in a blender, add re-hydrated red chillies with their liquid, ginger-garlic paste, red wine vinegar, all dry spices, salt and sugar. Purée into a smooth paste.

3

Turn ON Instant pot. Add spice purée, 1/2 cup water, chicken thighs and mix well. Close the lid, turn the vent to sealing position. Cook on Manual (high-pressure) for 6 minutes. Let the pressure release naturally (NR). Serve with steamed rice or toasted french bread. Enjoy!

Notes

  • Even though this recipe uses chilies as a base, the curry is not too spicy. It has the flavor from the chilies, not that much heat. If you prefer a milder flavor, de-seed the dry chilies before soaking them in water, OR, do half the chilies along with 1 tablespoon paprika powder.
  • For chicken, I tried browning the meat before adding in the sauce, but didn't notice any major difference. So, I skip the browning process when making this dish with chicken. I do that when I'm making this with lamb though.