Instant Pot Q & A

Gumbo, stew, red beans. Very versatile

I did make a very simple Jambalaya-type dish where I took a couple of cups of rice, chicken stock, sauted onions until caramelized , kielbasa, teriyaki and some creole seasoning had had a damn nice rice dish in 5 minutes plus the natural release...As I said, I kept it very simple...

Chile verde in the instant pot is da bomb.

I did some country ribs but cooked them took long and the literally fell apart from overcooking and I still wanted them on the bone. I did I think 45 minutes..I am guessing that was too long...

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- Indian Butter Chicken

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post recipe please.

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I did some ribs in ours over the weekend, the flavor was outstanding, but naturally it didn't have the good BBQ texture.

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I cook ours till they are just about there and then finish on the grill or under the broiler for a couple minutes to get some BBQ sauce caramelized on them and give a little char. It's a bit of trial and error the first couple of times to know when to pull from the IP but they are really great tasting and so much faster than smoking them.


Pretty much any stew can be done in the IP. It is the most used appliance in our kitchen these days.

We have been known to just grab whatever protein we have defrosted. Brown it well and saute some onion. Toss whatever herbs and vegetables we got from the garden that day. Add a cup of whatever stock that goes with the protein. Hit pressure for 20 minutes to an hour and see what comes out. From there we can add thickeners, or cream, or more spices to hit a nice flavor profile and chow down for a couple days. We have yet to make a bad dish.

Butter Chicken

INGREDIENTS
2 tablespoons ghee
1 onion, diced
5 teaspoons minced garlic
1 teaspoon minced ginger
1 ½ pounds skinless and boneless chicken thighs, cut into quarters

Spices
1 teaspoon coriander powder
1 teaspoon garam masala
1 teaspoon paprika
1 teaspoon salt
1 teaspoon turmeric
¼ teaspoon black pepper
¼ teaspoon cayenne
¼ teaspoon ground cumin
1 (15 ounce) can tomato sauce

Add later:
2 green bell peppers, chopped into medium sized chunks/squares
½ cup heavy cream or full-fat coconut milk
Pinch of dried fenugreek leaves (kasoori methi)
Cilantro, garnish

INSTRUCTIONS
Press the sauté button and add the ghee and onions to the pot. Stir-fry the onions for 6-7 minutes or until the onions begin to brown.
Add the garlic, ginger and chicken. Stir-fry the chicken for 6-7 minutes or until the outside of the chicken is no longer pink.
Add the spices and give everything a good mix.
Stir in the tomato sauce.
Secure the lid, close the pressure valve and cook for 8 minutes at high pressure.
Open the valve to quick release any remaining pressure.
Press the sauté button, add the bell peppers and cook until they soften to your liking.
Stir in the cream and fenugreek leaves.
Garnish with cilantro if desired, then serve.

We use heavy cream instead of coconut milk and we don't use the fenugreek

it literally cooks anything and does it well

Steamed artichokes in half the time.

If you like Chinese "Sticky Rice" it does an amazing job. Jasmine Rice using the 4 minute option makes perfect sticky rice that I use to make fried rice....Love the stuff