Delicious Instant Pot Lentil Dal

by admin

Did you ask what is Dal???

Dal (also spelled daal; pronunciation: [d̪aːl]) is a term used in the Indian subcontinent for dried, split pulses (that is, lentils, peas, and beans) that do not require pre-soaking. The term is also used for various soups prepared from these pulses. These pulses are among the most important staple foods in South Asian countries, and form an important part of the cuisines of the Indian subcontinent.

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 4 large cloves garlic chopped
  • 2 tablespoons fresh ginger finely chopped or grated
  • 2 teaspoons garam masala
  • ½ teaspoon ground cinnamon
  • 1 teaspoon red chili pepper flakes
  • 2 teaspoons ground turmeric
  • 2 teaspoons salt
  • 1 teaspoons ground black pepper
  • 3 cups + 1 tablespoon water
  • 2 cups dried split red lentils , (no need to soak)
  • 3 large fresh tomatoes cut into chunks
  • 13.5oz can / a little under 1¾ cup canned coconut milk , full fat or light

Directions

  1. Set the Instant Pot to sauté and add the oil or a few tablespoons of water. Sauté the onions for 3 to 4 minutes until they are just starting to turn golden, then add the ginger and garlic. Cook for a further 2 minutes, stirring frequently. 
  2. Turn off the Instant Pot then add all of the spices and seasonings. Allow them to cook in the residual heat of the pot for about 1 minutes, stirring them constantly.
  3. Add the water to the pot, and using a metal spoon, have a really good scrape into the bottom of the pot all over, to mostly remove the brown bits from the bottom. This step is important because otherwise you could get the “burn” message popping up on your display later.
  4. Next add the lentils, tomatoes and coconut milk. Don’t stir it. Just leave it as it is.
  5. Put the lid on the Instant Pot, seal the vent and set it to PRESSURE COOK high pressure, for 8 minutes.
  6. Allow the pressure to release naturally. Remove the lid and give it a really good stir then serve.
  7. Add Salt & Pepper as needed.

admin

This post was posted in Dinner

Amazing Instant Pot Vegan Chili

by admin

Ingredients

  • 1 tbsp olive oil
  • 2 cloves garlic, crushed
  • 1 small white onion, chopped
  • 1 large poblano pepper, chopped
  • 1 jalapeno, diced and seeds removed (for less spicy variation)
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp paprika
  • 1 tsp sea salt
  • 1/4 tsp cayenne pepper
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can Great Northern Beans or Pinto beans
  • 1 15 oz can Kidney Beans
  • 3 10 oz can diced tomatoes with chilies (I use Rotel)
  • 1 can corn drained
  • 2 cup Vegetable Stock

Directions

  1. Select the saute function on your instant pot and let it heat up for a minute or two. Add olive oil to coat pot.
  2. Add onion, garlic, and both peppers. Stir and sauté for 3 minutes, or until veggies are softened.
  3. Toss in all the spices to include the salt, and mix well to coat the veggies. Sauté for another minute.
  4. Add all the beans, tomatoes with juice, stock (or beer), and corn. Secure the lid.
  5. Select manual and cook on high pressure for 8 minutes.
  6. Once cooking is complete, use a quick release. Remove the lid and stir.
  7. For thicker chili, saute on high for an additional 3-5 minutes.
  8. Season with more salt if needed and serve immediately with your favorite toppings.

admin

This post was posted in Dinner, Lunch, Soup

Simple BBQ Chicken in the Instant Pot

by admin
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Instant Pot BBQ Chicken

Servings 6 people

Ingredients

BBQ Chicken

  • 4-6 Skin on Chicken Drum Sticks
  • 4-6 Skin on Bone In Chicken Thighs
  • 1 1/2 Cup Water
  • 1/2 Cup BBQ Sauce
  • 1/3 Cup BBQ Season Blend

BBQ Season Blend

  • 1 TBSP Cumin Powder
  • 1 TBSP Garlic Powder
  • 1 TBSP Paprika
  • 1 TBSP Chili Powder
  • 1 TBSP Brown Sugar
  • 2 TBSP Kosher Salt
  • 1 tsp Cayenne Powder
  • 1 tsp Black Pepper
  • 1 tsp White Pepper
  • 1 tsp Mustard Powder

Instructions

BBQ Season Blend

  1. Take all the seasoning and mix together in a bowl until well combined.

Instant Pot BBQ Chicken

  1. Coat chicken on both sides with BBQ season blend.

  2. Add water to the Instant Pot.

  3. Place chicken into the Instant Pot, put the lid on, and turn the valve to seal.  Push “Pressure Cook” and set time to 14 Minutes.

  4. When the cook cycle completes and the timer beeps, perform a natural release for 5 minutes.

  5. After 5 minutes has gone by remove the lid and place chicken on a tray.  and brush with BBQ sauce.  From here there are two options. Option 1 place chicken under broiler for 3-4 minutes to crisp skin and caramelize sauce.  Option 2 place on your grill on low heat for 5 minutes or until crisp skin and caramelize sauce.

admin

This post was posted in Chicken, Dinner

Instant Pot Baby Back Ribs

by admin

Ingredients Ribs

  • 1 Rack of Baby back ribs (membrane removed)
  • 1 Onion Cut in half
  • 3 cloves of garlic skin removed
  • 1 Cup Coca-Cola
  • 1/2 Cup Water
  • BBQ Sauce

Ingredients Dry Rub

  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 1 tablespoon brown sugar
  • 2 tablespoons kosher salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1 teaspoon mustard powder

Directions

  1. Pat ribs dry, then remove the membrane. Check out this video on removing the membrane if you need help.
  2. Take all the ingredients for the dry rub and mix them together in a bowl.
  3. Cover the ribs in the dry rub, wrap in saran wrap or tinfoil and refrigerate overnight.
  4. Place trivet into Instant Pot then add coca-cola and water. Take ribs and put them upright with meat side facing out and curl around the pot. Place onion and garlic in center of trivet.
  5. Place lid on Instant Pot and set valve to seal.
  6. Pressure Cook on High for 22 minutes, then perform a 3 minute natural resale.
  7. Carefully remove ribs and rest them for 5 minutes.
  8. Brush ribs with BBQ sauce.
  9. **Optional** Place ribs on grill for 10 minutes or under broiler in oven (3 minutes) and let the BBQ sauce caramelize.
  10. Slice ribs and serve.

admin

This post was posted in Dinner, Pork

Fast and Delicious Bow Tie Pasta with Peas & Cream

by admin

Ingredients

  • 1 teaspoon olive oil
  • 2 cup frozen peas
  • 4 cups dry farfalle (bow tie)
  • ½ onion, chopped
  • 2  cups chicken stock
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ freshly ground pepper
  • ½ cup cream
  • 2 tablespoons unsalted butter
  • 2/3rd  cup parmesan
  • ¼ teaspoon lemon juice (optional)

Directions

  1. Turn on “Sauté” function.  Add oil and onion then cook until onions are translucent.
  2. Add chicken stock, pasta, garlic powder and salt & pepper.
  3. Set Instant Pot to “Manual” for 5 minutes. Turn valve to Seal. When the timer goes off, turn valve to Vent to Quick release the pressure.
  4. Add butter, cream, parmesan, and peas, then stir until cheese is melted. If the sauce appears thin, let set for 5 minutes, it will thicken.
  5. Optional – Add lemon juice for a more tart and acidic flavor this helps break up the richness

admin

This post was posted in Dinner, Pasta

Darn Delicious Instant Pot BBQ Coca-Cola Chicken

by admin

Ingredients Chicken

  • 1 Can Coca-Cola
  • 2 tablespoon apple cider vinegar
  • 3 – 4 halved boneless, skinless chicken breasts (about 3lbs)
  • 1 Onion Halved
  • 2 garlic Cloves
  • 2 cups BBQ Sauce

Ingredients Dry Rub

  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 1 tablespoon brown sugar
  • 2 tablespoons kosher salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1 teaspoon mustard powder

Directions

  1. Place coca-cola, apple cider vinegar, onion and garlic into the Instant Pot inner pot. Stir.
  2. For Dry Rub combine spices and mix well together then sprinkle generously top of chicken.
  3. Add the chicken breasts.
  4. Add the lid and turn valve to sealing, and select Manual (or Pressure Cook), high pressure for 8 minutes.  It will take about 7-10 minutes to come to pressure and start counting down. 
  5. Once the cook time is over, turn the Instant Pot off and let the pressure release naturally for 2 minutes (i.e., don’t touch it!). 
  6. Open the lid, remove garlic, onion and a half cup of liquid and discard.
  7. Remove and shred the chicken breasts.
  8. Add BBQ Sauce to instant pot and stir. 
  9. Add shredded chicken to instant pot and mix together to cover chicken with sauce. To freeze, let cool to room temperature before placing in freezer bags.
  10. Serve on buns

admin

This post was posted in Chicken, Dinner

Instant Pot Creamy Tomato Pasta

by admin

Ingredients

  • 1 Cup Onion Diced Or 1 TBS Onion Powder
  • ½ Tsp Garlic Minced or 1 Tsp Garlic Powder
  • 1 TBS Olive Oil
  • 2 TBS Unsalted Butter
  • 2/3 Cup Parmesan Cheese
  • ½ Cup Cream Or Milk
  • ½ Tsp Oregano
  • ½ Tsp Salt
  • ¼ Tsp Black Pepper
  • 3 Cups Penne Pasta
  • 2 Cups Chicken Stock Or 2 Cups water
  • 1 28 oz can crushed tomatoes

Directions

  1. Set Instant pot on sauté function. 
  2. Pour olive oil in the instant pot and sauté onion for 2 minutes until soft, then add garlic and sauté for 30 seconds stirring frequently.
  3. Add tomatoes, pasta, stock and seasoning.
  4. Pressure cook on “High” for 4 minutes (5 minutes if you like softer pasta)
  5. Add butter, cream and Parmesan then stir until cheese is melted. If the sauce appears thin, let set for 5 minutes, it will thicken.
  6. Quick release and let cool. 

admin

This post was posted in Dinner, Pasta

Tasty Chickpea & Spinach Curry in the Instant Pot

by admin

Ingredients

  • 2 tbsp olive oil
  • 1 onion chopped
  • 1 Can of Chick Peas (14 oz)
  • 4 TBSP Pataks Curry Paste (Mild or Hot) OR 2 TBSP Curry Powder
  • 1 Can of Diced Tomatoes (14 oz)
  • ¾ Cup of Water
  • 1 tsp sugar
  • 8 oz Frozen Spinach
  • Slurry (Optional) – 1 TBSP Cornstarch + 1 TBSP Cold Water

Directions

  1. Set Instant pot on sauté function. 
  2. Pour olive oil in the instant pot and sauté onion for 2-3 minutes
  3. Add Curry Paste and sauté for 1 minute
  4. Add chick peas, tomatoes, water, sugar and spinach, stir well and scrape the bottom of the pot to remove anything that might be stuck.
  5. Pressure Cook on high for 5 minutes
  6. After cooking finishes perform a quick release
  7. If you like a thicker curry, turn off pot and add slurry to thicken
  8. Serve with Rice.

admin

This post was posted in Dinner, Lunch, Vegtables

Easy Vegetarian Instant Pot Burrito Bowl

by admin

Ingredients

  • 1 (1.25-ounce) package taco seasoning
  • 1 cup low sodium chicken broth
  • 1 (15-ounce) can corn kernels, drained
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup salsa, homemade or store-bought
  • 1 (4.5-ounce) chopped green chilies
  • 1 cup long-grain rice
  • 1 cup shredded Mexican blend cheese (Optional)
  • Garnish is optional but you could use cilantro leaves, avocado, salsa, onion, lime, sour cream, jalapeno etc.

Directions

  1. Add chicken broth and taco seasoning then stir to combine.
  2. Stir in corn, black beans, salsa and green chilies.
  3. Sprinkle rice on top and do not stir.
  4. Select manual setting; adjust pressure to high, and set time for 8 minutes.
  5. When finished cooking, perform a quick release.
  6. OPTIONAL – Stir in cheese until melted, about 1 minute.
  7. Garnish (OPTIONAL) and serve.

admin

This post was posted in Dinner, Lunch

Delicious Instant Pot Pasta with Tomatoes

by admin

Ingredients

  • 1 Cup Onion Diced Or 1 TBS Onion Powder
  • 1 Tsp Garlic Minced or 1 Tsp Garlic Powder
  • 1 TBS Olive Oil
  • ½ Tsp Oregano
  • ½ Tsp Salt
  • ¼ Tsp Black Pepper
  • 3 Cups Spiral Pasta (Rotini)
  • 2 Cups Chicken Stock Or 2 Cups water
  • 2 14.5 Oz cans diced tomato

Directions

  1. Set Instant pot on sauté function. 
  2. Pour olive oil in the instant pot and sauté onion for 2 minutes until soft, then add garlic and sauté for 30 seconds stirring frequently.
  3. Add tomatoes, pasta, stock and seasoning.
  4. Pressure cook on “High” for 4 minutes.
  5. Quick release and let cool. 
  6. Serve with Parmesan cheese.

admin

This post was posted in Dinner, Lunch, Pasta