Some recipes for the Instant Pot
Rice
1:1 rice to liquid ratio
Pulau Rice
- Fry onion and some spices (cumin, cracked cardamom pods, cinnamon sticks, turmeric) in a little oil on sauté setting
- Add 1 cup of rinsed basmati rice, coat with spices and oil
- Pour same volume of stock or water with a little salt
- Cook on high pressure for 3 minutes
- Natural pressure release for 18 minutes
- Top with fresh cilantro
Minnesota wild rice and mushroom soup
- Fry one onion and some aromatics (eg leeks) in a little oil
- 3 cloves minced garlic
- 1 cup chopped or sliced mushrooms, fry some more
- Add 1 cup of wild rice, coat with the oil
- Add some dryed thyme, salt and pepper
- Pour 4 cups of broth
- Cook on high pressure for 45 minutes
- Quick release
- Make a béchamel and mix with the soup, or add cream instead
Butter Chicken
- 1 large can diced tomatoes
- 5-6 cloves of garlic, diced
- 3cm chunk of ginger, diced
- 1 tsp turmeric
- 1/2 tsp cayenne
- 1 tsp smoked paprika
- 1 1/2 tsp salt
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 lb boneless, skinless chicken thighs
- 1 stick / 100g butter
- 1/2 cup cream
- chopped cilantro
Directions
- Mix the tomatoes, spices and chicken in the Instant Pot.
- Set to Sauté mode and heat up, stirring from time to time so it heats evenly (this is to avoid the burn warning)
- Close the lid and set to high pressure cook for 10 minutes
- If you still get the burn warning, pause cooking, add 1-2 TBsp water and scrape the bottom. Some caramelizing is OK, it will add taste.
- Once cooked, let pressure release naturally for at least 10 minutes
- Remove chicken and set aside. Puree tomatoes and spices and let cool a little. Add butter, cream and another 1 tsp of garam masala.
- Remove 1/2 of the sauce for use another time (freeze)
- Put chicken back in the sauce. If sauce is too runny, heat using sauté mode for a little while.
- Add chopped cilantro just before serving.
Adapted from Urvashi Pitre aka Butter Chicken Lady
