I have to admit, when we firs starting staying at home because of the city-wide shut down, I was excited to cook more. But fast forward a few weeks later, and I’m getting kind of tired of not being able to go out to eat every now and then. This is why I put together three of my all-time favorite instant pot recipes, for when we all feel a little too lazy to cook an elaborate meal for dinner.
Tikka masala is one of my favorite go-to dishes, and this Instant Pot one from Savory Tooth is close to perfect. It is simple, easy on the stomach compared to some super spicy Indian dishes, and it’s a crowd pleaser for sure.
- 1 pound boneless skinless chicken breasts about 2, chopped into bite-sized pieces (you can also use dark meat for this if you prefer it like I do!)
- 1 cup plain 2% fat greek yogurt (whole fat could also work as well, depending on the amounts of fat you’re looking for)
- 1 tablespoon garam masala
- 1 tablespoon lemon juice
- 1/4 teaspoon ground ginger
- 15 ounces canned tomato sauce or puree
- 5 cloves garlic minced
- 4 teaspoons garam masala
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- pinch of salt (adjust as needed)
- 1 cup heavy whipping cream-added in last step!
For the dish:
- naan bread
- freshly chopped cilantro
Mix the marinade ingredients (without the chicken) into a large bowl. Once it’s mixed, you can add the chicken and coat the pieces. Let sit in the refrigerator for at least 1 hour. Choose saute mode on the Instant Pot for medium heat. When it has reached temperature, add the pieces of marinade to the cooker.
Saute until the chicken is cooked on all sides, about 5 minutes, stirring occasionally. Turn off the saute mode.
Jackfruit is one of my favorite things to use if I’m trying to cut down on meat for the week. If you’re vegan, you may be pretty familiar with it already! This BBQ recipe is super easy and fun to make for lunch or dinner. It’s gluten free if you find gluten-free bread you love!
- (2) 20 ounce cans young green jackfruit in brine or water. My favorite is from Trader Joe’s
- 18 ounces barbecue sauce (you can use store bought or homemade…I like Annie’s Organic BBQ Maple Sauce)
- 6 hamburger buns (gluten free if needed!)
- shredded cabbage
Tortilla soup has ALWAYS been one of my faves. This recipe is probably the easiest and most delicious way of cooking tortilla soup that I’ve found yet.
- 2 large chicken breasts (2 pounds)
- 1 8 oz can corn or frozen corn
- 1 16 oz can black beans
- 1 16 oz can Rotel with chills
- 14 oz can of crushed tomatoes
- 1 large onion chopped
- 4 cups chicken broth
- 1 tbs garlic powder
- 2 teaspoons cumin
- 2 teaspoons chili powder
- Optional: 1 Jalapeno diced
- Tortilla Strips
Place onions, corn, beans, and tomatoes in the instant pot. Then add Chicken. Add seasonings (cumin, chili powder, garlic powder). Then you can add the tomatoes and broth to the pot.
Set on high pressure and cook for 30 minutes. Remove and let the chicken cool, then shred using your hands. Place chicken back in the soup.
Serve with optional toppings like cilantro, sour cream, or tortilla chips!
See original recipe here.