CHICKEN TIKKA MASALA – INSTANT POT RECIPES
Chunks of marinated chicken in a creamy spiced curry sauce.
Provided by Chop Secrets
Prep Time 30 minutes
Cook Time 30 minutes
Yield 6 people
Number Of Ingredients 17
Steps:
- Combine the Chicken Mixture ingredients in a ziplock bag, mix to thoroughly coat chicken and refrigerate at least 30 minutes up to 24 hours.
- Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
- When oil gets hot, add onion, garlic, turmeric, garam masala and chili powder to the pot and saute until onion is soft, 3-4 minutes.
- Add tomatoes and tomato sauce to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add the chicken and the yogurt marinade to the pot and stir.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for strong>5 minutes.
- When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
- Carefully remove the meat from the pot to a cutting board and coarsely chop.
- Stir in the cream, add back the chicken and adjust the seasonings.
- Garnish with cilantro and serve warm over rice or with naan or roti.
BETTER-THAN-TAKEOUT ORANGE CHICKEN – INSTANT POT RECIPES
Provided by Chop Secrets
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4 - 6 servings
Number Of Ingredients 8
Steps:
- Combine chicken, BBQ sauce, orange juice and soy sauce in the pot and stir to combine.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
- When the time is up, quick-release the remaining pressure.
- Carefully remove the chicken from the pot to a cutting board and cut into bite-sized chunks.
- Remove 1/4 cup of cooking liquid and mix with cornstarch.
- Stir cornstarch slurry, chicken and orange marmalade into the pot for 5-6 minutes until sauce has thickened, returning to SAUTE mode as needed.
- Serve over cooked rice garnished with green onions and sesame seeds.
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From spendwithpennies.com
From spendwithpennies.com
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7/7/2020 · Bacon Ranch Chicken Salad is a great recipe for using up cold chicken. It’s a chunky chicken salad made with ranch dressing and bits of crumbled bacon thrown in for good measure!. This would be a great salad to make with chicken (or turkey) leftovers. I’d even throw a couple of extra breasts on the grill when making grilled chicken, that way I know I can make a terrific chicken …
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From ketogenicdiets.net
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My family loves B.L.A.T. sandwiches. The addition of avocado to the normal bacon, lettuce and tomato sandwich makes so much sense to a girl born in California! We have been calling these 'BLATS' for years. Recently we decided to update our favorite treat by using a tortilla in place of the bread, and Ranch …
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