CUBAN HAMBURGER RECIPE RECIPES

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CHICKEN TIKKA MASALA – INSTANT POT RECIPES



Chicken Tikka Masala – Instant Pot Recipes image

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

1 1/2 cups plain yogurt
2 tbsp lemon juice
2 cloves garlic (minced)
1 tbsp garam masala
1 tbsp fresh ginger (minced)
2 lbs chicken breast (boneless and skinless)
2 tbsp olive oil
1 medium onion (finely diced)
5 cloves garlic (minced)
1 tsp turmeric
1 tbsp garam masala
2 tsp chili powder
14 oz diced tomatoes ((one can), undrained)
15 oz tomato sauce
3/4 cup heavy cream
3 tbsp chopped cilantro
Cooked rice (naan or roti for serving (optional))

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.

FABULOUS FRENCH ONION SOUP – INSTANT POT RECIPES



Fabulous French Onion Soup – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 16

3 tbsp butter
1 tbsp oil
1 large yellow onion (quartered and sliced onion “quarter moon” shaped slices)
4 smaller sweet onions (quartered and sliced onion “quarter moon” shaped slices)
2 tsp brown sugar
3 sprigs fresh thyme
2 cloves garlic (minced)
1 bay leaf
1/2 cup brandy
3/4 cup red wine
4 cups beef broth (warmed)
Salt and pepper ( to taste)
4 slices thick french bread (toasted (look for bread that is a big enough diameter to almost cover the opening of the crocks--or use croutons instead))
4 slices Gruyere cheese (or swiss)
4 slices provolone cheese
Paprika for garnish

Steps:

  • Add butter and oil to the Instant Pot. Using the display panel select the SAUTÉ function.
  • When butter is melted, add onion, brown sugar, thyme, garlic and bay leaf to the pot.
  • Cook and stir for 10-15 minutes until onions have cooked down by half and have a pasta-like consistency.
  • Add brandy to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
  • Continue to cook and stir until alcohol has cooked off, then add red wine and warmed broth 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 or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 8 minutes.
  • When the time is up, quick-release the remaining pressure. Remove and discard thyme stems and bay leaf. Add salt and pepper to taste.
  • Ladle the soup into crocks, place a slice of bread on each crock and a slice of cheese on each piece of bread. Sprinkle with paprika.
  • Put crocks on a baking sheet lined with foil and set under the broiler until the top begins to bubble and brown, 5-7 minutes.

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