INSTANT POT SHRIMP PAELLA RECIPES

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CHICKEN MARSALA – INSTANT POT RECIPES



Chicken Marsala – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 45 minutes

Yield 4 - 6 servings

Number Of Ingredients 15

1/3 cup flour
1 1/2 tsp salt
1 tsp pepper
1 tsp garlic powder
2 lbs thin-sliced chicken breast
1 + 1 tbsp olive oil
1 + 1 tbsp butter
1 shallot (finely diced)
3 cloves garlic (minced)
8 oz mushrooms (sliced)
1/2 cup marsala wine
1/2 cup chicken broth
2 tbsp cornstarch
1/3 cup cream
1/4 cup chopped parsley (for garnish (optional))

Steps:

  • In a shallow bowl, mix together Dredge Mix ingredients. Coat each piece of chicken in the dredge mix, shaking off excess.
  • Add 1 tbsp olive oil and 1 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function and adjust to HIGH or MORE.
  • When butter melts, brown the meat on both sides, 3-4 minutes per side until golden. Meat will not be cooked through. Do not crowd the pot--you will have to work in batches. Transfer browned meat to a shallow dish in a single layer and cover loosely with foil.
  • Add remaining oil, remaining butter, shallot and garlic to the pot and saute until soft, 2-3 minutes. Add mushrooms and cook for 4-5 minutes more.
  • Add wine and broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Carefully add back chicken in a single layer.
  • 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 5 minutes.
  • When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  • Carefully remove the chicken from the pot to a shallow dish in a single layer and cover loosely with foil.
  • In a small bowl, mix 1/4 cup cooking liquid with 2 tbsp cornstarch. Stir into the pot, along with the cream.
  • Cook and stir until thickened, about 5 minutes, returning to SAUTE mode as needed. Return chicken to the pot and cook an additional 1-2 minutes.
  • Serve chicken over rice, mashed potatoes or pasta. Garnish with chopped parsley and fresh ground pepper.

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.

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