INSTANT POT SHRIMP PAELLA RECIPES

Name: Chicken Marsala
Prep time: 5 min
Cook time: 45 min
Yield: 4 - 6 servings
Cuisine: Indian
Ingredients: 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))

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

Ingredients

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

Ingredients

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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