Your Instant Pot goes international *GIVEAWAY*
Indian food isn't likely what springs to mind when you think of cooking in your Instant Pot, right? After all, the Instant Pot is all about easy, convenient cooking and Indian food involves lengthy ingredient lists and long, involved cooking methods, right?
The Complete Indian Instant Pot Cookbook features 130 traditional and modern Indian recipes that are perfect for today's busy family. Readers will find everything they need to create a delicious Indian meal from start to finish in the Instant Pot, making it easy and convenient to bring the ivibrant flavours of India to your dinner table any night of the week.
My daughter and I often have Indian food on our weekly girls' night, and I know this book will be pulled out regularly for those occasions going forward! I didn't know I needed another reason to love my Instant Pot (or Indian food, for that matter), but this certainly does both!
One of our go-to girls' night favourites is Butter Chicken, which is a great intro to Indian food for those who are new to the cuisine. It's flavourful and tasty, but not spicy-hot, so it's likely to appeal to a variety of people (even kids, as my daughter will tell you!)
Butter Chicken with Spiced Cashews
I used to feel pretty conflicted about butter chicken. It’s pretty decadently delicious, but it’s so often poorly cooked and then doused with way too much cream to compensate. I changed my tune while writing this book, since almost every friend who came to dinner while I was testing recipes asked/dropped hints/begged for butter chicken. I cut down the amount of cream, so it isn’t as heavy, and added some—not traditional but highly recommended—puréed chipotle chiles in adobo sauce for a deeper, more complex, smokier flavor.
2 tablespoons (30 mL) ghee or vegetable oil 2 cups (500 mL) ﬁnely diced onions 1 teaspoon (5 mL) kosher salt 1 tablespoon (15 mL) minced ginger 1 tablespoon (15 mL) minced garlic ½ teaspoon (2 mL) ground turmeric 3 teaspoons (15 mL) Kashmiri chili powder, divided 1 teaspoon (5 mL) Garam Masala, homemade or store-bought 2 tablespoons (30 mL) tomato paste 2 tablespoons (30 mL) chipotle chiles in adobo sauce, puréed or ﬁnely chopped 1 cup (250 mL) water 1 can (14 oz/398 mL) diced tomatoes (with juice) 2 pounds (1 kg) boneless, skinless chicken thighs, cut into 2-inch (5 cm) pieces ½ cup (125 mL) raw cashew pieces ¾ cup (175 mL) heavy or whipping (35%) cream ½ cup (125 mL) chopped fresh cilantro, divided
Using the Sauté function on High, heat the ghee in the inner pot for about 1 minute, until shimmering. Add the onions and salt; cook, stirring occasionally, for about 4 minutes, until the onions are softened. Add the ginger, garlic, turmeric, 2 teaspoons (10 mL) chili powder, garam masala and tomato paste; cook, stirring constantly, for about 1 minute, until fragrant. Stir in the chipotles in adobo sauce, water, tomatoes (with juice) and chicken. Secure the lid and cook on high pressure for 8 minutes.
Meanwhile, toast the cashews in a small, dry skillet over medium heat, for 3 minutes, tossing the pan frequently, until lightly browned. Transfer to a medium bowl. Add the remaining 1 teaspoon (5 mL) chili powder and toss to coat. Set aside.
Once the chicken is cooked, let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.
Remove the lid. If the sauce is watery, use the Sauté function on High to simmer the mixture for 5 minutes, until the sauce is reduced to the desired consistency. Stir in the cream and 1/4 cup (60 mL) cilantro. Transfer the chicken and sauce to a serving dish, garnish with the remaining cilantro and cashews and serve.
Note: You can make this vegetarian by using paneer instead of chicken and make it vegan by substituting firm tofu for the chicken and coconut milk for the heavy cream.
Do you love Indian food, too? Would you like to be able to serve up delicious, homemade Indian dishes quickly and effortlessly with your Instant Pot? Follow me on Twitter (@3plusabunny) to find out more!