Posts tagged: Heat Oil

One (Instant) Pot Basmati Rice (with optional veggies)

By , April 18, 2013

Submitted by Brandilyn T.

This is a great one pot recipe for a family or even a college student!

Ingredients

  • 1/2 small to med onion
  • 1/2 tsp cumin
  • 1 cup basamati rice,
  • 3 cup water
  • 3/4 tsp salt
  • 1/2 garam masala
  • 1 TBSP oil
  • ** OPTIONAL Bag of Frozen Mixed Vegetables (use about 1-1/2 cups)**

Directions

Turn Instant Pot on SAUTE

Heat oil and add Cumin,Garam Masala and stir to temper the spices. Then add onions and saute until they turn translucent.

Add rice to pan and pour in water. Stir in salt and switch Instant Pot over to RICE until done. Stir and serve.

:)

OPTION: You can add frozen veggies to the top of the rice before closing lid. Once rice has completed cooking, stir to incorporate the vegetables.

Chicken Curry (tastes like Tandoori Chicken)

By , September 17, 2012

Submitted by Ezzie B.

Ingredients:

  • 1               Chicken (cut up or you can use boneless chicken breasts and thighs)
  • 1               tsp.         Coriander seeds
  • 1               Yellow onion (Spanish)
  • 1 tsp.       Fresh grated ginger
  • 1 tsp.       Garlic powder (or fresh garlic)
  • 2 tsp.       Garam Masala powder
  • 1 tsp.       Chili powder
  • 1 or 2       chopped Tomato
  • 2 tbsp.    Oil
  • Salt to taste
  • Cilantro leaves for garnishing

Marinade: 

  • 1 ¼ to 2 tsp.            Chili powder (depending how hot your chili powder is and how hot you want the dish)
  • 1/2 tsp.   Turmeric powder
  • 2 tsp.       Ginger powder (or fresh grated ginger)
  • 2 tsp.       Garlic powder
  • 2 tsp.       Coriander powder
  • Juice of 1 whole lemon
  • Salt to taste

Directions:

1)              Mix the marinade ingredients then smear all over the chicken.  Cover and keep in refrigerator for 15 minutes to an hour.

Note* I rub the marinade mixture all over the chicken and then put into a vacuum seal bag and vacuum seal on moist setting.  Then I put in the refrigerator for an hour.  This does a really good job of marinating the chicken.

2)              While the chicken is marinating, chop the onion, measure out the spices and chop the tomatoes.

Heat oil in InstantPot on Sauté setting.

3)              Add coriander seeds to heat and let some of them pop.  Then add onion and sauté, until they turn translucent.

4)              Add ginger and garlic powder, garam masala, coriander powder and chili powder and sauté for a minute.

5)              Add tomatoes and cook, until they become soft.

6)              Add chicken pieces and sauté for a minute.

7)              Add 1/2 cup of water and salt. (No water required for boneless chicken)

8)              Put lid on and set to chicken setting and adjust to 10-15 minutes.  If using boneless chicken you can cook for about 8 minutes.

9)              Place chicken on plate, spoon up the tomatoes and onions, and sprinkle with cilantro.  Serve with Chipotle style rice.

Honey and Thyme-Infused Red Wine Pot Roast

Submitted by Erin OC.

Ingredients

  • 1 bottom round roast, about 4 lbs.
  • Salt and freshly ground black pepper
  • 5 tablespoons vegetable oil
  • 3 small onions, medium diced
  • 1 head garlic (about 10 to 12 cloves), lightly smashed
  • 1 pound carrots (about 4 medium), cut roughly into 1 1/2-inch pieces
  • 2 cups low-sodium chicken, beef, or vegetable broth
  • 2 cups medium-bodied red wine
  • 2 1/2 tablespoons honey
  • 5 to 6 sprigs fresh thyme
  • 2 pounds russet potatoes, peeled and cut into 1 1/2 to 2-inch cubes

Directions

    Edited based on comments (see comments below): Pressure cook all ingredients except the carrots and potatoes for 45 minutes a high pressure, quick release the pressure – then add carrots and potatoes and pressure cook for another 10 minutes, with a natural release.

    Original/Traditional directions for comparison:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Season roast with salt and pepper. Heat oil in large oven-safe pot over high heat for a couple minutes. Add the meat and brown well on all sides, about 10 minutes total.
  3. Remove and set aside on a plate. Lower heat to medium and sauté onions, garlic, and carrots for 5 minutes. Add the broth, wine, honey, and thyme, stir to combine, and then add the roast back to the pot.
  4. Cover pot and transfer to oven. Bake for 2 hours, turning the meat over twice. Add the potatoes to the pot and bake, uncovered, for another 30 to 45 minutes longer until both the potatoes and the meat are fork-tender.