A cooking column? This may be one of the last things you'd expect me to embark on but here we are. First of all, let me be completely honest. I am not a chef, nor do I know a lot of the intricacies of gourmet cooking. I do know that I like good food and meals which are simple to create. With these things in mind, I was enamored with the idea of the Instant Pot pressure cookers for their ease of use and the possibility of making all sorts of delicious dishes using only one pot. To learn more about the basics of the Instant Pot, check out Blind Bargains Qast 78 where Ricky Enger and myself discuss and demo the appliance in depth. And if you wish to purchase one, check out this page on Amazon which usually has the best prices.
The Recipe
With all of that out of the way, let's move into our first recipe. I knew two things going in to this meal: I have never used an Instant Pot, and I've never tried to make Indian food. What resulted was a rather tasty, though perhaps not entirely authentic dish that was really simple to make and will entice me to try more experiments.
Here's how I made it, though you will likely want to experiment (see below)
Ingredients
1 lb chicken (I used boneless organic strips)
1 12.5 oz jar Maya Kaimal Tikka Masala Mild Indian Simmer Sauce
1 cup chicken broth(I used a bouillon cube)
a few cut up mini carrots, for no particular reason
Cut up the chicken into bite-size pieces. Do the same with the carrots. Dump the chicken, broth, sauce, and carrots into the Instant Pot. Close the lid and seal the valve. Cook on manual for 18 minutes, and then do a natural pressure release. Should be served over rice or maybe naan, though I didn't make any this time.
The Verdict
For my first ever meal, this came out quite tasty. Using the jar sauce saves a lot of prep time and still resulted in a rather delicious meal and no leftover ingredients. I found several possible tweaks for next time including adding a spoon of yogurt, cutting up some potatoes, adding a clove or two of garlic, or replacing the chicken broth with coconut milk. The jar sauces come in mild or spicier versions to suit your tastes, and the brand I happen to use appears to be one of the highest rated. The alternative, which I may experiment with later, is using curry paste along with other ingredients.
Source: Instant Pot on AmazonCategory: Articles
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J.J. Meddaugh is an experienced technology writer and computer enthusiast. He is a graduate of Western Michigan University with a major in telecommunications management and a minor in business. When not writing for Blind Bargains, he enjoys travel, playing the keyboard, and meeting new people.
