MASSAMAN CHICKEN CURRY (IP) (paint the kitchen red)

4oz Thai massaman curry paste (Maesri or Mae Ploy brand)
1 can coconut milk
1t ginger
2lb chicken, cut into thin strips
1/4c water
1T tamarind paste concentrate
1T fish sauce
1T brown sugar
1T lime juice
2c potatoes, 1in cubes
1 onion, 1in pieces
1/2c roasted peanuts
1T peanut butter

Turn IP to Saute- high and cook curry paste, 1/2 can coconut milk, and ginger for 2min until bubbly. Press "Cancel" and add chicken, coconut milk, water, tamarind, fish sauce, brown sugar, and lime juice. Set to cook on "Manual" for 15min. Quick release and stir in potatoes, onions, peanuts, and peanut butter. "Manual" cook for 5min and quick release. Stir, taste, and adjust seasoning as desired. Can also add more liquid if needed- coconut milk, chicken broth, or water. Serve over rice.  

CHICKEN AND DUMPLINGS (IP) (Margin Making Mom)

• 2 chicken breasts, cut in half
• 7c chicken broth
• 2 stalks celery
• 2 carrots
• 1 onion, chunks
• salt and pepper

DUMPLINGS:

• 3c flour
• 1T baking powder
• salt
• 1c + 2T milk

Place chicken, broth, celery, onion, and carrots in Instant Pot. In a bowl, stir together dumpling ingredients. Turn onto a floured surface and roll to 1/4in thick. Use pizza cutter to cut into strips or squares. Add to Instant Pot and stir. Seal lid and cook on Manual for 3 min. Allow a natural release (30-40min). Take off lid and stir. Remove chicken and shred with a hand mixer for 30sec. Veggies may be removed if desired. Add chicken to pot and stir. 

SUNDAY POT ROAST (IP-Favorite Family Recipes)

• 3 lbs. beef chuck roast
• salt to taste
• 4 Tbsp. olive oil divided
• 2 c. beef broth
• 1 pkg onion soup mix
• 1 white or yellow onion, quartered
• 1 lb. baby fingerling potatoes
• 1 c. baby carrots

 

1. Sprinkle pot roast with salt and set aside.
2. Add 2 Tbsp. Olive oil to Instant Pot and set to "Saute".
3. When oil becomes hot and shimmery, add pot roast and sear for 4-5 minutes on each side.
4. Add beef broth to Instant Pot.
5. Add vegetables, 2 Tbsp. olive oil, and onion soup mix to a gallon-sized Ziploc bag and shake until vegetables become evenly coated with mix.
6. Put veggies in Instant pot and distribute evenly around roast.
7. Place lid on Instant pot with steam valve closed.
8. Switch Instant Pot setting to "manual" and set for 60-80 minutes on "high" pressure (70 minutes seems to work ok, judge the time depending on the size of your roast).
9. Do a natural release for at least 10 minutes, then quick release.
10. Remove roast from instant pot, shred with fork, and serve with vegetables.
11. Use extra drippings from the instant pot to make gravy or au jus.

 

MUSHROOM RISOTTO (IP) (This Old Gal)

8oz crimini or portabello mushrooms, roughly chopped
1T butter
1T olive oil
1 1/2c Arborio rice
small onion (or shallots), diced
1t garlic, diced
1t fennel seeds
1/2c dry white wine or sherry
3 1/2c broth (chicken, veggie, or beef)
1t salt
1c grated parmesan cheese
2T fresh parsley, chopped

1. Select SAUTE (More) on IP and allow to heat.
2. Add butter, oil, rice, onion, garlic, and fennel seeds. Stir for 3 min.
3. Add wine and stir for 1min.
4. Add broth, salt, and mushrooms.
5. Lock lid and SEAL valve.
6. Cook on MANUAL for 5min.
7. When timer beeps, QUICK RELEASE and remove lid.
8. Clear and select SAUTE (More). Stir rice until remainder of liquid cooks off (~2min). Stir in parmesan cheese and parsley, Serve.

MONGOLIAN BEEF (IP)

2lbs flank steak, cut into 1/4in strips
1T oil
4t garlic
1t ginger
onion, strips
peppers, strips
optional veggies of choice (broccoli, carrots, bok choy, etc)
1/2c soy sauce
1/2c water
1/2c brown sugar
3T cornstarch
3T water
3 green onions, sliced
sesame seeds

Season beef with salt and pepper. Saute high, add oil and brown beef. Remove from pot. Add garlic, ginger, and veggies. Saute 2min. Add soy sauce, water, and brown sugar. Add beef. Cook on Manual high for 12min. Quick release and remove lid. Stir cornstarch into water and add to pot. Cook until thick. Top with green onions and sesame seeds to serve.

CREAMY THAI COCONUT CHICKEN SOUP (IP)

2T coconut oil
1 onion, quartered
2lbs chicken breast, cut into strips
2 sweet potatoes, peeled and cubed
1 sweet pepper, strips
1-2T thai red curry paste
2t curry powder
2t turmeric
2t ginger
3c chicken broth
salt
2t sugar
1 can coconut milk
2 1/2T lime juice
cilantro

Turn on Instant Pot on Saute high. Add coconut oil, onion, and peppers- sauté for 1min. Add chicken and sweet potatoes and sauté until outside of chicken is white. Add curry paste, curry powder, turmeric, and ginger- stir well. Add chicken broth, salt, and sugar. Cover pot and cook on Manual for 10min. Quick Release and stir in coconut milk and lime juice. Top with cilantro when serving.