Instant Pot Butter Chicken

 1 lb. Chicken, cubed (or maybe more I feel like it made a lot of sauce)

1 1/2 C Heavy Cream

1 1/2 C Tomato Sauce

1/2 Onion

5 Tbsp Butter

1 Tbsp Garlic Minced

1 Tbsp Ginger Chopped (I used about 1/2 tsp ground ginger)

1 1/2 tsp Chili Powder

1 1/2 tsp Cumin

3 tsp Garam Masala

2 Tbsp cornstarch (Optional, but I definitely needed it to thicken the sauce)

Chop your onion and chicken. Turn your pressure cooker to saute and add your butter. When the butter is melted add the onion and chicken. Cook just enough for the chicken pieces to book and are white on the outside. Add all the other ingredients (except the cornstarch). Mix together well. Put the lid on and pressure cook for 5 minutes. Let it natural release for 1 minute. Then you do a quick release. Carefully lift the lid. Serve immediately or set to low saute. Put some of the sauce in a bowl and add a Tablespoon of cornstarch at a time to thicken. Then add it back in the pot and stir together.  Serve with rice or naan.

Instant Pot Thai Peanut Noodles With Chicken

I made this in the instant pot. It was a recipe my friend gave me. You have to make the peanut sauce. It makes enough for you to make this recipe twice. So I just split it in half and use half of it and freeze the other half of the peanut sauce until we have it again.

I liked the peas in this recipe, but I do think they were kind of chewy. I would like them a bit more cooked.

Peanut Sauce
3/4 C Coconut Milk
1/2 C Peanut Butter
2 Tbsp Sesame Oil (I just used what I had, because I don't have this)
1/4 C Fresh Lime Juice
2 Tbsp Soy Sauce
1 Tbsp Rice Wine Vinegar
1 Tbsp Honey
1/4 tsp Ground Ginger


Recipe
1 1/2 lb Chicken Breast
1 C Peanut Sauce
3/4 C Chicken Broth
5 oz Stir Fry Rice Noodles (I think I have also just used Fettuccine noodles)
1 C Sugar Snap or Snow Peas

Optional Garnishes
Peanuts, Green Onions, Cilantro

Turn the instant pot on saute mode. Saute the peas until slightly cooked. Remove and set aside. (I felt like this burnt them fast, I almost would prefer if they were steamed?)

Turn off saute mode. Add chicken, peanut sauce, and broth to pot. Cook on high for 12 minutes. Do a quick release. Remove chicken from pot while leaving the sauce. Add the noodles to the sauce and ensure all of the noodles are submerged in sauce or the best you can get. Then add the peas. Set Instant Pot to Slow Cooker and cook for 10 minutes or until the noodles are soft. While this cooks, shred the chicken. When the 10 minutes is up remove the lid and stir the noodles. Add the chicken to the noodles. Cook on the slow cooker mode for 10 more minutes if noddles aren't quite done or if you want the chicken a little warmer. Or if you are fine with it, just eat it.

Instant Pot Mashed Potatoes

These were so yummy! I could have eaten them all!

2 1/2 lbs red potatoes (I think I also used Yukon Gold once)
1/2 C Chicken broth
3 cloves garlic
1 tsp salt
1/2 tsp pepper
1/2 C butter
8 oz cream cheese

Place the potatoes, garlic broth, salt, and pepper into the pot. Close the lid and set to sealing. Cook on manual (high) pressure for 12 minutes. When it is done quick release the pressure. Add the butter and cream cheese and put the lid back on the pot for 3-5 more minutes. (DO NOT cook it, just let it melt the butter and cream cheese.) Mash the potatoes. Then eat them!

Instapot Thai Chicken with Rice

Just so you know ginger is always an optional ingredient in our house. Most times we just leave it out.

2 Tbs Olive Oil
4 pieces of Chicken (2lbs)
1 C uncooked white rice
2 C chicken broth
1/2 C Sweet Chili Sauce
3 Tbs soy sauce
1/2 Tbs vinegar
1/2 Tbs ginger minced (optional)
1/2 Tbs garlic minced
1 tsp lime juice
1 tsp Sriracha or hot sauce

Optional Toppings 
Cilantro
Zucchini shredded
Carrots shredded
Peanuts

Select the saute setting on the instapot and add the olive oil. Sear the chicken for 2-3 minutes on each side. Remove chicken. Meanwhile mix together the sweet chili sauce, soy sauce, vinegar, ginger, garlic, lime juice, and sriracha. Mix the chicken in the sauce. Put rice in the Instapot and put the chicken and sauce over the rice. Add the broth. Close the lid and use the manual or pressure cook setting on high and cook for 10 minutes. Use natural release. Top with cilantro, zucchini, carrots, and peanuts. Add soy sauce to taste. (Don't forget the peanuts, they are so delicious!)