Chicken Salan

April 12, 2022

Credits

Ingredients

Amount	Ingredients
1½ lb	chicken breast, raw, cubed
50g	oil
160g	onion, chopped
1½ tsp	salt
150g	tomatoes, chopped
1	serrano pepper, slit
1 T	garlic, minced
1½ tsp	ginger, minced
6	black peppercorns, whole
3	cloves
1 tsp	cumin seeds
½ tsp	cayenne pepper
½ tsp	turmeric
¼ tsp	coriander powder
¼ tsp	cumin powder
1½ cup	water
½ tsp	coriander seeds
½ cup	cilantro, chopped

Process

Sauté onions, salt in oil until lightly golden; deglaze with a tablespoon or two of water, if necessary
Add tomatoes, serrano, ginger, garlic; sauté for a few minutes
Add chicken; sauté until color changes and chicken is no longer pink on the outside, about 5 minutes
Add all the spices except coriander seeds; sauté for 2 minutes
Add water

Pressure: High
Time: 7 minutes
Release: natural for 5 minutes

Taste for salt, add coriander seeds, chopped fresh cilantro; serve

Nutrition

Total Recipe: 1,330 calories
Per 100g: 119 calories

Notes

After making the masala base (just before adding the chicken), you can stick blend the mixture to make a smooth consistency.
In lieu of the above, you can also chop up the onions and tomatoes in a food processor before they go in the pot. I don’t bother with either of these.

calories calculated ○ chicken ○ desi ○ meat ○ one pot pan or bowl ○ pakistani ○ photo

Chickpea Salad with Citrus Tahini Dressing

January 16, 2022
Ingredients

Chickpea Salad

Amount Ingredients
180g chickpeas, dry^*
320g cucumber, diced
45g tomatoes, diced
22g shallots or red onion, finely diced
20g cilantro, chopped
^*Can replace with ~2 15oz cans of chickpeas (drained), or 450g cooked & frozen

Citrus Tahini Dressing

Amount Ingredients
75g tahini
50g lime juice, fresh
40g lemon juice, fresh
26g water
½ tsp sumac
to taste salt

Process
1. If using dry beans, add them to instant pot, cover with water by several inches, add salt and seal lid.
```
Pressure: High
Time: 40 minutes
Release: Quick
```
1. Prepare all the ingredients (chop, dice, juice, etc.)
2. Toss everything together and taste for seasoning
Notes
- This dish is best served cold, so if using dry chickpeas, prepare them in the morning or the night before and refrigerate
- Shallots are milder than onions but super expensive; use red onions if you’re not a Rockefeller
- Can use all lemon juice or all lime juice, if that’s all you have on hand
Instant Pot // Mains // No Cook // Recipe // Salad // Stovetop

arab ○ better than takeout ○ cold ○ middle eastern ○ one pot pan or bowl ○ photo ○ vegetarian
Simple Rice & Potatoes

December 10, 2021
Ingredients

Amount Ingredients
360g rice, basmati
2 cups water + Mexican chicken reserved liquid
50g oil, vegetable
150g onion, sliced
360g potatoes, Yukon gold
1 tsp salt
1 tsp cumin seeds

Process
1. Wash the rice and cover with water to soak; set aside
2. Set instant pot to sauté mode, add oil, onions, half the salt, and cook until nicely browned; add a tablespoon or 2 of water if onions start browning too quickly or unevenly
3. Add potatoes, cumin seeds
4. Add rice, water / liquid, and the rest of the salt; stir to combine; close lid and seal
```
Pressure: High
Time: 7 minutes
Release: 10 minute natural
```
Nutrition

100g = 153 calories

Notes
1. This recipe uses the leftover liquid that’s drained from the Mexican chicken recipe. Use as much of the liquid as you have, then add water until you have 2 cups of liquid total.
2. If you do not have the reserved liquid or you did not make that recipe at all, use all water.
3. I prefer to add half the salt to the onions while browning in step 2, but you can add it all.
4. The flavor is somewhere between Mexican rice and Pakistani pulao.
5. Can be enjoyed as-is, or you can pair it with all the fixings of regular chicken tacos to make a taco rice bowl: fajitas, Mexican chicken, and any sauces.
Instant Pot // Mains // Recipe

calories calculated ○ dump and go ○ fusion ○ mexican ○ one pot pan or bowl ○ pakistani ○ photo ○ rice

Amount	Ingredients
180g	chickpeas, dry^*
320g	cucumber, diced
45g	tomatoes, diced
22g	shallots or red onion, finely diced
20g	cilantro, chopped

Amount	Ingredients
75g	tahini
50g	lime juice, fresh
40g	lemon juice, fresh
26g	water
½ tsp	sumac
to taste	salt

Amount	Ingredients
360g	rice, basmati
2 cups	water + Mexican chicken reserved liquid
50g	oil, vegetable
150g	onion, sliced
360g	potatoes, Yukon gold
1 tsp	salt
1 tsp	cumin seeds

Mexican Shredded Chicken

December 5, 2021

Credits

Recipe adapted from Carlsbad Cravings

Ingredients

Amount	Ingredients
10g	oil, vegetable
770g	chicken breast, boneless, skinless, raw
100g	salsa, medium
12g	sugar
4oz	diced jalapenos, hot, canned
10oz	tomatoes, diced, with chilies, drained
1 T	chili powder
1½ tsp	salt
1 tsp	ground cumin
1 tsp	garlic powder
1 tsp	onion powder
½ tsp	black pepper
½ tsp	smoked paprika
½ tsp	oregano, Mexican, dried
1 tsp	liquid smoke

Process

Add the oil to the bottom of the instant pot, swirl to coat
Add all other ingredients, seal lid

Pressure: High
Time: 13 minutes
Release: 15 minutes natural

Open instant pot and shred the chicken; mix it all together to rehydrate and seal the lid again

Pressure: High
Time: 5 minutes
Release: 10 minutes natural

Drain excess liquid and serve (see notes)

Nutrition

100g (drained) = 124 calories

Notes

This is a base Mexican chicken recipe, which can be used:

on top of a salad
as a low-carb bowl meal with fajita vegetables and toppings
as a higher-carb burrito bowl
in chicken tacos
in chicken quesadillas

Keep the strained liquid from Step 4 and make rice, beans, or any other dish where these flavors will shine.

Can sub regular oregano in place of Mexican
Shred chicken using 2 forks or by pressing chicken pieces against bottom and sides of pot; they should fall apart

Instant Pot // Mains // Recipe

chicken ○ dump and go ○ meat ○ mexican ○ one pot pan or bowl

Steamed Corn on the Cob

December 4, 2021
Credits

Recipe adapted from Amy+Jacky Pressure Cooker Recipes.

Ingredients

Makes up to 6 corncobs

Amount Ingredients
1 cup water
up to 6 ears of corn, shucked

Process
1. Add 1 cup of water to instant pot and drop in trivet
2. Layer corncobs in hash pattern (2 parallel, then 2 perpendicular to them on top and so on)
```
Pressure: High
Time: 3 minutes
Release: Quick
```
Notes
- Up to 6 ears of corn will fit in a 6qt instant pot.
- Delicious alone, better rubbed with salted butter immediately out of the pot (I recommend Kerrygold)
- You can also cover the corn with elote accoutrements
Accompaniments // Instant Pot // Recipe

dump and go ○ low effort ○ one pot pan or bowl ○ quick ○ vegetarian
Yogurt

November 30, 2021
Ingredients

Makes 3 cups

Amount Ingredient
3 cups milk
2 T yogurt

I use 2 T to be on the safe side, you can get away with using less than that.

Process

Instant Pot
1. Pour 1 cup of water in the instant pot, set in the trivet and then place 1 glass jar into the pot.
2. Fill jar with 3 cups of milk (you can skip step 1 and pour the milk directly into the pot).
3. Cover jar with foil or some other loose-fitting, heat-proof cover
```
Steam: 1 minute
```
1. After cycle completes and pot is safe to open, let milk cool to room temp and add yogurt; mix to incorporate.
2. Shut the lid (no need to seal) and press yogurt button; let incubate for 8 hours (it should begin counting down from 8:00).
3. Refrigerate
Stovetop
1. Bring 3 cups of milk to a rolling boil in a medium sauce pot, then turn off the heat and let it cool to room temp.
2. Pour milk into whatever container it’s meant to set in (old yogurt container, glass jar, etc.). Add 2 T yogurt, mix, and set to incubate in a warm environment (such as the oven with the oven light turned on or a warm area near the stove) for 8 hours.
3. Refrigerate
Notes
- If yogurt is still a bit runny after 8 hours, let it incubate for longer, up to or exceeding an additional 8 hours. It’ll be fine.
- Yogurt will set up further while refrigerated.
- Sugar or some flavorings can be added during incubation, though I’ve never tried this.
- Yogurt can be used any way store-bought plain yogurt would be.
- Strain for thicker consistency (“Greek style”).
- Can add milk powder as a thickener, or heavy cream though I’ve never tried either.
Base Ingredient // Pot-in-Pot // Recipe // Stovetop

cold ○ desi ○ one pot pan or bowl ○ pakistani ○ photo ○ vegetarian
Rose & Cardamom Milk Tea

November 30, 2021
Credits

Recipe adapted from u/srividhya17 on Reddit.

Ingredients

Makes 1 cup

Amount Ingredient
½ cup milk
½ cup water
1 tsp tea, black, looseleaf (or 1 teabag)
2 pods cardamom, crushed
1 rosebud, dried
1½ tsp sugar

Process

Instant Pot
1. Add 1 cup of water to instant pot, place trivet inside and put pot-in-pot vessel on top.
2. Add all the ingredients to the smaller vessel and seal the lid.
```
Pressure: High
Time: 3 minutes 
Release: Quick
```
1. Strain into cup, enjoy hot.
Stovetop
1. In a small sauce pot on the stove set to medium high heat, add all the ingredients and cook until contents reach a roiling boil and threaten to spill over.
2. Lower heat and simmer for 5 minutes.
3. Strain into cup, enjoy hot.
Nutrition

Calories: 103

Notes
- Can add fennel seeds
- Can replace sugar with honey
Drinks // Pot-in-Pot // Recipe // Stovetop

calories calculated ○ desi ○ dump and go ○ pakistani ○ photo ○ quick ○ vegetarian

Amount	Ingredients
1 cup	water
up to 6	ears of corn, shucked

Amount	Ingredient
3 cups	milk
2 T	yogurt

Amount	Ingredient
½ cup	milk
½ cup	water
1 tsp	tea, black, looseleaf (or 1 teabag)
2 pods	cardamom, crushed
1	rosebud, dried
1½ tsp	sugar

Creamy Tomato Basil Soup

November 29, 2021

Ingredients

Makes 8 servings

Amount	Ingredient
3 T	butter
1 large	onion, diced
2 stalks	celery, diced
1	bell pepper, red, large, diced
1 tsp	garlic, minced
4 tsp	Better Than Bouillon no-chicken base
30oz	water
30oz	tomatoes, diced
¼ cup	basil, fresh
2½ T	tomato paste
1 tsp	salt + to taste
1 tsp	fresh ground black pepper
2 T	balsamic vinegar + to taste
½ tsp	MSG + to taste
½ cup	Parmesan cheese, fresh grated
½ cup	heavy cream

Process

Instant Pot

set Instant Pot to sauté mode, melt butter and sauté onions, celery, and bell pepper until tender
add garlic, cook 1 minute until fragrant
add the rest of the ingredients (except Parmesan and heavy cream)

Pressure: high
Time: 5 minutes
Release: quick

purée contents with immersion blender until smooth
stir in Parmesan and heavy cream, let warm through; serve hot

Stovetop

Use a heavy-bottomed pot and instead of pressure cooking in step 3, simmer until everything is tender and starts to break down.

Nutrition

Calories = 1,215 total recipe (152 per serving)

Notes

blend less for chunky soup
use (1) 28oz can or (2) 14 oz. cans for the tomatoes. 2 oz less than the full 30 called for in the recipe isn’t a big deal but the difference can be made up with fresh tomatoes so a third can isn’t opened unnecessarily
a 30oz box of stock can be used instead of the BTB base + water
a large carrot can be substituted for the red bell pepper, though the latter is tastier

See the freezing guide for tips and information on freezer-safe food storage.

Instant Pot // Recipe // Soup // Stovetop

better than takeout ○ calories calculated ○ freezer friendly ○ italian ○ one pot pan or bowl ○ photo ○ vegetarian

Simple Aloo Salan

November 29, 2021

Credits

Recipe from My Heart Beets.

Ingredients

Makes 4 servings

Amount	Ingredient
1½ lbs	potatoes, peeled, whole
2 T	oil
2 tsp	cumin seeds
½ tsp	mustard seeds
1	Serrano pepper, minced
2 cups	water
1 tsp	salt
1 tsp	turmeric
½ tsp	dried mango powder (amchur)
½ tsp	Kashmiri chili powder / paprika
¼ tsp	black pepper
¼ tsp	cayenne

Process

Dump all the ingredients except the cilantro in the instant pot

Pressure: High
Time: 10 minutes
Release: 10 minutes natural

Break up the potatoes into chunks, squishing some into the soup to thicken.
Garnish with cilantro.

Nutrition

Calories: 197 per serving (¼ of recipe)

Notes

If adding eggs, steam in instant pot separately

Pressure: High
Time: 6 minutes
Release: Quick

It’s possible to do the eggs at the same time as the salan by using a high trivet, but the potatoes would need to be chopped in order to account for the reduced pressure time, I haven’t perfected the timing yet so experiment at your own risk.

Instant Pot // Mains // Recipe // Soup

calories calculated ○ desi ○ dump and go ○ eggs ○ one pot pan or bowl ○ photo ○ quick ○ vegetarian

Lentil Salad

November 25, 2021

Credits

Recipe adapted from Instant Pot Tangy Lentil Salad.

Ingredients

Makes 4 servings

For the Lentils

Amount	Ingredient
200g	lentils, brown, dry
2 cups	water
2 tsp	Better than Bouillon chicken base
½ tsp	thyme
1	bay leaf

For the Salad

Amount	Ingredient
¼ cup	lemon juice, fresh
¼ cup	onion, diced
½	jalapenño, minced
1 stalk	celery, diced
1	cucumber, mini
2 T	olive oil, extra virgin
1 T	garlic, minced
½ tsp	parsley, dried
½ tsp	oregano, dried
¾ tsp	salt
¼ tsp	black pepper

Process

Add all ingredients under “For the Lentils” to instant pot:

Pressure: High
Time: 8 minutes
Release: Quick

In a medium-sized bowl, add the rest of the ingredients, starting with the lemon, onion, and jalapeño so that they can quick pickle while assembling the rest of the salad.
When lentils are done, discard bay leaf and add contents to salad

This can be enjoyed warm or cold.

Nutrition

Calories: 235 per serving

Notes

You can substitute red bell pepper for the celery (as in picture)
If having the salad cold, be sure to wait for the lentils to cool before adding them to salad greens, otherwise they will wilt
Tahini can be added (to taste) to make it creamier and give a slight Middle Eastern flavor
Picture shows salad on a bed of baby kale

Instant Pot // Recipe // Salad

cold ○ lentils ○ photo ○ vegetarian

Credits

Ingredients

Process

Nutrition

Notes

Ingredients

Chickpea Salad

Citrus Tahini Dressing

Process

Notes

Ingredients

Process

Nutrition

Notes

Credits

Ingredients

Process

Nutrition

Notes

Credits

Ingredients

Process

Notes

Ingredients

Process

Instant Pot

Stovetop

Notes

Credits

Ingredients

Process

Instant Pot

Stovetop

Nutrition

Notes

Ingredients

Process

Instant Pot

Stovetop

Nutrition

Notes

Credits

Ingredients

Process

Nutrition

Notes

Credits

Ingredients

For the Lentils

For the Salad

Process

Nutrition

Notes