Mexican Shredded Chicken

December 5, 2021

Credits

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

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
Chocolate Cake

December 3, 2021
Credits

Recipe adapted from Bon Appétit.

Ingredients

Makes 1 9″ cake round

Amount Ingredient
160g flour, all purpose
250g sugar
5g baking powder
¼ tsp baking soda
8g salt, kosher
41g cocoa powder
163g oil, vegetable
2 eggs, large
4g vanilla extract
1 cup milk, warmed

Process
1. Preheat oven: 325°F
2. Grease cake pan with butter and lay down a parchment round on the bottom.
3. In a large bowl, mix all the dry ingredients.
4. In a medium bowl, whisk together the wet ingredients (except the milk).
5. Add wet ingrediets to dry and mix with a spatula; it will be firm and pasty.
6. Add warmed milk and mix until just uniform and combined.
7. Pour immediately into prepared cake pan
```
Bake: 40-50 minutes
```
1. Let cool before cutting.
Notes
- Can sub regular table salt for kosher, use slightly less.
Oven // Recipe // Sweets

baking ○ dump and go ○ one pot pan or bowl ○ vegetarian
Mango Milkshake

December 1, 2021
Ingredients

Makes 52 oz (1 blender full)

Amount Ingredient
250g mango, frozen
1,200g milk
27g dates, pitted

Process
1. Add all ingredients to a blender
2. Blend for 1 minute or until liquefied and homogeneous
Nutrition

100g = 63 calories

Notes
- If using fresh mango, you may want to add ice
- A high powered blender is ideal, I recommend the Vitamix
- Dried out dates do not need to be rehydrated, they can go into the mix as-is
- Different date types will have different sugar content; Medjool dates will make a thicker and sweeter shake. As written, recipe is low sugar and not too sweet
- Can add spinach or other greens to this recipe for a small health boost
- Can store extra milkshake in airtight glass jars or water bottles; it’ll keep in the fridge for up to 3 days. Freshness / quality may be effected; shake before enjoying.
Blender // Drinks // No Cook // Recipe

calories calculated ○ desi ○ dump and go ○ one pot pan or bowl ○ pakistani ○ quick ○ vegetarian
Canned Peaches in Yogurt

November 30, 2021

Pair canned peaches with yogurt, using some of the syrup from the peaches for sweetener.

Accompaniments // Meal Ideas // No Cook // Sweets

breakfast ○ cold ○ dump and go ○ low effort ○ one pot pan or bowl ○ photo ○ quick ○ snack ○ 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
160g	flour, all purpose
250g	sugar
5g	baking powder
¼ tsp	baking soda
8g	salt, kosher
41g	cocoa powder
163g	oil, vegetable
2	eggs, large
4g	vanilla extract
1 cup	milk, warmed

Amount	Ingredient
250g	mango, frozen
1,200g	milk
27g	dates, pitted

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

Chocolate Chip Banana Muffins

November 29, 2021

Credits

Recipe modified from LittleMuffinWhore on Reddit.

Ingredients

Makes 12 muffins

Amount	Ingredient
300g	banana, ripe, mashed
50g	sugar
240g	flour, all-purpose, unbleached
1 tsp	baking powder
½ tsp	baking soda
½ tsp	cinnamon
1 tsp	salt
90g	chocolate chips, semi-sweet
245g	milk
50g	oil
2 tsp	vinegar, white

Process

Preheat oven to 350°F
Mash bananas and sugar together in a shallow bowl, set aside
In a large bowl, mix dry ingredients until uniform. Add chocolate chips; mix. Add banana mash + wet ingredients and mix gently until most of the flour is absorbed (some dry patches here and there are fine)
Spray muffin tray with spray oil and divide batter evenly between all 12 cavities

Bake: 25 minutes

Remove from oven and let muffins cool in tray

Nutrition

100g = 278 calories

Approximately 193 calories per muffin.

Notes

The recipe is very forgiving and will work with less banana or a little bit more
If you fall short in banana amount, you can make up the difference using some other fruit puree or applesauce (to keep the moisture ratio)
Process can be simplified by mashing bananas in the same large bowl as everything else will go in
Oven temperatures vary; start checking on the muffins at around the 20 minute mark, then every 5 minutes or so
If using frozen bananas:
- thaw in fridge overnight or in microwave if in a pinch
- squish defrosted bananas in bag to mash

Oven // Recipe // Sweets

breakfast ○ calories calculated ○ dump and go ○ 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

Shahi Raita

November 28, 2021
All amounts are really to-taste. The below “recipe” is just an approximation.

Ingredients

Amount Ingredients
225g yogurt
1½ tsp cumin seeds
¼ tsp salt
¼ tsp black pepper
2 T mint, fresh, ribboned
2 T cilantro, fresh, chopped
120g cucumber, chopped
70g tomatoes, chopped
100g milk

Process
1. Combine all the ingredients except milk in a medium sized bowl.
2. Add milk to thin until desired consistency is reached
Nutrition

52 calories per 100g

Notes
- I like to keep all the liquid from the tomatoes to help thin out the final product; it might also give it a pretty, slightly pink color.
Additions & Variations
- finely diced onions
- shredded carrots
- chaat masala (makes it tangy/chatpata)
- tamarind (makes it a bit tart)
Accompaniments // No Cook // Recipe

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

Amount	Ingredients
225g	yogurt
1½ tsp	cumin seeds
¼ tsp	salt
¼ tsp	black pepper
2 T	mint, fresh, ribboned
2 T	cilantro, fresh, chopped
120g	cucumber, chopped
70g	tomatoes, chopped
100g	milk

Achari Aloo

November 25, 2021

Credits

Recipe adapted from FatimaCooks.net.

Ingredients

Makes 3-4 servings

Amount	Ingredient
500g	potatoes, sliced
1 cup	water
2	tomatoes, chopped
½ tsp	black seeds (kalonji)
½ tsp	fennel seeds (saunf)
½ tsp	mustard seeds
¼ tsp	fenugreek seeds (methi dana)
1 tsp	dried fenugreek (kasuri methi)
1 tsp	cumin powder
1 tsp	coriander powder
1 tsp	salt, to taste
1 tsp	cayenne pepper
½ tsp	turmeric
2 T	tamarind sauce or concentrate
2	serrano peppers, slit
2 T	unsalted butter
half bunch	cilantro, finely chopped

Process

Slice potatoes and soak in water; set aside. Chop tomatoes, slit the peppers.
Add all the ingredients to the instant pot

Pressure: High
Time: 5 minutes
Release: Natural

Add cilantro and stir through.

Although flavorful enough to eat as-is, you can serve with rice or roti / naan / paratha.

Nutrition

Calories: 733 (whole recipe).

Notes

Original recipe (see Credits section above) is for the stovetop, refer to it for stovetop preparation instructions (I’ve made other changes in my version, too, but you can refer to the original for the prep method).
If sauce / gravy is too runny for your liking, set the IP to saute mode and cook off the excess liquid to the desired consistency

Instant Pot // Mains // Recipe

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

Credits

Ingredients

Process

Nutrition

Notes

Credits

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Ingredients

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Credits

Ingredients

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Instant Pot

Stovetop

Nutrition

Notes

Credits

Ingredients

Process

Nutrition

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Credits

Ingredients

Process

Nutrition

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Ingredients

Process

Nutrition

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Additions & Variations

Credits

Ingredients

Process

Nutrition

Notes