Instant Pot Hard Boiled Eggs

How to Cook Hard Boiled Eggs in Pressure Cooker

• Place 1 cup of water in inner pot of pressure cooker (liquid is ALWAYS needed for the pressure cooker to be able to reach pressure.)
• Place eggs in egg rack or carefully on top of rack that the Instant Pot came with.
• Seal pressure cooker.
• Set cook time to 5 minutes (5 minutes on high pressure–push the manual button and adjust timer to 5 minutes)
• After cook time has elapsed, let pressure release naturally for 5 minutes (I suggest setting a timer that will beep at 5 minutes so you don’t lose track of time. )
• Once 5 minutes has elapsed, release any remaining pressure in Instant Pot by using wooden spoon or kitchen towel to knock vent knob to vent position.
• Carefully, remove eggs from pressure cooker and place in ice bath. Eggs are VERY hot, so use pot holder if you fingers aren’t made of steel!
• After eggs have been in ice bath for 5 minutes, remove eggs from ice bath.
• Peel and enjoy your PERFECT hard boiled eggs.

Instant Pot Indian Butter Chicken

Ingredients

• 1 tablespoon olive oil or ghee
• 1/2 cup diced white, red or yellow onions
• 3-4 medium cloves garlic, finely minced or pressed through a garlic press (for about 2 teaspoons)
• 1/2 tablespoon grated fresh ginger or ginger paste (see note)
• 2 pounds boneless, skinless chicken breasts (see note if using chicken thighs), cut into about 1-inch pieces
• 2 cups peeled, chopped russet, yellow or red potatoes (about 10 ounces)
• 2 teaspoons ground coriander
• 2 teaspoons garam masala
• 2 teaspoons turmeric
• 1 teaspoon salt (I use coarse, kosher salt)
• 1/2 teaspoon paprika
• 2 cans (15-ounces each) canned tomato sauce
• 1 can (15-ounces) reduced fat coconut milk
• 1 to 2 tablespoons butter, optional (but delicious)
• Hot, cooked rice for serving
• Fresh, chopped cilantro, for garnish

Instructions

1. Add the oil to the insert of the Instant Pot and select the Saute function (making sure the temperature is adjusted, using the + or - button, to normal). Add the onions, and cook, stirring often, until they start to soften and turn translucent, 2-3 minutes. Add the garlic and ginger and cook for 10-20 seconds.
2. Add the chicken and cook, stirring often, 1-2 minutes.
3. Add the potatoes, spices (coriander, garam masala, turmeric, salt and paprika), tomato sauce, and coconut milk. Stir well.
4. Secure the lid and make sure the valve is closed. Select the Manual or Pressure Cook button and dial up or down to 6 minutes. The Instant Pot will start on it's own.
5. After the cooking time is finished, quick release the pressure (if it bubbles and spurts through the valve, close the valve, let it sit for 10 minutes and try again), and remove the lid.
6. Add the butter and give the curry a good stir to melt the butter completely (see note if you want to thicken it up a bit more). Serve over rice garnished with fresh cilantro, if desired.

Notes

For fresh ginger, I buy knobs of ginger, cut them into 1- or 2-inch pieces and toss in a freezer bag. When I need fresh ginger for a recipe, I grab a knob of ginger straight from the freezer and grate it on my microplane or on the small holes of my box grater (no need to thaw or peel the ginger before using). Ginger paste, which is pretty widely available these days in the refrigerated section of stores often by the fresh herbs, is a great option, too. 
For chicken thighs, add 5-6 minutes to the cooking time. 
The curry will thicken a little more as it cools. If you want it thicker for serving, mix together 1 tablespoon cornstarch with 2-3 tablespoons cold water. Turn the IP to the Saute function and add the cornstarch slurry, whisking constantly, until the mixture is thick and bubbling. 
Also, I haven't made this particular recipe in the slow cooker or on the stovetop, so I didn't include directions in the recipe, but having said that, I think it would transition well to both options (maybe simmer for 15-20 minutes on the stovetop and try cooking on low for 5-6 hours in the slow cooker).

Asian-Style Meatballs

Ingredients

Meatballs:

• 2 pounds ground meat (beef, pork, turkey or a combo - see note)
• 1 cup panko or regular bread crumbs
• 1/4 cup chopped fresh cilantro
• 2 green onions, white and green parts finely chopped
• 2 large eggs
• 2 tablespoons soy sauce (I use low-sodium)
• 1 tablespoon finely minced ginger (or ginger paste)
• 3 cloves garlic, finely minced or 1/2 teaspoon garlic powder
• 1 teaspoon dried basil
• Zest from 1 lime (about a teaspoon)
• Pinch of crushed red pepper, more or less to taste (optional)

Sauce:

• 1/3 cup soy sauce (I use low-sodium)
• 1/3 cup sweet chili sauce (see note)
• 1/4 cup fresh lime juice (from 2-3 limes)
• 2 tablespoons brown sugar

Instructions

1. Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet with aluminum foil and lightly spray with cooking spray.
2. In a large bowl, add the ground meat. Add all the other meatball ingredients and mix until well-combined (I just dig in there with my hands). Roll 2-3 tablespoons of the mixture into meatballs and place 1/2-inch apart or so on the prepared baking sheet.
3. Bake for 20-25 minutes until cooked through (an instant-read thermometer should read 165 degrees F in the middle of a meatball).
4. While the meatballs cook, whisk together all the sauce ingredients in a microwave-safe bowl or small saucepan and heat until simmering.
5. Using tongs or a spatula, remove the meatballs from the baking sheet onto a plate or tray. Drizzle the cooked meatballs with the warm sauce and garnish with additional green onions and toasted sesame seeds, if desired. Serve the meatballs on their own or over brown rice, white rice, quinoa, etc.

Notes

If you want to change up the flavor a bit, use fish sauce instead of soy sauce in the meatball mixture. I've made these meatballs with a combination of ground pork and ground turkey and another time with 100% ground beef. All versions have been delicious.
Sweet chili sauce is pretty widely available in most grocery stores in the Asian-foods aisle (by the soy sauce). It is sweet and spicy; different brands may differ in flavor and spiciness (Mae Ploy is a popular brand). There are also lots of homemade versions online if you google a recipe.

Creamy Sun Dried Tomato Pasta

Ingredients

2 C chicken, cooked
Salt and pepper
1/2 lb spaghetti noodles
1/2 C oil packed sun dried tomatoes
1 T minced garlic
1 1/4 C heavy cream
2/3 C freshly grated parmesan cheese
1/3 C mozzarella cheese
1 tsp lemon juice
1/4 C chopped basil

Directions

Cook noodles in salted water.

In a medium pan, saute sun dried tomatoes with garlic. Turn the pan to medium and stir for about 30 seconds.

Turn heat to medium high and quickly add the cream and cheeses.

Cook for about 3 minutes or until thickened and return to a simmer at medium low heat. Add remaining ingredients.

Slice chicken and add it to sauce along with drained pasta.

Stir using tongs and serve immediately.