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instant pot chicken recipes

Jamaican Jerk Chicken Recipe (Instant Pot/Oven/Skillet)

Jamaican Jerk Chicken Recipe

Jamaican Jerk Chicken Recipe, garam masala kitchenJamaican Jerk Chicken was probably one of the first recipes that I cooked with my husband when we were newly married! It was an adaptation of one of Bobby Flay’s recipe. I remember, I made the spice rub from scratch, marinated the meat overnight, and we grilled it on a charcoal grill.  It was juicy, spicy, sweet and simply amazing!

Traditional Marinade: In the traditional recipe for Jamaican Jerk Chicken, a wet marinade is prepared with fresh thyme, scotch bonnet pepper, ginger, garlic, spring onions, oil, soy sauce, orange juice, red wine vinegar, brown sugar and a unique spice-rub that includes cinnamon, cloves, all-spice, nutmeg, black pepper and salt. Everything is blended together in a food processor and the chicken is marinated in it for 30 mins-12 hours.  Whenever I have time, I like to make this marinade from scratch, but on busy days, I love to take a shortcut and use a dry pre-mixed Caribbean Jerk Seasoning. I combine a few tablespoons of the pre-mix with orange juice, soy sauce, olive oil, red wine vinegar and brown sugar, and marinade is done.

Cooking methods: Oven/Skillet/Grill/Instant Pot: I have cooked Jerk Chicken in the oven, in a skillet, on an outdoor grill, and now, in my electric pressure cooker, Instant Pot. It takes about 15-20 minutes to grill it on the stove, outdoor grill or under the broiler (oven). With an Instant Pot, it takes about 30 minutes, BUT, that’s hands-free time. You don’t have to monitor it, or flip it half way through, you just dump it in and walk away for the next 30 minutes. However, after cooking it in the pressure cooker, I do like to do an optional extra step which takes another couple of minutes. I heat a grill pan on medium-high heat, and then sear the cooked chicken for 30 secs-1 minute on one side, to get the nice grill marks on the chicken. By doing that, the sugars in the marinade caramelize and create a nice char on the chicken, that tastes heavenly and looks phenomenal.

Jamaican Jerk Chicken Recipe, garam masala kitchenServing suggestion: Jamaican Jerk Chicken goes really well with a simple mango salsa, or my favorite, Kale & Mango Slaw with Chickpeas. The crunchy slaw and the ripe and juicy mangoes compliment the sweet and spicy chicken really well. Click on the following link to get the recipe of this spring-time favorite, Kale & Mango Slaw.

 

Here’s how easy it is to put  Jamaican Jerk Chicken together:

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3-ingredient Instant Pot Salsa Chicken

3 ingredient instant pot salsa chicken, pressure cooker salsa chickenIf there was ever a contest for the EASIEST INSTANT POT RECIPE EVER, this recipe would win hands down! The only prep you have to do for this is to open a packet of Taco Seasoning and a jar of your favorite Salsa. You put it together in the Instant Pot, so no mess or extra dishes to clean. You add water, layer chicken ,season it, top it with salsa and close the lid! Set an 8 minute cook time and go for a walk, paint your nails, run an errand, pick up the kids….whatever you want to do. It takes around 10 minutes for it to come to pressure, 8 minutes to cook and around 10 minutes of NPR time- so, dinner is served in under 30 minutes.

Once you open the lid after releasing the remaining pressure, you can choose to leave the chicken as-is, or, shred it for using it in a variety of dishes. This shredded chicken can be used for Tacos, Enchiladas, Quesadillas, Tortilla Soup, Pizzas, Pulled Chicken Sliders or even for Taco Salad. If you choose to have it as it is, make a side-salad with cucumbers, avocados and cherry tomatoes, dress it up with fresh lime juice, salt & pepper and dinner is done!

3 ingredient instant pot salsa chicken, pressure cooker salsa chickenThis recipe comes together with just 3 ingredients- Chicken, Taco seasoning and Salsa. I like using chicken breast for this recipe, but chicken thighs work just as well. I love using Trader Joe’s Taco Seasoning Mix and Salsa Autentica for this recipe. This seasoning has a bit of a kick to it, which my family really enjoys, but you can use your favorite Taco seasoning blend for this recipe.

This is how simple it is to make it:

 

3 ingredient instant pot salsa chicken, pressure cooker salsa chicken

Add water in the pot

3 ingredient instant pot salsa chicken, pressure cooker salsa chicken

Add chicken , season it

3 ingredient instant pot salsa chicken, pressure cooker salsa chicken

Flip it

3 ingredient instant pot salsa chicken, pressure cooker salsa chicken

Season this side

3 ingredient instant pot salsa chicken, pressure cooker salsa chicken

Mix salsa & seasoning

3 ingredient instant pot salsa chicken, pressure cooker salsa chicken

Pour over chicken

3 ingredient instant pot salsa chicken, pressure cooker salsa chicken

Set cook time!

3 ingredient instant pot salsa chicken, pressure cooker salsa chicken

Done!

 

 

 

 

 

 

 

 

 

 

This recipe can be made in any pressure cooker as well. You can do this on the stove-top as well. Place any heavy bottom sauce pan on medium high heat. Place everything in the pan as per instructions. Bring the salsa mix to a boil, reduce heat to medium, and simmer for 15 minutes or till chicken is fully cooked. Keep stirring every few minutes to prevent the salsa from scorching the pan.

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Buffalo Chicken Wings -Instant Pot vs. Oven Recipe

Instant pot Chicken wings Oven Baked wingsIf you’re hosting a game-day party or Superbowl, you need three things- good beer, a great TV, and Buffalo Chicken Wings!!  Spiced with a rub, deep fried or baked, then coated in a sauce made with a vinegar-based cayenne pepper hot sauce and melted butter.  Served hot, along with celery and carrot sticks with either ranch or blue cheese dressing for dipping, Buffalo Chicken Wings are ‘the most popular’ sports-party snack.

Buffalo Chicken Wings get their name from their place of origin. They were invented in 1964 at Anchor Bar in Buffalo, New York by a sports bar owner Teressa Bellissimo.

Chicken wings are prepared by cutting the wing in three parts-  drumetteflat wing, and flapper. The flapper is discarded and the drumettes and flats are used for this dish. You can do this yourself, or, buy them pre-cut from your local supermarket, from the meat or frozen section.

OVEN vs. INSTANT POT

Instant Pot recipes by Garam Masala KitchenOne weekend, my kids and hubby challenged me to a Chicken Wings cook-off. They made a batch in the oven, like we have been making them forever, and, I made a batch in my programmable pressure cooker, Instant Pot. We used the same spice rub and same coating sauce for both sets. So here are both recipes and our family’s comparison for both using three metrics- texture, ease of cooking and time. End result of both style of wings looked so similar. Take a look at the images on this page- Can you tell which ones came out of the oven or the Instant Pot? Exactly!

TEXTURE:

Instant Pot: The wings were super moist after cooking. We ate a few without any sauce and they were delicious. Pressure cooking the wings with the rub infused them with the flavors really well. We coated them with sauce and broiled them to get that crisp texture. It took longer than usual to crisp up the skin though. It took around 6 minutes in the broiler to get the crisp texture and it wasn’t as crispy as the one from the oven.

Oven: The meat was cooked perfectly and the wings had a nice crunch after the first round of baking. We sauced them and broiled them for 1 minute on each side and the result was ‘perfect’ crisp chicken wings.

Winner: In the end, my family preferred the extra-crispness of the oven chicken wings over the Instant Pot.

EASE OF COOKING: 

Instant Pot: Cooking ribs was super easy in the Instant Pot. Simply rub them and dump them in the steamer basket and set a timer. The result was so moist that we could have skipped the broiling process and simply dipped them in sauce. The skin wouldn’t have been crispy though. So, that’s entirely a personal preference.

Oven: My kids made the oven recipe entirely by themselves, so it’s fair to say, that it was easy as well. Rub them and bake them in the oven. The result was crisp and cooked well. If you’re short on time, or, serving a huge crowd, you can skip the broiling step and serve them with the hot sauce on the side. It’ll still be wicked good.

Winner: In terms of ease of cooking, I would say it’s a tie, since both methods were equally easy enough for us. The only advantage in the oven method was that in the end, we just had one baking sheet to wash. Whereas, in the Instant Pot method, we had the inner pot and steamer basket in addition to the baking sheet.

TIME: 

Instant Pot: The Instant Pot took around 20 minutes to cook the wings- 10 minutes to build pressure + 5 minutes of cooking time + 5 minutes of NPR time. But then, it took around 6 minutes (3 minutes on each side) to broil them for crispness. So, it took around 26 minutes.

Oven: We baked the wings for 30 minutes at 425F, so including the time for the oven to pre-heat, I would say it took around 37 minutes, depending on your oven. But then, you could do your spice rub prep while the oven is pre-heating. Then, we broiled them for 1 minute on each side. Overall, this method took around 40 minutes. 

Winner: The Instant Pot method saved us around 15 minutes of total cooking time.

This comparison is purely based on my family’s preference, but I hope that this helps you understand the difference in results. Here’s the recipe: Continue Reading…

Chicken Noodle Soup with Ethiopian Spices (Instant Pot / Pressure Cooker)

Instant pot Chicken Noodle Soup EthiopianWarm, delicious, healthy and comforting, that’s what I think of when I make Chicken Noodle Soup! A classic Chicken Noodle soup is made by simmering chicken and vegetables, such as carrots and celery, spices, herbs and small noodles in chicken broth. The result is a simple meal that warms up your soul!

Instant pot Chicken Noodle Soup EthiopianDuring winter-time, I make this soup a lot, almost once a week. Recently, I have been making many variations of it. I keep experiment by adding different spice blends in this soup and this time I think I hit a home run. I added the Ethiopian Spice blend called Berbere Seasoning, which is a combination of warm whole spices like cumin, cardamom, coriander, and fenugreek, garlic, cloves, turmeric, grated ginger root, black pepper, salt, paprika, cinnamon, and dried red chiles, that are toasted and ground together. This spice blend adds a distinctive tangy and mildly spicy and smoky flavor to the soup. If you don’t like spice, you can reduce the quantity of the Berbere seasoning. For an extra kick, I added a couple of tablespoons of Sriracha to it, but you can replace that with tomato paste if you want to cut down on the heat. For my family, including my kids, this spice level worked great. I make few other classic Ethiopian dishes using the Berbere Spice Blend: Misir Wot -Red Lentil Stew, and , Key Wat – Beef Stew.

To make this Chicken Noodle Soup healthier, I added whole-grain elbow macaroni to the soup. It not only increases the fiber and reduces the net carbs per serving, it also increases the protein content of the soup.

 

To make this soup vegetarian, you can skip the chicken and add some canned chickpeas, they taste awesome too!

 

I make this soup in my programmable pressure cooker, Instant Pot DUO, but you can make it in any pressure cooker. Simply follow the suggested timing for cooking chicken breast or soup, and this recipe will work just fine.

Stove-Top: Making this soup on the stove-top is a breeze. Take a heavy bottom sauce pan. Heat olive oil in the pan and add crushed garlic to it. As soon as it starts sizzling, add everything else and let it come to a boil. After that, reduce the heat to medium, cover the pot and let it simmer for 10-12 minutes, or till chicken is tender enough to shred. Remove the chicken, shred it and add it back to the soup. Garnish with cilantro and you’re all done!

Pin it for later: Instant pot Chicken Noodle Soup Ethiopian
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