Curry Chicken
Instant Pot

Instant Pot Meals Ready in 30 Minutes (or less!)

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Instant Pot is the greatest thing to me since sliced bread. I seriously feel like I am going to wear it out; that’s how much I use it. Because I use it so often I went ahead and put together a few recipes that can be made in 30 minutes – or less!  This is a really good thing for my family, especially since all of the kids are in sports/extra-curricular activities and we are constantly ripping and running.  

Chicken & Rice Burritos/Burrito Bowls:

Curry Chicken 1Ingredients you will need:
  • 1 1/2 tbl sps of canola or vegetable oil
  • 1 medium, diced, yellow onion
  • 2 cloves of minced garlic
  • 1 tbl sp of chili powder
  • 1 1/2 tsp ground cumin
  • 1 c low-sodium chicken broth, divided
  • 1 1/2 lbs boneless, skinless chicken breast, cut into 1-inch pieces
  • Kosher salt
  • Freshly ground black pepper
  • 1 (15-ounce) can of black beans  *drained and rinsed
  • 1 c frozen corn kernels
  • 1 (16-ounce) jar medium salsa
  • 1 c long-grain white rice
  • ½ c shredded sharp cheddar cheese
  • ¼ c coarsely chopped fresh cilantro
  Directions: Add your choice of  oil to the Instant Pot and turn on sauté setting and heat until shimmering. Add the onion and garlic.  Cook, stirring occasionally, until softened. This usually takes around 4 minutes. Next, stir in the chili powder and cumin and cook for  about 30 seconds. Add 1/4 cups of the chicken broth and cook; gently scrape the bottom of the pot with a wooden spoon. This will loosen any stuck-on bits. Let simmer for 1 minute. Season the chicken really well with salt and pepper (these ingredients are listed but you can also add onion and garlic powder for seasoning). Add the chicken, beans, corn,  and salsa to the Instant Pot; stir to combine. Sprinkle the rice over the top. Pour the remaining 3/4 cup broth over the rice; do not stir. Using a manual setting, set the pressure to HIGH for a solid 10 minutes; close and lock the lid. It will take about 10 to 12 minutes to come to pressure and begin the 10 minute countdown. ***When the cooking time is complete, do a quick release of the pressure. Gently stir everything together. Divide between bowls and top with the cheese and cilantro or serve with tortillas as regular burritos.  

Curry Chicken:

*This recipe actually requires a little bit of pre-prep time. It will be discussed in the directions section. Ingredients you will need:
  • 2 1/2 lbs boneless, skinless chicken breast or thighs. You need them to be cut into 1 1/2-inch chunks
  • 2 medium yellow onions ( diced)
  • 1 tbl sp (minced) peeled fresh ginger
  • 2 cloves garlic ( minced)
  • 2 tbl sp vegetable, olive, or coconut oil (your choice)
  • 2 tsp kosher salt, plus more as needed
  • 1 lb yukon gold potatoes, cut into 1-inch chunks
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1/4 tsp  freshly ground black pepper
  • 1/3 c water
  • 1 lb yukon gold potatoes, cut into 1-inch chunks
  • 1/4 c heavy cream or coconut milk (optional)
  • 1/2 tsp distilled white vinegar (you can add more as needed)
  • Coarsely chopped fresh cilantro
  • Steamed rice
Directions: Line a rimmed baking sheet with parchment paper. Place the chicken chunks  in a single layer on the parchment. Cover them with a second layer of parchment paper or line out a second sheet separately. Place the onions even across this layer. Lastly, place the garlic and ginger in a pile/mound on top. Freeze until solid, at least 4 hours.  *This step and the following step I did a few nights before. After they freeze, place the onion, garlic, and ginger inside a quart sized freezer bag. Place the chicken inside a gallon-sized freezer bag and place it in the freezer. When you are ready to cook this meal, be it the next day or 1 month later, simply take everything out of the freezer.  Put the Instant Pot on sauté then add the oil and contents of the onion packet. Cook until brown; stirring occasionally. If using a stovetop pressure cooker; between 8 and 10 minutes. Add the curry powder, 2 tsp of salt, turmeric, cumin, and 1/4 tsp of  pepper and cook; just stir occasionally. Then add the water and half of the frozen chicken.  Stir until they are coated in the sauce then add the remaining chicken. Stir in all of the chicken until they are all coated in the sauce.  Finally, add the potatoes; stir to combine all ingredients.. Cover  and lock the lid. Place on  HIGH pressure. Cook on HIGH pressure for 15-18 minutes and let the pressure release naturally. Place over steamed rice, add cilantro, and serve.

Curry Chicken

*This recipe actually requires a little bit of pre-prep time

Ingredients

  • 2 1/2 lbs boneless skinless chicken breast or thighs. You need them to be cut into 1 1/2-inch chunks
  • 2 medium yellow onions diced
  • 1 tbl sp minced peeled fresh ginger
  • 2 cloves garlic minced
  • 2 tbl sp vegetable olive, or coconut oil (your choice)
  • 2 tsp kosher salt plus more as needed
  • 1 lb yukon gold potatoes cut into 1-inch chunks
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1/4 tsp freshly ground black pepper
  • 1/3 c water
  • 1 lb yukon gold potatoes cut into 1-inch chunks
  • 1/4 c heavy cream or coconut milk optional
  • 1/2 tsp distilled white vinegar you can add more as needed
  • Coarsely chopped fresh cilantro
  • Steamed rice

Instructions

  • Line a rimmed baking sheet with parchment paper. Place the chicken chunks in a single layer on the parchment. Cover them with a second layer of parchment paper or line out a second sheet separately. Place the onions even across this layer. Lastly, place the garlic and ginger in a pile/mound on top. Freeze until solid, at least 4 hours. *This step and the following step I did a few nights before.
  • After they freeze, place the onion, garlic, and ginger inside a quart sized freezer bag. Place the chicken inside a gallon-sized freezer bag and place it in the freezer.
  • When you are ready to cook this meal, be it the next day or 1 month later, simply take everything out of the freezer. Put the Instant Pot on sauté then add the oil and contents of the onion packet. Cook until brown; stirring occasionally. If using a stovetop pressure cooker; between 8 and 10 minutes.
  • Add the curry powder, 2 tsp of salt, turmeric, cumin, and 1/4 tsp of pepper and cook; just stir occasionally. Then add the water and half of the frozen chicken. Stir until they are coated in the sauce then add the remaining chicken. Stir in all of the chicken until they are all coated in the sauce. Finally, add the potatoes; stir to combine all ingredients..
  • Cover and lock the lid. Place on HIGH pressure. Cook on HIGH pressure for 15-18 minutes and let the pressure release naturally.
  • Place over steamed rice, add cilantro, and serve.
 

Chicken & Rice Burritos/Burrito Bowls:

Instant Pot is the greatest thing to me since sliced bread. I seriously feel like I am going to wear it out; that’s how much I use it. Because I use it so often I went ahead and put together a few recipes that can be made in 30 minutes – or less! This is a really good thing for my family, especially since all of the kids are in sports/extra-curricular activities and we are constantly ripping and running.

Ingredients

  • 1 1/2 tbl sps of canola or vegetable oil
  • 1 medium diced, yellow onion
  • 2 cloves of minced garlic
  • 1 tbl sp of chili powder
  • 1 1/2 tsp ground cumin
  • 1 c low-sodium chicken broth divided
  • 1 1/2 lbs boneless skinless chicken breast, cut into 1-inch pieces
  • Kosher salt
  • Freshly ground black pepper
  • 1 15-ounce can of black beans *drained and rinsed
  • 1 c frozen corn kernels
  • 1 16-ounce jar medium salsa
  • 1 c long-grain white rice
  • ½ c shredded sharp cheddar cheese
  • ¼ c coarsely chopped fresh cilantro

Instructions

  • Directions:
  • Add your choice of oil to the Instant Pot and turn on sauté setting and heat until shimmering. Add the onion and garlic. Cook, stirring occasionally, until softened. This usually takes around 4 minutes. Next, stir in the chili powder and cumin and cook for about 30 seconds. Add 1/4 cups of the chicken broth and cook; gently scrape the bottom of the pot with a wooden spoon. This will loosen any stuck-on bits. Let simmer for 1 minute.
  • Season the chicken really well with salt and pepper (these ingredients are listed but you can also add onion and garlic powder for seasoning). Add the chicken, beans, corn, and salsa to the Instant Pot; stir to combine. Sprinkle the rice over the top. Pour the remaining 3/4 cup broth over the rice; do not stir. Using a manual setting, set the pressure to HIGH for a solid 10 minutes; close and lock the lid. It will take about 10 to 12 minutes to come to pressure and begin the 10 minute countdown. ***When the cooking time is complete, do a quick release of the pressure.
  • Gently stir everything together. Divide between bowls and top with the cheese and cilantro or serve with tortillas as regular burritos.
instant pot meals ready in 30 minutes or less

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