In love with my XL Instant Pot

Posted bymarketingkristinPosted inResepteTags:, , , ,

The new, bigger, wider Instant Pot is a winner in my kitchen.

Big enough to cook for a crowd in an instant, and so, so easy to use. Apart from pressure cooking and sautéing, it can also be used as a slow cooker and even to make yoghurt, cook eggs, and prepare rice.

My latest favourite is creamy amasi chicken, made with skinless chicken pieces. A no-fuss, super easy, and super healthy dish. Ready to serve within half an hour.

Amasi Chicken Curry

Serves: 6
Preparation time: 15 min
Cooking time: 20 min

Ingredients:

  • 500 ml (2 c) amasi
  • 3 cloves garlic, grated
  • 15 ml (1 T) cumin
  • 15 ml (1 T) breyani masala or garam masala
  • 7.5 ml (1½ t) ground coriander
  • 8–12 free-range chicken pieces (thighs and drumsticks), skin removed
  • 30 ml (2 T) oil
  • 2 onions, chopped
  • 3 cloves garlic, grated
  • 10 cm piece fresh ginger, grated
  • Salt and pepper, to taste
  • 3 tomatoes, chopped
  • 2 sachets (50 g each) tomato paste
  • 500 ml (2 c) amasi
  • 30 ml (2 T) smooth apricot jam or date chutney
  • 500 ml (2 c) chilli and ginger rooibos tea (1 bag Revive from Carmién) or chicken stock
  • Large handful chopped coriander
  • 1 head broccoli, broken into florets
  • 250 g brown mushrooms, halved

To finish:

  • Coriander leaves, for garnishing
  • Tomato and red onion sambal

Method

  1. Mix together the first amount of amasi, garlic, and spices. Add the chicken pieces and marinate for one to two hours.
  2. Place the inner cooking pot into the cooker base and add the oil.
  3. Press Sauté on the control panel. The default temperature flashes. Press the Temp Up and Down arrows and select High. Adjust the cooking time using the time arrows, then press Start. (The display will show On and the status light will show Preheat.)
    When the display shows Hot, add the onions and garlic to the pot and stir-fry until soft.
  4. Add the chicken pieces, season with salt and pepper, and sauté for about 5 minutes. Add the remaining marinade and tomatoes.
  5. Mix the tomato paste with the second amount of amasi and the apricot jam or chutney. Add to the chicken pieces in the pot, along with the chopped coriander. Add at least 500 ml of water, tea, or stock.
  6. Place the lid on the cooking pot (ensure it is locked). Choose Pressure Cook on the smart programme and adjust the cooking time to 10 minutes. (Turn off the Keep Warm setting by pressing the button.) Press Start and let it pressure cook until the timer stops.
  7. Release the steam by setting the steam release switch to Vent and wait for all pressure to release. Remove the lid once the float valve has descended into the lid.
  8. Add the broccoli and mushrooms. Set to Sauté again and cook until the vegetables are just tender but still crisp, about 3 minutes. Use a slotted spoon to dish the chicken and vegetables into a serving dish. Reduce the gravy until thick and flavoursome. Season with more apricot jam, salt, and pepper if needed.
  9. Spoon the gravy over the chicken and vegetables (remove bones if preferred), garnish with coriander leaves, and serve with basmati rice and tomato sambal.

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