Instant Pot recipes

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Instant Pot Chicken Noodle Soup: Ingredients: 1 tablespoon olive oil 1 pound boneless, skinless chicken breasts 1 medium onion, chopped 2 garlic cloves, minced 3 carrots, peeled and chopped 3 celery stalks, chopped 8 cups chicken broth 3 cups egg noodles 2 teaspoons dried thyme Salt and pepper, to taste Instructions: Set the Instant Pot to "Saute" mode and add olive oil. Add chicken and cook until browned on both sides. Remove chicken from Instant Pot and set aside. Add onion and garlic to the Instant Pot and cook until onion is translucent. Add carrots, celery, chicken broth, thyme, salt, and pepper and stir to combine. Add chicken back to the Instant Pot. Close the lid and set the Instant Pot to "Soup" mode for 10 minutes. Once the Instant Pot is done, use the quick release valve to release the pressure. Remove chicken and shred with a fork. Set the Instant Pot to "Saute" mode and add egg noodles. Cook noodles for 5-6 minutes or until tender. Add shredde...
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Paneer dishes recipe

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 How to make a paneer dish 

Here is a simple recipe for making paneer butter masala, a popular Indian dish made with paneer (Indian cheese) in a creamy tomato-based sauce:

Ingredients:

  • 250g paneer, cubed
  • 2 medium sized tomatoes
  • 1 medium sized onion
  • 2 cloves of garlic
  • 1 inch piece of ginger
  • 1 green chili (optional)
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder (or to taste)
  • 1 tsp garam masala powder
  • Salt to taste
  • 2 tsp butter
  • 2 tsp heavy cream
  • Fresh cilantro leaves for garnishing

Instructions:

  1. Blend the tomatoes, onion, garlic, ginger, and green chili (if using) into a smooth puree in a blender.
  2. Heat the butter in a pan over medium heat. Add the cumin seeds and wait for them to crackle.
  3. Add the pureed tomato mixture to the pan and cook for about 5-7 minutes, stirring frequently, until the mixture has thickened and the raw smell of the tomatoes has disappeared.
  4. Add the coriander powder, turmeric powder, red chili powder, and garam masala to the pan. Mix well and cook for another 2-3 minutes.
  5. Add salt to taste and then add the cubed paneer to the pan. Gently mix the paneer into the sauce.
  6. Pour in the heavy cream and mix well. Cook for another 2-3 minutes, or until the sauce has thickened to your desired consistency.
  7. Serve hot with rice or Indian bread, garnished with fresh cilantro leaves. Enjoy!
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