Instant Pot Jambalaya

 2 Tbsp oil, divided
4 chicken andouille sausages (such as Amylu), sliced on bias
1 boneless skinless chicken breast, cut into largish pieces
1 yellow onion, diced
1 poblano chile, seeded and diced 
3 scallions, whites and greens separated, sliced on bias
3 stalks celery, diced
3 cloves garlic, minced
1 tsp salt
1 tsp dried basil
3/4 tsp paprika
1/2 tsp granulated sugar
1/2 tsp dried thyme
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp cayenne
1/4 tsp dried oregano
1/4 tsp dried thyme
1 1/2 c basmati or other long-grain rice
1 14-5 oz can diced tomatoes
1 3/4 c chicken broth 

Turn instant pot to saute setting. Add oil. Once hot, add sausage, cooking until browned, 2-3 minutes per side. Remove and set aside. 

Add remaining oil to the pot. Add the chicken; cook 1 minute, scraping up browned bits. Add onions, scallion whites, poblano chile, celery and garlic; cook 1 minute. Add spices, sugar, salt and rice; cook, stirring, until fragrant. 

Add tomatoes, chicken broth and salt. Cook on manual high pressure for 5 minutes with a 5-minute natural pressure release.

Fluff rice with a fork. Add sausages; let rest for a few minutes. Sprinkle with scallion greens and serve. 

Chana Masala

This recipe is easiest with an Instant Pot or pressure cooker, but can be adapted to a slow cooker (8-10 hours on LOW, 4 hours on HIGH). In a pinch, you can substitute canned beans, though the flavor won't be as good. Like any bean dish, this tastes better the next day.

2 c dried chickpeas
2 Tbsp oil or ghee
1 tsp cumin seeds
1 onion, chopped
2 tsp minced garlic
2 tsp grated ginger
1 c canned diced tomatoes with juice
2 tsp coriander powder
2 tsp amchur (green mango powder; substitute 2 Tbsp lime juice if necessary)
1 tsp cumin powder
1 tsp garam masala
1 tsp Kashmiri chili powder
1 tsp turmeric
1/2 tsp black pepper
1/4 to 1/2 tsp cayenne, to taste
2 c water
2 tsp salt
1/2 c cilantro 

Soak chickpeas overnight in double their water to cover. Alternatively, bring to a boil, then remove from heat and let stand 1 hour. 

Heat oil or ghee in an Instant Pot on the "sauté" function. When hot, add cumin seeds. Sizzle 30-60 seconds or until fragrant and beginning to brown. Add onion, stirring. When softened, stir in garlic and ginger. Cook a few minutes.

Stir in canned tomatoes, spices, and soaked chickpeas. Add water to just cover. Place lid and cook 15 minutes on HIGH. Allow pressure to release naturally. 

Stir in salt. Simmer using "sauté" function for a few minutes or until sauce reaches desired consistency. Stir in cilantro. Serves 8-10 as part of an Indian meal.

Instant Pot Shrimp Biryani

Use the biggest shrimp you can afford so they won’t overcook in the amount of time it takes to cook the rice. If you can't find Kashmiri chile powder, substitute three parts sweet paprika and one part cayenne.

2 c basmati rice
2 tsp oil
1 onion, chopped
1 serrano chile, minced
2 Tbsp minced fresh ginger
1 Tbsp minced garlic
2 tsp kosher salt
1 tsp Kashmiri chile powder
1 tsp ground turmeric
1 tsp smoked paprika
10 fresh curry leaves, torn into pieces
1 1/2 c boiling water
2 lb jumbo shrimp (16-20 or fewer per pound), peeled and deveined
15-ounce can diced tomatoes with juice
2 tsp freshly squeezed lime juice, plus wedges for serving
1/2 cup chopped fresh cilantro

Heat oil in instant pot on sauté (high) until shimmering. Add onion; cook for 4 minutes or until softened. Stir in serrano chile, ginger, garlic, salt, chile powder, turmeric, paprika and curry leaves. Cook 1 minute or until fragrant.

Stir in boiling water. Scrape up browned bits on bottom of pot. Stir in rice, shrimp and tomatoes. Secure the lid and cook on high pressure for 3 minutes. 

Quick release pressure, stir in lime juice, and cover with a kitchen towel. Let stand 5 minutes.

Stir in cilantro, then taste and add more salt as needed. Serve with lime wedges.

Instant Pot Saag Paneer

Indian cuisine has a longstanding relationship with (even a dependence on) the pressure cooker. This recipe can also be made in a stovetop pressure cooker if you have one. The Costco blend of baby greens makes this easy to cook, but if you don't have access to or don't want to rely on it, use an equivalent quantity of washed greens of your choice (the flavor of the finished dish will vary slightly).

I have also made this dish as aloo saag, replacing the paneer with an equivalent quantity of sauteed potato cubes. 

1 Tbsp ghee or coconut oil
1 tsp cumin seeds
1 medium yellow onion, chopped
1 serrano chile, minced
1 tsp minced garlic
1 tsp minced ginger
1/2 tsp turmeric
1/2 tsp Kashmiri chile powder (or 1/8 tsp cayenne + 3/8 tsp paprika)
1 tsp ground coriander
1 tsp salt
half a 1.5-lb Costco bag of Earthbound Farms Power Greens
1/2 c water
1 tsp garam masala
1/3 cup heavy cream, optional
1 pound paneer, cut into cubes *

Heat the Instant Pot on saute mode. When hot, add ghee. Saute cumin seeds until fragrant and beginning to brown. Add onion; stir. When beginning to soften. add chile, garlic, ginger, spices and salt; stir. Add water, stirring to deglaze. Add greens, packing down as needed. Cover and set to pressure cook / manual (HIGH) for 3 minutes. Once cooking finishes, wait a few minutes, then release pressure manually.

Using an immersion blender. puree cooked greens until smooth. Stir in garam masala and (if using) heavy cream. Sauce will keep at this point for a couple days in the fridge.

Switch back to saute mode; add paneer and stir until heated through. Serves 4-6 with rice and a vegetable curry.

* My kids like their paneer fried. I tend not to do this because it adds calories and I don't want to dirty another pot. If you choose to do this, prepare the sauce, then select a skillet that will hold all the paneer cubes in a single layer. Add 1-2 Tbsp oil, and fry over medium heat, shaking occasionally to prevent sticking, and turning gently until all sides of the paneer are browned. Add to the sauce and serve. 

Wild Mushroom Risotto

This dish is a Thanksgiving tradition in my household. I usually make the mushroom mixture ahead so that it comes together with no stirring in the last few minutes before dinner is ready. I also often double the recipe and use the leftovers to make risotto cakes – simply pat the mixture into patties, dredge in panko, and pan-fry until golden.

1 oz dried wild mushrooms (porcini, shiitake or a combination)

1 c boiling water

1 Tbsp olive oil
1 Tbsp butter
1/2 c minced onions

4 c sliced cremini mushrooms

several sprigs fresh thyme
salt and pepper
1 1/2 c Arborio rice

1/3 to 1/2 c white wine
3 1/2 - 4 c broth
1/2 c grated Parmesan, more to taste
3 Tbsp minced Italian parsley

Pour boiling water over dried mushrooms. Stir to coat. Soak 20-30 minutes or until rehydrated. Remove mushrooms to a cutting board; chop finely. Reserve soaking water, passing through a coffee filter if needed to remove grit. 

Heat butter and oil over medium heat in pressure cooker. Saute onions until soft but not browned. Add fresh mushrooms in a single layer, working in batches if needed. Cook until greatly reduced and beginning to brown. Stir in wild mushrooms and fresh thyme leaves. Season to taste with salt and pepper. (Mixture can be set aside at this point and refrigerated for up to 3 days.)

Add rice, stirring to coat thoroughly with oil. Add wine; when liquid looks mostly absorbed, add mushroom soaking liquid and 3 1/2 c broth. Bring to high pressure. Cook 4 minutes. 

Release pressure using the quick release method (cold running water on the lid). Return to stovetop; stir uncovered over medium heat 3-5 minutes until risotto thickens and rice is al dente. Add broth as needed for consistency. 

Stir in Parmesan, reserving some for top. Season to taste with salt and pepper. Top with reserved Parmesan and fresh parsley. Serves 6.