This one might very well be our new favorite curry chicken recipe! It was a little different then other recipes I've posted as it calls for chicken thighs and for browning the chicken before cooking. The recipe serving size is only for 4, so I had to significantly increase ingredients to get enough meals for the week. In doing so, I aired on the side of caution and increased the Instant Pot cooking time to 15 minutes, however that was too much as my peppers were overcooked. A couple other notes I had were that I might drain some excess chicken broth before adding in the spices, and I might use another can of coconut milk next time. Since I increased the ingredients so much I was not about to add 6 cans of coconut milk, but I'd say a good ratio in most recipes I've made is using 1 can of coconut milk per 8 servings. I know that doesn't go in line with what this recipe calls for, but that's just what I've found to work best after years of making recipes that call for canned coconut milk. You can also opt for doing a mix of full fat and low fat canned coconut milk, however that full fat always provides more flavor. A lot of notes on this one, but this meal still seriously turned out amazing and we devoured it all week long with a rice and cauliflower rice mix! I also threw it over roast sweet potatoes later in the week and really enjoyed that combo too. We will definitely be making this one again and again!
Instant Pot Coconut Curry Chicken Ingredients:
Original recipe found here
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This meal turned out absolutely amazing!!! It was seriously so comforting and delicious! The sauce was certainly not an overwhelmingly mustard flavor at all, and even Robbie, who hates mustard, loved this one. There is not much to the recipe in terms of ingredients or difficulty. If you don't have an Instant Pot you can simply sear the chicken in a stir fry pan then throw everything in a slow cooker. Since I tripled the ingredients to make enough meals for our needs, I had to brown the chicken in three batches before throwing everything in the pot to cook. I increased the Instant Pot to 20 minutes and that was more then enough cook time. Most of the chicken thighs stayed together, but would easily pull apart. This is one recipe that I would not skip out on thickening up the sauce with some added thickener. I usually do a 1:1 when using arrowroot starch, so I stuck to that conversion instead of what was recommended in the recipe. I thought the chicken paired especially well with the roasted sweet potatoes and shaved brussels sprouts. Definitely a meal we will be eating again soon!
Honey Mustard Chicken in the Instant Pot Ingredients: Chicken:
Recipe Notes *To make date paste for this recipe, place 1/4 cup pitted medjool dates (about 3) in 2-3 Tbsp of very hot water to soften. After 5 minutes you can stir to make sure they'e soft, then blend the mixture in a high speed blender or small food processor. Blend until smooth and add water if needed to get the right consistency. Original recipe found here This might be my new favorite homemade curry meal! I made this in the Instant Pot, but there are directions for making this on the stove top as well. The recipe below serves four, so I as I usually do, I increased the ingredients to get enough meals for our needs. However, with sauce recipes like this, I usually significantly increase the meat amount and only double or triple the other ingredients. That is just my preference though since I don't like a lot of extra sauce and end up using the saute function at the end to help reduce the sauce anyways. The only other changes I made was using coconut oil to saute the onion, garlic, carrot and ginger, and then I used some chili powder instead of red chilies since the stores were out of those. I put the carrots and onions through the food processor to dice up real tiny and thought that was an especially smart move since I have someone in the house who doesn't enjoy cooked carrots. The only other note I have is that I might try this recipe with a can of full-fat coconut milk next time to get a little more fat into this meal. Though that move would probably alter the taste of the curry sauce some, which is probably why the recipe called for using a light coconut milk to begin with. Anyways, the sweet potato curry sauce really turned out so delicious and paired pretty well with the sweet potato glass noodles. I also threw in some plain cauliflower rice to add some more vegetables. This recipe is Whole30 compliant, a homemade curry, and an overall pretty simple meal to whip up! We will definitely be eating this one again soon.
Coconut Chicken and Sweet Potato Curry Ingredients:
Stove Top:
Original recipe found here Truly a delicious Instant Pot chicken meal to save! I did not top with sesame seeds, but the sesame oil gave this chicken a true honey sesame chicken taste. I ended up tripling the ingredients below, then only using half the honey due to preference. Also, since I had much more chicken I skipped out on sauteing it and just increased the pressure cooking time. No worries if you don't have arrowroot starch to help thicken the sauce either. Putting the pot on saute mode at the end and continuing to mix everything will reduce the sauce plenty enough without it. I actually hardly use arrowroot starch anymore when using the Instant Pot since saute mode reduces the sauce just as well. While the chicken was cooking I heated up some coconut oil and threw frozen plain cauliflower rice and the extra diced green onion together to pair with this chicken. Super simple and easy meal to put together for dinner or meal prep!
Instant Pot Honey Sesame Chicken Ingredients:
Original recipe found here Holy moly did I really enjoy every part of this meal! I am not sure it's the quickest meal prep recipe, but if you have the time or can prep a few things the day before then this one is definitely a must-try. I already have a couple go-to BBQ chicken recipes that I cycle through every so many weeks, but I decided to give this new homemade one a try. It turned out like no other BBQ I have tried before! I was surprised and really enjoyed the taste. It was not sweet whatsoever, but more light tasting with a very slight kick from the Chipotle and chili spices. I read the note for the Italian dressing swap and used that option instead. Now for making everything easier on myself, I prepped the sauce the night before so I could just throw the chicken in the Instant Pot in the morning. The recipes gives three ways for making the BBQ chicken based on what you have and preference, so don't be steered away if you don't have an Instant Pot. I also prepped the sweet potato the night before, but you can purchase pre-diced sweet potato or frozen diced sweet potato at most stores to help save you time there as well. You can clearly see I skipped out on the pickles, but that is only because I don't like them. Let me know if you try this recipe with them and how they turned out! If you don't have the time to make your own BBQ sauce, a few whole-ingredient ones that I'll purchase off the shelf are Tessemae's or The New Primal, both can be found at Wegman's or Amazon. Now for the coleslaw, what an easy vegetable side to prep. I used Primal Kitchen Chipotle Lime Mayo, but only half of the amount the recipe calls for because we aren't big mayo people. I honestly loved how it turned out and enjoyed eating every crunchy bite. On days that I took this to work I just ate everything cold and still loved it. When I was home I could add the coleslaw after I heated up the chicken and sweet potatoes and enjoy it that way. Once the stay-at-home orders are lifted I'll definitely be making this one for family and friends!
BBQ Chicken Bowls with Sweet Potatoes, Coleslaw, and Pickles Ingredients: BBQ Chicken
Original recipe found here Whole30 BBQ Sauce with Chipotle (Paleo, Vegan) Serving: 1 Cup Ingredients:
If desired, for a smoother texture, gently transfer sauce to a blender or food processor and process until smooth. Season with salt. Original recipe found here This was the most spot on Sweet and Sour tasting and delicious meal ever! Seriously though, I will be making this one again very soon it was that much of a hit in our house. I ended up using the slow cooker option on my Instant Pot for this meal, so I could brown the meat and cook all in one pot. Plus, I was able to put the pot on saute mode at the very end to thicken up the sauce a little more. I definitely recommend doing the same if you have an Instant Pot, but if not this meal will still turn out delicious in the Crockpot - just one more pan to clean when you're done ;-). The only change I made to the recipe is using half the honey, and that was just by preference. The meal still turned out plenty sweet with a little less honey if you want to do the same. If you find ginger at the store definitely add in that fresh grated ginger too! The beef does stay in small 1-2 inch cubes if you properly brown them, but I opted to shred it at the end while I was reducing the sauce. My beef also turned out looking like pork, probably because I diced it up a day before cooking it and exposed it to more oxygen. Oh well it still turned out so good! I heated up some coconut oil and tossed some plain frozen cauliflower rice, salt, and extra green onions to pair with this. Add this recipe to your list of must-trys now!
Crockpot Sweet and Sour Hawaiian Beef Ingredients: Sweet and Sour Pineapple Sauce
Original recipe found here This one is a must try! It seriously turned out so delicious and will definitely be thrown into the meal rotation in our house. I ended up tripling this recipe to get enough meals, so I bought a couple containers of pre-diced onions, carrots, and celery to make prep even easier. I used cayenne pepper instead of a red chili, which must have been the reason this beef ragu had a slight kick to it. I also opted for using a cup of beef broth instead of the cubes since I couldn't find any that did not have added sugars. Not much to the recipe at all. Just saute the onions, carrots, celery, and chili, then throw the rest of the ingredients in and set the Instant Pot to cook on manual for 30 minutes. The final step revealed a new cooking hack to me as well! Using a potato masher to shred or mash the beef into smaller pieces was a game changer. Pair with pasta, vegetable noodles, or rice and you've got yourself a seriously tasty and nutritious meal.
Instant Pot Beef Ragu Ingredients:
In the Instant Pot
Original recipe found here I hope everyone is staying home and healthy, and also considering trying some new recipes or meal prep with this extra time at home we all have! I am finally going through a list of recipes I had saved to try for quite some time now, including this one that turned out absolutely delicious! This recipe is Instant Pot and Slow Cooker friendly, and did not have much prep to it whatsoever. Although I bought frozen cubed sweet potatoes and pre-cut onions and peppers, which left me with only having to cut the chicken. Either way, this recipe is definitely one of the simpler ones that I have tried. I also loved that there were peppers, green beans, sweet potato, and cauliflower rice with this meal. ALL the colors and nutrients! I had to almost quadruple the ingredients below to get enough meals for our house, so I also increased the cooking time in the Instant Pot to around 30 minutes. This was definitely over kill and my sweet potatoes paid the price, unfortunately. Just pointing this out in case you enjoy eating those chunks of potatoes instead of it getting cooked into the sauce. I would also suggest removing the potatoes and chicken while you saute the sauce at the end. Paired with some cauliflower rice and topped with raw cashews and this meal was a hit all week long. Let me know if you give it a try!
Sweet Potato Chicken Curry (Instant Pot or Slow Cooker) Ingredients:
For Instant Pot
For a thicker curry – mix together 2 Tbsp. of water with 1 Tbsp. tapioca starch. While instant pot is on the saute setting, stir into curry after the coconut milk is heated through and let set for a few minutes to thicken. Original recipe found here Another great Instant Pot recipe to add to the collection. What I enjoyed most about this recipe was that it tasted nothing like other cilantro lime chicken meals that I've made before. There was not a huge cilantro or lime bite whatsoever, but a delicious subtle hint of flavors that paired well with the Cilantro Lime Cauliflower Rice. I ended up tripling the recipe below and using significantly less olive oil and ghee, but other then that made the recipe as. My only note was there was a ton of sauce to thicken up at the end, so I did throw in some arrowroot powder to help thicken it up faster. Since I did this with the chicken in the pot still, my nice chicken thighs turned into a shredded chicken real quick. I don't mind this at all, but if you want the full thigh in your meal, definitely don't throw them back in the pot until you are done thickening the sauce up and the saute mode is off. I lied, one more note is for the coconut cream all you need to purchase is a can of full fat coconut milk. You can use the thick condensed part at the top of the can for the coconut cream. A little easier and cheaper then using a can of coconut cream. Overall, we really enjoyed eating this meal all week long!
Instant Pot Cilantro Lime Chicken Ingredients:
Directions:
*For chicken breasts: use 3 breasts, sliced horizontally in half. **I use ⅓ cup of broth combined with the juice from the lemon in a 6 Quart Instant Pot DUO with no problems or *burning sign - if needed you can increase the amount of liquid if this combination doesn't work for your Instant Pot model Original recipe found here This chicken turned out super flavorful and unlike any pineapple chicken recipe that I've tried before! I ended up tripling most of the ingredients below, with the exception of using 2 tsp cinnamon and just one can of full-fat coconut milk. Check out the note on the coconut cream below, but basically you can just use the thick part from a can of full-fat coconut milk, or dump the whole can in if you want. No need to let that ingredient stop you from giving this one a try. This recipe was extremely hands-off after cutting the pineapple and throwing everything into the Instant Pot. When it was done cooking, there was plenty of extra sauce. I followed the recipe below and added a Tbsp of arrowroot starch mixed with a Tbsp of water, and set the Instant pot to saute mode to help thicken up the sauce some. You can also just put the pot on Saute mode without adding the arrowroot starch, and continuously stir until the sauce reduces. The arrowroot starch just speeds the process up slightly. I also really enjoyed the green onions topped on this meal, so don't skip out on that if you can! With plenty of flavor and sauce, this paired perfectly with plain frozen cauliflower rice, which made for the easiest meal prep. Definitely a recipe that I will be throwing into the meal prep rotation going forward!
Instant Pot Pina Colada Chicken Ingredients:
To make your own coconut cream, simply place a can of full fat coconut milk in the fridge overnight. When ready to use, open can from bottom and drain out coconut water ( you can drink it or discard it). You will be left with pure coconut cream in the can. Original recipe found here |
Erika CopelandSharing the recipes I prepare to help others eat more nutritious food and begin their journey to a healthier life. categories
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