Instant Pot Recipe: Butter Chicken

This recipe was taken from the Instant Pot app on my phone, first made by our daughter, Katie. It’s quick and delicious.

Now, full disclosure, mine turned out a bit different last night. I got everything assembled and when I went to find the curry powder, I had none!!! So…..I improvised. Didn’t turn out bad, if I do say so myself! However…..all I saw was one tablespoon of ginger, totally missing the fact that it was to be fresh and not powdered!! BIG difference!!!!! But it worked rather well.

I may, or may not, have been cooking with wine again!!!

I also added tandoori spice and Garam Masala, which are not called for in the original recipe. When I make it again, I will also add fresh cilantro….and maybe even some fresh basil.

Everyone else had theirs over rice, I had mine over some kale/quinoa salad to reduce the amount of carbs and include the nutrition benefits of kale vs rice. It was yum!!!

The Instant Pot app has many really good recipes for, what has quickly become my favourite appliance, the Instant Pot!! If you have one, you really need to download the app. The instructions are clear and simple, and will help you get the most out of your Instant Pot.

Let me know if you try this, or any of the other app recipes……or any of your own Instant Pot favourites!

Salute…

Instant Pot App Butter Chicken

0 from 0 votes
Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Cuisine Indian
Servings 6
Calories 304 kcal

Equipment

  • Instant Pot

Ingredients
  

  • 1 whole onion chopped
  • 1 tbsp fresh ginger minced
  • 3 half chicken breasts
  • 1.5 cups crushed tomatoes Approx 363g
  • .5 cup chicken broth
  • .25 cup butter
  • 2 tbsp curry powder
  • .25 tsp salt
  • .5 cup heavy cream

Instructions
 

  • Preheat Instant Pot on saute setting, normal.
  • Add tomatoes, chicken broth, chopped onion, butter, curry powder, ginger, and salt to the Instant Pot liner.
  • Cook until butter is melted, stirring occasionally – approximately 2 minutes, using the saute function.
  • Add chicken breast to inner pot and toss to coat well with sauce.
  • Close and lock lid and turn steam release handle to Sealing.
  • Pressure cook on high for 15 minutes.
  • Release pressure manually.
  • Remove chicken to a plate. Can chop or shred at this point, or just leave it intact.
  • Turn Instant Pot to saute and heat until sauce is simmering.
  • Stir heavy cream into the sauce and cook until thickened – approximately 2 minutes. Stir frequently.
  • Either spoon sauce over intact chicken, or add chopped/shredded chicken back into sauce.
  • Serve.

Nutrition

Calories: 304kcalCarbohydrates: 9gProtein: 26gFat: 18gSaturated Fat: 10gCholesterol: 120mgSodium: 457mgPotassium: 696mgFiber: 2gSugar: 4gVitamin A: 712IUVitamin C: 10mgCalcium: 57mgIron: 2mg
Keyword Instant Pot
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Cooking…….with wine.

Anyone who knows me, knows I LOVE to cook!!! Though I often find the prep process tedious and labour-intensive, I am so motivated by the end result that I endure the process with my eyes on the prize!!!

I crave veggies, especially greens. I hate making salads, but I love to eat them!! A dilemma for sure!!! Right now my garden is still producing kale and I add it to just about anything!!!!

This is a Pinterest recipe found by one daughter and prepared by another. I would double the garlic, though when my daughter made it, it was very garlicky!!

Enjoy…

Honey Garlic Butter Roasted Carrots

0 from 0 votes
Prep Time 10 mins
Cook Time 25 mins
Course Side Dish
Servings 10
Calories 170 kcal

Equipment

  • Oven, baking dish

Ingredients
  

  • 2 lb carrots sliced 1-1'2 inch thick diagonally
  • 2 tbsp honey
  • 4 cloves minced garlic I would use more
  • 5 tbsp butter
  • 1/4 tsp salt I use Himalayan pink salt
  • 1/4 tsp ground pepper
  • fresh, minced parsley

Instructions
 

  • Preheat oven to 425
  • Melt butter in saucepan
  • Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. DO NOT burn the garlic.
  • Remove from heat and stir in the honey; stir until thoroughly combined.
  • Toss the carrots with the prepared sauce either in the skillet, or pour the sauce over the carrots in a mixing bowl. Season with salt and pepper, and mix until well combined.
  • Transfer carrots to previously prepared baking sheet.
  • Arrange in one layer and bake for 22 to 25 minutes, or until carrots are browned and tender.
  • Taste for seasonings and adjust accordingly.
  • Garnish with fresh chopped parsley.
  • Serve.

Nutrition

Calories: 170kcal
Tried this recipe?Let us know how it was!

Two years looked so far away……..

I won’t deny that some days feel like the picture above……especially when you feel like you only have time for fast food!

Needless to say, I don’t eat much fast food.

It is two years ago today, since I began this quest to implement healthier eating habits.

Actually, I always thought I was pretty smart about how and what to eat…..but I’ve learned quite a bit in the past couple of years and, though weight loss was the initial motivation, my primary focus has leaned more toward improving the quality of the foods we eat, and including some important foods consistently to my nutrition.

I had several goals to keep in mind when planning and preparing meals, or making food choices of any kind. These principles evolved a few times as I gleaned information, scouring podcasts, listening to audio books, and of course……reading Facebook!! Actually, I am just kidding about Facebook, like seriously kidding…… However, Pinterest was quite valuable, and sure helped with recipes that incorporated some of the principles that became important to me.

The primary guiding factors were:

  • reducing carbs, especially highly processed ones
  • knowing how different foods fare on the inflammation spectrum
  • increasing vegetable intake. especially leafy greens and other alkalizing ingredients
  • limiting evening snacks to only occasionally, and very rarely.
  • including all food groups, as I believe that each one has a contribution to make. So though some were more limited than others, none were eliminated, but rather planned into the meals in the quantities that seem to work well for MY metabolism.
  • creating nutrition habits that would become maintainable, and consequently, firmly established as a permanent, nutrition-management system, not a short-term diet.

Some of the ingredients that begin to show up more prominently and routinely:

  • chia seeds
  • quinoa
  • kale, baby spinach, arugula, and various mixed greens
  • homemade bone broths
  • cauliflower, turnip, and zucchini/squashes – all very good subs for high-carb mashed potatoes, pizza crusts, rice, French fries, and pastas.
  • MCT oil
  • lemons
  • avocados and avocado oil
  • plain greek yogurt (dairy is something I, personally, need to limit.)
  • nuts and seeds, often replacing higher-carb, over-processed grain products such as flours. I really want to make a nut and seed granola to use on top of fruit and yogurt or as a healthy snack
  • turmeric
  • fermented foods such as kimchi, kombucha, sauerkraut, kefir made from goat’s milk

Some of the tools that are key for me:

  • the Instant Pot – I’m pretty sure mine is almost worn out!!!! It can’t die now, I just ordered the new air-fryer lid for it!!!!
  • a food processor – mine just died!!!!! :'(. HIGH on the replacement list, I just have to find one I like! I need a work-horse of a machine!
  • a food dehydrator – I use the Excaliber 9-tray model. We’ve had it for almost 13 years and it has been used more this year, than most others combined.
  • a vegetable spiralizer
  • good sharp knives!!!!

Full disclosure:

  • I still eat pizza……like REAL pizza!!
  • I still drink wine
  • Hummus is going to kill me!!! Not that it isn’t a good option sometimes, but it is one of the foods I find challenging to moderate. I could eat the whole container, and there are so many different flavours!
  • I’d like to say I ate celery sticks with the hummus, but no, there were often Tostitos involved!
  • Thanksgiving weekend, I enjoyed everything we had available, including delicious desserts and yummy baked goods provided by local foodie, Laurie Anne Brennan of https://www.facebook.com/shortcrustfoodcompany. I’ve had the delight of enjoying her whole-food, made-from-scratch creations, including some of the most flavourful dishes I’ve ever eaten. The main ingredients in her dishes are sourced locally, as possible. Unfortunately, it never even occurred to me to ask for lower-carb, minimal sugar products, but when I was bemoaning what these treasures were going to do to my “diet”, she enlightened me that these options are all available.
  • All of these confessions include the caveat that they are consumed only occasionally, and almost always in moderation. 🙂

Some of the successes achieved so far:

  • 2-3 clothing sizes smaller
  • A 65-70lb (depending on the day) weight loss.
  • Elimination of pain – especially in my knees.
  • Increased mobility. We have stairs outside the emergency entrance at work. These steps are quite deep and I used to have to step up one step at a time, lifting one foot up to the other, with knees throbbing, onto the same step with the previous foot, before repeating this process on the next step. Now I ‘sprint’ up.
  • I actually enjoy shopping for clothes…..maybe even a bit too much!!!
  • A significant number of inches lost overall….just not sure how many and don’t feel like hunting for the measuring tape right now!

Some days have been hard. Some days I’ve come close to just forgetting the whole endeavour!!!!

I’ve had to address some entrenched mindsets and defaults – such as when I have a bad day. If my choices haven’t been stellar, I don’t let it derail me and send me into a downward spiral, sabotaging all the progress made so far. I pick up and move on, looking long-term and gauging over-all progress and goals versus wallowing in one bad day.

Every day I’m at work, I see the cost of not taking our health and nutrition seriously. Sometimes it becomes too late, irreversible, and there is no turning back; but even then, it’s not too late to start making choices that can improve our quality of life.

I’ll never see the body I once had or the weight I once was. But I CAN prolong mobility, aid my body to find disease naturally, increase immunity, decrease inflammation, and achieve greater gut-health. I can work with MY body providing the nutrients it needs, to do the job it was created to do.

So can you…… Believe me, my prospects were not good!!! Years and years of gaining-losing-gaining, menopause, a strong distaste for exercise, a love of all things bread and wine, but even more – years of living in shame and defeat – all worked against me.

Some meals, I lose the battle…….but I WILL win the war!!!!