IP Butter chicken

 This really was delicious.  I've heard about butter chicken before, but didn't know what it was.  I was pleasantly surprised with how yummy this was.  

• 2 TBS butter
• 2 TBS minced garlic
• 2 inch fresh ginger, grated
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground tumeric
• 1/2 tsp chili powder
• 1 tsp salt
• 2lbs chicken thighs, diced
• 17 oz tomato sauce
• 1 cup heavy whipping cream
• 2 TBS parsley

1. Press Sauté on the Instant Pot.  Melt the butter then add the garlic and ginger.  Cook until fragrant (about 1 minute)
2. Add all the spices and the salt.  Stir while cooking for about a minute.  Add tomato sauce and 1/4 cup water.  
3. Stir in chicken thighs.  
4. Secure the lid, seal the vent, and pressure cook for 6 mins at high pressure, then quick release.  
5. When IP has released pressure, remove lid, switch to aute, and stir in the cream.  Allow the sauce to reduce a little.  Stir in parsley.
6. Serve over rice.

Broccoli Potato Soup

 I attempted a broccoli soup a while ago and it ended badly, ha ha.  I've been hesitant to try again.  This one actually turned out delicious, and the whole family really liked it.  

• 2 14.5oz cans chicken broth
• 2-3 large carrots, peeled and diced
• 4 medium potatoes, peeled and cubed
• 1 tsp onion powder
• 2 small heads of broccoli, diced small
• 2 TBS butter
• 1/3 cup (gluten free) flower
• 3 1/2 cups milk
• 4 cups shredded cheddar cheese
• 1 tsp salt
• 1/2 tsp garlic pepper
• 6 slices bacon or turkey bacon, cooked and chopped

1. In a large pot, combine chicken broth, carrots, potatoes, and onion powder.  Bring to boil, cover and simmer for about 10 mins.  
2. Add broccoli, cover and simmer for an additional 10 mins.  
3. While simmering, melt butter in a large sauce pan.  Whisk in the flour and cook for another minute, until golden brown.  Whisk in milk and cook for an additional 5 mins, until sauce thickens.  
4. Add cheese and stir until it is all melted.  Add salt and garlic pepper.  Pour cheese sauce into the large pot and stir until well combined.  Add more milk for a thinner consistency.  Stir in turkey bacon.  
5. Serve warm.

Sweet Chili Stir Fry

This recipe reminds me of Panda Express's sweet fire chicken.  Super yummy, although a little spicy and not super healthy...  The whole family gobbled it up quickly, even those that don't do well with spice or bell peppers.  Next time I'll need to double the recipe, there wasn't quite enough for my family, and definitely not enough for leftovers later.  

• 2lbs boneless skinless chicken thighs, cubed
• 2 tsp garlic powder
• 1/4 tsp ground ginger
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 3 TBS corn starch
• 1/4 cup vegetable oil + 2 TBS vegetable oil
• 2 bell peppers, sliced
• 1 red onion, sliced
• 1 bag of frozen green beans
• 1 TBS minced garlic
• 1 TBS fresh ginger, grated
• 1/4 tsp sesame oil
• 1 1/4 cup sweet chili sauce

1. In a large bowl, toss 2 TBS oil, garlic powder, ground ginger, salt and pepper in with the cubed chicken thighs.  Add corn starch and stir to coat.  
2. Heat 1/4 cup of vegetable oil in a large pan over medium-high heat.  Once heated, cook the chicken in sections so as not to over crowd.  Cook until golden.  Remove chicken once cooked.  Add in bell peppers and red onion and cook until soft.  Add in minced garlic and grated ginger and cook until fragrant.  Add in remaining ingredients and cook until warm.  
3. Serve over rice.