Bean and Rice Bowls - Pot in Pot, Instant Pot style

If you don't have an instant pot, you could easily adapt this to make it on a normal stove top, especially if you just use canned beans. But it's a pretty fun way to use the instant pot. Before I came across this recipe, I didn't know what pot-in-pot cooking was, but this is a prime example!

Based on https://www.cookwithmanali.com/instant-pot-beans-brown-rice/#wprm-recipe-container-36574

Ingredients

Beans

• 1 cup dry beans - either soak them in warm water for a couple of hours (or cold water overnight), or if you're not so organized then you can do a quick soak in the instant pot (there are recipes for this online)
•  1 tbs olive oil
• 1 medium onion, diced
• 4 garlic cloves, minced
• 14.5oz can of tomatoes (or skip the tomatoes and just a little extra water instead - about 1/2 cup should do)
• 1 tsp dried oregano
• 1/2 tsp cumin powder
• 1/2 tsp paprika (smoked if you have it)
• 1/2 tsp chipotle powder, divided (optional)
• 1/4 tsp cayenne pepper (optional)
• 1-1.5 cups water, depending on how dry you like them
• 1 tsp salt
• 2-3 tbs chopped cilantro
• lime/lemon juice

Rice

• 2 c brown rice in a heat-proof container that fits inside your instant pot such as a medium-large bowl or a small lidded casserole dish - make sure the container is big enough to fit the rice and water comfortably
• 2.5 c water

Toppings 

• sliced avocado
• grated cheddar cheese
• diced tomatoes
• chopped cilantro
• whatever else you like: sauteed mushrooms, grilled chicken, steak strips....?

Method

1. Press Sauté button on instant pot. When it says "hot", add oil then onion and garlic.
2. Cook, stirring often, for 3 minutes - until onions are softened
3. Stir in the can of tomatoes (if using) and the spices (oregano, cumin, paprika, 1/4 tsp of the chipotle powder, cayenne)
4. Cook for 3-4 minutes. 
5. Add the soaked beans, water, and salt and mix well.
6. This is where the pot-in-pot comes in: Place a trivet inside the instant pot (yup, just smush it right into the beany mixture so it sticks out the top), then place the container of rice on top of the trivet
7. Add the water to the rice container. Cover this inner container with tinfoil or a lid.
8. Put the lid on the instant pot
9. Press manual or pressure cook button. Cook on high pressure for 22 minutes, let pressure release naturally for 10 minutes, then do a quick release.
10. Open the pot carefully. Fluff the rice with a fork and carefully remove the rice container.
11. Remove the trivet then press the sauté button. Mash some of the beans (optional). Add cilantro and simmer 2-3 minutes. Add the remaining 1/4 tsp of chipotle powder (if using). 
12. Add a squeeze of fresh lime or lemon juice. Adjust seasonings to taste.
13. Serve bowls of rice and beans and let diners add toppings of their choice at the table.

This is the best way to cook rice because the clean up is so easy!

Instant Pot Butter Chicken

We have borrowed Ziggy's and now we are getting our own Instant Pot, so some Instant Pot recipes may start to find their way here...

 Here's one for some very tasty homemade butter chicken, adapted from https://www.jocooks.com/recipes/instant-pot-butter-chicken/ 

Ingredients

• 3 tbsp butter
• 8 cloves garlic minced
• 2 tsp fresh ginger minced
• 1 cup tomato puree or passata
• 2 tbsp tomato paste
• 3 tsp garam masala
• 1 tbsp coriander ground
• 1 tsp cumin ground
• 1 tbsp paprika
• 1 tsp turmeric
• 1 tsp salt
• 2 lbs chicken thighs/breasts boneless and skinless, cut into pieces
• 1 cup water
• 1 cup whipping cream
• 2 tbsp parsley chopped

Instructions

1. Turn your Instant Pot to the saute setting.
2. Add the butter and cook until the butter has melted. Add the garlic and ginger and saute for another minute or until the garlic becomes aromatic. Do not cook too long because you don't want to burn it.
3. Add the tomato puree and tomato paste to the Instant Pot and stir. Add the garam masala, coriander, cumin, paprika, turmeric and salt to the Instant Pot, stir and cook for about 3 to 5 minutes. 
4. Add the chicken thighs, water and stir everything together. There should be enough liquid in the pot to cover the chicken, so add more water if needed.
5. Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to Manual, high pressure, 5 minutes.
6. Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 15 minutes. Carefully unlock and remove the lid from the instant pot.
7. Switch the Instant Pot to the saute setting (do not put the lid on). Add the whipping cream and simmer for 5 minutes, stirring occasionally. The sauce should thicken and reduce a bit. You don't want it to reduce too much. 
8. Turn off the Instant Pot and garnish with fresh parsley.