For more great Instant Pot recipes, please visit InstantPotEasy.com

Hi! Great to see you out here. In this video I’m going to share with you on of my favorite cooking health gadgets. I’m going to cook a couple of my favorite recipes that are so much easier to make with the Instant Pot. Along with cooking, I’m going to introduce you to the meal from a Chinese Nutritional Therapy approach and how this meal supports your health.

I just started using the Instant Pot last year, and I love it. I got the 10 in 1 Instant Pot because I thought I would want the greater flexibility. Today, I can’t say that I’ve used anything besides the pressure cooker. The pressure cooker functionality is AMAZING!

Playing around with the Instant Pot, I found I could make Adobo Chicken. Adobo Chicken was a recipe that my Grandfather and mother took 5 to 8 hours to cook!

Who has that time????

With the Instant Pot, I was able to reduce the cook time to 20 minutes. In this video, I was a little light on the vinegar…Go heavier because it is the vinegar which really makes the adobo.

The second thing I started making with the Instant Pot was rice because it took ONLY 4 MINUTES TO COOK RICE! I share with you my super secret Saffron Jasmine Rice recipes – a favorite with kids and adults!

This gadget is one gadget that I just loved. It has saved me a boat load of time, is super flexible, and allows me to eat home with ease.

Check out the Instant Pot at https://instantpot.com

For more great Instant Pot recipes, please visit InstantPotEasy.com

These instant pot ribs are super easy to make and they taste amazing! They’re finished with a sweet and sticky glaze and topped with cilantro and scallions for added freshness!

Get the full recipe: https://grilledcheesesocial.com/2019/05/09/instant-pot-ribs/

For more great Instant Pot recipes, please visit InstantPotEasy.com

Beef Kare Kare Instant Pot: https://youtu.be/x5yi-SiOjyU
Beef Caldereta Instant Pot: https://youtu.be/9czhDGHcIEs
Arroz Caldo Instant Pot: https://youtu.be/wOIuxTGNiCo

About This Dish
Sinigang is a Filipino soup or stew characterized by its sour and savoury taste most often associated with tamarind (Filipino: sampalok). It is one of the more popular dishes in Filipino cuisine. You can have different ingredients like pork, shrimp, fish, etc. In this video, pork meat is being used.

Instant Pot: https://amzn.to/2Zz9p64
Ingredients:

2 lb pork meat (https://amzn.to/3007Od4)
1 small radish (https://amzn.to/2rFJUDJ )
5 tomatoes (https://amzn.to/2MGk4qq )
12 pcs okra (https://amzn.to/2ZxMhVC )
1 small onions (https://amzn.to/2VHZ71o)
5 pcs taro root (https://amzn.to/36cTAo8 )
1 pc eggplant (https://amzn.to/2rIeYmi )
Few spinach (https://amzn.to/2F3HSjF )
Fish sauce (to taste) (https://amzn.to/2Zz9NBy )
Tamarind Soup Mix (https://amzn.to/2ZyNjR2 )

Note: You can add different types of vegetables in the sinigang. Amount you want to add is up to you. If you want to have more veggie, you can add more. If you want soury, add more tomatoes.

Steps:
http://bit.ly/atc-blog-pork-sinigang-ip

#ahcdish #instantpot #sinigang

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Ann’s Home Cuisine is a participant in the Amazon.com Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

For more great Instant Pot recipes, please visit InstantPotEasy.com

Support my channel and find out what goodies you can receive: https://www.patreon.com/happynoodletv

11 MINUTE PAK CHAM GAI FAN/CHINESE-STYLE STEAMED CHICKEN RICE (INSTANT POT RECIPE)

This dish is a favourite from Southern China. Eaten in places such as Hong Kong, Guangdong, to Malaysia and Singapore, this is healthy and simple way to eat delicious chicken! My version is a simplified adapted recipe for the Instant Pot (find out more here: https://www.youtube.com/watch?v=BtizQP_JoFY).

– 2 x Spring onion
– 6 garlic cloves
– 1 inch of ginger
– 150g of mushrooms
– 3 cups of rice
– 3.5 cups of cold water
– 2 legs of chicken
– 3 x star anise

Marinade for chicken
– 2 tbsp soy sauce
– 2 tbsp ketchup manis/dark soy sauce
– 1 tbsp sesame oil
– 1 tbsp shoaxing wine/sherry
– 1 tsp salt
– 1 tsp white pepper

1) Marinade your chicken in 2 tablespoons soy sauce, 2 tablespoons of ketchup manis or dark soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of shoaxing wine, 1 teaspoon of salt, and 1 teaspoon of white pepper. Leave for 10-15 minutes.

2) In the mean time, cut 2 spring onions in to 1-inch slices.

3) Use the back of the knife to crush and de-skin 6 cloves of garlic, then chop them in to small pieces.

4) De-skin the ginger with a small teaspoon by scraping off the skin. Slice the ginger in to thin strips.

5) Slice the mushrooms.

6) Put 3 cups of rice in to the Instant Pot’s steel inner pot.

7) Wash the rice 2-3 times in cold water.

8) Add 3.5 cups of cold water to the rice.

9) Place the steel pot in to the Instant Pot. Place a metal rack with legs inside. You can normally get these from Chinese supermarkets in the kitchen utensil section. Then place the metal rack that comes with the Instant Pot on top of that.

10) Put the chicken, ginger, garlic, spring onions, mushroom, and 3 star anise on top of the two metal racks. Ensure the steam release handle is placed securely on the metal screw, and switch it to ‘Sealing’ mode.

11) Put the lid on, and screw clockwise to close.

12) On the Instant Pot user interface, use manual settings, ensure it is cooking on high pressure, for 11 minutes.

13) When it makes a beeping noise for a few seconds, and the display shows L000, this means it has finished cooking. Press the red Cancel button. The display should change to ‘Off’. Then switch off at the mains.

14) At the top of the Instant Pot, turn the steam release handle to ‘Venting’. Be careful not to face directly over the handle or get your hand in the way of it as the steam will be VERY hot and dangerous.

15) Our chicken rice is now cooked! Plate up and serve! I served mine with a bit of extra sesame oil, some thin slices of cucumber, sesame seeds, chilli sauce and ketchup manis. Enjoy!

For more great Instant Pot recipes, please visit InstantPotEasy.com

Ingredient List:
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1 whole chicken, cut into small pieces(2lbs) (OR) Chicken cuts of choice (2lbs)
1 bunch of mint leaves, chopped
1 bunch of corriander leaves, chopped
1 medium onion, diced
1 medium tomato, diced
1 tablespoon of roasted poppy seeds powder,(optional)
3 tablespoons of cashew powder (http://amzn.to/2FUMWps)
5 green chilies chopped (skip/reduce quantity of this if you dont want it to be “spicy”)
5 tablespoons of oil
2 tables of red chili powder
salt, as per taste
1 teaspoon of turmeric powder (http://amzn.to/2DJ0B2J)
1 tablespoon of garam masala powder (http://amzn.to/2mJW7AS)
1 tablespoon of coriander powder (http://amzn.to/2DI1ok9)
1 tablespoon of cumin powder (http://amzn.to/2BaO8lc)
2 tablespoons of ginger garlic paste (http://amzn.to/2EPqME1)

(To make Ginger-Garlic Paste at home:https://youtu.be/ld8dwxOJqPk)
#instantpot #chicken #curry

Serve with Basmati Rice(http://amzn.to/2GGA8TI)
To make Yogurt in the instant pot : https://youtu.be/BYGp3h491d4

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To buy the ingredients on Amazon:
https://www.amazon.com/shop/sandhyaskitchen
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Directions:
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1.In a large bow, marinate the chicken by adding turmeric, salt, red chili powder, coriander powder, cumin powder and 1 tablespoon of ginger-garlic paste.Pour in 2/3 tablespoons of oil.Mix them well and let it marinate for 30 mins.
2.Turn on the IP and switch to “Sauté” Mode. Add 2/3 tablespoons of Oil to the liner, and add onions.
3.Add ginger garlic paste, and add some turmeric powder and saute.
4.Add mint leaves and mix well.
5.Add green chilies, poppy seeds powder, cashew powder and mix it well and let it saute.
6.Add tomatoes and mix well
7.Next add the marinated chicken and let it sauté for around 5 mins.
8.Add half a cup of water. (This helps the pressure to build in the next step)
9.In Manual mode, set the timer to 10 mins, and whistle to sealing mode.
10.Do a quick release and check if the chicken is well cooked.
11.Switch to Saute mode, add garam masala, and let it simmer for a few more minutes.You will notice the oil separate from the gravy.Turn off the IP.
12.Add chopped coriander and serve hot!

Goes well with rice, rotis and naans!
Serves 4 Adults.
Wine Pair: Riesling or Merlot
********************RECOMMENDATIONS**********************
The Instant Pot Model(7-1 6Qt) that I use: https://amzn.to/2qCixpS
The Instant Pot Mitts that I recommend http://amzn.to/2DAQUC3
The Instant Pot Glass Lid(7-1 6Qt): https://amzn.to/2T3ZJN6
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If the 7 in 1 is sold out,I recommend getting the most advanced
version:The 10 in 1 Instant pot: http://amzn.to/2CI2FWg
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A little of about this Chicken Curry.

The dish made in this video is called ‘Kodi kurra’ in Telugu.There are countless varieties of chicken curries in Indian cuisine. From the Chicken Tikka Masala to Butter Chicken, there are plenty of ways chicken can be cooked.Every state in India, has its own variation of chicken curry, based on traditions and the spices grown locally.This chicken curry recipe is from the southern states of Telangana and Andhra Pradesh, where it is eaten with rice or rotis. Pepper and Chilies grow in abundance in these states and thus the spiciness is reflected in this dish.

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