Fridays are Take Your Instant Pot To Work day here at Quick and Carry.
This gives us a chance to try different recipes just like a home cook – and we look for recipes that will be easy in our office kitchen. This week we turned to a recipe from NomNomPaleo – does this makes us all Nomsters? Fine with us! This is a great recipe, Michelle! Easy and enough for an office full of hungry people. I made a few mistakes and did not do the recipe justice, and still, it was very good – proving that many IP recipes are very forgiving.
Once again, I shopped at Lucky’s Market, and I used a free range chicken, and already cut up onions, and peeled garlic. I can bring a bunch of gadgets from home or I can be smart about buying stuff I don’t need gadgets for…in this case the garlic gets blended, but I can use peeled cloves again next week.
First you add some ghee to your Instant Pot…I have become a real ghee aficionado. As the fat in an Instant Pot recipe, it works incredibly well, because it has a high smoke point, and adds a delicious little undertone of butter. The recipe calls for the browning of both sides of the chicken, so use the sauté mode, and make sure you have strong tongs ready to turn the chicken over. Get it nice and browned on both sides.
Remove the chicken to a plate, and put in a tiny bit more of the ghee. Put the chopped onions in the IP, and begin to stir them around in the ghee. Add the cloves of garlic – they don’t have to be chopped in this recipe as they get blitzed by the immersion blender. Cook, stirring often, until the onions are becoming translucent, about 2-3 minutes.
Add the tomato paste next. Word of caution: I ended up using too much of it. I would go easy on it as you add it in, and then see how it tastes after the blending step. You can always add more, but taking it out – not so easy. Stir it in until just mixed.
Add the chicken broth, stir, and turn off the Instant Pot. Set your trivet in the bottom of the pot, to hold the chicken up off the bottom, and then place the bird back into the pot. Put your lid on, and put the toggle to sealing. Using the manual setting, set the timer for 20 minutes, and let the IP do its thing.
While the chicken was cooking, I roasted some red potato slices in our toaster oven. They ended up being done exactly the same time as the chicken! When the IP beeped, I did a manual release, and then carefully opened the lid and set it aside. I took that delicious smelling chicken and put it on a plate, and covered it with foil until I was ready to cut it.
Using the immersion blender, I carefully blend the contents of the pot. This is HOT liquid, so, keep it down and keep it even!
The original recipe calls for adding a slurry of arrowroot and water, but, we only had cornstarch, so I used that instead, and I wish now I had used a little more. You make a paste of the cornstarch and water, and then add it to the pot and cook on the sauté setting until the mixture is thicker. I wish now that I had let it cook a little longer, but, there were people standing there waiting…I succumbed to the pressure- get it? – and stopped cooking before the gravy was thick and rich.
I cut the chicken into slices, using my trusty electric knife. Everyone took some chicken, a few potatoes, and then put some of the gravy over their plates.
This was a yummy lunch, with happy eaters and easy clean up. This is essential for office Instant Pot cooking – you want good food, but, not complicated or needing too much from home. I am lucky – I use our awesome Quick and Carry Transport bag, so I can carry all this pretty easily. I use the nice shoulder strap to carry the pot and the electric knife, the blender, and other tools, which fit in the top zippered pocket or in the pot itself. I carried in one other bag with the groceries and some storage containers. That’s it. I do think that our bag makes doing this so much easier, and that is part of the reason we designed with YOUR travel and YOUR storage in mind! Try having a Take Your Instant Pot To Work Day at your office and let us know how it goes!