Restaurant-Inspired Instant Pot Chicken & Split Pea Korma

Two months ago, my mom and I made a trip to Washington D.C. We stayed in an Airbnb in the Adams Morgan neighborhood, which we discovered is the perfect location for finding amazing restaurants. The first night, after flying in, we wandered straight to Lapis, an Afghan Bistro. My mom ordered chicken korma with split peas. After one bite, it was all I could think of the rest of the week. I got home that very night and Googled the dish name, but came up short. Days later you could find me translating “chicken korma” to Pashto and then Googling that. My searches were unfruitful yet relentless. Slowly I pulled a few pieces together:

First, that you can’t skip the garam masala. Please don’t skip it.

Second, that Sun Brands makes a dang good curry powder.

And third, that “korma” actually is a very generic term—but I did my best to recreate that dish from Lapis. The result is one of my favorite Indian Curries I’ve made yet.

P.S., We also ate at Tail Up Goat, Line Hotel Restaurant, and Blüprint Chocolatiers. All are highly recommended, but something about that korma outshined the rest. It was a (wonderful) weekend of wining and dining, to say the least.

Restaurant-Inspired Instant Pot Chicken & Split Pea Korma

Published November 5, 2019 by Caitlin Sherwood

Serves: 6   |    Active Time: 45 minutes

---

Ingredients:

2 tablespoons butter

1 yellow onion, diced

4 cloves garlic, minced

1 inch fresh ginger, minced

1 jalapeño, minced

3 tablespoons tomato paste

1 sixteen ounce can of diced tomatoes

1 tablespoon garam masala

2 tablespoons Madras curry (try Sun Brands)

1/2 teaspoon ground black pepper

1 cup yellow split peas

1 pound boneless skinless chicken thighs

2 1/2 cups broth

Salt

To serve: cooked Batsmati rice, cilantro for garnish, plain yogurt

Directions:

1. Place butter in Instant Pot and set on Sauté setting. When butter is melted and hot, add onions, garlic, and ginger. Add a pinch of salt. Sauté until onions turn translucent.
2. Add minced jalapeño to the pot, and stir. Add tomato paste, and stir again. Cook for 3-5 minutes, to develop the flavors, stirring occasionally.
3. Add canned tomatoes, garam masala, Madras curry powder, and black pepper. Stir, and cook for 2-3 more minutes.
4. Add chicken thighs and split peas to the pot, and pour in the broth. Add an additional pinch of salt. Stir.
5. Place lid on Instant Pot and switch to “Bean/Chili” setting. Set timer to 16 minutes, with the vent set in the sealed position.
6. When timer goes off, release the pressure. Remove the lid, and stir. Add additional salt to taste as needed (amount will largely depend on the broth you use).
7. Serve korma over rice, garnished with cilantro. Top with a dollop of yogurt. Serve hot.

Instant Pot Fall Harvest Minestone Soup

While we were on vacation, we made this Minestrone recipe, originally from Ina Garten. It was super satisfying, especially because the weather was cold up north! The day we arrived back at home, we harvested all of the remaining veggies from our own yard—snow was on the way. Our crop this year included over 20 winter squash, and a giant pile of swiss chard. With Ina’s recipe fresh on my mind, I knew one way to put those veggies to work. After a few adaptions, we had a pot full of perfectly fall minestrone. Cozy, but also chock-full of veggies, which is just want I look for right after vacation.

Instant Pot Fall Harvest Minestone Soup

Published October 17, 2019 by Caitlin Sherwood

Serves: 6   |    Active Time: 30 minutes

---

Ingredients:

2 ounces diced pancetta or diced thick-cut bacon (optional)

1 tablespoon coconut oil or other cooking oil

1 yellow onion, diced

2 stalks of celery, diced

2 large carrots, diced

4 cloves of garlic, minced

1/2 cup white wine

2 cups diced butternut squash (peeled and seeds removed)

1 16-ounce can cannellini beans, strained and rinsed

1 16-ounce can diced tomatoes

5 cups chicken broth

1/4 teaspoon ground black pepper

1 dried bay leaf

1/2 teaspoon dried thyme

3-4 swiss chard leaves

1/2 cup basil (optional)

Salt to taste

Optional: 2 cups cooked small-sized pasta, such as ditalini, orecchiette, or gnocchetti (Use chickpea pasta for gluten-free)

For serving: grated Parmesan

Directions:

1. Turn Instant Pot to Sauté setting. If using pancetta, place in pot and cook for a few minutes, browning on each side.
2. If pot is dry, add coconut oil. This can be skipped if there is a good amount of oil in the pot from the pancetta. Place onion, celery, carrots, and garlic in pot, and stir to combine. Sauté, stirring occasionally, until onion is translucent.
3. Using a knife, remove the stems from the swiss chard leaves. Place the green parts aside (reserve for later) and dice the stems. Add the stems to the pot.
4. Pour wine into pot. Using a wooden spatula, scrape the bottom of the pot, releasing any brown bits as the wine simmers (this adds flavor to the soup).
5. Add butternut squash, beans, diced tomatoes, broth, pepper, bay leaf, and thyme to pot. Stir. Place lid on Instant Pot and set to “Bean/Chili” setting. Set timer to 1 minute with vent in the sealed position.
6. When timer goes off, release the pressure and open the pot.
7. Chop the reserved swiss chard leaves into bite-sized pieces, and roughly chop the basil. Stir both into the soup. Taste, and season with salt to your preferences (note: store bought broth will likely already have salt in it, so you may not need much. Homemade broth usually doesn’t already have salt, so more will need to be added).
8. Divide pasta among serving bowls. Ladle soup into bowls, and stir to incorporate pasta. Top with grated Parmesan cheese. Serve hot. Great with a side of garlic bread or crostini!
9. Note: We stir the pasta into each serving bowl, rather than the whole pot, because if you put all of the pasta into the soup, it will absorb much of the broth, and the next day, you’ll find your leftovers are not very soup-like.

Instant Pot Saffron Rice with Currants and Pine Nuts

“Yellow rice,” as I called it then, was my dinner request. Just yellow rice! The stand-in name was just about right, at least in this instance, because the rice I so craved was a mix my mom would make from a little foil packet purchased at the store. I’m not sure what exactly was in that mix, though I have a hunch: yellow coloring, natural flavors, and salt. It felt like I could eat that rice for days without getting tired of it.

This version of yellow rice is not that yellow rice. It’s made with Saffron—real saffron— and studded with pine nuts and currants. It’s beautiful, and tastes beautiful too. I could eat it for days without getting tired of it. At first bite, I was immediately transported back to Mom’s yellow rice. It’s a bowl of nostalgia, but also global flavors. It’s vibrant, and homey. And, it’s made in your Instant Pot!

(It seems like as a kid, I often identified foods by their color: get the recipe for grown-up Pink Sauce here).

Instant Pot Saffron Rice with Currants and Pine Nuts

Published May 21, 2019 by Caitlin Sherwood

Serves: 6   |    Active Time: 30 minutes

---

Ingredients:

2 cups white rice (such as basmati)

2-1/2 cups water

5 tablespoons butter, divided

1/2 yellow onion, diced small

4 pinches saffron

1 teaspoon salt 

1/3 cup currants

1/3 cup toasted pine nuts

1/3 cup minced parsley, plus more for garnish

Directions:

1. Turn Instant Pot to sauté setting and heat 1 tablespoon of butter. Add diced onion, and sauté, stirring occasionally, until translucent.
2. In a mortar and pestle, grind the saffron so that it is almost a powder—a few larger pieces is OK.
3. Add rice, water, remaining 4 tablespoons of butter, saffron, and salt to pot. Stir.
4. Secure lid on Instant Pot, and set to “Rice” setting, with the vent in the closed position. Timer should set to 12 minutes.
5. When the timer goes off, release the pressure. Add currants, pine nuts, and parsley to the pot. Use a fork or spatula stir everything together, fluffing the rice as you go.
6. Serve hot, sprinkled with additional parsley for garnish.