Instant Pot Yellow Dal

The air smells of pine as it whips in the window. Up here, it’s 62 degrees. The Aspens have turned; their bright yellow leaves look stark against the pine trees mixed among them. The air is thin, there is not a bar of cell service to be found, and the moon is up. This is Mount Evans.

We’ve gone to Mount Evans to climb several times this summer and the change in elevation is always the perfect escape from the summer heat. (Eh-hem, I’ve obnoxiously shared the exact same view every weekend for the last month on my Instagram stories. I just can’t help it — the view takes my breath away every time.) Lately though, it’s been even better than usual because of the fall colors and crisp air. And, even I avoid cooking when it’s ninety degrees out, but when it’s only sixty-two, bring ooooon the baked goods, stews, and cozy foods.

I love red lentils when the weather starts to turn, and my go-to is dal. It’s creamy, spicy, satisfying, and so easy to make in an Instant Pot. So easy! The best weekend days start with breakfast, take us climbing somewhere among the Aspens, and end in dinner from the Instant Pot.

Instant Pot Yellow Dal

Published October 11, 2018 by Caitlin Sherwood

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Serves: 8   |    Active Time: 30 minutes

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Ingredients:

2 cups red lentils

2 tablespoons coconut oil, divided

6 cloves garlic, minced

2 small red onions or 1 large, diced

2-inch piece of ginger, minced

1 jalapeño, minced

1 teaspoon whole black mustard seeds

1 teaspoon whole cumin seeds

1 teaspoon ground coriander

1 teaspoon ground turmeric

1/4 teaspoon ground cayenne

1/2 teaspoon salt

1/4 teaspoon ground black pepper

4 cups vegetable broth

Juice 1/2 lime, plus wedges for serving

1/4 cup cilantro, minced, plus more for garnish

Directions:

1. Turn the Instant Pot (affiliate link!) to sauté setting. Add 1 tablespoon coconut oil to the Instant Pot. When the oil is hot, sauté the garlic, onions, ginger, and jalapeño, stirring occasionally.
2. While onions cook, heat the remaining tablespoon of oil in a small skillet over medium-low heat. When oil is hot, add mustard seed and cumin seeds, and toast until fragant. (Watch the seeds closely to avoid burning them—the cook quicly).
3. Scape the cumin and mustard mixture into the Instant Pot. Add broth, ground coriander, ground turmeric, ground cayenne, salt, ground black pepper, lime juice, and cilantro and stir.
4. Place lentils in a fine mesh strainer and rinse with cool water. Strain, then add to the Instant Pot. Stir well.
5. Place lid on Instant Pot and turn to “Manual” setting and adjust to high pressure. Set timer for 10 minutes with the seal closed.
6. When the timer goes off, release the pressure or allow it to release naturally. Stir the lentils, and serve hot with lime wedges and cilantro.
7. To make this on the stove top instead of an Instant Pot: Use a large soup pot. In step 3, bring everything to a simmer and cook, stirring occassionally, for 15-20 minutes, until lentils are softened through.
8. Note: If you soak your lentils for 6-12 hours ahead of time (we usually do this), then strain water from lentils before use. Reduce cooking time to 4 minutes.

Instant Pot Corn Chowder

You know when you think you’re grabbing the paprika but you grab the cayenne by mistake, dump a whole spoonful into the pot, stir it up, and then read the label? Anyone? 

I didn’t think so. But, um, it totally happened when I was first testing this soup. Maybe you have had a similar experience, but if you haven’t, let me spell it out for you: 

S.P.I.C.Y. 

At least thats what happened with this particular mistake. HA! 

But, I made it through that bowl of extra spicy soup and thought, hey, when you taste past the cayenne this is pretty dang good. Once your mouth stops burning and all. (I love spicy food, but this just was a bit too much, something even a half cup of heavy cream stirred in didn’t calm). 

Assuming you can read the labels on your spice jars better than I can, this corn chowder is the stuff summer evenings are made of. At least it is for me, because it reminds me of sitting on the back patio at my mom’s house as a kid, slurping on corn chowder while the sun dips down behind the mountains and the day’s heat finally gives way to a cool evening breeze. (Hi Mom, maybe you should send me that recipe?!) 

This version is lighter that the one of my childhood (and most chowders, really) — forgoing flour and bacon, it is full of fresh corn flavor and has creaminess from Yukon gold potatoes and a splash of the good stuff (half and half). And really, when it’s this hot of a summer, light is what it’s alllll about. 

Quick Instant Pot Corn Chowder

Published July 5, 2018 by Caitlin Sherwood

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Serves: 4   |    Active Time: 20 minutes

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Ingredients:

1/2 large white onion, diced

2 teaspoons minced garlic

1 large carrot, diced

1 green bell pepper, diced

1 teaspoon coconut oil

2 medium yukon gold potatoes, diced

16 ounces frozen corn kernels, thawed, reserve 2 tablespoons for topping

2 tablespoons parsley, minced plus more for garnish

1/4 teaspoon salt

1/4 teaspoon black pepper

1 bay leaf

2 sprigs fresh thyme

2 cups vegetable broth

1 cup half and half

1-3 dashes of cayenne, to taste

Dash of paprika for garnish

Optional: shredded cheddar cheese for garnish

Directions:

1. Heat coconut oil in the bottom of an Instant Pot (affiliate link!) on the sauté setting. Add the diced onion, minced garlic, carrot, and bell pepper until the onions are transparent.
2. Add potatoes, corn kernels, 2 tablespoons minced parsley, salt, pepper, bay leaf, thyme, and broth. Place lid on Instant Pot and turn to the Soup setting, setting the timer to 4 minutes with the vent in the sealed position.
3. After the timer goes off, release the pressure. Remove the thyme and bay leaf. Using an immersion blender (like this one (affiliate link!)) purée the soup, leaving a few chunks according to you preference. Stir in the half and half, and add cayenne to taste.
4. Serve soup hot in bowls, topped with a fresh fresh corn kernels, a dash of paprika, minced parsley, and optionally, shredded cheddar.

Instant Pot Thai Curry Chicken

“Something warm," Oliver answers, when I ask him what he wants to eat on our way back down the canyon from climbing. This time of year, we get sunny winter days that are cool but not cold enough to keep us locked up in the house. When we’re done adventuring, we want something warm to eat, and fast. This Instant Pot Thai Coconut Curry always hits the spot. It helps that once you put all the ingredients in the pressure cooker and lock the lid, you set the timer for just 4 minutes and then you can eat! 

In addition to chicken, this Instant Pot Thai Curry Chicken is PACKED with veggies: zucchini, bell peppers, cauliflower — even sugar snap peas. Because of this, I like it even more than I like take out curry or restaurant curry, where I always wish they put more vegetables in the bowl.

You can customize this recipe to your spicy preferences, making it a “5 - Thai hot” or a “1” depending on what you would normally order. Since not everyone in our house agrees on how spicy their curry should be, I cook one big batch, and then let everyone add extra Thai Chilis to their own bowl to their heart’s content. Everyone wins!

I don't know about you, but in this household curry is in our top ten favorite meals. Valentine's Day is just around the corner (um, tomorrow!!) and it's not a holiday we celebrate much, but making our favorite meal and sharing it together is something we might do. Curry isn't your typical Valentine's Day meal, but I find it's perfect: wholesome, spicy, red, and makes everyone in the house smile. ❤️ ❤️ ❤️ That's all the counts. 

Other Valentine's Day dishes to try: 

• These homemade Earl Grey Truffles 😍

• Make a fancy cherry-wine reduction sauce for these Pork Chops 👩🏻‍🍳

• These Grain-Free Strawberry Cheesecake Swirled Brownies 🙌

Instant Pot Thai Coconut Chicken Curry

Published February 13, 2018 by Caitlin Sherwood

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Serves: 4   |    Total Time: 15 minutes

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Ingredients:

• 1 tablespoon coconut oil 
• 1 pound chicken breast, cubed
• 1/2 white onion, diced
• 2 cloves garlic, minced
• 1-2 cups cauliflower, chopped into bite-sized florets
• 1 red bell pepper, sliced
• 1 orange bell pepper, sliced
• 1-2 cups sugar snap peas
• 1 cup zucchini, sliced
• 2-3 tablespoons red curry paste (3 if you like it spicier) (I used this brand (affiliate link!))
• 1/2 cup broth
• 1 13.5-ounce can full fat coconut milk 
• For serving: rice/cauliflower rice, cilantro, minced Thai chiles (for extra spice!) or favorite hot sauce

Directions:

1. Heat coconut oil in the bottom of your Instant Pot (affiliate link!) on the Sauté setting. Once oil glistens, place onion and garlic in the pot, and sauté, stirring occasionally, for 2 minutes. Then, place the cubed chicken in the pot.
2. Add chopped cauliflower, sliced bell peppers, snap peas, and zucchini to the pot along with the red curry paste, coconut milk, and broth. Stir everything briefly.
3. Close and lock lid on Instant Pot and change to “Soup” setting. Set timer for 4 minutes, with the vent in the sealed position.
4. When the timer goes off, release the pressure and unlock the lid. Serve curry with your choice of rice or cauliflower rice, and garnish with cilantro. Top with minced Thai chiles or your favorite hot sauce for extra heat!