Comfort Food {Meatball Fondue}

Winter continues, temps in Chicago are below zero and windchills are even lower. At least they were when I wrote this post. We still have a few chilly evenings left until spring. Comfort food to the rescue.

This recipe is inspired by the meatball fondue recipe from Cooking Light. I’m so sad the print version of Cooking Light is no more. I’ve always enjoyed their recipes and have so many back issues and cookbooks in my recipe collection. I’ve probably made hundreds of their recipes. My all-time favorite Cooking Light recipe is this Guinness Corned Beef, I actually made about 20 pounds of it this St. Patrick’s Day month.

This meatball recipe is hearty and satisfying, but on the right side of healthy.

The meatballs are a great place to sneak in extra vegetables. I used my box greater to add in a small zucchini. Once cooked you’ll hardly know it’s in there.

The recipe makes about 24 small meatballs. Baked in the oven they hold together nicely.

Meanwhile I made a simple tomato sauce. Poured it in an oven safe dish and added the meatballs.

Topped it all with cheese, mozzarella and Parmesan, and a sprinkle of Italian seasoning.

Baked until heated thru (I made and assembled in advance) and then left it under the broiler for a few minutes to brown the cheese up nicely. All ready to serve with crusty bread, hunker down and enjoy it family style.

Meatball Fondue

Meatball Fondue

Ingredients

  • 16 oz. ground turkey
  • 1 small zucchini, grated
  • 1/2 small onion, finely diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 large egg
  • Cooking spray or 1 tablespoon olive
  • 2 cups Marinara Sauce
  • 1 cup Mozzarella cheese, grated
  • 1/4 cup Parmesan cheese, grated

Instructions

  1. Heat over to 400 degrees F.
  2. Combine ingredients turkey thru egg. Combine thoroughly.
  3. Form turkey mixture into small meatballs, about 24.
  4. Place on baking sheet, sprayed with cooking spray on greased with oil.
  5. Bake meatballs for 14 minutes, until cooked through.
  6. Meanwhile, heat marinara sauce in a oven proof pan.
  7. Add cooked meatballs to pan, top with cheeses.
  8. Preheat broiler.
  9. Broil until cheese is melted the desired amount.
  10. Serve in pan with crusty bread on side.
http://www.jaxhouse.com/2019/03/03/comfort-food-meatball-fondue/

Take the Long Way Home {Kimchi and Bacon Fried Rice}

It’s been a bit, I’ll just jump back in…

In an effort to get more steps into my daily routine, I often take the long way home from work. As luck would have it this route brings me past a Whole Foods, a Marianos, and H Mart. A stop to walk the aisles of H Mart has been on my list since spotting this downtown location last summer. Originally a Queens Asian supermarket that opened in the 80’s. There are now locations across the country, including one not far from me that I have heard plenty about but never visited despite being open over 10 years. 

You are invited in with an extensive produce section, leading to endless amounts of seafood. The aisles are filled with plenty of options of everything from baked goods to ramen to home goods. And of course plenty of Hello Kitty branded products (e.g. toilet paper). On my list was to get kimchi, short-grain rice, and rice seasoning. So many varieties of rice, and kimchi. I stood in front of the kimchi for ages, finally a women that worked there saved me from myself by handing me a container with her “buy this one” advice. 

We have a few new cookbooks in the house, my husband got not one but two copies of Christopher Kimball’s cookbook Milk Street Tuesday Nights. Great book, a ton of approachable casual recipes. We’ve tried a few already Pork Schnitzel sandwiches (amazing!), glazed salmon, orecchiette with sausage. On the menu for this evening, kimchi and bacon fried rice. Perfect chilly Friday (or Tuesday, of course) night fare.

Assuming you have the rice made in advance, the recipe comes together in no time. We didn’t have the rice prepped, so luckily on an impulse I grabbed a package of frozen spring rolls. Baked in the oven, they were a delicious bite while we waited on the main course.

Back to the rice, the over easy egg is must. The yolk builds a rich sauce. I’d make a strong case for making this a breakfast dish. Or brunch, really whenever.

And the kimchi, that women’s recommendation was spot on. My guess is that it this was the least spicy of the bunch, though it was plenty spicy.

Kimchi and Bacon Fried Rice

Yield: 4

Kimchi and Bacon Fried Rice

Ingredients

  • 3 1/4 cups Japanese-style short-grain rice, cooked and chilled
  • 4 slices thick-cut bacon
  • 1 medium onion, finely chopped
  • 2 cups cabbage kimchi, drained and chopped
  • 1 tablespoon soy sauce
  • 1 cup frozen peas
  • 2 teaspoons toasted sesame oil
  • 4 scallions, thinly sliced
  • 4 eggs

Instructions

  1. In large skillet (or wok) cook the bacon over medium-high heat until browned, about 10 minutes. Drain bacon on a paper towel. Keep 1 tablespoon in the pan, reserve the remaining fat.
  2. In the 1 tablespoon of bacon fat cook the onion until soft, about 5 mins.
  3. Add rice to the onion and cook about 2 mins.
  4. Add soy sauce and 1 tablespoon of bacon grease to the rice. Stir to combine and spread into an even layer. Turn heat to high and cook about 3 minutes to brown the bottom.
  5. Scrap the bottom of the pan and flip the rice, spread into even layer and brown the other side of the rice.
  6. Stir in kimchi, peas, sesame oil, and scallions to the rice. Cook while stirring about 2 mins. Season with salt and pepper to taste. Remove from heat and cover.
  7. Separately, cook eggs over-easy in 1 tablespoon bacon oil.
  8. Spoon rice into bowls, top with an egg and rice seasoning or scallions.
http://www.jaxhouse.com/2019/02/02/kimchi-and-bacon-fried-rice/

In Honor {Roast Marrow Bone and Parsley Salad}

I became smitten with Anthony Bourdain since reading the first few pages of his book Kitchen Confidential. Immediately I loved his writing voice, I became hooked and continued to read his books.

Parsley Salad

And watch all of his tv shows. He was so fun to watch, and open my eyes to adventures I could have never dreamed of. I visited Les Halles on just about all my trips to NYC, knowing he was no longer the chef. But the pommes frites, the atmosphere, imagining him cooking in the kitchen was always drew me. I was sad to see it was closed on my most recent visit.

Parsley Salad

We were lucky enough to see him in person during his book tour in 2010. He was, of course, as natural on stage delivering his monologue as he was during the Q&A. While he always focused on food and feeding people, his adoration for his daughter brought his focus closer to home and inspired his latest family meals style cookbook.

“…They fuck with our children’s minds, we need to fuck with them right back…”

He said this regarding marketing tactics of what he referred to as the King, the Colonel, and the Clown. We have a child the same age. He told his daughter the Clown had cooties, a brilliant tactic for discouraging her from eating there at a young age. This presented a new level to relate to him, I wasn’t expecting that.

My Last Supper by Melanie Dunea

A favorite cookbook, My Last Supper, one that I can sit an re-read many times over. Though, perhaps it is not even considered a cookbook, but a book with gorgeous photos and memorable interviews with famous chefs that happens to contain recipes. Delicious recipes at that.

Roast bone marrow with parsley salad

Anthony Bourdain stated his last supper as roast bone marrow with parsley salad. Mind you, as he states in the forward of the book, the My last supper game is played often. I’ve read many interviews where he states several other choices as well.

Roast bone marrow with parsley salad

Life is busy, it goes fast, and tasks of daily living can be soul-crushing. Sometimes you just have to force your self to sit still and enjoy a meal with the ones your love. That is exactly what we did this weekend. Cooking this meal in his honor. Sharing a slow quiet evening. Enjoy it we did! The parsley salad is unexpectedly delicious compliment to the rich marrow.

On this rainy weekend, we also took time to watch the recent episode of Parts Unknown shot in Hong Kong. A recent interview revealed he felt the experience of filming this episode was the highlight of his career. The opening scenery was gorgeous, as was the dialogue. Here he spoke of his ferry ride, and falling in

“It’s a gift, a dream, a curse. The best thing, the happiest thing, yet also the loneliest thing in the world.”

There was also an amazing version of Rising Sun in the episode. A gut wrenching reminder of his uniquely amazing talent. It’s odd mourning someone you never knew, but he truly spoke to me and it is tragic the world has lost his voice. It was one of the good ones and he had a lot more of the world to open our eyes to.

What Doin {Eating Out}

We did a whirlwind tour of Washington, D.C. for spring break. Between miles of walking and hours standing in lines, we managed a few delicious meals. Lucky for us, our friends were in town at the same time. We got to share a number of meals with them and their friends too.

Truffle Mac n cheese

Starting with the best macaroni and cheese I have ever had from The Pig. The sauce was rich and velvety smooth, with a crunchy truffle topping. Epic!

Pork Belly Buns

These pork belly buns were amazing too. Pork belly, pickles, and crispy bao made for a delicious bite.

March for our Lives

The Pig was supporting March for Our Lives participants by handing out free brown bag lunches and water. As was the Think Food Lab.  Of course, José Andrés is an amazing human who is making his mark feeding people in need! Witnessing and interacting with marchers and supporters provided me renewed optimism.

After the most exhausting day, this cocktail really hit the spot from Barley Mac. Especially because I did not have to wait in line for it.

Barley Mac Cocktail

Coccoli

Spicy Tuna

Smores with cotton candy

We ordered far too much that we all shared. Not a bad bit in the bunch. Great spot when the kids are joining you and ordering the S’mores dessert with cotton candy so you can have a taste.

Beet Sandwich

We stumbled on The Partisan which was a lucky find, the littlest deemed his burger “the best he has ever had”. I went with a beet sandwich, it was a winner. The filling was tasty, but the bread was the star. The husband went with pastrami, I’d order that should I return.

Pastrami Sandwich

A trip to D.C. would not be complete without a visit to the Old Ebbitt Grill. Added bonus, our niece joined us for dinner.

The cocktails were out of this world and served with pizzazz. The service itself was over the top!

Seafood Tower

And being it was 1/2 price happy hour, I could not resist the seafood tower experience.

Founding Farmers

We ended our adventures at Founding Farmers.

Apple and Onion Jam Crostini

The apple, cheese, and onion jam crostini was my favorite of the night.

A post shared by Jacky Hackett (@jaxhouse) on Closer to home…Why Berwyn? One reason, this blood orange gimlet. Autre Monde has this and it is the best cocktail ever, we have a mutual admiration for each other.

Tied House Board

This was our first visit to the Wild Onion Tied House, after seeing The Quiet Place (scary as hell, highly recommend). The Tied board hit the spot, actually it was so big we took half of it home for later.

Candied Bacon

The candied bacon is a must try. Perfect with the crunchy pepito seeds.

Kung Pao Shrimp

New Star, an oldie but a goodie. I don’t think I have been there in about ten years, for no reason other than convenience of the location. We joke that crossing North Ave. is like going to Wisconsin, yet it is only a few miles away.

Fortune Cookie

This place is the real deal, I just wish we were in their delivery boundaries.

Little Goat

Don’t be fooled by this photogenic dish, it was delicious. Little Goat does not disappoint with this Japanese pancake, pork belly, poached egg. It is the Okonomiyaki, luckily the menu provides the pronunciation – yum. The pancake was savory, and very light and fluffy. A great meal catching up with old friends.

I got my fill, ready for lots of home cooked meals.

What Doin {Eating at Home}

Things I have cooked and been eating at home lately…

St. Patrick’s Day of course calls for corned beef and cabbage. I cooked up a ridiculous brisket to person ratio, employing all slow cookers to make my Best Ever Guinness Corned Beef recipe, and the Instant Pot to try out a new corned beef recipe. Both were delicious but I prefer the meat from the Instant Pot, next year I try the Guinness recipe in the Instant Pot.

Corned Beef and Cabbage

A revisit of this Guinness Cake was in order. It was A-Mazing!

Guinness Cake

And then there was Easter, on the menu:

Baked Ham
Polish Deli Breakfast Board
Spring Succotash
Herb Roasted Potatoes with Burrata
Homemade Rye Bread
Challah Bread

Easter Menu

Quite the spread. The leftovers fed us all week.

Polish Deli Breakfast Board

The breakfast board and rye were from the beautiful cookbook Wild Honey and Rye: Modern Polish Recipes. My rye was not too successful, I need to attempt it again. Lots of other recipes I want to try.

Herb Roasted Potatoes

Spring Succotash

The potatoes were amazing, I mean they are topped with Burratta so how could they not be. And the spring succotash is one of my favorite recipes, I have made in numerous times since trying it via Hello Fresh meal we were gifted. The mint is the key.

Homemade Pizza

And finally this amazing pizza!

Homemade Pizza

Chock full of flavor with spicy turkey sausage, roasted red pepper, sun-dried tomato, basil, mozzarella, Parmesan, arugula, truffle oil. Sounds complicated, but it would not be easier. The crust was a big hit, even though I only let it rise 2 hours before using. I plan to make a few batches of this to have on hand in the freezer.

Homemade Pizza

The pizza recipe is from another amazing cookbook, Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains. I have tried a few recipes, all with success. The author tends towards a lot of ingredients but they always make the dish complete.

Not pictured, the box macaroni and cheese I dined on while doing taxes and working on one of the lamest Friday night evening’s on record. And I threw the ham bone in the Instant Pot with dry white beans, vegetables, and seasoning to make a ham and been soup to get us through the week. Planning to attempt a full chicken in the pot too. Wish me luck.

Dinner Options {Spicy Miso Paste}

Last week my daughter asked if she could make this Ramen Noodles with Miso Pesto recipe for dinner. Um, yes please! It was an amazing dish.

She even went grocery shopping for the ingredients. As it turned out she could not find miso so she improvised by making this substitute with ingredients we had in the house.

Miso Substitute

The recipe made a way more “miso” than was needed for her recipe so I went on the hunt for recipes to use it up.  My goal something a ramen noodle dish with spice. I ended up closely resembling this Homemade Spicy Ramen with Tofu. A few alterations I made; I used the miso substitute instead white and red miso and replaced the chicken stock with the Instant Pot spicy broth I made. Oh and skipped the shiitake mushrooms and seaweed. It has quite a few steps, and in the end I really just combined the spicy miso paste with my spicy broth and strained with a fine sieve, and used it as the base. Easy peasy with same tasty result. Made for delicious dinner options.

Option 1: Ramen noodles are key.

Ramen noodles

Add in some crispy fried tofu, especially the crispy bits from the spicy miso paste.

Crispy Tofu

Add the heated spicy broth and spicy miso paste combo. Top with sliced green onion and toasted sesame seeds.

Option 2: Add a soft-boiled egg to option 2.

Spicy Ramen with Tofu

Option 3: Easiest route to dinner, store-bought mini wontons.

Mini Wontons in Spicy Broth

Cooked them in the spicy broth and spicy miso paste combo. Ready in minutes.

Mini Wontons in Spicy Broth

Spicy Miso Paste

Ingredients

  • 1 bulb onion
  • 1 cup miso substitute (or red miso)
  • 3 tablespoons garlic chili sauce
  • 6 cloves garlic
  • 1-2 inch piece ginger
  • 3 tablespoons rice wine vinegar
  • 1 tablespoons grapeseed oil
  • 1 tablespoon toasted sesame oil

Instructions

  1. Place all ingredients in food processor, and process until smooth paste is formed.

Notes

Miso Substitute: 1 cup canned re-fried black beans, 2 tablespoons honey, 1 1/2 tablespoons Marmite, tablespoon beer. Add all to blender and blend until smooth.

http://www.jaxhouse.com/2018/03/13/spicy-miso-paste/

Any option is a good option. Give one a try.

Cook Once, Eat Twice {Instant Pot Spicy Broth}

The Instant Pot is still proving to be a great addition to our kitchen. I use it a few time a week to get dinner on the table. Sure, I could make a lot of recipes on the stove top, but I love that I can set it and walk away to do other things. And since the cooking time is greatly reduced compared to a slow cooker it allows me to make several dishes on a weekend afternoon. Perfect for getting a head start on the week and making extra to stock the freezer. Cook once, eat twice.

Here are a few recipes I have had great results with.

A post shared by Jacky Hackett (@jaxhouse) on Red beans and rice. Dry beans, no soaking required, great result.

A post shared by Jacky Hackett (@jaxhouse) on Beef with broccoli. This went from freezer to Instant Pot for a quick midweek dinner.

A post shared by Jacky Hackett (@jaxhouse) on Zupa Toascano. Delicious and could not be easier! I used Jenni-O Italian turkey sausage and swapped in milk for the heavy cream.

A post shared by Jacky Hackett (@jaxhouse) on Goan coconut chicken and chickpeas with kale and roasted cauliflower rice. This was a super fast weeknight meal! Diced chicken and a simmer sauce only took less than a half hour total time in the Instant Pot. You have to account for the time to pressurize and  to release the pressure, it cooked for only 7 minutes. While that was cooking hands-free I roasted the cauliflower rice and sautéed the kale.

This weekend I made simple broth in the instant pot, that will base for several dishes this week. I threw ginger, garlic, Lemongrass, Serrano pepper, peppercorn, start anise, and whole cloves into 6 cups of water. Cooked it all in the Instant Pot for 12 minutes.

Spicy Broth Instant Pot

When complete release the pressure and season with salt to taste. Be warned, using the entire pepper made this broth very spicy. I ended up making a second batch, minus the pepper and 1/2 the amount of water. I combined both batches to get a more kid friendly heat level.

Spicy Broth Instant Pot

The end result is a broth with great depth of flavor with minimal effort.

Instant Pot Spicy Broth

Ingredients

  • 2 inch piece of ginger, peeled
  • 3 cloves garlic, smashed
  • 1 bulb onion
  • Serrano pepper
  • 1 stalk of lemongrass
  • 10 black peppercorns
  • 2 star anise
  • 2 whole cloves
  • 6 cups water

Instructions

  1. Slice all ginger, bulb onion, pepper, lemongrass lengthwise.
  2. Place in Instant Pot pan, cover with water.
  3. Turn on Instant Pot, click Manual button, change time to 12 minutes.
  4. Release pressure manually.
  5. Season with salt to taste.
http://www.jaxhouse.com/2018/03/11/instant-pot-spicy-broth/

While the broth along is perfect for sipping, stay tuned for how we will put it to use this week. But for now, I’m off to shred the three pounds of chicken that just finished cooking in the instant pot.

Family Style {Homemade Labneh}

A dinner that everyone in my house can agree on, is one served family style. Our favorite is Greek pita sandwiches. Bear with me, I’ll get there. But first let’s talk cheese, specifically homemade labneh. Labneh is a tangy cheese made from Greek yogurt. Similar in taste to cream cheese or goat cheese but with far fewer calories and fat. It makes a great spread, dip, and overall replacement for cream cheese in most recipes.

Start with Greek yogurt. I used a large container of Fage Total 0%.

Homemade LabnehIdeally, you’d strain the yogurt in cheesecloth and hang it over a bowl. Not having cheesecloth on hand, I used paper towel (coffee filter would work too) and placed it in a fine mesh strainer over a bowl.

Homemade LabnehI let it sit in the fridge over night. During the last few hours I placed a ramekin, with a heavy jar inside, on top to force more liquid out. I’m impatient like that.

Homemade LabnehAfter 24 hours, there was about 1/2 cup of liquid that strained out. The longer you strain it, the thicker it will be.

Homemade LabnehUsing my small scoop, I rolled them into balls.

Homemade LabnehThen Rolled them into a mixture of fresh-cut herbs and lemon zest. I had thyme, dill, and chives on hand. Great way to use up fresh herbs before they go to waste.

Homemade LabnehPlace them in a mason jar and cover with olive oil.

Homemade LabnehSpread the labneh on crackers, bread, whatever. The labneh balls also make a great addition to a cheese board.

Homemade LabnehDo the colors in that photo not look like a photo from a cookbook circa 1970? Anyway, our family style meal. I reserved some of the labneh and put it in a small bowl and topped it with fresh herbs and olive oil. Melty and tangy goodness when spread on a warm Naan bread! Top that with shredded Greek chicken, lettuce, chopped cucumber, red onion, red peppers, radish and cherry tomato. A hell of a mess to eat, but damn delicious and a family favorite.

Homemade Labneh

Ingredients

  • 1 t. kosher salt
  • 1 large container plan Greek yogurt (2 -3 cups)
  • fresh herbs, finely chopped
  • lemon zest
  • olive oil

Instructions

  1. Stir salt into yogurt.
  2. Place fine mesh strainer, lined with cheesecloth, over a large bowl.
  3. Place in fridge and let drain for 24-48 hours.
  4. Press out excess liquid. Discard liquid.
  5. Roll yogurt into small balls, roll in herbs, place in mason jar.
  6. Cover balls in olive oil and store in fridge.
http://www.jaxhouse.com/2018/01/23/homemade-labneh/

Winter Warmth {Creamy Cauliflower Soup}

We are wrapping up a balmy 50° winter weekend. It was like pea soup out there tonight. But of course we’ll be back to freezing in a few days. Sharing this soup that I make back when the weather was what we refer to in these parts as Chiberia.

This soup will stick to your ribs and take the chill out of your bones.

Creamy Cauliflower Soup

I blended the soup with a hand blender, but left some texture. A blender is a better option if you prefer to blend the soup until smooth.

Creamy Cauliflower Soup

I served this with crispy ham as an option topping, while delicious the meat is totally unnecessary. Also served with mini biscuits, but oyster crackers would suffice. Or just simply topped with chopped parsley. A hearty vegetable soup no matter your choosing.

Creamy Cauliflower Soup

Ingredients

  • 1 T. butter
  • 1/2 onion, diced
  • 4 garlic cloves, minced
  • 2 celery stalks, diced
  • 2 carrots, peeled and diced
  • 1 cauliflower head, chopped
  • 2 cups vegetable broth
  • 1/2 t. Italian seasoning (dried)
  • 2 T. parsley, chopped (or use celery leaves), reserve some for topping
  • 4 oz. cream cheese
  • salt and pepper
  • crispy bacon or ham (optional)
  • cheddar cheese, grated (optional)

Instructions

  1. In a dutch oven, melt butter and add onions and garlic. Saute for 3-5 minutes until the onions are soft.
  2. Stir in celery and carrots. Season with salt and pepper to taste. Cook until soft, about 8-10 minutes.
  3. Stir cauliflower and cook about 2 minutes.
  4. Pour in broth, stir in seasoning and season with salt and pepper to taste.
  5. Bring soup to a boil. Turn heat down to simmer. Simmer for 30 minutes.
  6. Blend soup with a immersion or standup blender. Return to pot and stir in cream cheese until incorporated.
  7. Served top with parsley, crispy bacon, ham and/or cheese.
http://www.jaxhouse.com/2018/01/21/creamy-cauliflower-soup/

Slow Weekend, Instant Pot Cooking {White Bean Chicken Chili}

Three day weekends are the best! After the hustle of the holidays I was well prepped to do a whole lotta nothing. Just completing on of my most unproductive weekends on records. Unless putting a dent in my Netflix queue is considered productive. I really enjoyed My Next Guest with David Letterman. The interview with President Obama had me feeling depressed and hopeful all at once. Letterman’s statement at the end of the interview is spot on. Spoiler alert, I was super disappointed they did not in fact play dominoes. Too obvious I guess.

I followed that up with a million episodes of Comedians in Cars Getting Coffee. Always a bad sign when Netflix keeps asking “are you still watching”. Don’t judge me Netflix. In my defense, the episodes are short. Great line-up this season. I also watched two movies, Manchester by the Sea and Stronger. Both were tear-jerker. And 90% of the dialog of both were a derivative of the F-word delivered in a Boston accent. Definitely went over my screen time limit this weekend.

In between, I did manage to cook some delicious meals with a lot of help from my instant pot. I got one for Christmas, and I am putting it through its paces. I started easy with hard-boiled eggs. They turned out perfect and were so easy to peel. Something I can’t seem to accomplish when making them on the stove top.

The Instant Pot is essentially a pressure cooker that offers a slow cooking, rice cooking, sauté and a ton of other features. I am sold, the meat is not rubbery or dry, as I find it tends to be coming out of the slow cooker. In most cases the recipes cook a lot faster, and with the sauté feature it truly is a one-pot meal. I made a few recipes to both have on hand this week and to stock the freezer.

To start, chicken. Simple enough and will become a meal of BBQ pulled chicken sandwiches with cole slaw. The rest goes into the freezer for future tacos or enchiladas.

Instant pot shredded chicken

Next up, white bean chicken chili, as I had a few more chicken breasts to use. A great way to use up can goods and jarred salsa. Doesn’t get much easier.

white bean chicken chili

Perfect for a snowy day. Again, half for the week the rest in the freezer.

white bean chicken chili

Finally, when a friend posted this instant pot butter chicken recipe I knew had to make it! I’ve made butter chicken before, and it is pretty involved. I found this version really simplified the process and had a better result. The flavors were amazing and the heat level was perfect. But I do question when the recipe calls for you to freeze half the sauce. I’d just increase the amount of chicken and freeze it in that form. Though, I’m skeptical of how well a sauce with cream and butter would defrost. I am not confident the texture would hold up and I am not willing to risk any of this dish to put it to the test now.

instant pot butter chicken

I made the rice in the instant pot with the rice option. I accidentally took the lid off mid-cooking. I think that contributed to a less than stellar outcome. I’ll have to attempt this again, rice is a just a dish that I struggle with perfecting (like hard-boiled eggs).

Tonight we will be trying out pot roast made with leftover homemade French onion soup. I’ll let you know how it turns out. In the meantime, here is the white bean chicken chili recipe.

Instant Pot White Bean Chicken Chili

Ingredients

  • 2 T. Olive Oil
  • 2 lbs. Chicken Breasts
  • 2 T. Taco Seasoning
  • 1 Onion, diced
  • 2 Garlic Cloves, minced
  • 1 C. Chicken Broth
  • 1 15 oz. can Great Northern Beans, drained and rinsed
  • 1 15 oz. can Garbanzo Beans, drained and rinsed
  • 1 15 oz, can Roasted Corn Kernels, drained and rinsed
  • 1 10.75 oz. can of Cream of Chicken Soup
  • 1 jar Salsa
  • 1 cup Mexican Crema (or sour cream)

Instructions

  1. Set instant pot to saute. Once hot, add oil and let get hot.
  2. Season chicken with taco seasoning. Brown on each side, about 3 minutes per side.
  3. Add onions and garlic and cook about 2 minutes.
  4. Pour in broth, beans, corn, soup, and salsa.
  5. Press the Bean/Chili button on instant pot. Set time to 30 minutes.
  6. Let pressure release naturally 15 minutes, then manually release remaining.
  7. Shred chicken.
  8. Stir in Crema.
  9. Serve with cilantro and crushed tortilla chips.
http://www.jaxhouse.com/2018/01/15/slow-weekend-instant-pot-cooking-white-bean-chicken-chili/

Anyone have any must try instant pot recipes to share?