Loading...

Follow Spice Cravings on Feedspot

Continue with Google
Continue with Facebook
or

Valid

Here’s a one-pot pressure cooker recipe for an Indian favorite, Chicken Saag, also known as Palak Chicken. This creamy and flavorful chicken and spinach curry is tasty, healthy and a breeze to make with this 30-minute recipe.

This 30-Minute Recipe has become a Family Favorite!

One of my daughters doesn’t care for spinach. Ok, let’s be honest, she hates spinach unless it’s spiced up, like my Saag Paneer recipe.

On our recent visit to an Indian restaurant I ordered Chicken Saag, and she loved it so much that I just had to try making it at home. I modified my Palak Paneer recipe and came up with this easy, 30-minute, one-pot recipe.

The best part about this dish is that you take care of greens and protein, all in the same pot. So all that’s left to do is pair it with some rice or naan and dinner is done, just like that!. This dish has now become a staple in our home.

Whats the difference between Saag and Palak

These two terms, Saag and Palak, are often used interchangeably in Indian restaurants, but there is a small difference between the two.

Saag is a generic term used for curried greens. This includes a variety of green leafy vegetables like Spinach (called Palak in Hindi), Mustard Greens, Fenugreek, Collard Greens, and other similar varieties.

Typically in northern India, Saag refers to a curried combination of spinach and mustard greens, whereas Palak refers to a spinach curry.

How to Make Chicken Saag with other Greens

As long you match the quantity of the greens to around 10-12 ounces, you can make this recipe with any greens of your choice.

Some alternatives that have worked well for me are baby kale or regular kale, mustard greens, a mix of collard greens and spinach.

Here is a Recipe for Saag made with a combination of Mustard Greens and Spinach How to Make Chicken Saag in an Instant Pot

In this recipe, I adapted my stove-top recipe for the Instant Pot and made it a one-pot dish. This recipe works with any electric pressure cooker. Here’s how I make it:

Step 1: Turn on Saute mode in Instant Pot or any electric pressure cooker. When the display reads ‘hot’, add 1 tbsp oil.

Step 2: Sprinkle a little garam masala and salt on chicken breast (or thighs) and place it seasoned side down in the cooking pot. Let it brown for 1 minute.

Step 3: After that, flip the chicken.

Step 4: Season the other side with a pinch of garam masala and salt and cook for 1 minute. Remove chicken and keep aside.

Step 5: Add the remaining 1 tbsp oil and cumin seeds and let them sizzle (about 30 seconds).

Step 6: Add sliced onions and crushed ginger and garlic. Saute for 1 minute.

Step 7: Add salt, turmeric, garam masala, ground coriander, ground cumin and Kashmiri Chili Powder in the pot.

Step 8: Add 1/2 cup water. Turn off Saute mode. Use the water to deglaze the pot, which means scrap any brown bits in the cooking pot.

Step 9: Add baby spinach leaves and toss them well with the aromatics.

Step 10: Place the chicken on top of the spinach.

Step 11: Close the lid. Set 8 minutes on Pressure cook or manual mode. If using chicken thighs, adjust time to 6 mins.

When cooking time is up, manually release the pressure. You can do that by turning the pressure valve to ‘Venting’ mode in DUO models, or pushing down the valve in ULTRA models. When the pin drops, open the lid.

Step 12: Remove the chicken and keep aside to rest while you blend the curry.

Step 13: Using an immersion blender, blend the spinach into a curry-like consistency. If you like your curry a bit chunky, you can customize that while pureeing.

Step 14 & 15: Cut the chicken into bite size pieces and add it back to the spinach curry.

Step 16: Optional step: Stir in 1 tsp of butter. This gives the curry a gorgeous shine.

Make a Meal: What to Serve with Chicken Saag

Like most Indian curries, Chicken Saag goes great with rice, roti or naan. Since this dish is a combination of protein and vegetables (chicken and spinach), I like to keep it simple and serve it with:

How to Make Pot-in-Pot Rice with Chicken Saag
  • Assemble rice, water and seasoning in an oven-safe bowl as per recipe instructions. You can follow this recipe for Cumin Rice.
  • Place a trivet over the chicken and spinach. Push down the trivet gently so it is stable.
  • Place the rice bowl on top of the trivet, close the lid and follow remaining pressure cooking instructions.
Vegetarian Alternative: Saag Paneer (Palak Paneer)

The vegetarian alternative for this dish is called Saag Paneer or Palak Paneer. This extremely popular dish is made with Paneer, which is a firm Indian cottage cheese, simmered in a spinach curry. GET THE RECIPE.

How to Make Restaurant-Style ‘Extra Creamy’ Saag Chicken

The Chicken Saag that I’ve had in restaurants is rich and creamier than my homestyle version. Here’s what you can do to get that taste:

  • Add 1/4 cup heavy whipping cream towards the end along with chicken pieces. Simmer the curry for a 2-3 minutes. Check for seasoning and turn off the heat.
  • Or, for a dairy-free alternative, add 1/4 cup cashews along with the onions and saute. When you puree the sauce towards the end, the cashews will blend and provide a nice creamy texture.
Pro-Tips for a Delicious Chicken Saag
  • Seasoning the chicken in the first step adds another level of flavor to this curry, so avoid skipping that step.
  • When making this curry ahead of time for entertaining, break it up in two steps- make the chicken curry (without spinach) a day earlier.  On the day of the party, microwave the greens, puree them and simmer with the chicken curry before serving. 
More Indian Favorites from My Kitchen (Gluten-Free)
Print
Chicken Saag (Chicken & Spinach Curry)- Instant Pot
Course Main Course
Cuisine Indian
Keyword Chicken Saag, Instant Pot Chicken Saag, Palak Chicken, Saag Chicken
Prep Time 5 minutes
Pressure Cook 8 minutes
Total Time 30 minutes
Servings 6
Calories 211kcal
Cost $12
Ingredients
  • 2 tbsp olive oil (Refined olive oil or vegetable oil)
  • 1½ lbs chicken breast (boneless, skinless), can use thighs instead
  • 1 tsp cumin seeds
  • 1 cup onion, chopped (1 medium onion)
  • 1 Green Chili, cut in half (Serrano or Jalapeno)
  • 1 tbsp ginger, crushed or pureed (1 inch ginger)
  • 1 tbsp garlic, crushed or pureed (3-4 cloves)
  • 12 oz baby spinach
  • ½ cup water (adjust for 8 qt)
Spices
Optional Ingredient (add after pressure cooking)
Instructions
  • Turn on Saute mode in Instant Pot or any electric pressure cooker. When the display reads 'hot', add 1 tbsp oil.
  • Sprinkle a little garam masala and salt on chicken breast (or thighs) and place it seasoned side down in the cooking pot. Let it brown for 1 minute. After that, flip the chicken and season the other side with a pinch of garam masala and salt and cook for 1 minute. Remove chicken and keep aside.
  • Add the remaining 1 tbsp oil and cumin seeds. As soon as the sizzle (takes about 30 seconds), add sliced onions and crushed ginger and garlic. Saute for 1 minute.
  • Add all the spices along with 1/2 cup water. Turn off Saute mode. Use the water to deglaze the pot, which means scrap any brown bits in the cooking pot.
  • Add baby spinach leaves and toss them well. Place the chicken on top of the spinach. Close the lid. Set 8 minutes on Pressure cook or manual mode. If using chicken thighs, adjust time to 6 mins.
  • When cooking time is up, manually release the pressure. You can do that by turning the pressure valve to 'Venting' mode in DUO models, or pushing down the valve in ULTRA models. When the pin drops, open the lid.
  • Remove the chicken and keep aside. Using an immersion blender, blend the spinach into a curry-like consistency. Cut the chicken into bite size pieces and add it back to the spinach curry.
  • Optional step: Stir in 1 tsp of butter. This gives the curry a gorgeous shine.
Notes
  • Seasoning the chicken in the first step adds another level of flavor to this curry, so avoid skipping that step.
  • When making this curry ahead of time for entertaining, break it up in two steps- make the chicken curry (without spinach) a day earlier.  On the day of, microwave the greens, puree them and simmer with the chicken curry before serving. 
  • To make Restaurant-style ‘extra creamy’ Chicken Saag, you can do the following:
    • Add 1/4 cup heavy whipping cream towards the end along with chicken pieces. Simmer the curry for a 2-3 minutes. Check for seasoning and turn off the heat.
    • Or, for a dairy-free alternative, add 1/4 cup cashews along with the onions and saute. When you puree the sauce towards the end, the cashews will blend and provide a nice creamy texture.
  • If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.
Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.
Nutrition
Calories: 211kcal | Carbohydrates: 3g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 74mg | Sodium: 769mg | Potassium: 814mg | Fiber: 2g | Sugar: 1g | Vitamin A: 110.8% | Vitamin C: 27% | Calcium: 8.2% | Iron: 15.5%

The post Chicken Saag | Palak Chicken (Chicken & Spinach Curry)- Instant Pot appeared first on Spice Cravings.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

This slightly sweet and mildly spicy recipe for Instant Pot Thai Green Curry with Tofu beats take-out any day! It’s a delicious vegan curry that comes together in less than 30 minutes, and is completely customizable.

Easy Dump & Start Recipe

This is one of my go-to weeknight dinners. I add a can of green curry paste and coconut milk to the Instant Pot, add vegetables and diced tofu, set it for pressure cooking and dinner is done in under 30 minutes!

I cook some Jasmine rice to go with it. Depending on how much time we have, I make brown or white rice.

More Dump & Start Instant Pot Recipes What is Thai Green Curry?

Thai Green Curry is one of the most popular and hottest curries that you will find at a Thai restaurant.  It is made by cooking a homemade or store-bought curry paste with coconut milk and vegetables and protein of your choice.

Thai Green curry paste typically includes lemongrass, ginger-root, garlic, kaffir lime leaves, shallots, chilies, and, some fragrant dry spices like coriander and cumin.

How to Make Green Curry Paste from Scratch

When I have time to plan ahead, I like to make this paste from scratch. I blend together the following with a tablespoon or so of oil for easy blending:

  • 1 lemongrass stalks, outer layers removed
  • 5 serrano chiles, de-seeded
  • 1 large shallot, cut in half
  • 3 garlic cloves
  • 2-inch piece ginger, peeled, coarsely chopped
  • 2 kaffir lime leaves
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 2 teaspoon brown sugar
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cardamom powder
  • 1/2 cup cilantro leaves with stems
  • 1/2 cup Thai basil leaves
How Spicy is Green Curry?

This Thai green curry paste is on the spicier side.  If you are trying this paste for the first time, I would suggest start by adding 1/2 a can of this pre-made paste. 

If you like the curry to be more spicy, you can always add a few more tablespoons after the cooking process, and then saute it for an additional 2-3 minutes.

What to Serve with Green Curry

Thai curries taste great with Jasmine rice, an aromatic long grain rice variety from Thailand.

I like to serve this curry with Brown Jasmine rice to increase fiber content in the meal. Plus, the nutty taste of brown rice pairs really well with the creamy coconut curry. If brown rice is not your thing, you can also serve it with white Jasmine rice.

Low Carb Side with Thai Green Curry

When my husband and I are watching our carbs intake, we enjoy it with some sautéed cauli-rice and it tastes great. Cauli-rice is basically cauliflower that is shredded to a rice-like fine consistency.

I mostly buy it pre-shredded from Trader Joe’s fresh or frozen aisle and then saute it as per the bag instructions.

Store-bought Thai Curry Paste

On days when I barely have time to cook, kitchen shortcuts come to the rescue.  This pre-made paste works great for weeknight dinners. I really like the Maesri brand of Thai curry pastes. 

They make weeknight meals taste so good. I always tell my friends that Maesri curry pastes are so authentic, that if you ever did a blind taste test, you won’t be able to tell between a restaurant version and yours.

This brand tends to be on the spicier side though. So if you want a milder curry paste, Thai Kitchen Green Curry Paste works well too.

How to Make Instant Pot Thai Green Curry

This is quite a simple dump & start recipe. I turn on the saute mode simply to warm up the ingredients while I’m adding them, which reduces the pressure build-up time.

Step 1: Turn Instant Pot on Saute.  Add coconut milk and curry paste and whisk it till it is blended with the coconut milk. 

Step 2: Add baby corn, carrots (or whatever vegetables you are using), and cubed extra-firm Tofu.  Stir everything.  Make sure the curry mix is simmering at this point before you close the lid. It prevents the coconut milk from curdling.

Step 3: Close lid. Hit cancel. Turn vent to sealing position. Set 2 minutes on Manual/Pressure cook mode and change the pressure to Low Pressure. After cooking, let the pressure release naturally for 5 minutes, (QR after 5).

Step 4: Open the lid after the pin drops. Check for seasoning. Add brown sugar and lime juice.  Then, add frozen peas and let them hangout in the curry for about one minute so they get thawed.

You can leave them in there for another minute on Saute if you like them cooked more. If at this point, the sauce is thinner than you like, hit Saute and cook it off for a minute or two.

Customize your Thai Green Curry

I personally love making this Thai Coconut Curry with Extra-Firm Tofu.  You can customize it and make this Thai green curry with Chicken, Shrimp or beef. Here are a few ways you can customize this curry:

Vegetables: You can also add your choice of vegetables like water chestnuts, bamboo shoots, bell peppers, zuchhini.   If adding peppers, add them after the pressure cooking step, and saute for 2 minutes.

Protein: If using Chicken, increase the cooking time to 4 minutes for bite size boneless chicken pieces.   When cooking this with Shrimp, cook the curry for 1 minute, QR, and then add the Shrimp, saute’ for 1-2 minutes, till they turn opaque.

If you’re using beef stew pieces, cook the meat in the coconut curry sauce for 30 minutes, QR and then add all the veggies and cook on SAUTE for another 2 minutes.  If you add them earlier, they’ll be over cooked.  This is a very versatile curry, add your favorite combination and enjoy!

Pro-Tips to Prevent Coconut Milk from Curdling under pressure
  • Cooking a coconut milk based curry at LOW PRESSURE prevents the fat from separating from the milk, also known as curdling.
  • When cooking with coconut milk, turn on saute while you add ingredients. Bring it to a simmer before you close the lid. This brings up the temperature of the milk and reduces the chances of curdling.
  • If after cooking, the coconut milk seems curdled, don’t worry, it hasn’t gone bad. The heat and the pressure just separated the fat from the milk. You can turn on Saute mode and whisk it gently back together. It’ll be a smooth curry again!

More Instant Pot Thai Recipes from my Kitchen ★ Did you make this recipe? Please give it a star rating below! For more quick & easy recipes, FOLLOW ME on Facebook, Instagram,  Pinterest and Youtube.
Print
Instant Pot Thai Green Curry with Tofu
This slightly sweet and mildly spicy recipe for Instant Pot Thai Green Curry with Tofu beats take-out any day! It's a delicious vegan curry that comes together in less than 30 minutes, and is completely customizable.
Course Main Course
Cuisine Thai
Keyword Green curry recipe, Instant Pot Thai Green Curry Recipe, Instant pot Thai green Curry Tofu
Prep Time 5 minutes
Cook Time 2 minutes
NPR 5 minutes
Total Time 25 minutes
Servings 4 people
Calories 360kcal
Ingredients
  • 1 can Coconut Milk – Chaokoh
  • 1/2 can Maesri Thai Green Curry Paste (4 oz can). Use the whole can if you want it spicier
  • 1/4 cup water (skip if you prefer a thicker curry)
  • 1 cup baby corn cut
  • 1 cup carrots chopped (about 2 medium carrots)
  • 1 lb. extra-Firm Tofu cut in 1/2-3/4 inch pieces
After cooking
  • 2 teaspoon Brown Sugar
  • 1/2 tsp lime juice
  • 1 cup frozen peas
  • Thai basil leaves for garnish (or mint)
Instructions
  • Prep: Cut Tofu into 1/2-3/4 inch pieces. Chop baby corn and carrots.
  • Turn Instant Pot on Saute.  This heats up the ingredients as we add them and reduces pressure building time. Add coconut milk. Add water only if you prefer a thinner curry. Add curry paste and whisk it till it is blended with the coconut milk.  
  • Add baby corn, carrots (or whatever vegetables you are using) and then add Tofu pieces.  Stir everything.  Make sure the curry mix is simmering at this point before you close the lid. It prevents the coconut milk from curdling.
  • Close the lid. Cancel saute. Turn vent to sealing mode if using DUO model. Set 2 minutes on Manual/Pressure cook mode and change the pressure setting to Low Pressure. After cooking, let the pressure release naturally for 5 minutes, after which manually release it, (QR after 5). To release pressure manually, turn vent to 'venting' position in DUO, or push down the valve in ULTRA.
  • Open the lid. Check for seasoning. Add brown sugar and lime juice.  Then, add frozen peas and let them hangout in the curry for about one minute so they get thawed. You can leave them in there for another minute on Saute if you like them cooked more. If at this point, the sauce is thinner than you like, hit Saute and cook it off for a minute or two. Serve with White or Brown Jasmine rice!
Note
  • If after cooking, the coconut milk seems curdled, don’t worry, it hasn’t gone bad. The heat and the pressure just separated the fat from the milk. You can turn on Saute mode and whisk it gently back together. It’ll be a smooth curry again!
Video
Notes
  • Estimated Time includes pressure build-up time.  Cook time = Time to set for pressure cooking.
  • This recipe has been successfully re-tested using ‘LOW PRESSURE’ setting. The texture of tofu and vegetables turned out better using this setting. 
  • This recipe has been tested in a 3qt and 6qt Instant Pot. If making this in an 8qt size, adjust the liquid quantity to meet the minimum requirement.  
  • If after cooking, the coconut milk seems curdled, don’t worry, it hasn’t gone bad. The heat and the pressure just separated the fat from the milk. You can turn on Saute mode and whisk it gently back together. It’ll be a smooth curry again!
  • If using chicken in this recipe instead of tofu, increase the cooking time to 4 minutes for bite size boneless chicken pieces.   When cooking this with shrimp, cook the curry for 1 minute, QR, and then add the Shrimp, saute’ for 2 minutes, or till they turn opaque and cook through.
  • If using beef stew pieces, cook the meat in the coconut curry sauce for 30 minutes, QR and then add all the veggies and cook on SAUTE for another 2 minutes.  If you add them earlier, they’ll be over cooked. 
  • If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.
Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.
Nutrition
Calories: 360kcal | Carbohydrates: 28g | Protein: 14g | Fat: 23g | Saturated Fat: 18g | Sodium: 109mg | Potassium: 711mg | Fiber: 4g | Sugar: 9g | Vitamin A: 116.1% | Vitamin C: 25.2% | Calcium: 7.2% | Iron: 30.1%

The post Instant Pot Thai Green Curry with Tofu (Vegan) appeared first on Spice Cravings.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Instant Pot Egg Bites or Frittata Muffins are muffin shaped warm, fluffy and nutritious eggs bites that are steamed in an electric pressure cooker.  These make-ahead frittata bites are gluten-free and ideal for a filling low-carb breakfast.

Easy Make-Ahead Breakfast

Breakfast cannot get any easier than this! These egg bites are great make-aheads for school mornings, or for a brunch gathering.

These delicious and filling egg bites come together in 10 minutes of prep and 5 minutes of pressure cooking.  Cooking these is a 1-2-3 process!

  1. Beat the eggs with milk, salt and pepper, and add it to the silicone mold.
  2. Add in your favorite mix-ins.
  3. Pressure cook for 5 minutes in the Instant Pot or any electric pressure cooker.
Nutrition Packed & Low Carb Breakfast

Growing up, omelet-sandwiches were a staple breakfast for me on school mornings.  Sometimes, mom would add a variety of fine-diced vegetables and give us a veggie frittata for lunch too.

Eggs are the #1 choice for breakfast in my home.  They are a great source of protein, vitamins and minerals, which is great for my growing kids. Some brands also contain omega-3 fatty acids. (You can check the box to confirm)

Eggs are extremely low in carbohydrates, which is a win-win for my husband and I. It is a perfect meal to begin the day with since it’s packed with protein, which keeps us full for hours. 

What is Frittata

So what exactly is Frittata?  Frittata is an Italian egg-based dish similar to a quiche, but without the crust.  It is made by cooking a savory egg custard, with an assortment of meats, cheeses, vegetables, and in some recipes, even leftover pasta. It is a hearty dish fit for breakfast and brunch.

Frittata Muffins cooked in Silicone Muffin/Cupcake Liners
Why Make Egg Bites in an Instant Pot

In this recipe video, I have adapted my oven-recipe for the electric pressure cooker, the Instant Pot 6 Qt . It works great since the Egg Bites turn out super moist as compared to the oven-baked ones, and stay moist for later. 

I typically make a big batch on Sunday evenings for the week. To re-heat them, I pop them in the microwave for about 15 seconds. This time may vary a bit depending on your microwave.

Accessories Needed to Make Instant Pot Egg Bites

I assemble these egg bites in Silicone Cupcake Muffin Molds, or in a Silicone Egg Bites Mold.  I spray them lightly with a baking spray which makes the egg bites pop out pretty easily!

SIX flavors of Egg Bites that are on repeat in my home

The great thing about these egg bites is that everyone gets to customize it their way. Here are some flavors that we love:

  1. Indian Frittatas– with fine diced onions, green pepper, tomatoes (optional) and chopped cilantro, and flavored with turmeric and cayenne.
  2. Mediterranean– Feta cheese, Sun dried tomatoes, chopped baby spinach.
  3. Corn & Jack– Frozen corn, chopped or shredded Pepper jack cheese, chopped green onions.
  4. Bacon & Cheese– Chopped, pre-cooked Bacon, Mexican 3-cheese blend shredded cheese.
  5. Spinach & Bacon– Chopped baby spinach, chopped pre-cooked bacon and chopped green onions for a mild onion flavor.
  6. Broccoli & Cheddar- Chopped fresh broccoli and freshly grated white cheddar and gruyere combination.

Here’s How to Make Instant Pot Egg Bites

Step 1: Beat the eggs with seasoning and a little milk. I personally use a good old fork to beat the eggs, but my kids love this handheld electric whisk . It beats the eggs nice and fluffy without having to learn the ’tilt-the-bowl’ technique with a fork. After beating the eggs, divide the mix evenly in the silicone mold or cupcake liners.

Egg and milk mixture with assorted mix-ins for making Instant Pot Egg Bites
Pour egg mixture in the silicone molds

Step 2: Top with your favorite mix-ins. It is extremely easy to customize your egg muffin or egg bite to your taste. Scroll up to see some popular flavor combination choices for ideas.

Individual Egg Bites topped with an assortment of cheese, veggies and meat

Step 3: Steam Cook in the Instant Pot. Add water to the cooking pot. Place the cupcake molds on a trivet and carefully lower it in the Instant Pot. Close the lid, set seat to Sealing position (in DUO models) and pressure cook for 5 minutes on Manual high or pressure cook mode.

Egg molds placed on a trivet in the Instant Pot, ready to be pressure cooked

Manually Release Pressure: After cooking time is done, manually release pressure (QR) by turning the pressure valve to ‘Venting’ position in DUO, or by pushing down the pressure valve in ULTRA models.

Open the lid after the pin drops. Carefully remove the trivet. Wait 30-45 seconds and then invert the egg mold into a plate. This allows for an easy release of the egg bites. 

How To Use an Egg Bite Mold

If you are using the 7 Cavity Silicone Mold Muffin Pudding Mold or the Silicone Cupcake Muffin Molds,the timing and the process remains the same. Here’s how you assemble them:

  • Whisk together eggs, milk, salt and pepper. Chop and add your favorite mix-ins. Scroll up to see six popular flavors combinations.
  • Pour and divide the egg mixture evenly in the 7 cavities. Top with your favorite shredded cheese. (cheese is optional)
  • Follow the pressure cooking instructions listed above (and in recipe card) and cook for 5 mins.
  • Release Pressure, remove and cool for 45 seconds. Then, invert on a plate
On the left: Whisk the eggs with milk, salt and pepper; On the right: Poured egg mixture in mold and top with cheese
On the left: Pressure cook egg bites in an Instant Pot for 5 mins; On the right: Cool for 5 mins, then invert on a plate How to Cook Frittata Muffins/Egg Bites in the Oven

These Egg Bites or Egg Frittata Muffins can be baked in an oven just as easily. Assemble them in a greased cupcake sheet pan and bake these in the oven for about 22 minutes at 350°F.

Cool for about a minute. Carefully pull out the muffins using a pairing knife, or simply invert the tray on to a wide platter or cutting board.

Egg Frittata Muffins/ Egg Bites cooked in the Oven
Tips for Perfect Instant Pot Egg Bites
  • This recipe has been tested in a 3 qt and 6 qt electric pressure cooker. If using an 8 qt, increase the water quantity to 2 cups.
  • The ingredient quantities are based on a single serving to customize individual egg bites. You can multiply the quantity as needed.
  • Adding milk while whisking eggs is optional , but it makes the egg bites really moist and soft. It works great for re-heating.
  • Even though the silicone molds do not need any greasing, I spray them lightly with a baking spray. It makes them pop out pretty easily.
  • For Re-heating: Simply pop in the microwave for 10-15 seconds, depending on how strong your microwave is.
More Dump & Start Breakfast Recipes from my Kitchen French Toast Casserole (Oven & Instant Pot Recipe) Creamy Steel Cut Oats Hard Boiled Eggs

★ Did you make this recipe? Please give it a star rating below! For more quick & easy recipes, FOLLOW ME on Facebook, Instagram,  Pinterest and Youtube.
Print
Instant Pot Egg Bites | Frittatas Muffins (6 ways)
Instant Pot Egg Bites or Frittata Muffins are muffin shaped warm, fluffy and nutritious eggs bites that are steamed in an electric pressure cooker. These make-ahead frittata bites are gluten-free and ideal for a filling low-carb breakfast.
Course Breakfast
Cuisine American
Keyword egg bites, instant pot egg bites, instant pot frittata
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 people
Calories 108kcal
Ingredients
Egg Mix
#1-Mediterranean Flavor (single serving)
  • 1 teaspoon crumbled Feta cheese
  • 1 teaspoon Sun-Dried Tomatoes chopped
  • 2 teaspoons baby spinach chopped
#2-Corn & Jack (single serving)
  • 1 teaspoon frozen corn
  • 1 teaspoon pepper jack cheese shredded or chopped
  • 1 teaspoon green onions chopped
#3-Bacon & Cheese (single serving)
  • 1 teaspoon chopped pre-cooked bacon
  • 1 teaspoon Mexican 3-cheese blend
#4-Spinach & Bacon (single serving)
  • 2 teaspoons chopped baby spinach
  • 1 teaspoon chopped pre-cooked bacon
  • 1 teaspoon green onions
#5-Broccoli & Cheddar (single serving )
  • 2 tsp chopped broccoli
  • 2 tsp grated cheddar and gruyere cheese
#6-Indian Frittata (single serving)
  • 1 tsp onions, chopped
  • 1 tsp green pepper, chopped
  • 1 tsp cilantro, chopped
  • 1/2 tsp green chili, chopped
  • 1/8 tsp turmeric
  • 1/8 tsp cayenne
Instructions
  • Prep: Chop your favorite mix-ins. Using a fork or an electric egg whisk, beat the eggs, milk, salt and pepper.
  • After beating the eggs, divide them evenly in the Silicone Cupcake Molds or the Silicone Molds for Egg Bites leaving 1/4 inch from the top, since the egg muffins will rise. Top with your favorite mix-ins.
  • Turn on Instant Pot. Pour 1 cup water in the Inner pot. Place the cupcake molds on the trivet and carefully lower it in the inner pot. Close the lid. Set the vent to Sealing in Duo models. Cook on Manual or Pressure cook for 5 minutes.
  • After cooking time is done, manually release pressure (QR) by turning the pressure valve to 'Venting' position in DUO, or by pushing down the pressure valve in ULTRA models. Open the lid after the pin drops. Carefully remove the trivet. Wait 30-45 seconds and then invert the egg mold into a plate. This allows for an easy release of the egg bites. 
Video
Notes
  • This recipe has been tested in a 3 qt and 6 qt electric pressure cooker. If using an 8 qt, increase the water quantity to 2 cups.
  • The ingredient quantities are based on a single serving to customize individual egg bites. Multiply the quantity as needed.
  • Adding milk is optional, but it makes the egg bites really moist and soft, especially for re-heating.
  • Even though the silicone molds do not need any greasing, I spray them lightly with a baking spray which makes the egg bites pop out pretty easily.
  • For Re-heating: Simply pop in the microwave for 10-15 seconds, depending on how strong your microwave is.
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Spice Cravings by Aneesha | Spice Cravings - 2M ago

A 5-minute recipe for a delicious restaurant-style homemade salsa. Tomatoes, onion, garlic and cilantro are pulsed together in a blender and seasoned with lime, salt and cumin to make the easiest and tastiest salsa ever!

Ingredients for Restaurant-Style Salsa

When I said this is the easiest salsa you’ll ever make, I wasn’t kidding! All you need to make this zesty salsa is mini pearl tomatoes, onion chunks, a clove of garlic (or two), cilantro, a lime, salt and cumin.

You can also add a jalapeno pepper to this recipe to customize it to your taste. I like to skip it so everyone, including kids, can enjoy this salsa without having to worry about spice levels.

Ingredients for Homemade Salsa- Tomatoes, onion, cilantro, garlic, lime, salt and cumin
How to Make Salsa with Canned Tomatoes

My kids prefer the taste of fresh tomatoes versus canned, so that is what I use in my recipe. But, you can also make this salsa with canned tomatoes instead of fresh mini tomatoes. The big bonus is that you will get that gorgeous bright red color as soon as you make it.

In my experience, using a quality brand of whole peeled tomatoes makes a difference to the taste. I personally like to use San Marzano whole peeled tomatoes without their juices. A 28-once can of whole tomatoes will work just as well in this recipe.

How to Make Homemade Salsa Step 1: Add all ingredients to the blender

Add tomatoes, onion chunks, garlic and cilantro to the blender jar. If using a jalapeno, add that as well.

Step 2: Squeeze in fresh lime juice

Squeeze in about two tablespoons of lime juice (roughly 1 medium sized lime). You can adjust this quantity based on how tangy you like your salsa.

Step 3: Add seasoning

Add salt and ground cumin to the blender. If using paprika, add that now.

Step 4: Blend everything

Close the lid and press pulse a few times till your reach your desired level of chunkiness. Blend it more if you like your salsa more pureed. Take it out in a bowl and refrigerate for about an hour for best results.

If using fresh tomatoes, the color at this point will not be a bright red but more like pinkish-red, as you can see in the image below. But, it will darken as it sits in the refrigerator.

Pro-Tips for Restaurant-Style Salsa

Here a few tips on how to make a restaurant-style salsa that will beat your local taqueria:

  • To get a bright red color in your salsa, use canned whole tomatoes. If using fresh tomatoes, you can add 1/2 tsp or more of sweet paprika to enhance the color. The color also becomes darker as it marinates in the refrigerator.
  • After preparing the salsa, refrigerate it for 30 minutes to an hour. This allows the salsa to marinate in its own juices. Although you can use it instantly, this salsa tastes best after refrigeration.
  • Use fresh lime juice. Lime concentrate doesn’t work as well as compared to fresh lime in this recipe.
  • If you like your salsa with a kick, add a de-seeded chopped jalapeno to the blender along with other ingredients.
More Mexican/Tex-Mex Recipes from my Kitchen ★ Did you make this recipe? Please give it a star rating below! For more quick & easy recipes, FOLLOW ME on Facebook, Instagram,  Pinterest and Youtube.
Print
Homemade Salsa
A 5-minute recipe for a delicious restaurant-style homemade salsa. Tomatoes, onion, garlic and cilantro are pulsed together in a blender and seasoned with lime, salt and cumin to make the easiest and tastiest salsa ever!
Course Appetizer, Side Dish
Cuisine Mexican
Keyword homemade salsa, restaurant style salsa, salsa recipe in blender
Prep Time 5 minutes
Total Time 5 minutes
Servings 8
Calories 99kcal
Ingredients
  • 2 cups mini tomatoes cherry or mini pearl grape(or 28 oz can whole peeled tomatoes, drained)
  • 1/2 onion, peeled and quartered
  • 1 garlic clove (can add more to taste)
  • 1/2 cup cilantro (packed cup), leaves and thin stems
  • 3/4 tsp ground cumin
  • 3/4 tsp salt (adjust to taste)
  • 2 tbsp lime juice (1 lime)
Optional Ingredient
  • 1 Jalapeno de-seeded and finely chopped
  • 1/2 tsp sweet paprika to brighten the color ( I use it only when I’m using it immediately)
Instructions
  • Rinse mini pearl or cherry tomatoes and keep aside.  Peel 1/2 an onion and cut it in large chunks. Peel a garlic clove, rinse and drain cilantro, leaves and thin stems only.  
  • Add tomatoes, onion chunks, garlic and cilantro to the blender jar. If using a jalapeno, add that as well.  Squeeze in about a tablespoon of lime juice (roughly 1 medium sized lime).  Add salt and ground cumin to the blender. If using paprika, add that as well.
  • Close the lid and press pulse a few times, till your reach your desired level of chunkiness. Blend it more if you like your salsa more pureed. Take it out in a bowl and refrigerate for about an hour for best results.
Notes
  • If using fresh tomatoes, the color will not be bright red as soon as you make it, it will be more like a pinkish-red. But, it will darken as it sits in the refrigerator.
  • To get a bright red color in your salsa, use canned whole tomatoes. If using fresh tomatoes, you can add 1/2 tsp or more of sweet paprika to enhance the color. The color also becomes darker as it marinates in the refrigerator.
  • After preparing the salsa, refrigerate it for 30 minutes to an hour. This allows the salsa to marinate in its own juices. Although you can use it instantly, this salsa tastes best after refrigeration.
  • Use fresh lime juice. Lime concentrate doesn’t work as well as compared to fresh lime in this recipe.
  • If you like your salsa with a kick, add a de-seeded chopped jalapeno to the blender along with other ingredients.
Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.
Nutrition
Calories: 99kcal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Sodium: 1768mg | Potassium: 828mg | Fiber: 4g | Sugar: 11g | Vitamin A: 63.5% | Vitamin C: 89.2% | Calcium: 5.6% | Iron: 10%

The post Homemade Salsa appeared first on Spice Cravings.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Spice Cravings by Aneesha | Spice Cravings - 3M ago

Perfect for any meal this Mediterranean Chicken is flavored with lemon, paprika, cumin, cinnamon and oregano. Whether you make it in your Instant Pot, oven or stove-top, it comes out delicious and juicy every single time and can be used in a variety of dishes.

Easy Mediterranean Chicken Marinade

This is one of my go-to marinades that flavors the chicken in very little time. Whenever I have time, I prefer to refrigerate it for 10 minutes. That adds more flavor and keep the chicken moist and juicy after cooking.

I put this marinade together with mostly pantry ingredients. In a mixing bowl or a large ziplock bag, I combine, olive oil, lemon juice, salt and pepper, ground cumin, cinnamon, garlic, chili flakes, oregano and paprika. This marinade can be used for assorted vegetables, lamb, fish and even Shrimp.

Adding chicken to a ziplock with Mediterranean spice mix
Versatile Recipe for Meal Prep Sundays

This recipe is part of my meal prep repertoire over the weekends.  I usually make a double batch on Sundays and use it for multiple meals through the week.

Some favorite meals that I use this chicken for are Greek Salad, Chicken wrap or Chicken Sandwiches for the kids.  It works great as a Pizza topping too.  It makes for a real satisfying dinner when I pair it with Saffron rice or Quinoa Tabbouleh Salad.

How to Score Chicken Breast for Marination

If you are marinating chicken breast in this recipe, scoring it helps the chicken absorb the marinade flavors and stay moist and juicy for longer. Here is how to score chicken:

Using a sharp knife, make shallow parallel cuts in one direction, about 1/4 inch deep and 1/2-inch apart.

Making parallel cuts in chicken breast using a sharp knife How to Make Mediterranean Chicken in an Instant Pot

I prefer to use the pot-in-pot method to cook the marinated chicken in the Instant Pot. By doing that the marinade gets absorbed in the chicken really well. If I were to place it directly in the broth, those flavors would get diluted.

Step 1: Marinade chicken by combining all the spices, lemon juice and olive oil in a large ziplock bag (or mixing bowl). Add chicken, close the bag and toss it well. Depending on time, refrigerate it for 10 minutes.

Chicken marinating in Mediterranean spices in a large ziplock bag

Step 2: Add water to the cooking pot. Water quantity depends on the size of cooker you have, 3/4 cup for a 3QT, 1 cup for 6QT, 2 cups for 8QT.

Adding water to the Instant Pot

Step 3: Place the trivet in the pot. I like using trivets with handles, it comes in handy when pulling it out after cooking. I recently got a silicone trivet that looks great for this.

Trivet placed in the cooking pot

Step 4: Using tongs, place the chicken pieces on the trivet. Don’t over crowd the trivet. If you have too many pieces, you can stack another trivet on top of the other one and place the additional chicken on that.

Marinated Chicken breast placed on a trivet in the Instant Pot

Step 5: Close lid, set vent to sealing position in DUO models and set the pressure cooking time. I use manual or pressure cook mode (high pressure), 6 minutes for chicken thighs and 8 minutes for chicken breast.

Pressure cook 6 mins (8 mins for breast)

Step 6: After cooking, let the pressure release naturally (NPR), else wait 10 minutes after cooking time, and then release pressure manually (QR). In DUO models, turn the valve to ‘Venting’ position, and in ULTRA, press down the pressure valve. Once the pin drops, open the lid away from you to avoid the hot steam that releases.

Let pressure release naturally, or wait 10 mins and do a quick release

Step 7: Remove the chicken and rest it for 10 minutes before slicing it. If you want to store it, wait for it to cool down for another 10-15 minutes. If you want to slice it, follow the steps below:

How to Slice Chicken

Here’s an easy technique that shows you how to slice chicken at an angle, also referred to as against the grain. Against the grain just means in the opposite direction of the muscle tissue.

That results in clean-cut and juicy slices of chicken, that not only looks pretty, but is also easier to use in sandwiches or plate for dinner. You can use this method for slicing chicken breast as well as thighs. Here’s how:

  • Use tongs to hold the chicken still on a cutting board. Hold a sharp knife at a 45 degrees angle over the chicken.
  • Start cutting the chicken from the pointed edge to the rounded (thicker) edge.
  • Slice the chicken from top to bottom using long knife strokes.
  • Cut the chicken as thin or as thick you like. I make 1/4 inch slices for sandwiches, and 1/2 inch slices for serving it for dinner or salad.
How to slice chicken against the grain
Pro-Tips for the Perfect Chicken
  • When using chicken breast, score the chicken lightly so the marinade can penetrate and flavor the chicken evenly.
  • If using chicken thighs, trim off the excess fat, that allows for an even crisp exterior.
  • If you have the time, let the chicken marinade for 10-15 minutes in the refrigerator. The chicken come out more moist and juicy this way.
  • This chicken can be cooked in multiple ways: on an outdoor grill, oven broiler, oven-baked, pan-grilled and even steam-cooked in an Instant Pot using the pot-in-pot method.
  • Mediterranean chicken is an excellent way to enjoy a low-carb meal by pairing it with a greek salad.
  • For meal-prep, let the chicken cool down completely before slicing it. Store it in an air-tight container and refrigerate up to 4-5 days.
Serving Suggestions for Mediterranean Chicken

Besides Pita, Sandwiches and Salads, this Mediterranean Chicken pairs well with the following:

★ Did you make this recipe? Please give it a star rating below! For more quick & easy recipes, FOLLOW ME on Facebook, Instagram,  Pinterest and Youtube.
Print
Mediterranean Chicken Recipe
Perfect for any meal this Mediterranean Chicken is flavored with lemon, paprika, cumin, cinnamon and oregano. Whether you make it in your Instant Pot, oven or stove-top, it comes out delicious and juicy every single time and can be used in a variety of dishes.
Course Main Course, Salad
Cuisine Mediterranean
Keyword greek chicken recipe, mediterranean chicken marinade, Mediterranean chicken recipe
Prep Time 5 minutes
Cook Time 6 minutes
Marinate 10 minutes
Total Time 40 minutes
Servings 6 people
Calories 176kcal
Author Aneesha
Ingredients
  • 1.5 lb boneless skinless chicken breast or thighs (Fat trimmed)
Spice Rub
For Cooking in Instant Pot
  • 1 cup water
Instructions
Prep
  • If using Chicken Breast:  Score the chicken using a knife so that the spice rub gets absorbed.  If using Chicken thighs, trim off the extra fat and cut into half width-wise.
  • In a gallon size ziplock bag (for easy clean-up) or a bowl, add all ingredients listed under “Spice Rub” and mix well.  Add chicken pieces. Seal the ziplock bag. Mix well to get chicken coated with the rub.  Refrigerate for 15 minutes if you have the time (optional).
Oven recipe
  • Chicken Breast:  Place the chicken breast on a lined baking sheet. Turn on the oven on BROIL mode. Broil chicken for 8 minutes on the first side. Chicken should be golden brown by now. If not, broil it for another 2 minutes. Flip the chicken and broil for 6 minutes on the other side.  Cooking time may differ based on the thickness of the chicken, so adjust accordingly.  Rest 5 minutes before slicing.
  • Chicken Thighs:  Place the chicken thighs on a lined baking sheet. Turn on the oven on BROIL mode. Broil chicken for 6 minutes on the first side. Chicken should be golden brown by now. If not, broil it for another 2 minutes. Flip the chicken and broil for 5-6 minutes on the other side depending on the thickness.  Rest 5 minutes before slicing.
Instant Pot recipe
  • Turn ON the Instant Pot. Pour 1 cup water in the inner pot. Place the trivet in. Place the chicken breast on top. Close the lid. Cook on Manual or Pressure Cook (high-pressure) for 8 minutes for Chicken Breast, or, 6 minutes for thighs. Release the pressure naturally (NPR), or QR after 10 minutes.  Rest 5 minutes before slicing.
Stove top recipe
  • Heat a skillet on medium-high for 30 seconds-1 minute. Place the chicken breast and cook for 7-8 minutes on the first side. Flip and cover the pan with a lid. Cook for another 5-6 minutes. Cooking time may differ based on the thickness of the chicken breast, so adjust cooking time accordingly. Rest 5 minutes before slicing.
Notes
  • When using chicken breast, score the chicken lightly so the marinade can penetrate and flavor the chicken evenly.
  • If using chicken thighs, trim off the excess fat, that allows for an even crisp exterior
  • If you have the time, let the chicken marinade for 15-20 minutes in the refrigerator. The chicken come out more moist and juicy this way.
  • This chicken can be cooked in multiple ways: on an outdoor grill, oven broiler, oven-baked, pan-grilled and even steam-cooked in an Instant Pot using the pot-in-pot method.
  • Mediterranean chicken is an excellent way to enjoy a low-carb meal by pairing it with a greek salad.
  • For meal-prep, let the chicken cool down completely before slicing it. Store it in an air-tight container and refrigerate up to 4-5 days.
If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.
Note: The nutrition facts below are my estimates and for the chicken only, they do not include sides.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.
Nutrition
Calories: 176kcal | Carbohydrates: 1g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 527mg | Potassium: 439mg | Vitamin A: 5.9% | Vitamin C: 2.8% | Calcium: 1.4% | Iron: 5.1%

This recipe was originally posted in 2017, but was updated in April of 2019 with new photos, helpful information, tips, and step-by-step photos.

The post Mediterranean Chicken Recipe appeared first on Spice Cravings.

  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Separate tags by commas
To access this feature, please upgrade your account.
Start your free month
Free Preview