Method:

1. Chicken marinate: In a bowl combine yoghurt, ginger, garlic, lime juice, cumin powder, coriander powder, garam masala, paprika, chili powder, and salt. Stir in the chicken. Cover and place in fridge for 30 mins to marinate.  
2. Set Instant Pot on SAUTE setting. Melt the butter, once the butter has melted add the onion and sauté for 2-3 minutes or until soft. Now that the onion are softened, add the chicken and fry it until browned. Then stir in the tomato, tomato puree, and cashew nut butter and mix the ingredients together.   
3. Cancel the SAUTE function.  Close the lid and set the vent to SEALING. Select the PRESSURE COOK setting and set the cooking time for 12 minutes at high.  When the cooking program ends, quickly release the steam. 
4. Open the lid, set Instant Pot on SAUTE function.  Stir in the cooking cream and simmer for additional 5 minutes until the sauce thickens. 
5. Serve with Rice on the side.  

Butter Chicken by Zahra with Instant Pot  

Method: 

1. Set the Instant Pot on SAUTÉ program, sauté onions with vegetable oil on high heat until translucent.  
2. Add the lamb cubes and bay leaf, sauté until the meat is browned.  
3. Once the lamb has been browned, season the meat with garam masala, cinnamon, salt, and pepper.  
4. Add the carrots, potatoes, tomato paste, tomato puree, and water. Cancel the SAUTE function, close the lid, set the MEAT/STEW function for 35 minutes. When cooking time has finished, quickly release the pressure. 
5. Serve with rice on the side. 

Pea and Lamb Stew by Zahra with Instant Pot

Method:

1. In the pressure cooker, with the top off, over medium heat soften onions with the sage, salt and pepper.
2. When the onions are soft, scoot onions aside and tumble in enough squash cubes to cover the base of the pressure cooker, let brown for about 10 minutes stirring infrequently.
3. Add the rest of the squash along with the ginger, nutmeg, and stock.
4. Close and lock the lid of the pressure cooker. Cook for 15 minutes at high pressure.
5. When time is up, open the cooker by releasing the pressure.
6. Fish out the woody sage stem and discard.
7. With a stick immersion blender puree the contents of the pressure cooker and serve!
8. Garnish with salty, toasted pumpkin seeds.

Cream Of Butternut Squash & Ginger Soup

Method:

1. Blend the dates, garlic, red bell pepper and tomatoes in a blender until
2. Place all remaining ingredients in the Instant Pot ® and cook on high pressure for 10 minutes.
3. Let pressure release naturally or enjoy immediately. Serve over a baked potato and sprinkle with some faux Parmesan, this absolutely rocks!

Red Lentil Chili

Method:

1. Mix the ground cinnamon, turmeric, cumin, ginger, and garlic with 2 tbsp (30 ml) of olive oil to make a paste, cover the meat with this paste and set aside.
2. Put the dried prunes in a bowl, cover with boiling water cover and set aside.
3. In the preheated pressure cooker, with the lid off on medium heat, add a swirl of olive oil (about a tablespoon) and onions and let them cook until softened (about 3 minutes). Pour out the onions, and set aside. Add the meat, and brown on all sides (about 10 minutes). Then, deglaze the pressure cooker with the vegetable stock, ensuring to scrape the  bottom well and incorporating  any  brown bits into the rest of the sauce. Then, add the onions, bay leaf and cinnamon stick.
4. Close and lock the lid of the pressure cooker.
5. Cook for 30 minutes at high pressure.
6. When time is up, open the pressure cooker with the Natural release method – move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). Disengage the “keep warm” mode or unplug the cooker and open when the pressure indicator has gone down (20 to 30 minutes).
7. In the pressure cooker, with the lid off on medium heat add the salt, rinsed and drained prunes, honey and reduce the liquid (about 5 minutes). Fish out the bay leaf and cinnamon stick.
8. Sprinkle with toasted almonds and sesame seeds and serve.

Moroccan Lamb Tajine