Pressure Cooker Butter Chicken with Cashew Crema

I have two amazing pressure cooker (or Instant Pot) recipes to share.

I have never had a butter chicken that I didn’t like (or love!). This version may be my new favorite. The velvety texture in this dish is created with puréed cashews rather than the classic cream and butter. Absolutely wonderful!

The recipe was adapted from Milk Street Fast and Slow via Milk Street Magazine, contributed by Diane Unger. We ate it with warm naan, brown Jasmine rice, roasted cauliflower, and steamed spinach.

Yield: Serves 4 to 6

• 1 cup roasted salted cashews
• 14 1/2 oz can whole tomatoes (I used 1/2 28 oz can San Marzano tomatoes)
• 3 T salted butter, cut into 3 pieces, divided
• 2 small or 1 medium yellow onion(s), chopped
• Kosher salt and freshly ground black pepper
• 6 medium garlic cloves, minced
• 1 T minced fresh ginger
• 1 T garam masala
• 1 tsp ground cumin
• 3/4 tsp sweet paprika
• 1/4 tsp cayenne pepper
• 2 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
• 2 T chopped fresh cilantro, divided
• cooked rice and/or warm naan, for serving

1. In a blender, purée the cashews and 3/4 cup water until smooth, about 1 to 2 minutes. Transfer to a small bowl and set aside. (I used a Vitamix.)
2. In the same blender (no need to wash), purée the tomatoes with their juices until smooth, about 1 minute.
3. Put a 6 or 8-quart pressure cooker on the stove over medium-low to medium heat (on a 6-quart Instant Pot, select Normal Sauté).
4. Add 2 tablespoons of the butter and let melt.
5. Add the chopped onion and 1 teaspoon of salt. Cook, stirring occasionally, until softened, 3 to 5 minutes.
6. Add the garlic, ginger, garam masala, cumin, paprika, and cayenne. Cook, stirring, until fragrant, about 30 seconds.
7. Stir in the chicken and tomato purée. Distribute in an even layer.
8. Place the lid on the pressure cooker and lock into place. (On an Instant Pot: Press Cancel, lock the lid in place and move the pressure valve to Sealing; Select Pressure Cook or Manual.)
9. Bring the pressure level to high over high heat. Once pressure level is achieved, set the cooking time to 10 minutes.
10. When pressure cooking is complete, quick-release the steam by moving the pressure valve to vent. Carefully open the pot.
11. Stir the cashew purée and remaining 1 tablespoon of butter into the chicken mixture, scraping the bottom of the pot.
12. Put the pot over medium-low heat and sauté, stirring often, until the sauce has thickened and coats the chicken, 4 to 5 minutes.
13. Let cool for about 5 minutes. Stir in half of the cilantro. Taste and season with salt and pepper.
14. Serve sprinkled with the remaining cilantro.

Poblano Chicken Chili

My husband would like to eat chili every week in the winter, so I enjoy trying different versions. I was immediately drawn to this recipe because it incorporates poblano chilies, my favorite. I loved the salsa verde shortcut as well. It would be perfect for a Super Bowl feast.

This recipe was adapted from True Comfort: More Than 100 Cozy Recipes Free of Gluten and Refined Sugar by Kristin Cavallari, via Good Morning America.com. I modified the method and proportions. I also topped the chili with crème fraîche instead of cashew crema because poblanos and crème fraîche are one of our ultimate flavor combinations. It offset the heat perfectly. Directions for the cashew crema are included below for a dairy-free version.

Yield: Serves 8

• 1 to 2 tablespoons extra-virgin olive oil or avocado oil
• 2 to 2 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch pieces (8 to 10 chicken thighs)
• 2 poblano chiles, seeds removed, chopped
• 1 large white or yellow onion, chopped
• 1 jalapeño, seeds and ribs removed, diced
• 4 large garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon onion powder
• coarse salt or pink Himalayan salt
• 2 (4-ounce) cans chopped green chiles
• 12 oz jarred salsa verde (I used Trader Joe’s)
• 2 (19-ounce) cans cannellini beans, drained and rinsed
• 4 cups chicken stock
• juice of 1 lime
• 1 avocado, diced or sliced, for garnish
• crème fraîche, sour cream, or cashew crema (recipe below), for garnish
• thinly sliced scallions, for garnish, optional
• cilantro, for garnish, optional

1. Heat the oil in a large Dutch oven set over medium to medium-high heat.
2. Add the chicken, season with salt and pepper, and cook until the chicken pieces are browned, 10 to 15 minutes.
3. Add the poblanos, onion, and jalapeño, season with salt and pepper, and continue cooking until the onion has softened, about 5 minutes.
4. Add the garlic, cumin, paprika, oregano, garlic powder, pepper, onion powder and a big pinch of salt. Stir, and cook for 5 minutes, until fragrant.
5. Reduce the heat to low and add the canned green chiles, salsa verde, and cannellini beans; cook for 5 minutes, stirring it occasionally to bring the flavors together.
6. Bring the heat back up to medium and add the chicken stock. Bring the chili to a simmer, reduce the heat, and let it cook, occasionally stirring it from the bottom to prevent burning, for about 1 hour, or more, until desired thickness is achieved.
7. Just before serving, add lime juice; stir to incorporate. Adjust seasoning with additional salt and pepper, as needed.
8. Garnish each bowl of chili with avocado and a dollop of crème fraîche, sour cream or cashew crema (recipe below). Top with a sprinkle of sliced scallions and/or minced cilantro, as desired.

For the Cashew Crema:

1. Place 1 cup of raw cashews in a high-powered blender and add half a cup of water.
2. Blend on high speed until the crema is completely smooth, 2 minutes.

Note: The crema will keep well in an airtight container in the fridge for up to 5 days.