Instant Pot Black Beans

3 Tbs. olive oil
3 tsp. minced garlic
1 medium onion, chopped
1 tsp. oregano
1 tsp. coriander
1 tsp. marjoram
1 tsp. cumin
1 tsp. salt
1/2 tsp. pepper
2 cans- petite diced tomatoes (28 oz total, 1 large can or 2 small)
1 lb. dry black beans, rinsed & drained
4 c. beef broth
1 jalapeño

Wash beans and pick out any bad ones.

Turn the instant pot on to the saute setting, add the olive oil, onion, and garlic.  Cook 2-3 minuets.

Add tomatoes, broth, beans, spices, and whole jalapeño.  Stir to combine.

Cook on high pressure for 60 minutes.

Naturally release pressure for about 10 minutes, then quick release and remove the lid.

Remove the jalapeño or chop and add back in if you want.  Season with more salt and pepper if desired.

Serve with rice.

From: Anita Watts

Chicken Tikka Masala

1 1/2 lbs chicken breast, cut into bite sized pieces

Marinade:

1 c sour cream
2 Tbs lemon juice
2 tsp cumin
1/2 tsp black pepper
2 tsp garam masala
1 tsp methi powder (I order on amazon)
1 tsp cinnamon
1 tsp salt
1 tsp ginger

Sauce:

1 Tbs butter
2 tsp minced garlic
1 jalapeno, minced
2 tsp ground coriander
2 tsp methi powder
2 tsp garam masala
1 tsp cumin
1 tsp paprika
1/2 tsp salt
2- 8oz cans tomato sauce
2 Tbs tomato paste
2 c heavy cream
1/4 c cilantro

Jasmine rice

1.  Combine all the marinade ingredients and add the chicken.  Marinade for an hour or two, if you remember ahead of time...if not, that's okay, I forget all the time.

2.  Start cooking your rice, follow the directions on the package.

3.  In a large pan, melt the butter over medium heat.  Add the garlic and jalapeño and cook for 1 minute.

4.  Add the chicken and all the marinade.  Cook until chicken is almost cooked through.

5.  Add coriander, methi powder, garam masala, cumin, paprika, salt, tomato sauce, and tomato paste.  Simmer about 15 minutes.

6.  Reduce heat and stir in the heavy cream.  Warm through.

7.  Serve over rice, garnish with cilantro.

Eat with this Naan bread.

Adapted from northandmouth.com