Upon opening the Instant Pot, let me just say that it was smaller than I expected. And less complicated. The insert came out easier than my crock pot, which was nice as I've almost dropped the crock pot many times while trying to clean it. To say the Instant Pot is “easy to use” would mean I read the directions...which I didn’t. Failing, I capitulated and eventually read them as it wasn't as intuitive as I imagined. My next mistake was the recipe that I chose. I had no idea what a “natural release” was and was slightly disappointed that the machine wasn’t just an on/off, flip the switch, ping when it’s done type of gadget. The recipe was super easy and the prep time was only five minutes. I thought it would take 10 minutes for the chicken to cook, but it took longer for the “natural release”. I tried to speed up the process and ended up burning my finger with the steam, a painful lesson to learn. However, once it was all done and it was safe for me to open it, I found the most delicious chicken inside. It was cooked, it was tender, and it was amazing. Would I make this again? 100% yes. Will I try and rush the steam release? 100% no. I still have more recipes on deck, but so far I’m a fan of the appliance.

Tandoori Chicken Recipe

Ingredients:

2 pounds boneless skinless chicken thighs
2 tablespoons garam masala
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon cumin
2 teaspoons salt
2 teaspoons turmeric
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
14 ounce can coconut milk

Directions:

Add everything to the Instant Pot. Cook for 5 minutes manual high pressure + 10 minutes for natural release. Shred and enjoy! This is delicious over cauliflower rice or brown rice.