I was going to post this on the Indian foods thread, but that had sort of been forgotten, so I figured I'd start one for the Instant Pot, since it was made in that, and it came from the new Milk Street book Fast And Slow. I have made 3 or recipes from it, and all have been good, though, as usual, I will make some changes. They have a good way of offering the option of using the pressure cooking or slow cooking, when possible in a recipe, thus the name of the book.
This recipe I made was the fast version, in the Instant Pot, of Chicken Cafreal. But I cut the amount of chicken in half, and added a pound of diced kohlrabi, since I have all that kohlrabi to use up, and it turned out great! I also added some thickener at the end, probably necessitated by the water in the kohlrabi. I liked their method of saving half of that blended cilantro, chile, garlic, scallion, ginger, and spice mix, to add at the end. Next time, I'll use the same method, but all of the spices (there are 5 or 6 more) from my favorite cafreal recipe. I've noticed them shorting some of the Indian dishes on spices, trying to make them more compatible to the average kitchen.
I made some sorghum/WW flatbread to go with it, but I'm going to have to fool around with that, to get it right. Maybe much wetter, and pressed out, like corn tortillas.
The cilantro, chile, and spice mix of the Milk Street Chicken Cafreal. by pepperhead212, on Flickr
Finished Chicken Cafreal, with kohlrabi, from Fast and Slow by pepperhead212, on Flickr