jambalaya

jambalaya

  • Serves 6-8
  • Ready in 60 minutes
  • 13 different spices

ingredients

  • 2 tbsp vegetable oil
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 1 green bell pepper, seeded and chopped
  • 2 celery stalks, diced
  • Ani™ Jambalaya Spice Pack
  • 1 can diced tomatoes (28oz)
  • 1 cup low-sodium chicken broth
  • 1 cup Arborio rice
  • 1 1/2 lbs boneless, skinless chickenthighs
  • 3/4 lb Andouille sausage, cut in 1” pieces
  • 1 lb shrimp, peeled and deveined
  • 3 tbsp Italian parsley, chopped (optional) 

spice pack contents

Cumin, Turmeric, Sweet Paprika, Kosher Salt, Ginger, Cayenne Pepper, Coriander, Cinnamon, Nutmeg, Black Pepper, Fennel, Cloves, Cardamom, Bay Leaves

instruction

  1. Prepare the ingredients.
  2. Heat up the pressure cooker using Sauté. When the display reads hot, add the oil.
  3. Add the onion, garlic, bell pepper, and celery; cook ~5 minutes until onion is translucent.
  4. Add the Ani™ Jambalaya Spice Pack. Stir 30 seconds to coat vegetables.Press Cancel to stop Sauté mode.
  5. Add tomatoes (with juice) and chicken stock. Stir to combine.
  6. Add the rice, chicken, and sausage. Stir to combine.
  7. Cover the pressure cooker and set the steam release to Sealing. Cook on high pressure for 12 minutes.
  8. Do a quick pressure release and open the pressure cooker.
  9. Set to Keep Warm.
  10. Remove the chicken thighs, and shred with two forks.Return the shredded chicken to the pot.
  11. Then add the shrimp and parsley. Stir occasionally until the shrimp are cooked (about 5 minutes).
  12. Season to taste and serve!

butter chicken

butter chicken

  • Serves 6-8
  • Ready in 45 minutes
  • 13 different spices

ingredients

  • 1 can no-salt-added crushed tomatoes, 28 oz
  • 1 can unsweetened full fat coconut milk (14 oz)
  • Ani™ Butter Chicken Spice Pack
  • 1/3 cup water
  • 3 garlic cloves, minced
  • 4 lbs boneless, skinless chicken thighs, trimmed of excess fat
  • 6 tbsp unsalted butter
  • Cooked white rice for serving

spice pack contents

Cumin, Turmeric, Sweet Paprika, Kosher Salt, Ginger, Cayenne Pepper, Coriander, Cinnamon, Nutmeg, Black Pepper, Fennel, Cloves, Cardamom, Bay Leaves

instruction

  1. Add the tomatoes, coconut milk, Ani™ Butter Chicken Spice Pack, water, and garlic to the pressure cooker. Stir to combine.
  2. Place the chicken thighs on top of the mixture and submerge slightly.
  3. Cover the pressure cooker and set the steam release to Sealing. Cook on high pressure for 12 minutes.
  4. Do a quick pressure release and open the pressure cooker.
  5. Remove the chicken pieces, and shred with two forks.
  6. Return the shredded chicken to the pot. Then add the butter.
  7. Stir together until butter is melted through completely.
  8. Serve hot over cooked white rice. 

italian beef

italian beef

  • Serves 8-10
  • Ready in 85 minutes
  • 10 different spices

ingredients

  • 4 lbs beef chuck roast, excess fat trimmed and cut into 4 large pieces
  • Ani™ Italian Beef Spice Pack
  • 3 tbsp vegetable oil, divided
  • 1 red onion, sliced
  • 4 cloves of garlic, sliced
  • 20 pepperoncini peppers, sliced (reserve 1/4 cup juice from the jar)
  • 1/4 cup red wine
  • 1/4 cup red wine vinegar
  • 1/2 cup low sodium beef broth
  • 1/4 cup Worcestershire sauce
  • 8–10 club rolls
  • Giardiniera, for garnish (optional)

spice pack contents

Garlic Powder, Smoked Sweet Paprika, Onion Powder, Thyme, Kosher Salt, Oregano, Mustard, Black Pepper, Basil, Cracked Rosemary, Crushed Red Pepper

instruction

  1. Rub beef with the Ani™ Italian Beef Spice Pack. Set aside.
  2. Heat up the pressure cooker using Sauté. When the display reads hot, add half of the oil to the middle of the pot.
  3. Add two pieces of beef to the middle of the pot to sear it. Rotate it every 60-75 seconds until browned on all sides. Remove to a plate. Add the remainder of the oil, and repeat with the last two pieces. (It’s OK if a little of the spices stick to the bottom and darken.)
  4. Add the onion, garlic, and sliced pepperoncini. Sauté until onion is softened. (about 2 minutes).
  5. With a wooden spoon, scrape up any browned spices off the bottom of the pot.
  6. Add the red wine, red wine vinegar, beef broth, Worcestershire sauce, and reserved 1/4 cup pepperoncini juice to the pot, and bring to a simmer.Return the beef pieces, and any extra spice mix, to the pot.
  7. Press Cancel. Cover the pressure cooker and set the steam release to Sealing. Cook on high pressure for 40 minutes. When completed, allow for a 10 minute natural pressure release.
  8. Remove beef from the pot to a cutting board. Shred with two forks.
  9. Skim excess fat from the cooking liquid, then return beef to the pot, and stir.
  10. Serve beef on toasted club rolls garnished with Giardiniera or sliced pepperoncini peppers.

pulled pork

pulled pork

  • Serves 8-10
  • Ready in 85 minutes
  • 14 different spices

ingredients

  • 4 lb boneless pork butt or shoulder, trimmed of excess fat and cut into 4 large pieces
  • Ani™ Pulled Pork Spice Pack
  • 2 tbsp vegetable oil, divided
  • 1/2 cup apple cider (or water)
  • 1/2 cup apple cider vinegar
  • 3 tbsp tomato paste
  • 1/2 tsp liquid smoke (optional)
  • Kosher salt
  • 8–10 soft hamburger buns
  • BBQ sauce (optional)
  • ~1 cup prepared coleslaw 

spice pack contents

Light Brown Sugar, Kosher Salt, Cumin, Mustard, Garlic Powder, Sweet Paprika, Thyme, Onion Powder, Black Pepper, New Mexico Chiles, Rubbed Sage, Oregano, Coriander, Ancho Chile Powder, Chipotle Chile Powder, Cayenne Pepper

instruction

  1. Rub the four pieces of pork with the Ani™ Pulled Pork Spice Pack. Set aside.
  2. Mix together the apple cider, apple cider vinegar, tomato paste, and liquid smoke (if using) in a small bowl. Set aside.
  3. Heat up the pressure cooker using Sauté. When the display reads hot, add half of the oil to the middle of the pot.
  4. Add two pieces of pork to the middle of the pot to sear it. Rotate it every 60-75 seconds until browned on all sides. Remove to a plate. Add the remainder of the oil, and repeat with the other two pieces. (It’s OK if a little of the spices stick to the bottom and darken.)
  5. Once the pork is seared, add the liquid mix. With a wooden spoon, de-glaze the pot by scraping up any browned spices off the bottom of the pot.
  6. Place the trivet in the pot, and return the pork pieces.
  7. Cover the pressure cooker and set the steam release to Sealing. Cook on high pressure for 40 minutes. When completed, allow for a 10 minute natural pressure release.
  8. Remove the pork to a cutting board. Shred with two forks, and place the pork in a large bowl.
  9. Skim excess fat from the top of the cooking liquid, and then add 1.5 cups of the cooking liquid to the pork.
  10. Stir to combine, and season to taste with salt if desired.
  11. Make sandwiches by placing pork in the buns, and top with a little BBQ sauce and coleslaw.

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