Instant Pot for Indian Cooking: 10 Lip-Smacking Indian Recipes You Can Make Using Instant Pot + Additional Tips to Make Your Instant Pot Experience Much Smoother (2020)

INGREDIENTS – (Onion Cashew Paste)

• 1 medium sweet onion (chopped roughly)
• 15 raw cashews
• 1” ginger
• 4 large garlic cloves

INGREDIENTS – (Veg Korma)

• 2 tbsp oil
• 6 whole black peppercorns
• 4 green cardamoms
• 4 whole cloves
• 1 bay leaf
• ½ cup tomato puree
• 2 tsp coriander powder
• 1 tsp garam masala
• ¼ tsp red chilli powder
• ½ tsp haldi
• salt to taste
• ½ cup water
• 1 cup coconut milk
• ½ tsp sugar
• 1 large potato cut into 1” pieces
• 1 cup large cauliflower florets
• 2 medium carrots cut round
• ¼ cup frozen green peas (soaked in warm water for 5 minute)
• A pinch of elaichi powder
• ½ lemon juice and 2 tbsp chopped cilantro for garnishing

METHOD

• Begin by blending onions, cashews, ginger, and garlic into a fine paste and set aside.
• Next, press the saute button on your instant pot and when it displays HOT, add oil to the pot with peppercorns, green cardamoms, cloves, and bay leaf and saute till they turn fragrant.
• Then stir the onion-cashew paste continuously and cook it for 3-4 minutes.
• Now, add the tomato puree, mix and cook for a couple of minutes. Next, add coriander powder, garam masala, red chilli powder, haldi, and salt, and stir to blend well, adding ½ cup water.
• Add the coconut milk, sugar, and mix well.
• Do deglaze the pot by scraping the bottom with a spatula to avoid anything getting stuck at the base.
• Now, add the diced potatoes to the mix, cover the pot with a glass lid and let it cook for 3 minutes.
• Add the remaining vegetables once the potatoes are cooked and add ¼ - ½ cup water, should the pot give you a BURN message.
• Then, stir and sprinkle cardamom powder on the top, closing the instant pot with its lid and cook on low pressure for about 3 minutes with the sealed pressure valve.
• Do a quick pressure release after 3 minutes, open the pot, stir the korma, and add lemon juice, cilantro to it. Serve it with rice or naan.

INGREDIENTS

• Canned tomatoes (0.39 gms)
• 5-6 garlic cloves
• 1 tsp minced ginger
• 1 tsp haldi
• ½ tsp cayenne pepper
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1 tsp garam masala
• 1 tsp ground cumin
• 450 gms boneless chicken thigh or chicken breast
• 100 gm butter cut into cubes
• 100 gm cream
• 1 tsp garam masala
• ½ cup cilantro (chopped)

METHOD

• Place all the ingredients together in the instant pot in the manner listed, except for butter, cream, and garam masala. Mix the sauce well before placing the chicken atop it. Close the pot and set for 10 minutes on high.
• Allow it to release pressure naturally for 10 minutes and then release the remaining pressure too. Open the pot, remove the chicken, and set it aside.
• Now blend all the ingredients in an immersion blender. Next, add cream, the butter cubes, garam masala, and cilantro, stirring it until the mix is well done.
• Let the sauce cool down a little before you add the butter and cream to it. Take out ½ of the sauce and freeze it for later use.
• Now, add the chicken back to the mix and heat through, breaking it into smaller pieces if need be, but avoid shredding it. Your instant pot butter chicken’s ready to be served with rice or Zucchini Noodles.

INGREDIENTS

• 1 tbsp vegan butter
• 1 medium onion diced
• 3 garlic cloves (minced)
• 1 tbsp freshly grated ginger
• 2 tsp kasuri methi
• 2 tsp garam masala
• 1 tsp haldi
• ½ tsp ground chilli
• ¼ tsp ground cumin
• ½ tsp salt
• 3 cups tomatoes crushed in their juice
• 1 tbsp maple syrup
• 1 small cauliflower head (cut into florets)
• ½ cup non-dairy yogurt
• Fresh parsley
• Roasted cashews for garnishing

METHOD

• Set the instant pot to sauté mode for about 7 minutes, add some oil and once it’s hot, add the onions, ginger, and garlic to it.
• Cook for about 3-4 minutes, then add kasuri mething, garam masala, haldi, chilli, cumin and salt. Continue cooking the spices for a couple of minutes more, stirring it regularly to avoid burning it.
• Add about 2 tbsp water and scrape the base to ensure nothing is sticking to it. Now, add the tomato puree, maple syrup, and cauliflower florets, secure the pot lid and close the vent to sealing.
• Press the ‘pressure cook’ button and adjust the time to 2 minutes. Once the program finished and you’ve heard the beeps, wait a moment, and then release the pressure.
• Then, stir the yogurt into the mix and combine it well. Serve hot with naan or rice, garnished with parsley and roasted cashews.

INGREDIENTS

• 1.5 tbsp oil
• ½ tsp mustard
• ½ tsp cumin
• ¼ tsp hing
• 1 tsp chopped ginger
• 2 tsp chopped garlic
• 1 cup chopped onions
• 3-4 green chillies chopped
• Few curry leaves
• 2 medium tomatoes chopped
• ½ tsp haldi
• 3 cups palak
• ½ cup masoor dal
• 2 cups water
• ½ lime juice
• Salt as required

METHOD

• Switch the instant pot on and turn it to sauté mode. Now, add oil and once it turns hot, add mustard, cumin and stir fry them for a few seconds, now add curry leaves, hing and sauté for few more seconds.
• Next, add the onion, ginger and garlic and continue sauté for couple of minutes. Then, add haldi, stir and then add tomatoes, sauté and cook for 2 minutes.
• Now, add the palak, sauté and cook for another minute. CANCEL the sauté mode next, add the dal, water and mix it all well.
• Close the pit with its lid, switch the pressure release value to the sealing position, select pressure cook mode, and on high for about 5 minutes.
• Allow the pressure to release naturally when done.
• Turn the pressure valve now to VENTING and wait till the float valve goes down completely, then take the lid off and add lemon juice, salt to the dal and mash well. enjoy it with steamed rice.

INGREDIENTS

• 2 cups long grain basmati rice
• 3 tbsp ghee apportioned
• 1 large onion sliced thinly
• 1 tsp cumin seeds
• 4 whole green cardamoms
• 4 cloves
• 8 whole black peppercorns
• 2 bay leaves
• 1 cup chopped carrots (lengthwise 1”)
• 1 cup chopped green beans
• 1 cup white mushrooms (halved)
• ½ cup red pepper (chopped)
• ½ cup corn
• 1 cup cubes of paneer (1/2” cubes)
• ½ tbsp ginger
• ½ tbsp garlic
• ¼ tsp haldi
• 1 tsp red chili powder
• 3 tsp salt apportioned
• ½ tsp chopped fresh mint leaves
• ½ cup chopped cilantro

METHOD

• Rinse and soak the rice in water for about 20 minutes and then drain water. Set the pot to sauté mode and heat 1 tbsp ghee, add the onions and cook for 5-7 minutes.
• Take half of the onions out for garnishing later. Add the remaining ghee, cumin, cardamom, cloves, peppercorns, bay leaves and cook for 30 second.
• Next, add all the vegetables and paneer. Press CANCEL and deglaze the pot. Now add ginger, garlic, haldi, red chili powder, garam masala and 1 tsp salt, mix it all well.
• Add mint, rice and 2 tsp salt with 2 cups of water. Ensure most of the rice is underwater. Close the pot with pressure valve to SEALING, select manual/pressure cook at high and adjust the cooking time to 6 minutes.
• Do a quick release once done and garnish with the caramelized onions and cilantro.

INGREDIENTS

• 1 tbsp coconut oil
• 2 dice yellow onions
• 2 minced garlic cloves
• 1 tbsp minced ginger
• 3 cups chickpeas, rinsed and drained
• 1 tbsp brown sugar
• 1 tbsp garam masala
• 1 tbsp curry powder
• 1 tsp haldi
• 1 tsp cumin
• 1 tsp salt
• 1 can diced tomatoes
• 1 can crushed tomatoes
• 1 cup veg broth
• 1 tbsp lemon juice
• 4 cups baby spinach
• 1 tsp butter and a pinch of salt

METHOD

• Add all the ingredients with the exception of spinach and cilantro in the pot, place the lid and place the valve to SEAL.
• Press the pressure cook button on high and cook for a couple of minutes. Till it comes to pressure, cook your rice in a rice cooker.
• Now, do a quick release of pressure, open the lid once done and mix the pot contents with lemon juice and baby spinach.
• Serve it with basmati rice, garnished with cilantro.

INGREDIENTS

• 4 tbsp ghee
• 5 cups shredded carrot
• 1 cup milk
• ½-3/4 cup sugar
• ½ cup khoya
• ¼ tsp cardamom powder
• 2-3tbsp sliced almonds

METHOD

• Sanitize the instant pot well before use. Press the sauté mode and add 1 tbsp ghee, then add the carrots and sauté for a couple of minutes or till the raw smell disappears, add milk and mix well.
• Press CANCEL on the pot, close the lid and turn the pressure valve to SEALING position. Set the pot to PRESSURE COOK on high and set timer for 5 minutes.
• On the beep, do a quick release, open the lid and turn the pot to sauté high again.
• Next, add sugar, almond, elaichi powder and remaining ghee and cook it all until the milk is reduced, which would take about 5-6 minutes.
• Garnish with sliced almonds.

INGREDIENTS

• (Bisibele bath): 2-3 tbsp MTR readymade bisibele bath powder
• ¾ cup rice rinsed well
• ½ cup toor dal rinsed well
• 1 small sized lemon sized imli
• 1 ½ tsp gur
• ½ tsp salt
• 1 tsp ghee
• ½ cup diced carrots
• ¼ cup green peas
• 5 french beans
• 1 medium onion
• ¼ cup cubes of capsicum

METHOD

• Soak the imli in hot water. Add the rice, dal and 4 cups of water to the inner part of the instant pot.
• Secure the pot with its lid and position the steam release handle to SEALING. Next, pressure cook and set the timer to 8 minutes.
• On the beep, cancel and turn off the pot, wait for its natural pressure release for about 10 minutes and then release any remaining pressure manually.
• In the interim, heat some ghee and fry cashews to a golden hue in a pan, remove and set aside, then add mustard, red chillies, curry leaves and hing, once they start popping, add the onions and cook for 2 minutes.
• Add the veggies next and stir fry for about a minute. Add the MTR powder, salt, imli water and gur.
• Pour 1.5 cups of water and mix it all well. Boil all the ingredients till the veggies become tender slightly.
• When the pressure released naturally from the Instant Pot, pour the veggie to it with water, stir well, press sauté and simmer for a couple of minutes.
• Add salt to taste and some ghee. Get it ready for serving and garnish with coriander leaves and cashews.

INGREDIENTS

• 2 tbsp coconut oil
• 1 tbsp black mustard
• 1 sprig fresh curry leaves
• 1 tsp ginger-garlic paste
• ¼ tsp methi powder
• 1 sliced onion (small)
• 1 chopped tomato (medium)
• 1 tsp salt
• ¼ tsp haldi
• 2 tbsp water
• 2 tbsp Kashmiri lal mirch powder
• 1 ½ tbsp. dhaniya powder
• ¼ tsp cumin powder
• 2 tbsp imli pulp
• 2 ¼ cups of water (apportioned)
• 400 gms raw medium to large shrimp (peeled and devined)
• 2 tbsp coconut cream

METHOD

• Turn the instant pot on and select the sauté mode. Add the oil, mustard, curry leaves, ginger-garlic paste and methi powder, stir well continuously and then add onion and tomato with salt and haldi. Sauté for about 3-4 minutes.
• Next, mix 2 tbsp water with Kashmiri red chilli powder, dhaniya, and cumin and make it into a paste. Add this spice paste to the pot and stir the ingredients for about a minute.
• Add the imli and ¼ cup water, stirring it all continuously to prevent burning.
• When the oil starts separating, add 2 cups of water and cover the pot with the lid; simmer for 2 minutes on sauté mode.
• Now, add the shrimp to the mix and stir well. Close and lock the lid on the pot, select high pressure and cook for 3 minutes.
• Once done, allow the pressure to build for 10 minutes and then release it naturally. Unlock and remove the lid off the pot, select sauté mode again and stir the cream into the curry.
• Simmer till it thickens (3-4 minutes) and season it with salt if need be.

INGREDIENTS

• 3 cups chopped ripe mango
• 1 tbsp chopped green onions
• 1 tbsp chopped fresh coriander
• 2 cloves of garlic (minced)
• 1 fresh ginger (minced)
• 1 medium hot chili (diced)
• ½ tsp paprika
• ½ tsp cumin seeds
• ½ tsp fresh ground black pepper
• ¼ tsp cinnamon
• 2 tsp salt
• 1 bay leaf
• 6 cardamom pods (mashed)
• 2 tbsp olive oil
• ½ cup apple cider vinegar
• ¼ cup honey

METHOD

• Chop, dice, and mince all the ingredients before you begin. Add oil to the instant port, insert and select the sauté mode.
• Now, add the onions, coriander, ginger, garlic and chili and sauté for a couple of minutes stirring it frequently.
• Next, add the spices and bay leaf and sauté for another minute, then add the chopped mango, mix the ingredients and sauté for 1 minute.
• Now, add the honey, apple cider vinegar and salt and mix it all well, sauté for another minute. Close the lid and set the pressure release valve to SEAL, pressure cook on high for 10 minutes.
• Allow the pressure to release naturally and then switch the seal to VENTING. Open the lid on complete pressure release and change the setting to sauté again.
• Mix the chutney, stirring it till it thickens (5-10 minutes). Once done, pour it into a sterilized jar and set aside to cool down to room temperature, then refrigerate for about 6 hours.

• READ the instructions carefully before you begin.
• Since pressure cooking is all about steam, ensure you have plenty of MOISTURE to heat up.
• Remember the food in an instant pot cooks by SURFACE AREA and not volume.
• Be sure to read your recipes well and PLAN AHEAD before you start cooking.
• Don’t OVERFILL the pot as heat and liquid can cause some foods to expand.
• Use separate SEALING RINGS for different foods.
• Use a STEAMING INSERT for quicker cooking foods.
• Be extra cautious when using dairy products or cheese.
• To make the most of your cooking experience in an Instant Pot, prepare your ingredients in LARGE quantities.