Looking For an Easy Way Around the Kitchen, then You Need to Look No Further(2020) Instant Pot Recipes to Help Out with Snappy Meal Preparations

• Base Unit – Everything else fits inside the base unit. It contains the heating element.


• Stainless Steel Inner Pot – Cook your food in the inner pot. It fits within the base unit.


• Trivet – Keeps the inner pot above the waterline, allowing for even cooking and steaming.


• Measuring Cup & Utensils – These come along with the instant pot and are used accordingly.


• Lid – The look of the lid varies between Instant Pot models.


• Steam Release Valve – Sitting on the top of the lid, it helps to release the built-up steam.


• Condensation Collector – Attach it to the back of your Instant Pot to collect the condensation.


• Power Cord – Detachable in a few models

Ingredients

• Paneer Chunks - 1 lb
• 1 Onion - 1 (cut in large pieces)
• Ginger - 1 tbsp (minced)
• Garlic - 1 tbsp (minced)
• Tomato - 4 (cut in large pieces)1 Green chili pepper (optional)
• Cumin Seeds (Jeera) - 1 tsp
• Cashews - 1/4 cup
• Dried Fenugreek Leaves (Kasoori Methi) - 2 tbsp
• Butter - 2 tbsp
• Water - 1/4 cup
• Heavy Whipping Cream or Coconut Cream - 1/4 cup
• Honey - 1 tbsp
• Turmeric Powder - 1/2 tsp
• Coriander Powder - 1 tsp
• Garam Masala - 1/2 tsp
• Red Chili Powder - 1 tsp (adjust to taste)
• Salt - 1 tsp (adjust to taste)

Whole Spices

• Cinnamon - 2 sticks
• Green Cardamom - 5
• Black Cardamom - 2
• Black Peppercorns - 1 tsp
• Cloves - 1 tsp

Recipe

• Place the whole spices in a cheesecloth and tie it. Make sure that nothing comes out. This is your spice pouch.
• Apart from the paneer, honey and cream, add everything including the spice pouch to the instant pot and close lid with the vent in sealing position.
• You can either set it to manual pressure or on high pressure for 8 minutes.
• Wait until the pot beeps and then let the pressure release itself.
• Take out the spice pouch and blend the rest of the contents to a smooth texture.
• Pour the contents back into the instant pot along with cream and honey. And stir until they mix well.
• Stir the paneer into the gravy and let it rest for 5 minutes.
• Garnish with cilantro leaves.

Ingredients

• Oil/Ghee - 3 tbsp
• Cumin Seeds - 1½ tsp
• Bay Leaves - 2
• Whole Black Cardamom - 2
• Onion - 1 large (finely chopped)
• Garlic - 1 tsp (paste)
• Ginger - 1 tsp (paste)
• Tomatoes - 3 medium (pureed)
• Yoghurt - 1/2 cup
• Water - 3/4 cup

Spices

• Coriander Powder - 2 tsp
• Red Chili Powder - 1/2 tsp
• Garam Masala Powder - 3/4 tsp
• Salt to taste
• Crushed Kasoori Methi - 2 tsp

Garnish

• Cilantro leaves - 1 tbsp
• Cream - 1/4 cup

Recipe

• Clean the chicken and cut it into 1½ inch cubes.
• Prep the instant pot in saute mode. When it displays Hot add oil.
• Once hot add, cumin seeds, bay leaves, and whole black cardamom. Saute for a few seconds until they are aromatic.
• Add onions at this stage and cook for about a minute. Continue with the garlic and onion. And keep stirring until the onion is translucent.
• Pour in the pureed tomatoes and cook until oil separates. Mix in the yoghurt and all the spices.
• Finally, add kasoori methi leaves, mix and saute for about 4 minutes.
• Place the chicken and stir for a minute to combine.
• Deglaze by adding in the water. Scrape the sides and the bottom of the pot and mix in.
• Close the lid and seal the pot. Cook on high pressure for 4 minutes. Ensure that the pressure valve is in the sealing position.
• Wait for the pot to beep and let the pressure release naturally. After the pressure is released, open the lid. Add extra water if the curry is too thick.
• Garnish with cilantro and cream.

Ingredients

• Sweet Malt
• Ragi Flour - 4 tbsp
• Jaggery - 1 1/2 tbsp
• Water - 1 1/2 cups
• Milk - 1 cup (optional)
• Ghee - 4 drops (optional)
• Cardamom Powder - 1/4 tsp

Salted Malt

• Oil or Ghee - 1 tsp
• Cumin - 1 pinch
• Curry Leaves - 1 sprig
• Coriander Leaves - 1 tbsp (finely chopped)
• Green Chilli - 1 (chopped)

Recipe

• Combine ragi flour with water in an instant pot compatible pot and until there are no lumps. Make sure that the bowl is large so that the ragi doesn't overflow.
• Pour 1 cup of water in the steel insert and place the bowl of ragi mix inside.
• Close the lid and seal the pot. The steam release vent should be in the sealing position.
• Press “Pressure Cook” and cook on high pressure for 5 minutes.
• Release the pressure naturally for 10 minutes and then release the rest of the pressure carefully.
• For the sweet version, add grated jaggery. You can also add milk if you prefer.
• For the savoury version, prepare tempering with the ingredients under the “Salted Malt”.

Ingredients

• Full-Fat Coconut Milk - 1 can
• Red Onion - 1 (chopped and diced)
• Tomatoes - 6 (chopped in quarters)
• Cilantro - 1/4 cup (chopped)
• Garlic - 1 tsp (minced)
• Ginger - 1 tsp (minced)
• Kosher Salt - 1 tsp
• Cayenne Pepper - 1/2 tsp
• Turmeric - 1 tsp
• Agave Nectar - 1 tbsp

Recipe

• Add all the ingredients to the instant pot.
• Close the lid and seal it. Cook on high pressure for 5 minutes.
• Allow the pressure to release naturally for 10 minutes. After that slowly release the pressure.
• If you see any content spewing from the valve, close it and try again after 5 minutes or so.
• Blend the contents of the pot, to get a soup with a smooth and creamy consistency.

Ingredients

• Milk - 2 1/2 cups
• Water - 1/4 cup
• Basmati Rice - 1/4 cup
• Sugar - 8 tbsp
• Cardamom Powder - 1/2 tsp
• Cashews - 10
• Pistachios - 10
• Sweet Raisins - 2 tbsp
• Ghee - 1 tbsp
• Edible Rose Water - 1 pinch

Recipe

• Wash the rice at least 3 times and set aside.
• Dice the nuts and dry fruits.
• In the saute mode, add ghee to the inner pot of the instant pot. Fry cashews until golden and then add the raisins. Saute for 30 seconds and transfer to a plate.
• Pour the water in first to prevent burning and then add the milk.
• Mix in the rice and sugar.
• Seal the lid and ensure that the steam release handle is in sealing position. Press the porridge button and cook for 18 minutes. Let the pressure release itself naturally.
• Open the lid and add the rose water and give it a good stir.
• Cook some more for a thick consistency. Remember it will thicken as it cools down.
• Garnish with the nuts and raisins when serving.

Ingredients

• Onion - 1 medium (chopped)
• Ground Beef - 1 lb
• Red Bell Pepper - 1 (chopped)
• Garlic - 4 cloves
• Kidney Beans - 15 ounces can (rinsed and drained)
• Black Beans - 15 ounces can (rinsed and drained)
• Fire Roasted Crushed Tomatoes - 28 ounce can
• Tomato Paste - 4 tbsp
• Broth (Chicken or Beef) - 1 3/4 cups
• Chilli Powder - 2 tbsp
• Ground Cumin - 2 tbsp
• Dried Oregano - 1 tbsp
• Garlic Powder - 1 tsp
• Salt - 1 tsp
• Black Pepper - 1/4 tsp
• Salt - 1 tsp
• Brown Sugar - 1 tbsp
• Olive Oil - 1 tbsp

Recipe

• Set the instant pot to saute mode. Heat olive oil and saute the onion until onion gets translucent.
• Add the ground meat and cook until its brown. Crumble the meat while it is cooking.
• Stir in the garlic and turn off the pot.
• Add the bell pepper, cumin, chilli powder, dried oregano, brown sugar, garlic powder, salt, pepper, tomato paste and broth to the inner pot. Scrape the pot and stir it in.
• Finally, add the tomatoes and the beans but do not stir.
• Close the lid and set the steam release valve to sealing position. Cook on high pressure for 15 minutes.
• Leave the pot untouched, letting the steam release naturally. After 10 minutes, carefully release the rest of the pressure.
• Open the lid and stir everything.

Ingredients

• Eggs - 6
• Sea Salt - 1/2 tsp (fine)
• Black Pepper
• Broccoli Florets - 8 ounces (finely chopped)
• Green Onions - 3 (chopped)
• Cheddar Cheese - 1/2 cup (shredded)

Recipe

• Beat together, eggs, salt and ground black pepper. Fold in broccoli, green onions and cheddar.
• Grease a pan that fits your inner pot and add the egg mixture. Pour 1 cup of water the instant pot and place a trivet.
• Place the pan on the trivet and close the lid.
• Seal the lid and cook on high pressure for 10 minutes.
• Let the steam vent naturally for 10 minutes and release the rest carefully.
• When the floating valve drops, remove the lid and pull out the pan.

Pros

• It is pretty simple to use. Though the multitude of buttons may scare you, they are not that difficult. Learn the manual mode as it may help you in the initial days until you learn all the modes and functions.
• You can cook fast with the instant pot apart from the prepping of course. It is nearly 6 times faster than regular cooktop. And they are also dishwasher safe.
• The equipment’s even cooking process ensures that the vegetables maintain their colour and the rice is fluffy and separate.
• The pressure cooking ensures that the vegetables retain their nutrient value.
• You can also saute if needed in the pot just like your Dutch oven.

Cons

• The recipe times are not the exact timing. It doesn't include the time taken for the pressure to rise. The cook time starts only after the pot reaches the pressure. Then, there is the time taken to release the pressure.
• Not all foods can be cooked in an instant pot even though a recipe says so. Certain foods are better on a stovetop or an oven.
• Instant pots need a lot of counter space; so think again if you have a cramped kitchen.