Hearty, Quick, and Tasty the Instant Pot Does Do It All(2021): Must-Try Instant Indian Pot Recipes that Are Easy to Make & Delicious to Eat.

Method:

• Soak rajma or kidney beans overnight in cold water. Drain the water, rinse the beans, and keep them aside.
• Make a smooth paste of onion and green chilli.
• In the instant pot, choose sauté option. Heat oil and add cumin seeds. When the cumin seeds turn brown, add the onion and green chilli paste.
• Once the paste turns brown, add garlic, bay leaf, ginger, and give a quick stir. Cook for 5 minutes after adding the tomato puree. Stir less frequently.
• Add kidney beans and water to this now.
• Cover with lid and close the pressure valve. Use high pressure to cook for half an hour.
• After 30 minutes release the pressure naturally.
• Use the cilantro for garnishing. Now rajma curry is ready to serve with rice.

Method:

• Add the whole spices to a cheesecloth. Tightly secure them and tie them to make a spice pouch. Alternatively, you can skip the whole spices, and use garam masala of 1 teaspoon or suit your taste.
• In the instant pot add all the ingredients, except paneer, honey, and cream. Choose the vent in the sealing position when closing the lid.
• Cook for 8 minutes in manual mode. You can also choose the pressure cooker mode.
• When you hear the beep sound, release the pressure naturally.
• If you have used the spice pouch, remove it now. Use an immersion blender or a regular blender to make a smooth paste of the ingredients in the pot. Wait till the contents become cool if you use a regular blender. After blending transfer it back to the pot.
• Now add honey and cream to the smooth paste. Stir thoroughly.
• Add the chunks of paneer. Stir to ensure the chunks mix with the sauce. Leave for 5 minutes, and close with a glass lid.
• Garnish using cilantro or dried fenugreek leaves, and serve.

Method:

• Choose the sauté mode in the instant pot. Heat oil, and when hot add cumin seeds. Add green chilli and sauté for 30 seconds.
• Add minced garlic and ginger, and the diced onions. Stir.
• Add the chopped tomatoes and all the spices. Stir and add potato cubes. Again stir to mix well. Cook the potatoes slightly, which can take 2 minutes of sautéing.
• Drop the florets into the instant pot. Stir thoroughly. If there is deglazing scrape the pot, and add 1/8th cup of water if required. Now choose the cancel option in the pot, and close it.
• Cook the ingredients at low pressure for 2 minutes. You need to choose the pressure cook mode or manual mode for this. For coming to pressure, you need to wait for 10 minutes.
• Releaser the pressure manually when you hear the beep sound.
• Add dry mango powder to the pot and mix. Garnish with cilantro and serve aloo gobhi.

Method:

• In cold water soak the basmati rice. You can soak for about 15 to 30 minutes. Drain and rinse.
• In the instant pot add oil after pressing the sauté option. Heat it, and add cumin seeds. When the cumin seeds turn brown add cardamom, cinnamon stick, bay leaf, and cloves. Stir and add the diced onion.
• You need to keep stirring till the onion turns brown. To this add water, rice, peas, and salt. Mix thoroughly.
• Close the lid and the pressure valve. Cook under high pressure for 6 minutes.
• Release the pressure for 10 minutes naturally. The remaining pressure can be released when you open the valve.
• Before serving use a fork to fluff the rice. Serve hot.

Method:

• Soak basmati rice and moong dal in cold water. Set aside for 15 to 30 minutes. Drain the water after soaking, and rinse.
• Take the instant pot, and press the sauté button. Add oil to it. If using ghee instead of oil, add it. Heat and add the cumin seeds. Then add the bay leaf. When the cumin seeds turn brown add the rice and yellow lentils. Pour 6 cups of water and add salt. Add turmeric too. Mix well.
• Close with the lid, and close with the pressure valve. Cook at high pressure for 20 minutes.
• For 20 minutes, release the pressure naturally. You can let off the remaining pressure when releasing the valve.
• Serve the khichdi hot with a teaspoon of ghee, and a pinch of salt.

Method:

• Soak basmati rice. Let it remain for 15 to 30 minutes soaked in cold water. Drain the water after the set time. Rinse the rice. Keep it aside.
• Choose the sauté option in the instant pot. Add half a cup of water to this pot. When the water boils, pour milk into it. If you add milk before the water steams, milk can go to the bottom and get burnt. Mix well, and then add rice to the pot. Stir well.
• Close the pot with the lid. Close the pressure valve. Cook at high pressure for 20 minutes.
• Release the pressure naturally.
• Press the sauté button. Now add a pinch of saffron, cardamom, and sugar. You can add more sugar or reduce it to suit your taste. The key is to ensure the ingredients are mixed well. When cooled, the kheer gets thick. When you want a thicker pudding, you need to go to the sauté mode again. Keep stirring till you get the consistency of your choice.
• Top the kheer with nuts of your choice before serving. Also, you can add the golden raisins before serving. The dessert can be served hot or cold. You can also serve it warm or at room temperature.

Method:

• In the instant pot, add carrots. Pour milk and water. Secure the lid, and the pressure valve should be closed. Cook the ingredients for a minute. Choose the high-pressure option.
• After a minute, release the pressure. You need to pick the quick release option.
• Then choose the sauté option. Add sugar now. Now you need to keep stirring for the next 6 to 7 minutes. You might have to continue stirring until most of the liquid reduces. You need to stir fry for another 6 to 7 minutes after adding ghee. Or you need to keep stirring till you see the ghee separating from the halwa. The halwa should now look deep orange in colour.
• Add cardamom and mix thoroughly. Add the chopped nuts to garnish.

Method:

• To the pot, add cheese, sugar, and water.
• Close it with the lid, and close the pressure valve. Cook the ingredients under high pressure for 11 minutes.
• Release the pressure quickly.
• Now add to the pot dry milk powder, cardamom, and ghee. Be careful as you stir, as the pot is hot. You need to stir and ensure all the ingredients are combined thoroughly.
• Transfer the mixture to a pan. Before that line it with the parchment paper of size 8 X 8. Garnish with the chopped pistachios, and shake the pan gently. This helps in levelling the fudge. This also helps in the pistachios to the fudge.
• It will take an hour for the fudge to cool down. Then put the fudge into the refrigerator for 3 hours to set.
• Then cut the fudge into small pieces, of desired shape and size.
• You can store it in an air-tight container for a week in the refrigerator.