Top 5 Indian Instant Pot recipes

If you are thinking to buy an instant pot for Indian cuisines, then some facts and figures will help you make an informed decision. An instant pot performs the job of seven different cooking apparatuses, a multidimensional kitchen appliance; seven-in-one. It works as a rice cooker, pressure cooker, slow cooker, sauté pan, yogurt maker and warming vessel. You can do most of the regular cooking in this pot, including nutritious sabzi, dal and legumes like soybeans, peas, and lentils. You can boil eggs for breakfast, cook rice in twelve minutes and set curd for scrumptious dahi-chicken. You can prepare slow-cooking dishes like roast chicken, Kala channa curry, and other ethnic dishes.

Here are some Indian cuisines recipes: chicken, sea food, lamb, vegetarian following with a rich and delicious dessert.

Chicken Saag/Palak Chicken

Palak chiken

This fusion of spinach and savory chicken is appetizing, healthy and takes only thirty minutes to prepare. The best part is it provides a balance diet of fiber and protein. Saag is synonymous to curried greens like fenugreek (methi), mustard green (sarson), spinach (palak). Take around 250-350 gm of spinach or other variants, otherwise two types. Set the instant pot in sauté mode; pour 1 tbsp oil when it reads “hot” in the led panel. Place the marinated chicken breast with some spice; turn over when one side gets brown. After both sides of the chicken get fried, then remove it from the pan.

Make a sauté of crushed ginger, garlic, cumin seed, green chilies and chopped onions. Add some spices like garam masala, coriander, cumin and red chili powder. Add spinach and toss till the aroma comes. Place the chicken on the pot, close the lid, and leave it for eight minutes in a pressure cooker or manual mode. If, instead of chicken breast, you are using legs, set the time to six minutes. When the dish is ready, release the pressure manually or turn on the venting mode.

Coconut Fish Curry

Coconut fish curryIt is a light but yummy fish preparation smeared in coconut milk broth with lots of aromatic curry leaves. This cuisine is very versatile. You can either use peas and mushroom or potato and carrots. You can opt for shrimp or chicken instead of tilapia or halibut. Set the instant pot on sauté mode, stir fry potato, carrot, onion, spice and tomato. Add coconut milk which enhances the creaminess of the dish. Put the fish slices on the coconut milk so that the fish slices are completely smeared in the broth. Cook it for two minutes in manual mode with steam release mode in sealing position. Finish the cuisine with a dash of lime before serving.

Mutton Masala Curry

Mutton Masala CurryIt is a delicious dish of tender, succulent mutton, soaked in yoghurt-based sauce, seasoned with warm Indian spices. Marinate the meat with salt, ginger, garlic and onion and refrigerate it for thirty minutes. This process softens the meat. Sauté the meat for a few minutes in the high mode; this adds a smoky flavor. Ass yogurt and pressure cook it for half an hour. You can either let the pressure release naturally or vent it after fifteen minutes manually. Add crushed cardamom to the curry, and the dish is ready. You can serve this yummy dish with cumin basmati rice or naan with cucumber raita (a blend of yogurt and cucumber).

Dal Makhani

Dal Makhani is one of the popular Punjabi dishes widely appreciated in northern India. This dish is rich, buttery, stuffed with black lentils, kidney beans, flavored with toasted aromatic Indian spices quickly cooked in an instant pot. It would be best if you soaked with black lentils, kidney beans for the night. Heat the oil in sauté mode, add cumin seeds till they crackle. Then add onion slices and sauté till lucent. Follow it up by adding tomato puree, put in ground coriander and garam masala for the exotic flavor. Pour water and black lentils, kidney beans, close the lid and pressure cook for thirty minutes. After the pressure has been released, open the lid.

Add mash potato, garam masala, and fresh thick cream, and let it simmer for a few minutes. Do not sever it immediately; let it stay for a few hours, it becomes tastier. Give it some time, so the lentils absorb the aroma and taste of spices. Before serving, simmer it at a low temperature of 200 to 225 degree Fahrenheit.

Strawberry Jam

Strawberry Jam

It takes less than ten minutes to make delectable strawberry jam in an instant pot. This tasty sweet jam is one of the favorites jam among old and young. Strawberry is one of the most loved fruits universally; the unique texture, color and delicacy make it an all-time favorite fruit. With this delicious fruit, you can make an appetizing dessert or eat uncooked. Fresh strawberries give the best taste, but you can use frozen ones. But keep them in the fridge overnight before making the dessert.

Mash the strawberries with a whisker or make a puree with an immersion blender. Put the strawberry puree in the pot mixed with sugar and lemon juice (1tbsp); leave it for ten minutes, or the sugar merges with strawberry juice. Cook it in high pressure for a minute with the lid closed. Let the pressure vent out naturally for fifteen minutes. Add starch, water and whisk till it turns into a jam. Freeze it before you sever it. You will find different delicious Indian instant pot recipes in Corrie Cooks.

The instant pot is a user-friendly electric pressure multi-cooker, where you can set time, pressure and time. It can perform multiple cooking tasks; it can keep food warm for ten long hours, sauté, steam and slow cook. Earlier biggest challenge for using instant pot was voltage. They were meant for 110V, 6 Hz, and 1000Watt, which were incompatible with Indian 220v. One needed to buy a transformer to convert the 220V to 110V. But now instant pot are made for 220V. You can cook an array of Indian cuisines ranging from dal to curries combining different preset modes. The instant pot is an instant hit as it provides consistent and predictable cooking. It facilitates a controlled cooking method; you set the exact time, type of heat and pressure to give a consistent result.

Delhi Magazine Team

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