Start the Instantpot on "Saute" and add a tsp of Ghee to the pot. Add 1/2 cup of Vermicelli and roast for 5 minutes. Press "Cancel" once the vermicelli is golden brown.
To the pot, add 1/ 2 cup chopped nuts (Cashews, Almonds, Walnuts and Pistachios), 1/4 cup of Sugar, a tbsp of Raisins, 3 cups of Milk, a tsp of Cardamom Powder and mix well.
Close the lid with the vent on "sealing position" and select "Porridge" mode and cook for 6 minutes. Let the pressure release naturally. Serve warm or cold.
Press "Saute" on the Instantpot. Heat a tbsp of Ghee and splutter 1/2 tsp of Cumin Seeds and a Bay Leaf. Add 3 chopped Green Chillies, an inch of Ginger, finely minced and a finely chopped Onion. Saute till the onions turn light brown.
Add 1/2 cup of diced Carrots, 1/2 cup of chopped Green Beans, 1/2 cup of Peas, a chopped Tomato and cook for a minute.
Take 1/2 of Quinoa and 1/2 cup of Moongdal in a bowl. Wash, drain and keep aside.
Now add the Quinoa, Moongdal, 3 cups of Water, Salt to taste, a tsp of Turmeric Powder, 1/2 tsp of Coriander Powder, 1/2 tsp of Red Chilli Powder, a tsp of Garam Masala Powder, mix well and deglaze the pot. Switch off the Instantpot.
Close the lid and turn the vent to "Sealing". Select "Manual" option and set the time for 5 minutes. Once the Instantpot beeps, allow the pressure to naturally release for 10 minutes before removing the lid.
Open the lid, squeeze 1/2 a Lemon's juice over the quinoa. Fluff it up with a fork and garnish with 3 tbsp of chopped Coriander Leaves.
Serve warm with yogurt / raita.
Rinse a cup of Rice, a cup of Moong Dal together in a bowl and keep aside.
Turn on the instant pot in “Sauté” mode. Add a tbsp of Ghee, and temper a tsp of Mustard seeds, a tsp of Cumin seeds. Once they crackle, add a Bay Leaf, 4 Cloves, 1/4 tsp of Asafoetida, and few chopped Curry leaves. Then add a tsp of Ginger garlic paste along with 4 minced Green Chillies and sauté for 30 seconds. Add a Peeled and Chopped Carrot, few chopped Broccoli florets along with Salt. Mix and sauté for 30 seconds. Add a pinch of Turmeric powder, a tsp of Coriander Powder, a tsp of Jeera Powder, a tsp of Garam masala, washed and kept aside rice and dal. Now add 6 cups of Water and mix well.
Turn off the sauté mode. Close the lid and cook on “pressure mode” for 12 minutes.
Tempering: Heat a tbsp of Ghee in a pan. Fry 2 broken Red Chillies, a tsp of Red chilli powder, 4 tbsp of Fried Onions, 1/2 cup of Frozen Green peas.
Allow the pressure to release naturally. Now, add the prepared tempering, 4 tbsp of Chopped Cilantro and 2 tbsp of Lemon Juice. Mix well and serve warm with papad.
Press 'Saute' on the Instantpot and heat 1/2 cup of Ghee. Add 2 cups of Almond Flour and sauté for 2 minutes until the raw smell disappears. Stir continuously to avoid burning at the bottom and press 'Cancel'.
Add 2.5 cups of Milk / Water, a pinch of Yellow color, a cup of Sugar and mix well until no lumps are seen. Deglaze the pot, close the lid and turn the pressure valve to 'Sealing' position. Set the pot to 'Manual' and set the timer to 0 minutes. Once the pot beeps, do a quick release of the pressure.
Add a tbsp of Ghee, 1/2 tsp of Cardamom Powder and cook the halwa till it reaches a pudding consistency. (10 minutes).
Remove the halwa to a serving bowl and garnish with 2 tbsp of Slivered Almonds.
Wash, drain and soak 1/2 cup of Masoor Dal and 1/2 cup of Toor Dal in a bowl for 30 minutes. Clean, peel and chop upto 2 cups of Veggies (Bottlegourd, Drumsticks, Carrots, Eggplant) and set aside.
Press 'Saute' on the InstantPot and once hot, add 2 tbsp of Oil. Add a tsp of Mustard Seeds, a tsp of Cumin Seeds, 1/2 tsp of Fenugreek Seeds, 4 crushed cloves of Garlic, and saute of 30 seconds. Add a thinly sliced Onion, 3 slit Green chillies, 4-5 Curry Leaves, a pinch of Turmeric Powder and saute until the onions are transparent. Add a finely chopped Tomato and let cook for another 2 minutes. Add the chopped veggies, Salt to taste, a tsp of Red Chilli Powder, 3 cups of Water and cook for 4 minutes. Add the soaked dals, 3 cups of Water and mix well. Close the lid and set the whistle to 'Sealing' mode and pressure cook for 8 minutes.
Do a 'quick release' and open the lid. Add 2 tbsp of Tamarind Paste, a tsp of Sambar Powder (optional) and let it boil on 'Saute' for 2 minutes. Garnish with 1/4 cup of Chopped Coriander Leaves and turn off the InstantPot.
Serve with steamed rice.
Add 15 oz of Ricotta Cheese, a cup of Sugar and 1/3 cup of Water to the Instantpot and mix well. Close the lid and set the valve to "Sealing" and cook on "High" pressure for 11 minutes. Quick release the pressure.
Start the Instantpot on "Saute", add 1/2 cup Ghee, a tsp of Cardamom Powder and 3 cups of Milk Powder to the pot. Mix until well combined stirring until well combined.
Pour the mixture into a parchment lined 8x8 pan. Sprinkle 2 tbsp of Chopped Pistachios and dry Rose petals over it.
Let the mixture cool down for an hour and then refrigerate overnight to set.
Wash and soak 1 1/2 cup of Basmati Rice in a bowl for 30 mins.
Press 'Saute' and add 2 tbsp of Ghee to the instantpot. Saute a tbsp of Cashews until golden brown. Add a small Bay Leaf, a Cinnamon stick, few Cardamoms and Cloves to the pot and saute for 30 seconds. Add a thinly sliced Onion, 2 slit Green Chillies and saute until the onions are golden brown. Add a tsp of Ginger Garlic paste, a pinch of Turmeric Powder, Salt as needed, a tsp of Red Chilli Powder, a tsp of Garam Masala Powder and saute for another 30 seconds. Add 2 finely chopped Tomatoes and saute until they turn mushy. Add 2 1/4 cups of Water and press 'Cancel', while scraping away all the bits from the bottom of the pot. Add the drained rice and secure the lid in 'Sealing' position. Press 'Manual' and pressure cook for 5 minutes. Once the instantpot beeps, release the pressure manually after 2 minutes.
Fluff up the rice and serve warm with a dollop of Ghee and yogurt.
Clean and drain 250 gm of cooked, deveined and peeled Shrimp into a bowl. Add 1 1/2 tsp of Ginger Garlic paste, a tsp of Red Chilli Powder and a pinch of Turmeric and give it gentle mix. Set aside for 30 minutes.
Wash and drain 1 1/2 cups of Basmati Rice into a bowl. Soak in 1 1/2 cups of Water. Set aside for 30 minutes.
Click on "Sauté" on the Instantpot and after a minute, add 3 tbsp of Oil. Once the oil is hot, add the marinated shrimp gently to the oil and cook until the oil separates. Push the shrimp to one side of the pot and add 2 Cloves, 1 Cardamom, 1/2 inch Cinnamon, 1/2 Bay Leaf, 1/2 Star Anise, 1/2 thinly sliced Onion and sauté for 3-4 minutes. Add Salt as needed, 1/2 tsp of Ginger garlic paste and cook till the raw smell disappears. Add a finely chopped Tomato, 1/2 tsp Garam Masala Powder, 1/2 tsp Coriander Powder and keep stirring. Add 1/4 cup of Chopped Coriander Leaves and 1/4 cup chopped Mint Leaves and give it good stir. Add the water from the set aside rice and mix well. Add the Rice and do not stir.
Close the lid and set the vale to "sealing" position. Click on "Cancel", click on "Pressure" and set to 6 minutes. Once the biryani is cooked, let it naturally release pressure. Open the lid and fluff up the rice. Serve warm with Raita.
At any time, if the food is sticking to the bottom of the pot, click on 'cancel' and then scrape off the food and then continue to cook again.
Start the Instantpot in "Saute" mode. Add 2 tbsp of Ghee and a Cinnamon Stick, a Bay Leaf, 2 Cardamoms, 4 Cloves and a tsp of Cumin Seeds. After 30 seconds, add 1/4 cup of Cashews and roast till golden brown. Add a sliced Onion, 2-3 Slit Green Chillies and cook until the onions turn golden brown. Add a tsp of Ginger Garlic paste and cook for another minute. Add a chopped Tomato, 1/4 cup of Peas and cook for another 2 minutes.
Click on "cancel" and add 1 1/2 cups of Water, a cup of Basmati Rice, a tsp of of Salt, a tsp of Coriander Powder, a tsp of Garam Masala, 1/2 tsp of Red Chilli Powder and give it a good stir.
Set the Instantpot to "Manual" and pressure cook for 5 minutes on Sealing mode. After the time is up, allow the pressure to be naturally released. Open the lid and fluff up the rice with a fork. Garnish with chopped Coriander Leaves and serve warm with Potato chips and Raita.
Set the Instantpot on "Saute". Add 2 tbsp of Oil, a small chopped Onion, 3 crushed Garlic Cloves, 2/3 cup of chopped Cilantro and saute for 3 minutes. Stir in 4 cups of Chicken broth, 14.5 oz of diced Fire Roasted Tomatoes, 2 whole Chicken Breasts, a thinly sliced Carrot, a cup of Black Beans, a cup of boiled Corn, 3/4 tsp of Salt, 3/4 tbsp of Cumin Powder, 1/2 tbsp of Red Chili Powder, 1/4 tsp of Cayenne Pepper, 1-2 Bay Leaves and push the chicken to the bottom of the pot. Lock the lid into place and set on "Pressure Cook" for 10 minutes.
Perform a quick release. Open the lid, remove the cooked chicken breasts with tongs and either chop or shred them. Add the chicken pieces back to the soup. Stir in a cup of Monterey Jack Cheese / any mexican blend cheese.
Serve into bowls and garnish with crushed Tortilla chips and 1/2 cup of Monterey Jack / Mexican Cheese blend.
In a blender, add 14 oz of Fire Roasted Tomatoes and 2 Chipotle peppers (in adobo sauce) and blend until smooth. Set aside.
Season 2 Chicken breasts with Salt and Pepper. Set aside.
Turn "Saute" on the InstantPot. Add 2 tbsp of Olive Oil and wait for it to heat up. Add a sliced medium Onion, a tsp of Minced Garlic, a Bay Leaf, 1/2 tsp of dried Oregano, a tsp of Cumin Powder and saute till golden brown.
Add 1/3 cup of Chicken Broth and deglaze. Add the chicken breasts, the tomato puree along with a tbsp of Adobo Sauce. Place the lid and set the steam release knob to "Sealing". Cancel the "Saute" option and set to "Manual Pressure" and cook for 8 minutes. After the timer is done, let it rest for 10 minutes. Quick release the pressure and open the lid.
Remove the chicken breast from the pot and shred using 2 forks. Add the shredded chicken to the pot and combine well. Adjust Salt and Pepper as needed.
Tacos - Heat the tortillas for 5 minutes. Add the Chicken Tinga to it. Layer with Avacado slices and shredded Cheddar cheese. Top it with a dollop of Sour Cream and serve.
Prep - Soak a cup of Black eyed Peas in a bowl by submerging them in water for 4 hours.
Press the 'Saute' button on the pot and add a tbsp of Oil. Once the oil is hot, saute a tsp of Cumin Seeds and add a finely diced Onion and 2 slit Green Chillies. Saute until golden brown, add a tsp of ginger Garlic Paste and saute for another 3-4 minutes. Add 2 chopped Tomatoes, a pinch of Turmeric, 1/2 Red Chilli Powder, a tsp of Coriander Powder, a tsp of Garam Masala Powder, Salt as needed and cook for another 3-4 minutes.
Add the drained peas, 2 cups of Water and mix well. Press 'Cancel', close the lid, turn the vent to 'Sealing', and then press ' Pressure' and cook for 12 minutes. After the pot beeps, release the pressure naturally. Stir in a tbsp of Lemon Juice and garnish with Cilantro Leaves. Serve warm with Roti.
Wash, rinse and drain a cup of Quinoa and keep aside.
Press "Saute" button on the Instant pot and add a tbsp of Oil. Add 1/2 tsp of Mustard Seeds, 1/2 tsp of Cumin Seeds and allow them to splutter. Add a tsp of Chana Dal, a tsp of Urad Dal and saute for 30 seconds. Add 3 split Green Chili, 1 1/2 tsp of minced Ginger and saute for another 30 seconds. Add 1/2 cup of thinly sliced Onion and saute for 2 minutes. Add a pinch of Turmeric Powder and Hing and mix well. Add 1/3 cup each of grated Carrot and Green Peas and mix again.
Cancel the "Saute" mode and add the drained Quinoa, Salt to taste and 1 1/2 cup of Water. Mix well, put the vent on "Sealing". Press the "manual" mode and cook on high pressure for 4 minutes. Release the pressure naturally. Fluff the quinoa , close the lid and rest for 15 minutes.
Once the quinoa cools, add fresh Lemon Juice, Coriander Leaves and toasted peanuts. Serve warm.
Peel and cube a large (3 lb) Butternut squash into 1-inch pieces and keep aside.
Turn Instantpot to "Saute" and add 1/2 tbsp of Olive Oil to it.
Add a chopped small Onion and saute till soft for 3 minutes. Add 2 minced Garlic Cloves and saute for another minute.
Add 2 cups of Vegetable Broth and mix well. Add the butternut squash pieces, 3 cups of Apple Juice / Cider (not apple cider vinegar!), a tsp of Cinnamon, 1/2 tsp of Curry Powder, 1/4 tsp of ground Nutmeg, 1/2 tsp grated fresh Ginger, a tsp of Salt and 1/2 tsp of Black Pepper. Combine well and seal the lid on the Instantpot with the vent sealed. Cook on "high pressure" for 15 minutes.
Once the pressure is released, allow for 10 minutes before manually releasing the pressure. Use an immersion blender to puree the soup. Add in 1/2 cup Plain Greek Yogurt and mix well.
Serve Warm.
Set the instant pot setting to "Saute". Add a tbsp of Olive oil, 3 peeled and diced Carrots, 3 chopped Celery, 1/4 tsp of Salt and cook for 8-10 minutes. Add a tsp of Cumin Powder, a tsp of Red Chilli Powder, a tbsp of Tomato Paste and stir well. cook for another 1-2 minutes. Add 6 cups of Water, a cup of Red Lentils and a Bay Leaf and stir well. Close the lid, seal the valve and cook on high pressure for 10 minutes.
Allow to naturally release the pressure. You can use an immersion blender to blend the soup to smooth consistency or leave it chunky as-is. Stir in 2 tbsp of Lemon Juice and mix well. Serve with a dollop of Yogurt, lemon wedges and some chopped Cilantro leaves.
To the Instantpot, add 2 cups of Chicken Broth / Water, 16 oz of Frozen Corn, 2 1/2 cups of peeled, chopped Red Potatoes, a chopped Yellow / White Onion, 3 crushed Garlic Cloves, Salt and Pepper as needed and stir well. Cover the lid and set the valve to sealing position. Select "Manual" and adjust the pressure to high. Set the time for 15 minutes.
When finished cooking, quick release the pressure and select "Saute" setting. In a small bowl, mix in a cup of Heavy Whipping Cream, 2 tbsp of Cornstarch. Add this mixture to the chowder and stir-cook for 3-5 minutes. Add a cup of Shredded Cheddar Cheese and stir to combine. Switch off the instant pot and serve. Garnish with Red pepper flakes, green onions and bacon bits.
