Instant Pot Recipes

The Base Stuff

• Sauté oil
  • Can use ghee as well but sunflower seed oil works out best for me 🤷‍♂️
• Add ‘raw’ spices: Mustard, bay leaves, fennel, cinnamon sticks, curry leaves
  • This step is meant to flavour the oil
• Add Ginger + Garlic
• Add onions
• Cook until tender/translucent
• Add serrano chilies
• (Maybe) Add tomatoes

Cook until pulpy, reduce heat. You are ready. This is the spice base upon which everything else is layered.

The End Stuff

I make a lot of rice-related dishes. At the end, I usually add mint and/or coriander leaves.

I wondered how biriyani makers would get a wonderful set of colors in their rice. This is by way of (a) turmeric, and/or (b) food-coloring, and/or (c) saffron.

For each of turmeric and saffron, I separate out ~10% of the cooked rice to ‘dye’ them. Once dyed, I mix them back into the main dish. Each dye is prepared by simply dissolving the spice in hot water for 15-20 minutes. With saffron, make sure you grind it a little first for more color. Some people swear that hot milk pulls more of the color but 🤷‍♂️

Tamarind Rice

Put it here since I cook this in one, but you won’t need an InstantPot with this recipe.

• The “Base Stuff” minus tomatoes
• Add yellow lentils/chana dal
• Add peanuts to roast ’em. These and the lentils will add some crunch to the rice 😍
• Add tamarind paste and turmeric. Adjust these to taste.
• Add pre-cooked rice and mix like a maniac to get an even color
• Add salt to taste

Random Recipe (Unknown Source)

• 1 tbsp coconut oil
• 1 tbsp ginger
• 1/2 tsp salt
• 1 can (14oz) coconut milk
• 1/4 cup thai paste
• 4 lime wedges
• 1/4 cup cilantro
• 1/4 cup basil
• 14 cup cashews

SAUTE on NORMAL

• Add oil
• Add onions, 1 serrano pepper (seeded minced), ginger
• Cook for 2 mins
• Add Salt
• Cook for 3 mins

Press CANCEL

• Add Coconut Milk, paste
• Stir
• Add carrots, sweet peppers, all other veggies

MANUAL, HI PRESSURE for 4 minutes. De pressurize immediately!

Top with cilantro, basil, cashews