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 © 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


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


  • 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