Instapot Egg Frittata

Whisk 6 eggs, a couple of pinches of ground black pepper, 1/4 tsp salt and add 1.5 cups chopped veggies and 1/2 cup shredded cheese.

I used assorted sweet peppers and mustard greens.

In a PIP container which will fit the IP you are using, grease with butter and pour in the egg mixture. Add 1 cup water in a 3qt/2 cups in a 6qt and cook for 10 mins on Steam More mode and pressure valve set to Sealing. QR.

Note: If you notice water on top of the frittata, let rest for a few mins and it will get absorbed.

Test for doneness using a toothpick or knife.

My timings: I used a 6qt. Countdown started at 8 mins and done by 18 mins.

Instapot Butternut Squash soup

Layer 1: 1 tbsp extra virgin olive oil
Layer 2: roughly chopped 1 small onion and 1 clove of garlic
Layer 3: roughly chopped 1 carrot
Layer 4: diced butternut squash which yielded about 4 cups
Layer 5: 2 inch ginger, black pepper, salt
3 tbsp water around the layering.
Steam more mode 5 mins, everything was done under 13 minutes. Pressure pin popped at 7 mins and countdown started a minute later. QR, blended everything.
Note:
There was some water left over, so I should reduce it next time to maybe 2tbsp and also reduce time to 3 mins.
Inspite of adding 2 inches of ginger, the soup had a tinge of sweetness, which was actually quite a different and nice taste.

Instapot - Aloo Gobhi

In a 3qt IP, layer as follows:
L1: 3 tbsps oil
L2: 1 cup finely chopped onions, 1 tsp each (OPOS ginger garlic paste, kasuri methi)
L3: 1.5 cups (250 gms) potatoes cut small
L4: 2 cups cauliflower florets cut big
L5: 1 tsp each ( salt, chilli powder, garam masala), 1/2 tsp each (cumin, coriander powders)

Set IP to 1 min on Steam More mode and pressure valve set to Sealing. QR. Mix all. Note total time taken and post.
In a 6QT, double the recipe.
Tips:
Undercooked? Cut smaller
Overcooked? Cut bigger
Burnt? Add 1 tbsp water
Thin cuts cook fast
Bottom layers cook fast
Vary cut & layering to balance cooking times.

Instapot - Jeera Peas Pulao

In a 3QT IP, layer as follows: You can double quantities of all ingredients if needed....
L1: 1 tbsp ghee and 1 tbsp oil
L2: 1 tsp jeera, 1/2 inch cinnamon, 3 cloves, 2 bay leaves
L3: 1 medium onion, sliced, (optional)2 slit green chillies
L4: 1 cup non soaked basmati rice
L5: 1 cup frozen peas
L6: 1 cup water, 1 tsp salt and 1/4 tsp turmeric

Set IP to Steam More 5 mins, Vent set to Sealing. QR after 10 mins. Mix well.
The result was fragrant rice where every grain was separate.

Instapot - Egg Burji

Here is a way to make egg burji OPOS way.

Whisk 6 eggs with 2 tablespoons water, 1/2 tsp turmeric, 1 tsp salt. In a 3qt IP, layer as follows:
Layer 1: 1 tbsp oil spread to cover the base of the inner pot
Layer 2: 1 big onion chopped fine. It should cover the base of the inner pot and prevent the egg from seeping through.
Layer 3: 5 green chillies chopped fine
Layer 4: whisked eggs
Set IP to 5 mins on Steam More mode and Pressure Valve set to Sealing. QR. Stir the egg and the onion mixture.
Note: There might be charring. Make sure you add enough oil and that a thick layer of onion covers the base.

Instapot - Kadai Paneer

 In a 3QT IP layer as follows:

L1: 1 tbsp oil
L2: half of a big onion or 128 gms onion, cut into big chunks
L3: half of a big tomato, deseeded and cut into big pieces
L4: 2 carrots or 66 gms, cut into oval shapes of medium thickness. It shouldn’t be too thin.
L5: 130 gms capsicum or half of a big capsicum, deseeded and cut into big chunks, 1 green chilly, slit.
L6: 200 gms Paneer, cut small and spiced with 1 tsp OPOS ginger garlic paste, 1 tsp oil, 1/2 tsp each (chilli powder, coriander powder, cumin powder, kasuri methi) and 1/4 tsp of garam masala.
 

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(This is yummy but comes out too wet) - Set IP to 1 min on Steam More mode and pressure valve set to Sealing. QR.

 

OR 

 

New Saute mode recipe from Ramakrishnan- Use saute mode - High for 30 mins. It will switch off in 10-12 mins. https://www.facebook.com/100001674136825/videos/3668350429897392/

 

Add SALT at the end...

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Recipe #3

Spice Mix

• ½ tsp turmeric
• ½ tsp chilli powder
• ½ tsp coriander powder
• ½ tsp salt
• ½ tsp tandoori masala or garam masala optional
• ½ tsp kasoori methi

For curry

• 1 cup chopped paneer bite sized
• 1 cup chopped bell peppers
• ½ cup onions finely chopped
• 1/2 cup tomatoes finely chopped
• 1 tsp cumin
• 1 tsp grated ginger
• 1 slit chilli optional, skip if you dont want extra heat.
• 2 cloves chopped garlic
• 2 tbsp oil
• coriander leaves for garnish

Instructions

Making spiced paneer

• Chop paneer into bite size cubes. Add to a bowl along with chopped bell peppers or onions, if using. Add all spices. Keep aside for 10 minutes.

Making onion tomato gravy

• In a pressure cooker, add 2 tbsp oil and the cumin, followed by the chilli ( if using), ginger and garlic. Then, add onions to one side and tomatoes to another side.
• Add a pinch of salt and kashmiri red chilli powder on top.
• Transfer the marinated paneer to a smaller bowl that fits inside your pressure cooker. Place the vessel on top of the onions and tomatoes.
• Close and cook for 4 whistles or 5 minutes, whichever is earlier.

Mix and serve

• Open after pressure drops, remove the inner vessel and mix the onion tomato mixture well
• Add the spiced paneer to it, give it a good mix and garnish with coriander leaves. 
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Note that no water is added.

In a 6qt or 8QT, double the recipe.
You can use your choice of vegetables.

Instapot Tomato Thokku

OPOS Tomato Thokku:

In a 3QT IP layer as follows:
L1: 3 tbsp oil
L2: 500 gms chopped tomatoes ( I used ‘on the vine’ variety)
L3: 2tbsp chilli powder, 1tbsp each (salt, jaggery), 1/2tsp each (turmeric, asafoetida).
Set IP to 20 mins in Steam More mode and pressure valve set to Venting.
Open the lid when the countdown is done and there is no pressure. Mix and add 1 tsp if roasted fenugreek powder.
In total it took 40 mins from the time the IP turned on to when the countdown timer was done. My tomatoes had a lot of water and that could be the reason why it took such a long time.
The same method can be used without the spices for caramelized tomatoes. Reduce the timing to 13 mins.

Instapot Dopyaza sauce

Made dopyaza mother sauce as per https://youtu.be/CapDUxXD9mg.
In a 3QT IP, layer as follows:

L1: 3 tbsps oil
L2: 500 gms finely chopped/thinly sliced onions
L3: 1 tbsp OPOS ginger garlic paste, 1 tbsp chilli powder, 2 tsps each of (salt, cumin powder, garam masala, coriander powder)
Set IP to 10 mins on Steam More option and pressure regulator in Venting position. After the IP countdown is done and there is no pressure, open and mix. Blend for a smooth sauce. Or blend with some butter for a creamy sauce.
I mixed a little bit of this sauce with pressure baked mushrooms and a little milk for a mushroom dopyaza curry. It’s that easy!
For various Dopyaza varieties check out https://youtu.be/D6keKTRUI3o

Instapot Mysore Pak

In a pan, add 125ml/117 gms of ghee and warm it. To this add 100 gms of besan, mix and roast on low heat till besan’s raw smell is replaced with a roasted aroma. The color of the ghee and besan mixture should turn from yellow to golden yellow. The roasting process takes about 10 to 15 mins.

In a 3QT IP add 200 gms sugar, 5 tbsp water, 3 tsps ghee. Mix. Set IP to 1 min on Steam More mode and Pressure Valve set to Sealing. QR.
Add the roasted besan mixture to the sugar syrup and mix thoroughly. Pour into a well greased container. Cut into rectangles while the mixture is warm, yet firm. Usually takes about 15 mins - First try, it took 1+ hour to set. Let rest till Mysore Pak is completely cooled. Remove the pieces from the container carefully and serve.
Note: Make sure you score the Mysore Pak while it is still warm. I forgot to score it and didn’t get perfect pieces.
In a 6QT or 8QT, double everything except time.

Instapot Kadalai Urundai - Peanut chikki

OPOS Peanut Chikki:

In a 3QT IP add 200 gms powdered jaggery, 1.5 tbsps water and mix thoroughly without any lumps. Set IP to 1 min on Steam More mode and Pressure Valve set to Sealing. QR. Note that pressure pin may not pop up.
Remove the inner pot. Quickly add 250 gms of roasted peanuts and mix thoroughly. Pour into a greased container or a silicone mat. Cut into pieces while still warm. You can also make it into rounds.
Tips:
1. Work very quickly, as the mixture will harden very quickly and take care not to let the water from the IP lid fall into the jaggery syrup.
2. You can use whole nuts or chopped. Experiment with a variety of nuts like cashews, almonds.
3. In a 6QT double everything except time.
4. In an 8QT, double everything except time.
5. The white powder you see on some of my chikkis are rice flour. If making rounds, dust your palms with rice flour and work quickly to make rounds.
6. From the time my 3qt IP displayed ‘ON’, it took 7 mins 7 secs for the countdown timer to be done. If you experience the burn signal, use the timing as a guide.
7. After mixing and pouring out the peanut jaggery mass, it took about 30 mins for it to set. It depends on how thick you rolled it out to. Score while it’s still pliable.
8. Jaggery and water should be mixed without any lumps.
I used store bought powdered jaggery.

Instapot - Cauliflower South Indian Kuruma

Update on July 28, 2019 to reduce water from 1/4 cup to 1 tbsp and time from 4 mins to 1 min.

Module 5 :: Lesson 1: Kuruma - Layer and Pressure Bake with spice paste

In a 3QT IP, add 1 tbsp ghee/oil, 1 tbsp water, 2 cups of vegetables (potato, beans, capsicum, peas) and thick paste of (1/2 cup chopped coconut, 6 cashews, 1 green chillies, 1 tsp of ginger garlic paste, 1 tsp of Garam Masala, 1 tsp of salt and 1/8 tsp turmeric. Set the IP to 1 min on Steam mode and More setting and pressure valve set to Sealing. Start a stopwatch. Note time for the countdown timer to start. QR. Note total time taken. Mix, add 1/2 cup coconut milk and stir.
In a 6QT IP, add 2 tbsps ghee/oil, 1/2 cup water, 4 cups of vegetables (potato, beans, capsicum, peas) and thick paste of (1 cup chopped coconut, 12 cashews, 2 green chillies, 2 tsps of ginger garlic paste, 2 tsps of Garam Masala, 2 tsps of salt and 1/4 tsp turmeric. Set the IP to 1 min on Steam mode and More setting and pressure valve set to Sealing. Start a stopwatch. Note time for the countdown timer to start. QR. Note total time taken. Mix, add 1 cup coconut milk and stir.
Replace/Supplement:
Coconut with Cashews/Almonds
Coconut milk with cream/milk
Garam Masala with your favorite spice mix
Beans/carrots with your favorite vegetables

Instapot Paneer or Tofu Tikka Masala

https://pipingpotcurry.com/paneer-tikka-masala-instant-pot/

 

Ingredients 

• ▢ 12 ounces Paneer, cut in small cubes
• ▢ 3/4 cup Onion, cubed, layers separated
• ▢ 3/4 cup Bell Pepper, cubed

For Marinade

• ▢ 1/4 cup Yogurt, thick or greek yogurt
• ▢ 1/2 tablespoon Ginger , grated
• ▢ 1/2 tablespoon Garlic, minced
• ▢ 2 teaspoon Kashmiri Red Chili powder, mild, adjust to taste
• ▢ 1/2 teaspoon Ground Turmeric (Haldi powder)
• ▢ 1/2 teaspoon Garam masala
• ▢ 1/2 teaspoon Salt, adjust to taste
• ▢ 1 tablespoon Lime juice

For sauce

• ▢ 3 tablespoon Oil, divided
• ▢ 1 cup Onion, chopped
• ▢ 1/2 tablespoon Ginger , grated
• ▢ 1/2 tablespoon Garlic, minced
• ▢ 4 Tomatoes , medium, cut into large pieces
• ▢ 15 Cashews
• ▢ 1/4 cup Water
• ▢ 1/4 cup Heavy cream
• ▢ 1 tablespoon Dried Fenugreek leaves (Kasoori Methi)
• ▢ Cilantro , to garnish

Spices for sauce

• ▢ 1/2 teaspoon Garam masala
• ▢ 1 teaspoon Kashmiri red chili powder , adjust to taste
• ▢ 1/2 teaspoon Ground Turmeric (Haldi powder)
• ▢ 1/2 teaspoon Salt , adjust to taste

US Customary – Metric

Instructions 

Marinate the Paneer

• Combine all ingredients for the marinade in a bowl and mix well. Add paneer, onions and bell pepper. Stir and coat with the marinade on all sides. Let is rest 15 to 30 minutes in the refrigerator.

Brown the marinated Paneer (optional – This step can be done while the curry is cooking in the instant pot)

• Heat a pan on stovetop on medium-high heat. Add 2 tablespoon oil. Spread the paneer, onions and bell pepper pieces and lightly brown on each side for about 2 minutes.

Prepare the sauce

• Add the remaining 1 tbsp oil to the instant pot. Add the onions, ginger, garlic and sauté for about 3 minutes.
• Add tomatoes, spices, cashews and mix well. 
• Add water and deglaze the pot making sure nothing is stuck to the bottom. Press cancel and close the lid with vent in sealing position.

Pressure Cook the Curry

• Change the instant pot setting to high pressure for 5 minutes. When the instant pot beeps, let it rest for 5 minutes then manually release the pressure.
• Blend the contents in the instant pot with an immersion blender or regular blender to a smooth paste. If using regular blender, you may need to cool the ingredients before blending. Get the contents back to the instant pot. 
  
• Add roasted paneer, onions and bell peppers. Add cream, kasoori methi and any leftover marinade. Stir well and let the curry sauté for 2 minutes. 
• Garnish with cilantro. Paneer tikka masala is ready. Enjoy with basmati rice and naan.

 

tamale - tomatillo sauce - salsa verde

https://www.youtube.com/watch?v=YG9JsgoZCRY

tomatillo salsa

2 cloves of garlic
5 jalapenos
10 tomatillos

Boil tomatillos and jalapeno

Blend with garlic and cilantro

Stir with 2 tbspn of oil until all the oil is blended in and bubbles appear

anothe option tot ry

no cook green salsa

https://www.youtube.com/watch?v=LvJMlBmoMJ0

4 tomatillos

1 lime

2 jalapeno

1/2 white onion

a small bunch of cilantro

Salsa de Chile de Arbol

https://www.youtube.com/watch?v=eFEGsdBr_Qg

Ingredients: 250 grams of tomatillos, about 6 large 10 dried chiles de arbor 3 garlic cloves about 1 teaspoon of salt or to taste

roast tomatillos - stop before they burst

roast garlic with husk

roast chillies

blend and enjoy

Cabbage bhaji Marathi style

https://flavouroma.com/kobichi-bhaji-recipe/

Instapot - Paav Bhaaji

Rajma masala Instapot

https://pipingpotcurry.com/rajma-masala-instant-pot/

Masala Pasta (Yet to try)...

——Recipe from Bhuvi’s Home Recipe——-
OPOS MASALA PASTA
One Pot One Shot Recipe- made in 2L cooker( Credits to Mr. Ramakrishnan- OPOS chef)
In a 2L Pressure cooker
Layer 1: 1 tbsp olive oil
Layer 2: 1 chopped onion & 1 chopped tomato
Layer 3: 1 1/4 cup pasta
Layer 4: Required salt, 1/2 tsp sambhar powder, 1/4 tbsp chilli powder, 1/2 tsp Garam masala, 1/2 tsp turmeric powder and 1 1/2 tbsp mayonnaise
Layer 5: 1 cup chopped veggies ( beans, carrot, potato, capsicum, mushroom & 2 slit green chillies)
Add 1 1/4 cup water
Close cooker & allow for 2 whistles on high. Switch off. After pressure releases, open cooker & mix together.
Garnish with coriander leaves( and grated cheese) and serve.
———————————-////——————————

 From myheartbeets

• 2 ½ cups diced veggies* (I use ½ cup each of: bell pepper, carrots, red onion, frozen corn, frozen peas)
• 2 cups elbow macaroni or gluten-free elbow macaroni*
• 1 ¾ cups water
• 1 cup (fresh or thawed) onion masala (https://myheartbeets.com/indian-onion-masala/)
  
• 2 tablespoons ghee/butter (or oil)
• ½ teaspoon salt
• ½ teaspoon garam masala
• ¼ teaspoon cayenne, adjust to taste

• Cilantro, garnish (optional)

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Instructions

1. Add all of the ingredients to the pot and mix well.
2. Secure the lid, close the pressure valve and cook for 4 minutes at high pressure.
3. Quick release pressure as soon as it’s done to avoid overcooking the pasta. Then quickly give the pasta a stir and transfer the contents of the pot to another bowl to stop the cooking process.
4. Garnish with cilantro and serve.

Mushroom Bruschetta

https://www.recipetineats.com/mushroom-bruschetta-balsamic-thyme/

Palak Paneer - Instapot

https://pipingpotcurry.com/palak-paneer-instant-pot/

With Cashews(??) - https://ministryofcurry.com/palak-paneer-instant-pot/

Vegana banana bread

https://ohsheglows.com/2016/10/07/vegan-banana-bread/

Egg Curry - Instapot

https://pipingpotcurry.com/instant-pot-egg-curry/

Paneer Biriyani - Instapot

https://ministryofcurry.com/vegetable-paneer-biryani-instant-pot/

Chole - Instapot

https://pipingpotcurry.com/punjabi-chole-instant-pot/https://pipingpotcurry.com/punjabi-chole-instant-pot/