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