Instapot Tomato soup

In a 3QT IP, layer as follows:

Layer 1: 1 tbsp butter, smeared to cover the bottom of the inner pot

Layer 2: 1/2 cup chopped onion, 1 garlic clove chopped

Layer 3: 250 gms of chopped tomatoes

Set IP to 3 mins on Steam More mode and Pressure Valve set to Sealing. QR. Blend the contents with 1/2 cup water and 1/2 tsp each of (salt, sugar, black pepper).

Replace/Supplement:

1. Tomato with mushroom/carrot/cauliflower/broccoli/squash.

2. Water with milk or stock or both.

Tips:

1. Cook longer for a more intense flavor.

2. Add beetroot for flavor.

sweet pongal

2 cups uncooked arborio rice
3/4 cup mung dal
atleast 1/2 cup of butter/ghee ( i put 9-1/2 tablespoons - a little more than half a cup)
1 cup of cashew
1/2 cup of raisins
4.5 cups of (skim) milk
3 cups of jaggery

Instapot - Paneer Veg dry curry/(Kids favorite) Tofu Mushroom curry

Ingredients

• Everything is sliced length wise
• 2 tbsp vegetable/canola oil
• 1 cup Paneer soak cut paneer in warm water for 10 mins , drain , pat dry and use (or Tofu or Seitan)
• 1/2 cup Sliced peppers
• 1 /2 cup sliced onions
• 1/2 cup steamed peas
• 2 tomatoes chopped length wise or replace with Mushrooms
  
• 3 cloves garlic sliced
• 1 tbsp green chilly and ginger paste
• 2 tbsp chopped coriander
• 2 tsp red chilly powder – adjust to your spice level
• 1/2 tbsp garam masala
• 1 tbsp-1/2 cup roasted peanuts
• 2 tsp pudhina powder / 2 tbsp fresh mint leaves chopped
• Regular Salt to taste
• 2 tsp kasoori methi
• 3-4 tbsp milk
• Fresh lemon squeezed optional but highly recommended

Instructions

• Heat oil in a skillet on medium.
• Add chilly, ginger paste , garlic, cook for 15 secs.
• Add peppers and onions, cook for a minute.
• Add spices, peanut powder and salt , cook for a minute.
• Add tomatoes/mushrooms
• Add steamed peas
• Add milk followed by paneer 
  
• Finally add kasoori and pudhina powder
   
  NPR. Then add coriander and lemon.. cook for a minute. Enjoy !!

Instapot Onion Tomato chutney

OPOS Tomato Onion chutney 
Version II:

3 qt instant pot

L1: 1 Tbsp water

L2: 2 Tbsps gingely oil
L3: 5 curry leaves

L4: 1 big onions cubed

L5: 2 Tomatoes halved
In the tomato - 2-3 Red chillies, 2 Tsp roasted channa daal powder, 1/2 tsp salt, 1/4 tsp Asaefotida, 1/4 tsp turmeric, 1/2 Tsp tamarind paste. 1/4 Tsp Sambhar powder

Steam and more for 10 min.

Vent in open position or venting.

Listen till the steam sound changes.

And a caramelization sound comes.

Pin should pop down, and open and you can either wait for it to cool and then grind in a blender or if you are impatient like me, use the hand blender.