Instapot Pasta

Just sauté the veggies for a min. Add 1 cup each of pasta (+ 1:1 ratio of water to pasta (or 1 cup pasta to  3/4 cups water for al dente consistency), tomato or Pesto sauce, and some italian seasoning if you want. Cover the lid and put on manual 9 min. Quick release after 1 min
  

 4 cups of Pasta for Me + 2 kids

Instapot Kadalai curry

https://myheartbeets.com/instant-pot-kerala-kadala-curry-brown-chickpeas-coconut-curry/

+ Add 1/2 teaspoon coriander powder along with other spices in recipe 

 Print Recipe

Ingredients

 

• ▢1 cup dried brown chickpeas soaked overnight
• ▢1 tablespoon coconut oil
• ▢1 teaspoon mustard seeds
• ▢2 onions sliced
• ▢1-2 Serranos or green chilies minced
• ▢15-20 curry leaves
• ▢2 teaspoons minced garlic
• ▢2 teaspoons minced ginger
• ▢1 tomato diced

Spices:

• ▢1 tablespoon meat masala
• ▢1 teaspoon paprika
• ▢1 teaspoon salt adjust to taste
• ▢½ teaspoon turmeric
• ▢½ teaspoon black pepper
• ▢2 cups water
• ▢½ cup full fat coconut milk

Instructions

 

• Soak the brown chickpeas in cold water overnight. Drain, rinse and set aside.
• Press the sauté button, add the oil and allow it to heat up for a minute. Once the oil is hot, add the mustard seeds to the pot. Once the mustard seeds begin to splutter, add the onions and stir-fry for 10-12 minutes, or until the onions begin to brown.
• Add the Serrano pepper, curry leaves, garlic, ginger and spices and stir-fry for 30 seconds, then add the tomatoes and cook for 5 minutes, or until they begin to break down.
• Add the brown chickpeas and water. Mix well.
• Secure the lid, close the pressure valve and cook for 30 minutes at high pressure.
• Naturally release pressure.
• Add coconut milk and press sauté to cook for 3-4 minutes.

South Indian Garam Masala/Meat masala recipe - https://myheartbeets.com/meat-masala-south-indian-garam-masala/

If  using  fresh coconut  milk – use  the  thin  milk to  substitute  part of  water  used for  cooking the chickpeas. Use 1/3 C  of  coconut  cream or  thick  coconut  milk.  If  using   regular  coconut  milk can, open  it  without  shaking  the  can and  skim  off the  thick  milk.

Instapot Dum Aloo

3 qt. IP Mini Duo.

L1: 2 tablespoons oil + add a cinnamon stick and bay leaf to L1.

L2: 1 cup chopped onions, 1-1/2cups chopped tomatoes- bullseye formation.

L3: Spices- 1/2 teaspoon Kashmiri red chili powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon fennel powder (saunf), 1 tablespoon kasuri methi, 1/4 teaspoon turmeric and salt to taste.

L4: 17 golden baby potatoes with skin. (Got 2 concentric circles along the outer edge of the IP)

Steam more for 5 minutes, vent sealed. QR.

Pin popped at 7:45, all done by 14:20.

Gently remove the baby potatoes and set aside.

Puree the onions, tomatoes masala with a little water to a gravy consistency. Add 1/4-1/2 cup of whisked ROOM TEMPERATURE thick yogurt. Take care not to split the yoghurt
.

Add the baby potatoes and mix everything together.

Let it sit in the IP in retained heat for 5 to 10 minutes.

Transfer to a serving dish, garnish with cilantro and relish with rotis.

Observations:

Potatoes were cooked thru and still retained their shape.

I’m glad I left the skin on. It added a nice texture to the potatoes.

Other (non-Instapot option):

https://subbucooks.com/2017/11/23/dum-aloo-baby-potatoes-curry-instant-pot/

Instapot Aloo Gobi

In 6 Quart IP

L1: 1 tbsp butter, 2 tbsp oil

L2: 1 cup chopped onion 1-1/2 cups of round sliced tomatoes. Half and half

L3: marinated aloo, green peas and big chunks of gobi with half tbsps of salt, red chilly powder, cumin powder, coriander powder, garam masala each 1/4th tbsp turmeric in PIP

6 mins on steam more sealed mode and NPR

Took out aloo, gobi and peas & mashed caramelized tomato and onion. Added 1tbsp cream and veggies back.

Instapot - Kadappa

Add 3 tsp oil and swirl to coat the bottom of the pot

Add some fennel seeds ( saunf ), chopped curry leaves

Next add chopped onion (1 medium onion) and diced potato(3-4)

Now add a paste of fresh coconut (2-4 tbsp), fennel seeds, khus khus , garlic(1-2), green chili(2) and a tiny piece of cinnamon ,turmeric and grated pepper .

Next add 1/3 cup cooked yellow mung .

Add 2 tbsp water , Steam More 1 minute , sealing and QR

Serve with rice, dosa or roti.

Another method

Kasa kasa, cashew, pottu kadalai, coconut,  green chillies, sound- grind

Tadka - mustard seeds, curry leaves

Boil - sauted small onions,  yellow mung dal, turmeric

Add boiled potatoes

For idli and dosai

Hariyali Paneer Instapot

• L1 - 1/2 cup water
• L2 - 1 ½ pounds Paneer
 

L3 - Ground paste of the following

• 1 bunch cilantro, including stems 
• 1 small bunch mint leaves*
• ¼ cup raw cashews
• ¼ cup water 
• 2 tablespoons lemon juice
• 2 tablespoons yogurt
• 2-inch ginger
• 4 garlic cloves
• 1 serrano pepper
• 1 teaspoon salt
• ½ teaspoon amchur powder (dried green mango powder)
• ½ teaspoon garam masala
• ½ teaspoon turmeric

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Instructions

1. Add the (1/2 cup) water & Paneer to the instant pot.
2. Blend the remaining ingredients in a food processor or blender then pour this over the Paneer.
3. Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
4. Naturally release pressure or wait 10 minutes then release pressure.
5. Using two forks, shred the chicken right into the curry.

Notes

*I typically use a small packet (.5 ounces) of mint as that’s what my grocery store usually has available. More or less mint is fine.