Wednesday, February 18, 2026

Instant Pot Banana bread

 

Ingredients 

  • 3 medium ripe bananas about 1 1/2 cups mashed
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream(replace with Greek yogurt)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 teaspoon cinnamon
  • Add up to 3/4 cup mini chocolate chips or nuts (pecans)
  • 2 Tablespoons cinnamon sugar blend optional

Instructions 

  • In a large mixing bowl, blend mashed bananas with softened butter. Add in both sugars and beat until combined.
  • Add eggs, one at a time, and vanilla extract. Beat in the sour cream.
  • Add flour, baking soda, baking powder, salt, and cinnamon. Using a rubber spatula, mix just until combined.
  • Spray a 7×3-inch push pan with baking spray. Pour in batter. If you like, top with the extra cinnamon sugar blend (or leave plain). Cover with foil (leaving room for expansion), but pinch the edges tight.
  • In the Instant Pot, add 1 1/2 cups water. Place cake pan on trivet or sling and lower into the pot.
  • Secure the lid and make sure the vent valve is set to "sealing."
  • Select HIGH PRESSURE for a cook time of 55 minutes.
  • Once the cook time ends, allow to naturally release for 15-20 minutes, then release the remaining pressure by turning the valve to "VENTING"
  • Remove pan by lifting the trivet or sling out of the pot. Immediately remove the foil. Allow bread to cool in pan for 10 minutes.
  • Using a sturdy jar or cup, place push pan on top, pushing the cake plate up and lifting the bread out of the pan. Slide the plate to a cake platter (you can remove the bread from the push pan plate or serve with it on there, your choice).
  • Store in airtight container at room temperature. Best within 3 days. Or freeze for up to 3 months. ENJOY.

Notes

  • Recipe tested in a 6qt Instant Pot.
  • Add up to 3/4 cup mini chocolate chips or nuts for a delicious twist!
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Tuesday, February 17, 2026

Instant Pot Biryani (with Saffron Milk)

 

Ingredients 

  • 2 cup Basmati Rice
  • 3 tablespoon Milk, (use water for vegan)
  • 1 pinch Saffron (Kesar), few strands
  • 1 1/2 tablespoon Ghee, (use oil for vegan)
  • 10 Cashews
  • 10 Raisins
  • 1/2 Onion, large size, finely sliced, about 1.25 cup
  • 1 teaspoon  Garlic , minced
  • 1 teaspoon  Ginger , grated
  • 1/4  cup  Plain Yogurt, whisked (skip for vegan or use vegan yogurt)
  • 2 tablespoon Mint leaves (Pudhina), finely chopped
  • 1/4 cup  Fried Onions, divided (skip for gluten-free or use gluten-free fried onions)
  • 1 1/4 cup Water
  • 2 tablespoon Cilantro leaves, finely chopped

Whole Spices

Vegetables

  • 1 cup paneer cut
  • 1/2 cup  Green Peas , fresh or frozen
  • 1 cup Cauliflower , cut in large florets about 1.5-2 inch
  • 1/2 cup Red bell pepper , sliced about 1 inch lengthwise
  • 1/2 cup  Carrots , sliced in thin strips
  • 1/2 cup Green Beans , cut in 1 inch pieces

Ground Spices

US Customary – Metric

Instructions 

  • Warm the milk slightly and soak the saffron in it.
  • Start the pressure cooker in sauté mode and heat ghee in it. Add cashews and raisins and saute them till lightly roasted. Take out and reserve for later.
  • Add all the whole spices and saute for 30 seconds.
  • Add sliced onions and sauté for about 6 minutes until they have the golden brown color. You can save some to garnish if you like.
  • Add ginger, garlic and sauté for 30 seconds. Press cancel and turn off the saute mode.
  • Add all the vegetables, yogurt, and spices. Mix well and scrape anything stuck to the bottom of the pot.
  • Now spread the veggies at the bottom of the pot. Top with mint leaves, and half of the fried onions. Do not mix.
  • Now spread the rice evenly over the veggies. Sprinkle saffron milk on top of the rice. Do not mix.
  • Add the water (2 cups for 2 cups rice) for cooking on top such that the rice is just immersed under water. Do not stir the ingredients. Close lid with vent in sealing position.
  • Change the instant pot setting to Rice mode (low pressure). After the instant pot beeps, quick release the pressure manually.
  • Open the pot and fluff the rice gently with a fork. Top the biryani with the remaining fried onions and cilantro leaves. Top with reserved cashews and raisins. Cover with the lid and let it rest for 5 more minutes.
  • Serve hot with yogurt or raita and a squeeze of fresh lemon juice.
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