Poonam's Quick Instant Pot Recipes

Discovering the art of pressure cooking with the Instant Pot has revolutionized modern kitchens, turning time-consuming recipes into quick, simple meals. Today, we'll delve into Poonam's Quick Instant Pot Recipes, bringing the best of Indian cuisine directly to your home with the ease and speed of an Instant Pot. These recipes are designed to showcase the versatility of the Instant Pot, offering a variety of dishes that reflect the rich, diverse flavors of India. Whether you're a novice or an expert with an Instant Pot, this collection will help you whip up authentic Indian dishes in no time.

The Marvel of Instant Pot

The Instant Pot isn't just another kitchen gadget; it's a game-changer for home chefs. Here's why it's so useful:

• Time-Saving: Cuts cooking time significantly, perfect for busy lifestyles.
• Energy Efficient: Reduces the energy consumption by accelerating cooking processes.
• Multi-functionality: Can replace multiple kitchen appliances with its various cooking functions like pressure cooking, slow cooking, sautéing, and more.

Poonam's Favorite Ingredients

When it comes to Indian cuisine, Poonam's pantry is filled with essentials that bring out the best flavors:

• Spices: Cumin, coriander, turmeric, garam masala, cardamom, and more.
• Grains and Legumes: Basmati rice, lentils, chickpeas, and pulses for versatility.
• Dairy: Ghee, yogurt, and paneer for richness and texture.
• Fresh Produce: Tomatoes, onions, garlic, ginger, and an array of herbs.

Poonam's Quick Chana Masala

Here's how to make a quick and delicious Chana Masala in your Instant Pot:

Ingredients:

• 1 cup chickpeas, soaked overnight
• 2 cups water
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 2-3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 green chilies, slit
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• ¹⁄₂ teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• ¹⁄₄ cup chopped cilantro for garnish

Instructions:

1. Set the Instant Pot to ‘Sauté’. Add ghee, cumin seeds, and let them sizzle.
2. Add onions, garlic, and ginger. Sauté until the onions are translucent.
3. Stir in the tomato puree, green chilies, and all the spices. Cook for 2 minutes.
4. Add the soaked chickpeas, water, and salt. Secure the lid, set to pressure cook for 15 minutes on high pressure.
5. Once done, let the pressure release naturally for 10 minutes, then manually release the remaining pressure.
6. Garnish with fresh cilantro before serving.

💡 Note: You can adjust the spices to your preference. For a creamier texture, add a dollop of yogurt or cream at the end.

Dal Tadka

Dal Tadka is a beloved Indian dish, and here's how to make it instantly:

Ingredients:

• 1 cup toor dal (split pigeon peas), rinsed
• 3 cups water
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 green chilies, slit
• ¹⁄₂ teaspoon turmeric powder
• Salt to taste

For the Tadka:

• 2 tablespoons oil or ghee
• 1 teaspoon mustard seeds
• ¹⁄₂ teaspoon cumin seeds
• 3-4 cloves garlic, sliced
• 1 dried red chili
• 8-10 curry leaves
• 1 teaspoon red chili powder (optional)
• ¹⁄₂ teaspoon asafoetida (hing)

Instructions:

1. Add rinsed dal, water, chopped onions, tomatoes, green chilies, turmeric, and salt into the Instant Pot. Pressure cook for 12 minutes on high pressure.
2. Once the cooking is complete, let the pressure release naturally.
3. For the tadka, heat oil or ghee in a small pan. Add mustard seeds, cumin seeds, garlic, red chili, and curry leaves. Let them pop and sizzle, then add asafoetida and red chili powder if using.
4. Quickly pour this tadka over the cooked dal, and stir slightly before serving.

Butter Chicken (Murgh Makhani)

This dish is a classic and here’s how to make it in your Instant Pot:

Ingredients:

• 500 grams chicken, cubed
• 1 cup yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• Salt to taste
• ¹⁄₂ cup butter or ghee
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon tomato paste
• ¹⁄₂ cup heavy cream
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• 1 tablespoon honey

Instructions:

1. Marinate the chicken with yogurt, ginger-garlic paste, turmeric, garam masala, chili powder, and salt for at least 30 minutes.
2. Set the Instant Pot to ‘Sauté’. Add half the butter, melt it, then sauté onions until golden.
3. Add marinated chicken and cook for 3-4 minutes. Stir in the tomato puree, tomato paste, remaining butter, and a cup of water.
4. Close the lid, set to pressure cook for 10 minutes on high pressure.
5. After cooking, perform a quick release, then set to ‘Sauté’ again. Add cream, kasuri methi, and honey. Simmer for 5 minutes.

🍯 Note: Adjust the sweetness with honey to your liking, and if you prefer a richer taste, you can increase the butter or cream.

In the world of modern cooking, the Instant Pot stands as an emblem of efficiency and culinary innovation. Through Poonam's Quick Instant Pot Recipes, we've explored just a few ways this remarkable device can bring the intricate and delightful flavors of Indian cuisine to your table with minimal effort. Whether it's the aromatic Chana Masala, the comforting Dal Tadka, or the indulgent Butter Chicken, each dish is not only a treat for the taste buds but also a nod to the convenience that the Instant Pot offers. Cooking Indian food has never been easier or quicker, allowing us to enjoy these rich, vibrant flavors anytime, without the long hours of traditional cooking. Embrace the future of your kitchen with these recipes and turn your Instant Pot into a gateway to the soul of India's culinary heritage.

How can I adjust the spice level in these Instant Pot recipes?

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To adjust the spice level in these recipes, simply increase or decrease the amount of green chilies or red chili powder. For a milder flavor, remove the seeds from the green chilies or skip the red chili powder. For more heat, you can add more chilies or use hot varieties like serrano or jalapeño.

Can I cook other cuisines in my Instant Pot?

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Absolutely! The Instant Pot’s versatility allows you to experiment with various cuisines. From Mexican to Mediterranean, you can prepare dishes like rice and beans, soups, stews, or even risotto. Just ensure you’re using the correct cooking times and techniques for each type of cuisine.

How do I prevent burning or sticking when cooking Indian dishes in an Instant Pot?

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Indian dishes often require sautéing spices or ingredients at the start which can lead to burning or sticking. Here are some tips:

• Ensure there’s enough liquid in the pot to create steam.
• Don’t fill the pot beyond the halfway mark when using ingredients that can foam up like beans or lentils.
• After sautéing, scrape the bottom of the pot to prevent anything from sticking.
• Try the pot-in-pot method where you place ingredients in a stainless steel bowl inside the Instant Pot.

What are some good vegetarian options using an Instant Pot?

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The Instant Pot is fantastic for vegetarian cooking. Here are some delicious options:

• Chana Masala
• Palak Paneer (spinach with cheese)
• Baingan Bharta (roasted eggplant)
• Vegetable Biryani
• Black Lentil Curry (Kali Dal)

Can I make rice and dal at the same time in the Instant Pot?

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Yes, you can cook both rice and dal simultaneously using the pot-in-pot method:

• Pour water into the inner pot of the Instant Pot, then place a steamer basket or trivet in the pot.
• Add your dal to the inner pot.
• Place a stainless steel bowl with rinsed rice, water, and salt on the steamer basket.
• Close the lid, set to high pressure, and cook for appropriate time; usually, you’ll add a few extra minutes to the longer cooking time of the two items.