Easy Instant Pot Indian Recipes

Instant Pot Chicken Tikka Masala Piping Pot Curry

WebJan 26, 2024 · Brown the chicken. Start the instant pot in Sauté mode and adjust to the high setting. Add 2 tablespoons oil. Add the chicken pieces …

Rating: 4.8/5(100)
1. Combine all ingredients for the marinade (except chicken) in a bowl and mix well. Add chicken and coat on each side with the marinade. Let is rest for anywhere between 30 minutes to 8 hours in the refrigerator.
2. Start the instant pot in Sauté mode and adjust to high setting. Add 1 tablespoon oil. Add the chicken pieces and lightly brown on each side for about 2 minutes. Take chicken out of the pot and cut into pieces about 2-3 inches in size. (Note: The chicken is not completely cooked yet)
3. Add the rest of the oil to the instant. Add the onions, ginger, garlic and sauté for about 3 minutes.
4. Press cancel and close the lid with vent in sealing position. Change the instant pot setting to high pressure for 4 minutes. When the instant pot beeps, let it rest for 5 minutes then manually release the pressure.

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Dal Tadka Dal Fry (Yellow Lentil Curry) Spice Cravings

WebMay 12, 2021 · Stove top recipe. Sauce pan: Heat a heavy-bottom sauce pan or a dutch oven, on medium-high heat. Follow steps 1, 2 and 3. …

1. Rinse and soak lentils in tap water while you prepare tempering. Turn on Saute mode (high). When it displays ‘hot’, add oil and mustard seeds. Wait for them to sizzle and splutter.
2. Heat a small sauce pan on medium heat. Add ghee (or oil for vegan) along with dry red chili, cumin seeds, mustard seeds, hing (optional), kashmiri red chili powder (optional) and curry leaves. Gently heat it until the seeds begin to splutter. Turn off heat and add this tempering on top of the cooked dal just before serving.
3. Sauce pan: Heat a heavy-bottom sauce pan or a dutch oven, on medium-high heat. Follow steps 1, 2 and 3. Reduce heat to medium and cook the lentils for 20-25 minutes, covered, or until cooked through and soft. Garnish with lemon and cilantro and serve warm.

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Instant Pot Aloo Baingan (Potato & Eggplant Curry)

WebNov 7, 2019 · Add potatoes, eggplant and water. Stir and scrape off anything stuck to the bottom of the pot. Press Cancel and close lid with …

Rating: 4.8/5(33)
1. Start the pressure cooker in sauté mode and let it heat. Add oil and cumin seeds. Saute for 30 seconds.
2. Follow the same steps as above on medium-high heat. Then pressure cook on medium heat for 2 whistles, then release the pressure manually.
3. Use a heavy bottom pan. Follow the steps until adding the potatoes and eggplant on medium-high heat. Then cover with a lid and cook until the potatoes are cooked through. This will take about 7-8 minutes. Then cook without a lid for a few minutes. Stir frequently so the veggies don't stick the pan. Stir in garam masala, lime juice and garnish with cilantro.

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