Quick & Easy Indian Instant Pot Recipes: A Beginner’s Guide
The Instant Pot has revolutionized the way we cook, especially when it comes to creating delicious and authentic Indian dishes. Its speed and efficiency make it perfect for busy weeknights, and the results are often just as flavorful as traditional methods. This guide provides a collection of easy Indian Instant Pot recipes, perfect for beginners and seasoned cooks alike. We’ll cover everything from classic lentil stews to flavorful curries and even some delicious rice dishes. Get ready to explore the vibrant world of Indian cuisine, simplified for your Instant Pot!
## Why Use an Instant Pot for Indian Cooking?
The Instant Pot offers several advantages when cooking Indian food:
* **Speed:** Dishes that traditionally simmer for hours can be ready in a fraction of the time.
* **Convenience:** It’s a one-pot wonder, reducing the number of dishes you need to wash.
* **Flavor:** The pressure cooking process intensifies flavors, creating richer and more aromatic results.
* **Hands-Off Cooking:** Set it and forget it! You can walk away and let the Instant Pot do its magic.
* **Healthier:** Steaming and pressure cooking retain more nutrients than other cooking methods.
## Essential Indian Spices to Have on Hand
Before we dive into the recipes, let’s make sure you have the essential spices needed for Indian cooking. These spices form the base of many Indian dishes and contribute to their unique flavors:
* **Turmeric Powder:** Adds a vibrant yellow color and earthy flavor, known for its anti-inflammatory properties.
* **Cumin Powder:** Provides a warm, earthy, and slightly bitter flavor.
* **Coriander Powder:** Offers a citrusy and slightly sweet flavor.
* **Garam Masala:** A blend of ground spices (usually cinnamon, cardamom, cloves, cumin, coriander, and black pepper) that adds warmth and complexity.
* **Chili Powder:** Adds heat and spice to the dishes. Adjust the amount to your preference.
* **Ginger-Garlic Paste:** A staple in Indian cooking, providing a pungent and aromatic base.
* **Mustard Seeds:** Add a nutty and pungent flavor, often used in tempering.
* **Cumin Seeds:** Offer a warm and aromatic flavor, often used in tempering.
* **Asafoetida (Hing):** A pungent resin with a unique flavor that adds depth to dishes (use sparingly!).
## Understanding the Instant Pot
If you’re new to the Instant Pot, here’s a quick overview of its key functions:
* **Sauté:** Used for browning ingredients and tempering spices.
* **Pressure Cook (Manual):** Sets the cooking time and pressure level manually.
* **Keep Warm:** Keeps the food warm after cooking.
* **Steam:** Used for steaming vegetables and other foods.
* **Cancel:** Stops the cooking process.
**Safety Tips:**
* Always follow the manufacturer’s instructions.
* Never overfill the Instant Pot.
* Ensure the sealing ring is properly in place.
* Use caution when releasing pressure, especially with hot liquids.
## Recipe 1: Instant Pot Chana Masala (Chickpea Curry)
Chana Masala is a classic North Indian chickpea curry that’s packed with flavor. This Instant Pot version is incredibly easy to make.
**Ingredients:**
* 1 tablespoon oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 inch ginger, grated
* 1 teaspoon cumin powder
* 1 teaspoon coriander powder
* 1/2 teaspoon turmeric powder
* 1/4 teaspoon chili powder (or to taste)
* 1/2 teaspoon garam masala
* 1 (15-ounce) can chickpeas, drained and rinsed
* 1 (14.5-ounce) can diced tomatoes, undrained
* 1 cup vegetable broth
* Salt to taste
* Fresh cilantro, chopped, for garnish
**Instructions:**
1. **Sauté the Aromatics:** Turn on the Instant Pot to the “Sauté” setting. Add oil and heat until shimmering. Add the chopped onion and sauté until golden brown, about 5-7 minutes. Add the minced garlic and grated ginger and sauté for another minute until fragrant.
2. **Add Spices:** Add the cumin powder, coriander powder, turmeric powder, chili powder, and garam masala to the pot. Sauté for about 30 seconds, stirring constantly, until fragrant. Be careful not to burn the spices.
3. **Add Chickpeas and Tomatoes:** Add the drained and rinsed chickpeas and the diced tomatoes (with their juice) to the pot. Stir well to combine.
4. **Add Broth and Pressure Cook:** Pour in the vegetable broth and stir well, scraping up any browned bits from the bottom of the pot. This prevents the “Burn” error. Add salt to taste.
5. **Pressure Cook:** Close the lid of the Instant Pot and set the valve to the “Sealing” position. Select the “Pressure Cook” or “Manual” setting and set the cooking time to 20 minutes at high pressure.
6. **Release Pressure:** Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure by carefully moving the valve to the “Venting” position.
7. **Mash Some Chickpeas (Optional):** Open the lid and gently mash a few of the chickpeas with the back of a spoon to thicken the curry.
8. **Simmer (Optional):** If the curry is too watery, turn on the “Sauté” setting and simmer for a few minutes, stirring occasionally, until it reaches your desired consistency.
9. **Garnish and Serve:** Garnish with fresh cilantro and serve hot with rice, naan, or roti.
## Recipe 2: Instant Pot Dal Makhani (Black Lentil Stew)
Dal Makhani is a rich and creamy lentil stew that’s a favorite in Indian cuisine. This Instant Pot version simplifies the process without compromising the flavor.
**Ingredients:**
* 1 cup whole black lentils (urad dal)
* 1/4 cup kidney beans (rajma)
* 4 cups water
* 1 tablespoon oil or ghee
* 1 medium onion, finely chopped
* 2 cloves garlic, minced
* 1 inch ginger, grated
* 1 teaspoon cumin powder
* 1/2 teaspoon turmeric powder
* 1/4 teaspoon chili powder (or to taste)
* 1/2 teaspoon garam masala
* 1 (14.5-ounce) can crushed tomatoes
* 1/2 cup heavy cream (or coconut cream for a vegan option)
* 2 tablespoons butter (or vegan butter)
* Salt to taste
* Fresh cilantro, chopped, for garnish
**Instructions:**
1. **Soak Lentils and Beans:** Rinse the black lentils and kidney beans thoroughly. Soak them in 4 cups of water for at least 4 hours, or preferably overnight. Drain the water before cooking.
2. **Pressure Cook Lentils and Beans:** Add the soaked and drained lentils and beans to the Instant Pot. Add 4 cups of fresh water. Close the lid and set the valve to the “Sealing” position. Select the “Pressure Cook” or “Manual” setting and set the cooking time to 45 minutes at high pressure.
3. **Release Pressure:** Once the cooking time is complete, allow the pressure to release naturally for 15 minutes, then manually release any remaining pressure.
4. **Sauté the Aromatics:** Turn on the Instant Pot to the “Sauté” setting. Add oil or ghee and heat until shimmering. Add the finely chopped onion and sauté until golden brown, about 5-7 minutes. Add the minced garlic and grated ginger and sauté for another minute until fragrant.
5. **Add Spices:** Add the cumin powder, turmeric powder, chili powder, and garam masala to the pot. Sauté for about 30 seconds, stirring constantly, until fragrant.
6. **Add Tomatoes and Cook:** Add the crushed tomatoes to the pot and cook for 5 minutes, stirring occasionally.
7. **Combine with Lentils and Beans:** Pour the cooked lentils and beans into the tomato mixture. Stir well to combine.
8. **Simmer:** Simmer the mixture on the “Sauté” setting for 15-20 minutes, stirring occasionally, until it thickens to your desired consistency. You can use an immersion blender to partially blend the dal for a smoother texture (optional).
9. **Add Cream and Butter:** Stir in the heavy cream (or coconut cream) and butter (or vegan butter). Mix well until everything is well combined.
10. **Season and Garnish:** Add salt to taste. Garnish with fresh cilantro and serve hot with rice, naan, or roti.
## Recipe 3: Instant Pot Chicken Biryani
Chicken Biryani is a flavorful and aromatic rice dish that’s perfect for special occasions or a satisfying weeknight meal. This Instant Pot version simplifies the traditional cooking process.
**Ingredients:**
* 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
* 1.5 cups basmati rice, rinsed thoroughly
* 1 large onion, thinly sliced
* 2 tablespoons ghee or oil
* 1 teaspoon ginger-garlic paste
* 1 green chili, slit lengthwise
* 1 teaspoon biryani masala
* 1/2 teaspoon turmeric powder
* 1/4 teaspoon red chili powder (or to taste)
* 1/4 teaspoon saffron strands, soaked in 2 tablespoons warm milk
* 1/4 cup chopped cilantro
* 1/4 cup chopped mint
* 1 tablespoon lemon juice
* 2.5 cups water
* Salt to taste
**Instructions:**
1. **Marinate Chicken:** In a bowl, marinate the chicken pieces with ginger-garlic paste, biryani masala, turmeric powder, red chili powder, salt, and lemon juice. Mix well and set aside for at least 30 minutes (or longer for better flavor).
2. **Sauté Onions:** Turn on the Instant Pot to the “Sauté” setting. Add ghee or oil and heat until shimmering. Add the thinly sliced onions and sauté until golden brown and caramelized, about 8-10 minutes. Remove half of the fried onions and set aside for garnish.
3. **Add Chicken and Sauté:** Add the marinated chicken to the Instant Pot and sauté for 5-7 minutes, until the chicken is lightly browned.
4. **Add Rice and Spices:** Add the rinsed basmati rice to the pot. Gently stir to combine with the chicken and onions. Add the green chili, chopped cilantro, and chopped mint.
5. **Add Water and Saffron Milk:** Pour in the water and the saffron milk. Stir gently to ensure the rice is evenly distributed. Do not stir vigorously to avoid breaking the rice grains. Add salt to taste.
6. **Pressure Cook:** Close the lid of the Instant Pot and set the valve to the “Sealing” position. Select the “Pressure Cook” or “Manual” setting and set the cooking time to 5 minutes at high pressure.
7. **Release Pressure:** Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
8. **Fluff and Garnish:** Open the lid and gently fluff the biryani with a fork. Be careful not to overmix. Garnish with the reserved fried onions, fresh cilantro, and mint.
9. **Serve:** Serve the chicken biryani hot with raita (yogurt dip) or your favorite side dish.
## Recipe 4: Instant Pot Aloo Gobi (Potato and Cauliflower Curry)
Aloo Gobi is a popular vegetarian dish made with potatoes and cauliflower in a flavorful tomato-based sauce. The Instant Pot makes this recipe incredibly easy and quick.
**Ingredients:**
* 1 tablespoon oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 inch ginger, grated
* 1 teaspoon cumin seeds
* 1/2 teaspoon turmeric powder
* 1 teaspoon coriander powder
* 1/2 teaspoon garam masala
* 1/4 teaspoon chili powder (or to taste)
* 1 medium cauliflower, cut into florets
* 2 medium potatoes, peeled and cubed
* 1 (14.5-ounce) can diced tomatoes, undrained
* 1/2 cup water
* Salt to taste
* Fresh cilantro, chopped, for garnish
**Instructions:**
1. **Sauté the Aromatics:** Turn on the Instant Pot to the “Sauté” setting. Add oil and heat until shimmering. Add the cumin seeds and let them splutter for a few seconds. Add the chopped onion and sauté until golden brown, about 5-7 minutes. Add the minced garlic and grated ginger and sauté for another minute until fragrant.
2. **Add Spices:** Add the turmeric powder, coriander powder, garam masala, and chili powder to the pot. Sauté for about 30 seconds, stirring constantly, until fragrant.
3. **Add Vegetables and Tomatoes:** Add the cauliflower florets, cubed potatoes, and diced tomatoes (with their juice) to the pot. Stir well to combine.
4. **Add Water and Pressure Cook:** Pour in the water and add salt to taste. Stir well, scraping up any browned bits from the bottom of the pot.
5. **Pressure Cook:** Close the lid of the Instant Pot and set the valve to the “Sealing” position. Select the “Pressure Cook” or “Manual” setting and set the cooking time to 5 minutes at high pressure.
6. **Release Pressure:** Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
7. **Check and Adjust:** Open the lid and check the potatoes and cauliflower. They should be tender but not mushy. If they are not cooked enough, you can cook for another 1-2 minutes on the “Sauté” setting. If the curry is too watery, simmer on the “Sauté” setting for a few minutes until it thickens to your desired consistency.
8. **Garnish and Serve:** Garnish with fresh cilantro and serve hot with rice, roti, or naan.
## Recipe 5: Instant Pot Rajma Masala (Kidney Bean Curry)
Rajma Masala is a hearty and flavorful kidney bean curry that’s a staple in North Indian cuisine. The Instant Pot makes it easy to achieve perfectly cooked beans and a rich, aromatic sauce.
**Ingredients:**
* 1 cup dried kidney beans (rajma), soaked overnight
* 4 cups water
* 1 tablespoon oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 inch ginger, grated
* 1 teaspoon cumin powder
* 1 teaspoon coriander powder
* 1/2 teaspoon turmeric powder
* 1/4 teaspoon chili powder (or to taste)
* 1/2 teaspoon garam masala
* 1 (14.5-ounce) can diced tomatoes, undrained
* Salt to taste
* Fresh cilantro, chopped, for garnish
**Instructions:**
1. **Pressure Cook Kidney Beans:** Drain the soaked kidney beans and add them to the Instant Pot. Add 4 cups of fresh water. Close the lid and set the valve to the “Sealing” position. Select the “Pressure Cook” or “Manual” setting and set the cooking time to 30 minutes at high pressure.
2. **Release Pressure:** Once the cooking time is complete, allow the pressure to release naturally for 15 minutes, then manually release any remaining pressure.
3. **Sauté the Aromatics:** Turn on the Instant Pot to the “Sauté” setting. Add oil and heat until shimmering. Add the chopped onion and sauté until golden brown, about 5-7 minutes. Add the minced garlic and grated ginger and sauté for another minute until fragrant.
4. **Add Spices:** Add the cumin powder, coriander powder, turmeric powder, chili powder, and garam masala to the pot. Sauté for about 30 seconds, stirring constantly, until fragrant.
5. **Add Tomatoes and Cook:** Add the diced tomatoes (with their juice) to the pot and cook for 5 minutes, stirring occasionally.
6. **Combine with Kidney Beans:** Gently mash a few of the cooked kidney beans with the back of a spoon to thicken the curry. Pour the cooked kidney beans (along with the cooking liquid) into the tomato mixture. Stir well to combine.
7. **Simmer:** Simmer the mixture on the “Sauté” setting for 10-15 minutes, stirring occasionally, until it thickens to your desired consistency. Add salt to taste.
8. **Garnish and Serve:** Garnish with fresh cilantro and serve hot with rice, naan, or roti.
## Recipe 6: Instant Pot Vegetable Pulao
Vegetable Pulao is a flavorful and aromatic rice dish loaded with vegetables and spices. This Instant Pot recipe makes it incredibly easy to prepare a delicious and healthy meal.
**Ingredients:**
* 1 tablespoon oil or ghee
* 1 teaspoon cumin seeds
* 1 medium onion, chopped
* 1 inch ginger, grated
* 2 cloves garlic, minced
* 1/2 cup mixed vegetables (carrots, peas, beans, potatoes)
* 1 cup basmati rice, rinsed thoroughly
* 2 cups vegetable broth or water
* 1/2 teaspoon garam masala
* Salt to taste
* Fresh cilantro, chopped, for garnish
**Instructions:**
1. **Sauté the Aromatics:** Turn on the Instant Pot to the “Sauté” setting. Add oil or ghee and heat until shimmering. Add the cumin seeds and let them splutter for a few seconds. Add the chopped onion and sauté until golden brown, about 5-7 minutes. Add the minced garlic and grated ginger and sauté for another minute until fragrant.
2. **Add Vegetables:** Add the mixed vegetables to the pot and sauté for 2-3 minutes.
3. **Add Rice and Broth:** Add the rinsed basmati rice to the pot. Pour in the vegetable broth or water. Stir gently to combine. Add garam masala and salt to taste.
4. **Pressure Cook:** Close the lid of the Instant Pot and set the valve to the “Sealing” position. Select the “Pressure Cook” or “Manual” setting and set the cooking time to 5 minutes at high pressure.
5. **Release Pressure:** Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
6. **Fluff and Garnish:** Open the lid and gently fluff the pulao with a fork. Garnish with fresh cilantro.
7. **Serve:** Serve the vegetable pulao hot as a side dish or a light meal.
## Tips and Tricks for Indian Instant Pot Cooking
* **Bloom Your Spices:** Sautéing spices in oil before adding other ingredients helps to release their flavors and aromas.
* **Deglaze the Pot:** After sautéing, always deglaze the pot by scraping up any browned bits from the bottom with a liquid (like broth or tomatoes) to prevent the “Burn” error.
* **Adjust Spice Levels:** Indian cuisine can be quite spicy. Adjust the amount of chili powder to your preference.
* **Natural Pressure Release (NPR) vs. Quick Pressure Release (QPR):** NPR is generally recommended for dishes with lentils or beans to prevent them from exploding. QPR is suitable for recipes where you want to stop the cooking process quickly, such as with vegetables.
* **Rinse Rice Thoroughly:** Rinsing basmati rice removes excess starch, resulting in fluffier rice.
* **Use High-Quality Ingredients:** Fresh spices and high-quality ingredients will make a noticeable difference in the flavor of your dishes.
* **Don’t Overcrowd the Pot:** Overfilling the Instant Pot can prevent it from coming to pressure properly.
## Conclusion
The Instant Pot is a game-changer for Indian cooking, allowing you to create authentic and flavorful dishes in a fraction of the time. With these easy recipes and helpful tips, you can explore the diverse and delicious world of Indian cuisine right in your own kitchen. So, dust off your Instant Pot, gather your spices, and get ready to embark on a culinary adventure!