Submitted by Valerie M.
This is a great one pot recipe for a family or even a college student!
- 1/2 small to med onion
- 1/2 tsp cumin
- 1 cup basamati rice,
- 3 cup water
- 3/4 tsp salt
- 1/2 garam masala
- 1 TBSP oil
- ** OPTIONAL Bag of Frozen Mixed Vegetables (use about 1-1/2 cups)**
Turn Instant Pot on SAUTE
Heat oil and add Cumin,Garam Masala and stir to temper the spices. Then add onions and saute until they turn translucent.
Add rice to pan and pour in water. Stir in salt and switch Instant Pot over to RICE until done. Stir and serve.
OPTION: You can add frozen veggies to the top of the rice before closing lid. Once rice has completed cooking, stir to incorporate the vegetables.
Submitted by Ezzie B.
I developed this recipe to help on those nights when I need comfort food with flavor. It’s very quick and easy and tastes delicious! You can make it vegetarian or add chicken. My husband prefers it vegetarian style as a side dish.
I buy the Khichdi mix at a local Indian/Asian grocery store. The mix is 40% Moong split, 35% Sona Masoori and 20% Moong Dal.
- 1 c Khichdi mix
- 1 Tbsp ghee (butter or oil)
- 1 tsp Balti seasoning from (Penzey’s Spice Company) If you want this spicier just double the Balti amount
- 2 pinches of kosher salt
- 2 c water
- Rinse the Khichdi mix several times and drain.
- Put the ghee in the Instant Pot and set saute. Let it heat up and then put in the Balti seasoning and stir. Let the spices heat for about a minute.
- Add the Khichdi mix, salt and water. Heat up to boiling then close the Instant Pot. Put on rice setting for 10 minutes. Once done, let the Instant Pot return the normal pressure.
- Fluff up the Khichdi mix with the paddle and serve.
Submitted by Ezzie B.
- 1 Chicken (cut up or you can use boneless chicken breasts and thighs)
- 1 tsp. Coriander seeds
- 1 Yellow onion (Spanish)
- 1 tsp. Fresh grated ginger
- 1 tsp. Garlic powder (or fresh garlic)
- 2 tsp. Garam Masala powder
- 1 tsp. Chili powder
- 1 or 2 chopped Tomato
- 2 tbsp. Oil
- Salt to taste
- Cilantro leaves for garnishing
- 1 ¼ to 2 tsp. Chili powder (depending how hot your chili powder is and how hot you want the dish)
- 1/2 tsp. Turmeric powder
- 2 tsp. Ginger powder (or fresh grated ginger)
- 2 tsp. Garlic powder
- 2 tsp. Coriander powder
- Juice of 1 whole lemon
- Salt to taste
1) Mix the marinade ingredients then smear all over the chicken. Cover and keep in refrigerator for 15 minutes to an hour.
Note* I rub the marinade mixture all over the chicken and then put into a vacuum seal bag and vacuum seal on moist setting. Then I put in the refrigerator for an hour. This does a really good job of marinating the chicken.
2) While the chicken is marinating, chop the onion, measure out the spices and chop the tomatoes.
Heat oil in InstantPot on Sauté setting.
3) Add coriander seeds to heat and let some of them pop. Then add onion and sauté, until they turn translucent.
4) Add ginger and garlic powder, garam masala, coriander powder and chili powder and sauté for a minute.
5) Add tomatoes and cook, until they become soft.
6) Add chicken pieces and sauté for a minute.
7) Add 1/2 cup of water and salt. (No water required for boneless chicken)
8) Put lid on and set to chicken setting and adjust to 10-15 minutes. If using boneless chicken you can cook for about 8 minutes.
9) Place chicken on plate, spoon up the tomatoes and onions, and sprinkle with cilantro. Serve with Chipotle style rice.
Submitted by Ezraella B.
- 4 small bay leaves
- 2 c rice
- 2 3/4 C water
- 1 1/2 Tbsp canola oil (or olive oil)
- Juice of 1 lime
- 1/2 C fresh cilantro chopped
- 1 Tsp salt (or to taste)
- Rinse rice well, then put in Instant Pot. Add bay leaves and hot water. Set Instant Pot to rice setting. Since you are adding hot water it takes less time to heat up. The 10 minute setting is perfect for it.
- Immediately after rice is done let off the steam until you can safely remove the lid.
- Pour in oil, lime juice and sprinkle cilantro and salt over the rice. Mix all together well.
- Serve. This rice goes extremely well with the Instant Pot Mango Dal.
Note: I freeze chopped cilantro to keep it handy anytime as this is one of our favorite rices. If you can get it experiment with coconut oil, or grape seed oil.
Submitted by Dana.
Ingredients: Serves: 4-6
- 1 tablespoon coconut oil
- 1 teaspoon ground cumin (or ½ teaspoon cumin seeds)
- 1 medium onion, minced
- 4 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 1 cup chana dal
- 4 cups chicken broth (preferably homemade)
- 1 teaspoon ground turmeric or 1 tablespoon grated fresh turmeric
- 2 mangos peeled and diced
- Juice of ½ a lime
- ½ cup chopped fresh cilantro
1. Place dal in a colander and rinse until water runs clear.
2. Set the pressure cooker to Sauté to heat up the insert. Heat coconut oil until melted; add cumin and sauté until fragrant, about 30 seconds. Add onion; sauté until soft and starting to brown, about 5 minutes. Add garlic, ginger, coriander, cayenne and sea salt and sauté for 1 minute more.
3. Add the dal, chicken broth, and turmeric to the pot. Keep on the Sauté feature and bring to a boil; boil for about 10 minutes removing any foam that comes to the top.
4. Add mangoes. Place the lid on the pressure cooker and lock into place. Press the Beans/Chili button; adjust time so that the pressure time is 20 minutes.
5. When done and pressure has naturally released, remove the lid; stir in lime juice and cilantro.
6. Serve over cooked rice. (You can cook the rice at the same time if you want. Place 1 cup brown basmati rice with 1.5 cups chicken broth in a separate metal bowl sealed with either a lid or aluminum foil. Set gently on top of the dal before putting the lid on the pressure cooker.) Add Grilled chicken, if desire.
7. Chicken thighs marinated, for at least 30 minutes, in ½ cup greek yogurt with 2 teaspoons garam masala. Grilled