Posts tagged: Side Dish

Easy Fresh Green Beans

By , January 31, 2013

Gbeans 300x240 Easy Fresh Green BeansSubmitted by Kay A.

My three year old granddaughter loves these green beans. I love the fact that I can throw them in the Instant Pot and walk away. In slightly over half an hour we have healthy and tasty fresh green beans that are super soft but not mushy.

Makes 4 cups, 70 calories per cup


  • 1 1/2 pounds fresh stringless green beans, washed and ends trimmed
  • 1 cup low sodium chicken broth
  • 1 slice nitrite free bacon
  • 4-5 sliced mushrooms
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • Dash pepper


Place all ingredients in the Instant Pot and stir to distribute the spices. Put the lid on, push the stream button and set the time for 25 minutes. (The pot will take 8 minutes to come to pressure and then cook for 25 minutes.) When beeps finished, do a quick release of pressure. Transfer the contents to a serving bowl. (Save any extra liquid for use in other recipes. My broth came from cooking chicken breasts in the Instant Pot to make enchiladas.)

These are usually a side dish. They go really well baked sweet potatoes and cornbread.


Khichdi Dal

By , October 22, 2012

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.

Chholey – or Chickpea Curry – Vegetarian

By , February 27, 2012

Submitted by Teresa G.

This is an Indian vegetarian dish so full of flavour.  A meal on its own.  We enjoy it over rice but most of all I enjoy it as a side dish accompanying beef stroganoff that I also cook in the pressure cooker.

The pressure cooker is a wonderful cooking tool which I try to use DAILY.  I think I am eating a lot healthier because of it and learning so many ways to use it. Pressure cooking has opened my eyes as to the different ethnic dishes that can be made and enjoyed…and shopping in the various ethnic stores is a treat!



  • 2 cups of dry chickpeas – washed and soaked overnight in boiling water covering the chick peas
  • (Sometimes I want to make it and had not soaked the chickpeas overnight so then I soak them during the day for several hours)
  • 1 large diced onion
  • 1 can of diced tomatoes ( 796 ml) with the liquid ½ – tsp of Garam Masala – which can be bought in any Indian grocery store – inexpensive
  • 2 tablespoons heaping of Chholey Masala, MDH brand also purchased in any Indian grocery store
  • 1 tbsp garlic paste – I mash and chop up 3-4 cloves of garlic if I do not have the paste on hand
  • 1 tbsp ginger paste – again if I do not have ginger on hand I will use ginger powder to taste (1-2 tbsp)
  • 4 – 6 tablespoons of cooking oil
  • 1 tsp Turmeric
  • Salt to taste – I only add a little as I am trying to eliminate it from my diet
  • 2-4 tablespoons lemon juice.  Adjust it according to taste.
  • Coriander leaves – washed and minced  or again just use coriander powder – a tsp or so.


  • After soaking the chickpeas overnight put your pressure cooker to heat (sauté function)  boil the chick peas in about 2 cups of water for about 10 minutes.  Skim off the frothing otherwise the pressure cooker vent may get blocked. Pour the chick peas and water into another container and put aside.
  • Heat the oil in the pressure cooker – you may add more oil if need to, becareful not to burn the spices.
  • Heat the garam masala in the oil to bring out the flavour.
  • Add diced onion and when it is transparent add the turmeric.  Cook it a bit.
  • Add the ginger and garlic, stir it a bit to cook.
  • Add the tomatoes and cook a bit.
  • Now add the 2 heaping tablespoons of chholey masala Add the presoaked chickpeas with about 2 cups of water Add salt to taste Pressure cook for about 20 – 25 minutes Let the pressure release naturally Then add the coriander leaves or powder and the lemon juice to taste.

Enjoy as a dish on its own over rice or noodles or as a side dish.

I eat it on its own for lunch.

I also have to say that when I pressure cook, I like to do the rice at the same time….I have a metal container that seals (or use another heat proof type that you can wrap with aluminum foil).

I put one cup rice and two cups water in it, seal it and place it gently on top of the chick peas in the pressure cooker, then it cooks along with the Chholey.  25 minutes is long for rice but the rice comes out the way I like it….very sticky and thick.  Perfect for the chholey.  If you like fluffy rice then cook separately or pressure cook for much shorter time.  I use brown rice mixed with white.