Are you tired of spending hours in the kitchen every night? Do you love Indian food, but think it’s too time-consuming to make at home? Think again! With the Instant Pot, cooking delicious and authentic Indian meals has never been easier. In fact, this pressure cooker is perfect for busy weeknights because it can cook a wide variety of dishes quickly and with minimal effort.
In this article, we’ll share 21 mouth-watering Instant Pot Indian recipes that are sure to become staples in your kitchen. From creamy curries to flavorful rice dishes, and from comforting lentils to indulgent desserts, there’s something for everyone. Whether you’re a seasoned chef or a culinary newbie, these recipes will guide you through the cooking process with ease and confidence.
Instant Pot Butter Chicken
Experience the rich flavors of Indian cuisine with this effortless Instant Pot Butter Chicken recipe. A delicious and creamy tomato-based dish, perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, diced
– 2 cloves garlic, minced
– 1 tsp garam masala
– 1 tsp cumin powder
– 1/2 tsp cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 2 tbsp butter
– 1 cup chicken broth
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Press the “Saute” button on the Instant Pot and melt 1 tablespoon of butter.
2. Add onions and cook until they start browning, about 3-4 minutes.
3. Add garlic, garam masala, cumin powder, and cayenne pepper (if using). Cook for another minute.
4. Add chicken, diced tomatoes, and chicken broth. Stir well.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
7. Serve hot, garnished with chopped cilantro.
Cooking Time: 20-25 minutes
Instant Pot Chicken Tikka Masala
Experience the rich flavors of Indian cuisine with this simple and delicious Instant Pot recipe. Perfect for a weeknight dinner or a special occasion, this dish is sure to please!
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1/2 cup plain yogurt
– 2 tbsp lemon juice
– 2 tsp garam masala
– 1 tsp ground cumin
– 1 tsp smoked paprika (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup chicken broth
– 1/4 cup heavy cream or half-and-half
– Salt and pepper, to taste
– Fresh cilantro, for garnish
Instructions:
1. In a small bowl, whisk together yogurt, lemon juice, garam masala, cumin, smoked paprika (if using), salt, and pepper.
2. Add the chicken to the marinade and coat evenly. Let it sit for at least 30 minutes or up to several hours in the refrigerator.
3. Press “Saute” on the Instant Pot and heat the inner pot until it reads “HOT”. Add the chicken and cook until browned, about 5 minutes.
4. Add the diced tomatoes, chicken broth, and heavy cream or half-and-half. Stir well.
5. Close the lid and set the valve to “SEALING”. Cook on “HIGH PRESSURE” for 10 minutes. Let the pressure release naturally for 10 minutes before opening.
Serve hot, garnished with fresh cilantro and basmati rice or naan bread. Enjoy!
Instant Pot Dal Makhani
Dal Makhani is a popular Indian dish made with black lentils, kidney beans, and creamy tomato sauce. This Instant Pot recipe makes it easy to cook this flavorful and nutritious curry at home.
Ingredients:
– 1 cup black lentils (urad dal)
– 1 cup kidney beans (rajma), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium tomatoes, diced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 2 tablespoons butter or oil
– 1 cup water or vegetable broth
– Fresh cilantro, for garnish
Instructions:
1. Press “Saute” and melt butter or heat oil in the Instant Pot.
2. Add onions, garlic, cumin, coriander, and garam masala powder. Cook until onions are translucent.
3. Add lentils, kidney beans, tomatoes, salt, and water or broth. Stir to combine.
4. Close lid and set valve to “Sealing”. Press “Manual” or “Pressure Cook” for 10 minutes at high pressure.
5. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
6. Open lid and stir in butter or oil. Taste and adjust seasoning as needed.
7. Serve hot, garnished with cilantro.
Cooking Time: 20 minutes
Instant Pot Palak Paneer
Palak paneer, a popular Indian dish, gets a convenient twist with this easy Instant Pot recipe. Fresh spinach and creamy paneer (Indian cheese) come together in a rich and flavorful sauce.
Ingredients:
– 1 cup paneer cubes
– 2 cups fresh spinach leaves
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon butter
– 1 teaspoon cumin powder
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 1 cup water
– 1/4 cup heavy cream (optional)
Instructions:
1. Press the “Saute” button and melt the butter.
2. Add onion and cook until translucent.
3. Add garlic, cumin powder, and garam masala powder; cook for 1 minute.
4. Add spinach leaves and cook until wilted.
5. Add paneer cubes, water, salt, and heavy cream (if using).
6. Close the lid and set valve to “Sealing”.
7. Press “Manual” or “Pressure Cook” mode and set cooking time to 5 minutes at high pressure.
8. Let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
Cooking Time: 20-25 minutes, including natural release
Instant Pot Chana Masala
A flavorful and aromatic North Indian-inspired dish, this recipe is a perfect blend of spices, protein-rich chickpeas, and tender potatoes.
Ingredients:
– 1 cup dried chana (chickpeas)
– 2 medium-sized potatoes, peeled and cubed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water
– Fresh cilantro leaves, for garnish
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the oil.
2. Add the onion, garlic, and ginger paste; cook until the onion is translucent.
3. Add the cumin, coriander, cinnamon, garam masala powder, and salt; cook for 1 minute.
4. Add the chickpeas, potatoes, and water; stir well to combine.
5. Close the lid and set the valve to “Sealing”.
6. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
7. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
8. Open the lid and garnish with cilantro leaves; serve hot.
Cooking Time: 20 minutes
Instant Pot Vegetable Biryani
Experience the flavors of India with this simple and delicious Instant Pot recipe, perfect for a weeknight dinner or a special occasion. This vegetable biryani is packed with aromatic spices, fluffy rice, and a variety of colorful vegetables.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 carrot, peeled and grated
– 1 potato, peeled and diced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– Salt, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the onion, garlic, red bell pepper, carrot, and potato. Cook until the vegetables are tender, about 5 minutes.
3. Add the rice, water, cumin, curry powder, and salt. Stir well to combine.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook on high pressure for 6-7 minutes.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
6. Fluff the rice with a fork and garnish with cilantro, if desired. Serve hot.
Cooking Time: 16-17 minutes
Instant Pot Lamb Rogan Josh
Experience the rich flavors of Indian cuisine with this easy-to-make lamb dish, cooked to perfection in your Instant Pot.
Ingredients:
– 1 pound boneless lamb shoulder or shanks, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon ground cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup lamb broth or beef broth
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Press the “Saute” button on the Instant Pot and heat oil until shimmering.
2. Add onions, garlic, ginger, cumin, coriander, cinnamon, cardamom, and cayenne pepper (if using). Cook, stirring occasionally, until onions are translucent.
3. Add lamb pieces and cook until browned, about 5 minutes.
4. Add diced tomatoes, broth, salt, and black pepper. Stir to combine.
5. Close the lid and set valve to “Sealing”. Press “Meat/Stew” button or “Manual” mode with 20 minutes at high pressure.
6. Let pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
7. Garnish with cilantro leaves and serve over basmati rice or with naan bread.
Cooking Time: 30-40 minutes
Instant Pot Rajma Masala
Rajma Masala, a popular North Indian dish, gets a speedy makeover with the Instant Pot! This recipe combines the rich flavors of onions, garlic, and spices with tender black beans for a satisfying meal.
Ingredients:
– 1 cup dried kidney beans (rajma), soaked overnight and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water
Instructions:
1. Press the “Saute” button on the Instant Pot and heat oil until shimmering.
2. Add onions and cook until softened, about 3 minutes.
3. Add garlic, cumin, coriander, turmeric, and chili powder. Cook for 1 minute, stirring constantly.
4. Add soaked black beans, water, and salt. Stir to combine.
5. Close the lid, making sure the valve is set to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook at high pressure for 20 minutes.
6. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
Serve: Garnish with fresh cilantro, if desired. Serve over basmati rice or with naan bread.
Instant Pot Aloo Gobi
Aloo Gobi Recipe for Instant Pot
This classic Indian dish is a flavorful and comforting blend of potatoes, cauliflower, and aromatic spices cooked to perfection in the Instant Pot.
Ingredients:
– 1 medium-sized potato, peeled and cubed
– 1 head of cauliflower, broken into florets
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the oil until shimmering.
2. Add the onion and cook until translucent, about 3 minutes.
3. Add the garlic, cumin, coriander, and turmeric; cook for another minute, stirring constantly.
4. Add the potato, cauliflower, salt, and water to the pot. Stir to combine.
5. Close the lid of the Instant Pot and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
6. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
Cooking Time: 15-20 minutes
Instant Pot Saag Paneer
This recipe is a classic Indian dish that combines the flavors of spinach, creamy tomato sauce, and paneer (Indian cheese) cooked to perfection in an Instant Pot. Serve over basmati rice or with naan bread for a delicious and satisfying meal.
Ingredients:
– 1 lb paneer, cut into cubes
– 2 cups fresh spinach leaves
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can (14 oz) diced tomatoes
– 1 cup heavy cream
– 1 tsp garam masala
– 1/2 tsp cumin powder
– Salt, to taste
– 2 tbsp vegetable oil
Instructions:
1. Press the “Saute” button on the Instant Pot and heat oil until shimmering.
2. Add onion and cook until softened, about 3 minutes.
3. Add garlic, spinach, diced tomatoes, garam masala, cumin powder, and salt. Stir to combine.
4. Add paneer cubes and heavy cream. Stir well.
5. Close the lid and set valve to “Sealing”. Cook on “Manual” mode at high pressure for 10 minutes.
6. Let the pressure release naturally for 5 minutes before quick-releasing any remaining pressure.
7. Serve hot over basmati rice or with naan bread.
Cooking Time: 15 minutes (including natural pressure release)
Instant Pot Matar Paneer
This creamy and flavorful Instant Pot Matar Paneer recipe is a popular Indian dish made with paneer (Indian cheese), peas, and a rich tomato-based sauce. With the Instant Pot, you can cook this delicious meal in under 30 minutes!
Ingredients:
– 1 cup paneer cubes
– 1 cup frozen green peas
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium tomatoes, diced
– 1 tablespoon ghee or oil
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon garam masala powder
– Salt, to taste
– 1 cup water
– Fresh cilantro leaves, for garnish
Instructions:
1. Press the “Saute” button and heat the Instant Pot with ghee or oil.
2. Add onions, garlic, cumin, coriander, and garam masala powder. Cook until onions are translucent.
3. Add tomatoes, paneer cubes, peas, water, salt, and stir well.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook at high pressure for 5 minutes.
5. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
6. Garnish with cilantro leaves and serve hot.
Cooking Time: 15-20 minutes (including natural pressure release)
Instant Pot Fish Curry
This flavorful curry recipe is a quick and easy way to cook fish using your Instant Pot. Perfect for a weeknight dinner or special occasion, this dish combines the tender flaky fish with a rich and creamy tomato-based sauce.
Ingredients:
– 1 lb fish fillets (cod, tilapia, or mahi-mahi work well)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can coconut milk
– 1 cup tomato puree
– 1 tsp curry powder
– 1/2 tsp turmeric
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add onions and garlic; cook until softened, about 3 minutes.
3. Add fish fillets, curry powder, turmeric, salt, and pepper. Cook for 1 minute.
4. Add coconut milk and tomato puree. Stir well to combine.
5. Close the lid, making sure the valve is set to “Sealing”. Press the “Manual” button and cook at high pressure for 3 minutes.
6. Let the pressure release naturally for 10 minutes before opening the lid.
Cooking Time: 13 minutes (including pressure release)
Instant Pot Keema
A classic Indian-inspired dish, Instant Pot Keema is a flavorful and tender lamb or beef curry that’s quick to make and perfect for a weeknight dinner. This recipe is a simplified version of the traditional North Indian dish.
Ingredients:
– 1 lb lamb or beef, cut into small pieces
– 2 medium onions, diced
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water or lamb/beef broth
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the oil until shimmering.
2. Add onions and cook until they’re translucent, about 3-4 minutes.
3. Add garlic, ginger paste, cumin, coriander, turmeric, and chili powder. Cook for 1 minute, stirring constantly.
4. Add lamb or beef and cook until browned, about 5 minutes.
5. Add water or broth and stir to combine. Close the lid and set the valve to “Sealing”.
6. Press the “Meat/Stew” button or “Manual” mode and cook for 30-40 minutes at high pressure.
7. Let the pressure release naturally for 10-15 minutes, then quick-release any remaining steam.
Cooking Time: Approximately 45-55 minutes
Instant Pot Sambar
Sambar is a popular South Indian lentil-based vegetable stew that’s easy to make with the help of an Instant Pot. This recipe yields a flavorful and comforting dish perfect for serving with dosas, idlis, or rice.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 1 tablespoon oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 medium tomato, diced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– Optional: sambar powder (available at Indian grocery stores) or substitute with a mix of ground cinnamon, cardamom, and cayenne pepper
Instructions:
1. Press “Saute” on the Instant Pot and heat oil until shimmering.
2. Add onion, garlic, and tomato; cook until softened, about 3 minutes.
3. Stir in cumin, coriander, and salt.
4. Add lentils and water; close lid and set valve to “Sealing”.
5. Press “Manual” or “Pressure Cook” mode for 10-12 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
Cooking Time: 15-20 minutes
Serve: With dosas, idlis, rice, or as a side dish.
Instant Pot Kadai Paneer
A popular North Indian dish, Kadai Paneer is a flavorful and creamy curry made with paneer (Indian cheese), vegetables, and spices. This recipe uses the Instant Pot to simplify the cooking process.
Ingredients:
– 250g paneer cubes
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 medium tomato, diced
– 1 tablespoon ginger paste
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon garam masala powder
– 1/4 teaspoon cayenne pepper (optional)
– 250ml milk
– 50ml heavy cream
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Press the “Saute” button on the Instant Pot and melt 1 tablespoon of butter.
2. Add onions, garlic, tomato, ginger paste, cumin powder, coriander powder, garam masala powder, and cayenne pepper (if using). Cook until the vegetables are soft, about 5 minutes.
3. Add paneer cubes and stir to coat with the spice mixture.
4. Pour in milk, heavy cream, and salt. Stir well.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook at high pressure for 5 minutes.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
7. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 15 minutes (including natural pressure release)
Instant Pot Mushroom Masala
This Instant Pot recipe is a twist on the classic Indian dish, mushroom masala, made with tender mushrooms, aromatic spices, and creamy tomato sauce. It’s perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 lb mixed mushrooms (button, cremini, shiitake), sliced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon garam masala
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable broth
– 1/4 cup heavy cream or half-and-half
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT.”
2. Add onions and cook until they’re translucent, about 3-4 minutes.
3. Add garlic, cumin, curry powder, turmeric, and garam masala. Cook for 1 minute.
4. Add mushrooms and cook until they’re tender, about 5 minutes.
5. Add diced tomatoes, vegetable broth, and heavy cream or half-and-half. Stir to combine.
6. Close the lid and set valve to “SEALING.” Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
7. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
8. Taste and adjust seasoning as needed. Garnish with cilantro leaves. Serve hot over basmati rice or naan bread.
Cooking Time: 15-20 minutes
Instant Pot Jeera Rice
Elevate your meal with this flavorful Indian-inspired rice dish, infused with the warmth of jeera (cumin) and a hint of spice.
Ingredients:
– 1 cup uncooked white or brown basmati rice
– 2 cups water
– 1 teaspoon cumin seeds (jeera)
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro leaves, for garnish
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until shimmering.
2. Add oil, onion, and garlic; sauté until the onion is translucent.
3. Add cumin seeds and ground cumin; stir for 10 seconds.
4. Add rice, water, turmeric powder, and salt. Stir well to combine.
5. Close the lid, making sure the valve is set to “Sealing”.
6. Press the “Manual” or “Pressure Cook” button and set the cooking time to 4 minutes at high pressure.
7. Let the pressure release naturally for 10 minutes before opening the lid.
Cooking Time: 15 minutes
Serve: Garnish with fresh cilantro leaves and enjoy!
Instant Pot Pongal
Pongal, a popular South Indian dish, gets a convenient twist with this Instant Pot recipe. This one-pot wonder is made with creamy lentils, aromatic spices, and sweet jaggery, perfect for a quick and satisfying meal.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 1 tablespoon ghee or oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon asafoetida (optional)
– 1/4 cup jaggery or brown sugar
– Salt to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Add lentils, water, ghee or oil, onion, garlic, cumin, coriander, turmeric, and asafoetida (if using) to the Instant Pot.
2. Close the lid and set valve to “sealing”.
3. Press “Manual” mode and cook at high pressure for 10 minutes.
4. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
5. Stir in jaggery or brown sugar and salt. Garnish with cilantro leaves.
Cooking Time: 15-20 minutes
Instant Pot Kheer
A creamy and sweet dessert, Instant Pot Kheer is a popular Indian pudding made with rice, milk, and nuts. This recipe uses the pressure cooker function of your Instant Pot to cook the kheer quickly and efficiently.
Ingredients:
– 1 cup basmati rice
– 2 cups whole milk
– 1/4 cup sugar
– 1/4 teaspoon ground cardamom
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 tablespoon ghee or unsalted butter
– Chopped nuts (almonds or pistachios) for garnish
Instructions:
1. Rinse the rice and add it to the Instant Pot.
2. Add the milk, sugar, cardamom, saffron, and ghee to the pot.
3. Close the lid and make sure the valve is set to “sealing”.
4. Pressure cook on high for 6 minutes.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
6. Open the lid and stir the kheer until it’s creamy and well combined.
7. Garnish with chopped nuts and serve warm or chilled.
Cooking Time: 16 minutes
Instant Pot Gulab Jamun
Experience the authentic taste of Indian sweets with this Instant Pot Gulab Jamun recipe! These soft, fluffy dumplings soaked in a sweet and fragrant syrup are a perfect treat for any occasion.
Ingredients:
– 1 cup milk powder
– 2 tablespoons all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup lukewarm water
– Vegetable oil for frying
– Syrup ingredients:
+ 1 cup sugar
+ 1 cup water
+ 1 tablespoon rosewater (optional)
+ 1 tablespoon lemon juice
Instructions:
1. In a bowl, mix together milk powder, flour, and salt.
2. Gradually add lukewarm water to form a dough. Knead for 5 minutes.
3. Divide the dough into small balls (about 1-inch in diameter).
4. Heat oil in the Instant Pot and fry the dumplings until golden brown (6-8 minutes).
5. Remove the dumplings and set aside.
6. In the same pot, add sugar, water, rosewater (if using), and lemon juice. Stir until sugar dissolves.
7. Add the fried dumplings to the syrup and cook on high pressure for 5 minutes.
8. Release pressure naturally. Serve warm or at room temperature.
Cooking Time: 12-15 minutes
Instant Pot Masoor Dal
This recipe yields a flavorful and comforting Indian-style lentil dish, perfect for a quick weeknight dinner.
Ingredients:
– 1 cup masoor dal (split red gram)
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– Optional: ghee or cilantro for garnish
Instructions:
1. Press “Saute” on the Instant Pot and heat the oil until shimmering.
2. Add onion and garlic; cook until softened (about 3 minutes).
3. Stir in cumin and coriander; cook for 1 minute.
4. Add dal, water, and salt. Stir well to combine.
5. Close the lid and set valve to “Sealing”. Press “Manual” or “Pressure Cook” mode and set cooking time to 10 minutes at high pressure.
6. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
7. Open the lid and check dal consistency. If desired, simmer with the lid off until desired thickness is reached.
Cooking Time: 15-20 minutes
Conclusion
Discover the flavors of India with these 21 delicious Instant Pot recipes perfect for busy weeknights. From classic dishes like Butter Chicken and Chicken Tikka Masala to comforting Dal Makhani and Palak Paneer, there’s something for everyone. Try your hand at making Vegetable Biryani or Lamb Rogan Josh, or opt for quicker options like Rajma Masala or Aloo Gobi. With a wide range of vegetarian and non-vegetarian options, you’ll never get bored with the same old recipes. Get ready to spice up your meals with these mouth-watering Indian Instant Pot recipes!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
