Delayed Start: To start delayed cooking, first select the desired cooking function (all program functions except Sauté), and then press the Delay Start key. Use + and - to set the delayed hours. Press Delay Start key again to change the minutes. The time you are setting is the delayed time before the program starts.
Releasing Pressure: If recipe says 10-minute NPR, then after pressure cooking ends, wait 10 minutes and then turn the valve to the VENTING position (from SEALING position)
this a typical recipe for rajma, spiced red kidney beans, will call for soaking the beans overnight, then cooking them for three or four whistles. In an electric pressure cooker, that translates to 30 minutes, no soaking.
this ~ 8 minutes in instant pot. Whatever I had previously cooked in pressure cooker for 2 whistles, I do 8-9 mins in instapot. This is for rice, dals, veggies, chicken. Lamb would need more time on both.
Kerala Matta Rice: 1 cup matta rice (rinsed, soaked for 20 min OR DelayStart 20 min), 2 cups water - Pressure Cook on HIGH for 4 minutes - then NPR. Drain Calories:180 cal in 1 cup
Poongar (Red) Rice: add 3 cups water for each cup of washed, rinsed rice. Delay start 60 min, Pressure Cook on HIGH for 15 minutes - then NPR. Drain. Calories:218 cal in 1 cup
For all Basmati rice: Add 1.25 cups water for each cup of washed, rinsed rice Delay start 30 min, Pressure Cook on HIGH for 8 minutes - then NPR.
Jeera Rice: heat oil, fry jeera seeds, then add (rinsed, drained) Basmati rice and mix well. Then add the water and 1 tsp salt For N cups rice, N Tbsp (max 3) oil, N tsp jeera seeds,
Ambu Rice: heat 1 Tbsp oil, fry bay leaves, cardamoms, then add (rinsed,drained) Basmati rice and mix well. Then add the water and 1 level tsp salt. For 2 cups rice, 1 Tbsp oil, 2 bay leaves, 2 cardamoms, 3 cups water For 3 cups rice, 1.5 Tbsp oil, 3 bay leaves, 3 cardamoms, 4.25 cups water
0:40 Heat 1 ladle (1/4 cup) oil and fry 1 Dal Chini + 2 Badi Elachi + 4 cloves + 2 Bay Leaf for a few seconds
Add whole cloves (from 1 garlic pod) + 2 large onions (in separated chunks) and fry for 2-3 minutes until onion just start to change color (NOT too fried or the gravy will not form well)
2:00 add 1/2 tsp Haldi + 1 tsp red chili + 2 (1.5) tsp dhania + 2 (1.5) tsp Kashmiri chili and mix well and fry for 2-3 minutes
2:35 Add 4 (3) green chilies + 1 heaped Tbsp ginger paste (2 Tbsp chopped ginger) + chopped cilantro stems + 8 (6) Roma tomatoes (x2) + 2 (1) tsp salt and mix well with 2 (1.5) cups water
CANCEL. Then Pressure Cook on HIGH for 10 minutes, then NPR for 15 min.
3:30 Remove tomato skins, bayleaf, cinnamon, cardamom. Then use hand blender
4:55 Add drained Rajma + 1 cup water
Add 2 tsp salt + 1 tsp Garam Masala + 1 tsp Anardana powder, 1 Tbsp Kasuri Methi (crushed between hands) + 1/2 tsp Black Pepper and mix well
CANCEL. Then Pressure Cook on HIGH for 60 minutes, then NPR - you can release after 30 min if in a hurry.
6:00 If too much water, SAUTE for 5 min
Add chopped Cilantro, mix gently
Old:
Soak 2 cups Rajma with 1 tsp salt in 4 cups water for 6-8 hours
Press SAUTE, when hot add 2 tsp jeera seeds
When brown, add 1.5-2 large red onions and 3 large fat Jalapenos, chopped
Caramelize 1 large onion thinly sliced in 1 ladle oil, when almost ready add 1/2 cup raisins and fry well - keep aside draining as much oil as possible
Continuing SAUTE in remaining oil, fry 6 green cardamom, 6 cloves, 12 black peppercorns, 3 bay leaf, 3 cinnamon sticks, 3 tsp jeera seeds
Add 1 heaped Tbsp ginger-garlic paste and fry to mix well
Add 2x 16 oz packet mixed veggies and fry some more - 8 minutes or so
Add 2 tsp salt, 1/2 tsp haldi, 1 tsp chili powder, 1 tsp dhania powder, 3 Tbsp Biryani masala and fry to mix well
Deglaze and remove 2/3 f vegetables
Drain 3 cups rice (soaked for 30 min) and 1 cup yoghurt beaten in 3 cups water and mix well
Divide into 3: a) onions & raisins b) drained rice c) yoghurt + water mix
Layer Vegetables + rice + yoghurt water + onions & raisins in order
Turn SAUTE off and Pressure Cook on HIGH for 8 minutes, then NPR.
2 packet Tofu, pressed, diced and lightly browned in 2 Tbsp fake butter for 5 minutes, stirring constantly - keep aside
Follow your favorite Biryani recipe by doing all the frying of vegetables and masala on SAUTE
Caramelize 1 large onion thinly sliced in 1 ladle oil, then add 1 Tbsp heaped ginger garlic paste and fry a bit
Fry 4 green cardamom, 4 cloves, 8 black peppercorns, 2 bayleaf, 2 ciinnamon sticks, 2 tsp jeera seeds, 1/2 cup cranberries
Add 16 oz packet mixed veggies and fry some more
Add Tofu,1.5 tsp salt, 1/2 tsp haldi, 1/2 tsp chili powder, 1 tsp Biryani (or Garam) masala and fry to mix well
Turn SAUTE off, then add 2 cups rice (soaked for 20 min) and water (ratio 1:1.5) and Pressure Cook on HIGH for 5 minutes, then NPR after 10 min (see Basic Info)
Follow instructions in link using 1 cup besan, 1 Tbsp lemon juice conc, 3 tsp oil, 1 tsp minced that chili (4), 1/2 tsp minced ginger, 1/2 tsp turmeric, 1/2 tsp salt
Mix with 1 cup water, adding little at a time
Pillsbury 500g packet:
Mix ~ 3 cups mix with 1.5 cups water and froth it up - ~ 2 pans
Just before steaming, mix in 1 Tbsp Eno and froth it up
When ready to steam (heat 2 cups water in SAUTE until steam starts), and pour into greased pan (1/2 tsp oil)
Pressure Cook on HIGH for 15 minutes and then NPR after 10 min
Do Tadka with 1 tsp oil, 2 tsp mustard seeds, 1/2 finely chopped large fat jalapeno
Press SAUTE and follow steps up to adding water (1 ladle oil, 2 tsp jeera seeds, 1 chopped jalapeno, 1 lb frozen veggie, 1/2 tsp haldi, 1/2 tsp chili powder, 1 tsp salt, 1 tsp KK-masala, 1 cup quinoa) - but use 1.75 cups of water (22 oz water for 14 oz of quinoa) instead of 5
Press CANCEL, then Pressure Cook on HIGH for 3 minutes, then NPR after 10 min (see Basic Info)
Soak 3 cups chole (rinsed twice) + 3 cups water overnight, after SAUTE for 10 min
1:00 Rinse, drain add 1 inch fresh water + 3 tsp salt + 1 large onion in chunks + 3 large Roma tomatoes (x4) + 3 Green Chillies + 1 Dal Chini + 2 Badi Elachi + 4 cloves + 2 Bay Leaf
Pressure Cook on HIGH for 60 minutes, then NPR for 30 min.
3:30 Add tea water - boil 2 cups water, add 2 Tbsp tea, then boil on MED for 5 min
Add masala powders (1 Tbsp Coriander, 1 tsp red Chilli, 2 Tbsp Chana Masala) - and boil to reduce water to half (~20 min SAUTE)
4:00 CANCEL, then add 1/2 tsp Baking Soda (not baking powder) and mix well
Crush some chole against wall of pot (~3 times) to thicken gravy.
Again, boil to reduce until gravy becomes thick (~10 min SAUTE)
4:50 Add 1 tsp Anardana powder, 1 Tbsp Kasuri Methi (crushed between hands) and mix well
Do Tadka and add: 1 ladle oil + 1/8 tsp hing + 1 tsp jeera + 2 Tbsp julienne Ginger + 1/2 tsp Kashmiri chili powder + 1/2 tsp Haldi
Soak 3 cups chole + 3 cups water overnight. Rinse, drain add 2 inches fresh water + 3 tsp salt, then Pressure Cook on HIGH for 60 minutes, then NPR. Drain: ~ 6 cups
30 raw cashews, 3 Tbsp raisins, 1 can coconut milk,
2 large red onions minced (2 heaped cups), 1.5 heaped Tbsp Costco garlic, 2 tsp ginger paste,
Add 1 large onion (chopped) + cilantro stems (chopped) + 4 Thai chilies (chopped) and fry for 5 minutes
Add 1 heaped Tbsp of Costco garlic + 1 heaped Tbsp of ginger paste and fry for 2 more minutes
Add 1 14oz can diced tomatoes (without juice), 1/2 tsp haldi, 2 tsp cumin powder,(1 tsp coriander powder,1 tsp garam masala),1 tsp chili powder, 2 tsp salt and mix well
Cook till the mixture turns soft and mushy - 8-10 minutes.
Optional: Add 1/3 can coconut milk
Add 6 cups water (use water to wash out tomato/coconut milk cans), 2 cups dal and mix well
CANCEL then Pressure Cook on HIGH for
Yellow Moong for 4 minutes, then NPR for 5 minutes and then release remaining pressure
Chana (or Chana + Moong) dal for 10 minutes, then NPR
For 1.5 cups:a) Reduce salt (1.5 tsp) and water (4.5 cups) - everything else the same.
Tadka:
Heat 2 Tbsp oil and fry 1/4 tsp Hing for 5 seconds, then add 1 tsp cumin seeds for 30 sec, add 2 dried red chilies (broken into 3 pieces) for another 30 sec, then add 4 sprigs curry leaves for 30 sec 1 tsp Kasuri methi (crushed between palms)
Then add 1/2 large onion (sliced thin) for 4 minutes
Shut off heat and add tadka to dal
Garnish with 1/2 cup packed cilantro
Cabbage and peas (based on this and this and this)
1 small cabbage, shredded - old steel bowl full (~10 heaped cups)
Heat 2 Tbsp (1/2 ladle) oil and fry 2 tsp mustard seeds - HI
Add 10 strands chopped curry leaves and mix in - HI
Add 1 tsp red chilli flakes and fry a bit - HI
Add 1 Tbsp ginger-garlic paste and fry a bit
Add 12 oz packet (~2.5 cup) frozen green peas, first thawed in microwave
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