Easy, Quick Instant Pot Recipes for Beginners

Last week we added a new equipment to our lovely kitchen, The Instant Pot. Heard a lot of good reviews about this device, how it can be used without worrying much about the food getting overcooked.

Earlier, we had a pressure cooker that mostly households have. We decided for an upgrade to replace an old one. We bought the model: “Instant Pot Duo Nova 7-in-1 Electric Pressure Cooker“. As we start using it, I can surely share its advantages or review it after making a couple of recipes.

To start with, here are few simple recipes that we tried in its first week of use:

1.Rice

First thing we tried to make were rice. Its pretty easy & quick.

  • Take 1 cup unsoaked rice.
  • Take water in 1:1 ratio.
  • IP has a default mode for rice. It takes 12 mins. (or)
  • We can also use the pressure cooking setting: 4 mins (Unsoaked, 1:1)
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Rice

2.Dhokla

ingredients:

1 cup chickpea flour, 1 tbsp semolina flour,1 1/2 tsp white sugar, salt to taste, 1/8 tsp turmeric powder, 3/4 cup water, 1 tbsp oil, 1 1/2 tsp Eno fruit salt.

method:

  • Mix the ingredients. Whisk it till its fluffy.
  • Grease the container (preferably steel). Put it on the IP steel rack.
  • IP mode: Steam, 10 mins (or)
  • IP on high pressure cooking: 4 mins
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Dhokla

3.Rajma

  • Soaked red beans over night.

ingredients

2 tbsp oil, 1 cup red beans, 1/4 cup onion & tomato puree, 1 tbsp cumin seeds, 3 tbsp coriander powder, 1 tbsp garam masala, salt to taste, 1 tsp haldi powder, 3 bay leaves, 3 cups of water.

method

  • IP saute mode: add oil, cumin seeds, bay leaves, coriander powder, haldi podwer & onion tomato puree. Saute till brown.
  • IP mode: bean/chili mode, 30 mins cook time (or)
  • IP high pressure cook mode: 7-8 mins
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Rajma

A table to show 2 ways of cooking the above recipes in Instant pot.

MethodRiceRajmaDhokla
IP ModeRice (12 mins)Bean/Chili (30 mins)Steam (10 mins)
Pressure Cooking Time (High)4 mins7-8 mins4 mins
2 IP modes

Do try the recipes in your Instant pot. Any suggestions of what to try next?

Would love to hear from you guys. 🙂

Vada Pav: Heart of Mumbai

Mumbai! The city famous for its marine drive, Gateway of India, monsoons and street food. When I was back in India, Mumbai was among the top 5 places left I wanted to visit. Someday though. Talking about monsoon I remember, we always used to have pakode (Chickpea potato fried snack) with some coriander chutney back at home.

Vada pav, its one of the most popular instant street food loved by all. It’s like a sandwich made from two buns with fried potato coated in chickpea flour with garlic sauce. What is special about it is the sauces that go inside & the dried chilly.

Growing up in Delhi, I was not fully aware of this authentic Mumbai street food. I experienced my first vada pav very late, but it was worth every word. I remember eating a lot that day! Living here in USA, I crave for that similar taste every time.

On a rainy day here tried recreating the exact taste. Step by step recipe is below:

How to make vada pav?

INGREDIENTS

  • 2 Pav
  • 4 Potatoes
  • Spices- 3/4 tbsp Mustard seeds, 1/2 Hing,1/2 Haldi powder, pinch of Baking soda, 1 tbsp Dhaniya powder, 2 tbsp Cumin powder, Salt, 1/2 Chat masala
  • 1 tbsp Ginger garlic paste
  • 4 tbsp Garlic chutney
  • 1/2 cup Chickpea flour
  • 3-4 Curry leaves
  • 1 bunch Cilantro
  • 5-6 Green chilies
  • 1/2 Lemon
  • Water
  • Butter
  • Oil

Corriander Chutney

In a blender add coriander leaves, green chilies, garlic cloves, cumin powder, salt, chat masala, water & grind together. Add half lemon.

Vada

  • Filling– In a pan add oil on medium heat. Once hot add mustard seeds, curry leaves, hing, haldi powder, dhaniya powder, ginger garlic paste & salt.
  • Once all the ingredients are roasted properly, add the boiled potatoes & chopped cilantro.
  • Make medium sized balls & keep aside.
  • Batter– In a separate bowl, add chickpea flour. Add pinch of haldi, pinch of baking soda, salt, chat masala.
  • Mix well by adding small amount of water slowly. The batter should be of medium consistency.
  • Frying– Fill the kadai with oil & heat the oil on medium flame. Coat the potato balls with the batter & put into the kadai.
  • Fry till its golden brown. Do this with all the potato batter.
Vada Frying

Assembling the vada pav

  • Slice pav in a way, that its joined on one end. Toast the pav on a pan with some butter.
Toast the pav
  • Appy green chutney one side and garlic chutney on another.
  • Now put the fried potato ball at the center & serve with chutneys.
Vada pav with fried chilly & Boondi chura

Tips

  • You can have fried chilly along with the vada. Cut green chilly vertically in way that its not cut completely into two. Fry it along with potaoes.
  • Boondi Chura– In Mumbai, chura is filled inside vada pav. Also given alongside. To make chura, you need a boondi-making-jhara spoon. Pour the batter on it into the oil & fry.