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instant pot curry recipes

3 qt Mini Duo/ Beginners / Weeknight/ Chicken, Seafood & Meat/ Fill-it, Shut-it, Forget-it/ Instant Pot Magic/ Under 30 minutes

Easy Butter Chicken and Saffron Rice (with Dairy-Free option)

Instant Pot Easy Butter-Chicken-Garam Masala KitchenTender and juicy chicken, cooked in a creamy-buttery tomato sauce, served with Saffron flavored Basmati Rice… is your mouth watering yet? That’s what’s on the menu today- Butter Chicken and Saffron Rice!

Butter Chicken or Murgh Makhani (literally means ‘buttery chicken’), is an authentic Punjabi dish that was created in the 1950s, in a super popular restaurant in New Delhi called ‘Moti Mahal Delux’. The founder and chef of the restaurant decided to use left-over Tandoori Chicken (Indian-Spiced Grilled Chicken), in a rich and buttery tomato gravy. Little did he know, that he was creating one of the most popular curry dishes from the Indian subcontinent.

Traditionally, the chicken is marinated and grilled before adding to the tomato-cream sauce, but in this recipe I have skipped that step and made it a dump-and-go recipe, with the same incredible taste. The key is using a smaller and thinner cut of boneless skinless chicken, and, adding extra garam masala to compensate for the flavors lost in skipping marination.  This recipe is my weeknight-friendly, super quick and easy variation that’ll leave you amazed.

Click here to see some of my other dump-and-go recipes.

Dairy-Free/Lactose-free & Gluten Free: This recipe can be easily made dairy-free by substituting the heavy cream for full-fat coconut milk. It’s as easy as that. There is no other substitution required. This recipe is Gluten-free as well.

Saffron Rice is saffron flavored Basmati rice that have been cooked to perfection, where each kernel of rice is separated and fluffy. That’s the beauty of Basmati rice.

POT-in-POT: In this recipe, I have cooked everything in one-pot, using the pot-in-pot technique in my electrical pressure cooker, Instant Pot. Watch the video above to see how easy this process is. Continue Reading…

3 qt Mini Duo/ Instant Pot Magic/ Vegetarian

Punjabi Chole/Punjabi Chana Masala (Chickpeas Curry)

Punjabi-Chole-Chana Masala Instant Pot Garam masala KitchenPunjabi Chole is perhaps one of the most popular vegetarian north-Indian dish. Creamy, spicy and slight tangy, this dish is a party in your mouth! To make this dish, Chickpeas, also called Garbanzo beans or Chana (in Hindi), are soaked overnight to re-hydrate, and then cooked with fresh onions, ginger, garlic and seasoned with a unique spice blend. Almost everyone I know has their own spin on Chole, and they all taste great, but what makes Punjabi Chole different and stand out, is the unique combination of garam masala, Anardana (Pomegranate) Powder, and amchur (dry mango powder), which gives it an earthy and slightly tart taste!

Punjabi-Chole-Chana Masala Instant Pot Garam masala KitchenDifferent cooking processes: For the longest time, my Mom used to make Chole in a 2-step process. She would pressure cook the chickpeas with salt and turmeric for 15 minutes. Meanwhile, she would prepare the onion and aromatics masala, and then simmer everything together for another 10 minutes on medium heat. Years ago, when my kids were babies, and I had very little time to cook, I developed this recipe, which cut down the time and steps involved, while maintaining the same lip-smacking taste.

Chole-Bhature, garam masala kitchenServing Suggestion: Punjabi Chole are best enjoyed with a deep-fried puffed flour bread, called Bhatura. Growing up, Chole-Bhature used to be our regular Sunday brunch.  This happens to be my kid’s favorite Indian vegetarian meal, and it has now become a tradition in our home, to make it for our Diwali dinner.  We like to enjoy it with some sweet and spicy lemon pickle . Yum! Chole also go really well with Kulcha, Puri, Naan or Cumin rice.

Chole or Chickpeas, take a very long time to cook on the stove-top. It would take around 45-50 mins to achieve the soft texture that we love in this recipe. Plus, you have to be there, stirring and keeping an eye on the stove. So, using my electrical pressure cooker, Instant Pot, or any stove-top pressure cooker, works great for this recipe and reduces the active cooking time significantly.

How to make this recipe in under 30 minutes: By using Canned Chickpeas, you can reduce the cooking time to less than half. Simply rinse out the canned chickpeas and add them to the pot as per instructions, and pressure cook everything for 6-8 minutes. Wait 10 minutes before releasing the pressure manually, open lid and you’re done! Continue Reading…