Tag: instant pot
Chana Pulao (Instant Pot)
Chana Pulao (Instant Pot)
Chana pulao is a great South Asian side dish of basmati rice, chickpeas, and aromatics. I prepared this dish in my Instant Pot since it cuts the cooking time in half while getting the same results if you were to prepare on the stove top. I personally like to eat the leftovers the next morning topped with a couple of fried eggs.
Equipment
- instant pot
Ingredients
- 2 cups basmati rice rinsed
- 1 can chickpeas
- 1 medium white onion sliced
- 1 tbsp cumin seeds
- 1 tbsp salt
- 6 whole cloves
- 2 black cardamom
- 1 cinnamon stick
- 1/4 cup vegetable oil
- 2 cups water
Instructions
- Turn the Instant Pot function to sauté over medium heat. Sauté the onions and cumin seeds for 10 minutes.
- Add in the cardamom, cloves, and cinnamon stick. Sauté for 1 minute.
- Stir in the rice. Sauté for 3 minutes.
- Pour in the water. Season with salt. Turn the Instant Pot function to pressure cook on high for 4 minutes. Place the cover on and push start.
Indian-Style Basmati Rice (Instant Pot)
Indian-Style Basmati Rice (Instant Pot)
Here is another really simple Indian-style basmati rice recipe that goes great with curries and dal. Using the Instant Pot significantly cuts down on the cooking time. Sauté the whole spices for a minute, then the onions for 10 minutes, and the rice for 3 minutes. Pour in the water and set the function to Pressure Cook on high for 4 minutes. That’s it. Make sure to take out the whole spices before serving.
Equipment
- instant pot
Ingredients
- 2 cups basmati rice soaked for 20 minutes
- 2 tbsp vegetable oil
- 1 cinnamon stick
- 2 green cardamom pods
- 2 whole cloves
- 1 tbsp cumin seeds
- 1 small onion finely chopped
- salt to taste
- 2 cups water
Instructions
- Turn your Instant Pot function to Sauté on medium heat for 15 minutes. Heat up the cooking oil. Add in the whole spices, frying in the oil for 1 minute.
- Add in the onions, seasoning with salt. Sauté for 10 minutes until browned.
- Add in the soaked basmati rice and fry for 3 minutes.
- Pour in the water. Turn the Instant Pot function to Pressure Cook on high for 4 minutes. Put on the lid and push start.
- Once the 4 minutes are up, release the pressure. Fluff the rice with a fork. Take out the whole spices.
Oxtail Stew (Instant Pot)
Oxtail Stew (Instant Pot)
I’m a huge fan of oxtails. When properly cooked, the meat falls right off the bone. The problem is that they take forever to cook…unless you use the Instant Pot. They can take 6-8 hours if you use a slow cooker to prepare. In an Instant Pot, the oxtails take 50 minutes. That’s it. Add the vegetables the last 10 minutes. You can serve the oxtail soup as is or over rice with a salad and avocado.
Equipment
- instant pot
- Blender or food processor
Ingredients
- 2 lbs oxtails
- 1/2 medium white onion
- 8 garlic cloves
- 4 green onion chopped
- 1 cup water
- 2 cups beef stock
- 1/2 cup alinos columbianos paste
- 1 lb frozen yucca 1 1/2” cubes
- 4 medium red potatoes 1 1/2” cubes
- 2 medium tomatoes finely diced
- 2 tsp salt
- 1 tsp cumin
- 1 tsp sazon
- 1 tsp black pepper
- cilantro chopped for garnish
Instructions
- In a blender or food processor, purée the onion, garlic, green onion, and water.
- Add the purée to the Instant Pot along with the oxtails, alinos paste, and beef stock. Use the pressure cooker function on high for 40 minutes.
- Release the pressure.
- Add in the potatoes, yucca, tomato, sazon, cumin, salt, and pepper. Set the function to pressure cooker on high for 10 minutes.
- Release the pressure. Garnish with cilantro.
