Vegetable and Paneer Biryani - Instant Pot

Prep Time

30 mins

Cook Time

20 mins

Total Time

50 mins

 

Vegetable and Paneer Biryani - A classic Indian one pot meal that is full of flavors and aromas from whole spices, garam masala and the long grain basmati rice.

Course: Entree

Cuisine: Indian

Servings: 6

Author: Archana Mundhe

Ingredients

• 3 tbsp ghee divided
• 1 large onion thinly sliced
• 1 tsp cumin seeds
• 4 whole green cardamom
• 4 cloves
• 8-10 whole black pepper
• 2 bay leaves
• 1 cup carrots chopped lengthwise into 1 inch x 1/4 inch strips
• 1 cup green beans chopped into 1 inch pieces
• 1 cup white mushrooms halved
• 1/2 cup red pepper chopped into 1 inch x 1/2 inch strips
• 1/2 cup corn
• 1 cup paneer cubed into 1/2 inch cubes
• 1/2 tbsp ginger
• 1/2 tbsp garlic
• 1/4 tsp turmeric
• 1 tsp red chili powder
• 1 tsp garam masala
• 3 tsp salt divided
• 1/2 cup fresh mint chopped
• 2 cups long grain basmati rice
• 1/2 cup cilantro chopped

Instructions

1. Rinse and soak the Rice in 2 cups of water for 20 mins.
2. Set Instant Pot to Saute(More) mode. Once the ‘hot’ sign displays, add 1 tbsp ghee and sliced onions. Cook for 5-7 mins until the onions are lightly caramelized.
3. Take half of the onions out and reserve for garnish.
4. Add remaining ghee, cumin seeds, cardamom, cloves, black pepper, bay leaves. Cook for 30 seconds. Add all the veggies (carrots, green beans, mushrooms, red pepper, corn, paneer). Add ginger , garlic, turmeric, red chili powder, garam masala and 1 tsp of salt. mix well. Add mint, rice(drain most of the water before adding) and 2 tsp salt. Add 2 cups of water. Mix well, making sure most of the rice is under water.
5. Close Instant Pot with pressure valve to sealing. Cook on Manual(Hi) for 6 mins. Quick release. Open IP. Garnish with caramelized onions and cilantro.
6. Enjoy hot with Raita!
7. Note: You can make this recipe Vegan by using coconut oil instead of ghee and extra firm tofu instead of paneer

Recipe Notes

Remember to deglaze the pot after adding the rice and water to remove any browned bits in the pot from sautéing the onions. This will help the Instant Pot come to pressure and also prevent the biryani from burning.

Chana Saag - Instant Pot

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

 

A Vegan, chickpeas and spinach dish cooked in onion, tomato based tangy sauce and spiced with turmeric, cumin and garam masala.

Course: Entree

Cuisine: Indian

Servings: 3

Author: Archana Mundhe

Ingredients

• 1 15 oz can of chickpeas rinsed and drained, or or 2 cups soaked chickpeas (1 cup dry, soaked overnight)
• 4-6 cups fresh baby spinach chopped
• 1 medium tomato diced
• 1 small onion chopped fine
• 1/2 tsp turmeric
• 1 tsp red chilli powder
• 1 tsp ginger grated
• 2 cloves garlic minced
• 1 tsp ground cumin or roasted cumin powder
• 1/2 tsp garam masala
• 1/2 tsp dry mango powder amchoor or 1 tsp lemon juice
• 1 tbsp ghee or oil for vegan
• 1 tsp salt

Instructions

1. Turn Instant Pot to saute mode. Once the 'hot' sign displays, add ghee. Add onions and mix well. Cook for 2 mins with a glass lid on.
2. Add ginger, garlic, cumin powder, turmeric, red chili powder and salt. Cook for 30 secs.
3. Add tomatoes and mix everything together. Add 1/3 cup of water and chickpeas. Mix well.
4. Close Instant Pot with pressure valve to sealing position. Cook on Manual(Hi) for 4 mins. (If using pre-soaked chickpeas cook for 25 mins)
5. Quick release the pressure or if you have time Natural Release is fine too. Open IP lid and set on Saute mode.
6. Add garam masala and dry mango powder. Add Spinach. Mix everything together and cook for 2-3 mins.
7. Serve hot with Rice or Naan

Chicken Korma - Instant Pot

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

Chicken Korma - A mild and healthy chicken curry cooked in whole spices and then braised in yogurt based sauce.

Course: Entree

Cuisine: Indian

Servings: 3

Author: Archana Mundhe

Ingredients

• 1.5 lb chicken thighs cut into pieces I used 6 skinless drumsticks
• 1 tbsp cooking oil
• 4 green cardamom whole
• 4 cloves
• 12 black pepper
• ½ tsp cumin seeds
• 1 large onion finely chopped
• 1 tsp ginger minced
• 1 tsp garlic minced
• ¼ tsp turmeric
• ½ - 1 tsp kashmiri chili powder or any mild red chili powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• ½ cup full fat or greek yogurt
• 1 tsp salt or to taste
• Cilantro chopped, for garnish

Instructions

1. Turn IP to sauté mode, Once the ‘hot’ sign displays add oil and whole spices (cardamom, cloves, black pepper and cumin). Saute for 30 secs.
2. Add onion and mix well. Saute for 2 min covered with glass lid.
3. Add ginger, garlic, turmeric, red chili powder, cumin powder, coriander powder and salt. Mix well.
4. Add chicken, mix well to evenly coat all the spices to the chicken.
5. Add ¼ cup of water. Close Instant Pot with pressure valve to sealing. Cook on Manual(Hi) for 8 mins followed by 5 min Natural release.
6. Open IP, Add few spoonful of hot curry to the yogurt and mix well. This step is important to avoid the cold yogurt getting split in the curry.
7. Cook on Saute mode to thicken the sauce. Garnish with chopped cilantro!
8. Note: I enjoy this curry a bit soupy. If you want a thick curry, reduce the ¼ cup water by adding only 2 tbsp of water and saute in the end for few extra minutes.
9. For boneless chicken thighs or breasts - cook for 5 mins followed by NPR.

Thai Red Curry Chicken - Instant Pot

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Thai red curry chicken - A quick and delicious Thai red curry soup with chicken, onions, peppers and fresh Thai basil leaves, cooked in creamy coconut milk.

Course: Entree

Cuisine: Thai

Servings: 5

Author: Archana Mundhe

Ingredients

• 1 tablespoon cooking oil
• 2-4 tablespoon red curry paste Love Maesri brand
• 1.5 pound thin chicken breasts cut into 1-inch strips
• 1 can low-fat coconut milk unsweetened (Love Trader Joe’s)
• 1-2 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 jalapeno or Thai chili sliced (optional for spicy curry)
• 1 cup yellow onion sliced
• 1 cup red peppers sliced
• 1 cup yellow peppers sliced
• 1 cup orange peppers sliced
• Handful Thai basil leaves

Instructions

1. Set Instant Pot to Saute(more) mode. Once the ‘hot’ sign displays add oil and 2 tablespoons of red curry paste. Saute for 30 seconds.
2. Add Chicken and mix it well with the red curry paste.
3. Add coconut milk (Note for a less soupy curry, add only half the can).
4. Close Instant Pot with the pressure valve to sealing.
5. Cook on Manual(Hi) for 2 minutes followed by Natural Pressure Release. (Increase cook time for thicker chicken breasts to 4 mins)
6. Open Instant Pot, stir in fish sauce and brown sugar.
7. For spicier curry add remaining red curry paste and hot peppers.
8. Add onions, red, yellow and orange the peppers. Stir in well.
9. Set Instant Pot to Saute mode and bring the curry to a gentle boil (about 2-3 minutes). This will allow the veggies to stay crunchy. Garnish with the Thai basil leaves.
10. Enjoy hot with Jasmine rice.