Indian Food Made Simple with the Instant Pot: From Butter Chicken to Dal and Beyond
The Complete Indian Instant Pot
If you love spicy food and convenient cooking, you'll go nuts for these delicious Instant Pot Indian recipes. There are plenty of hearty and healthy recipes to choose from on this list, all of them are enticing examples of India's rich and diverse cuisine.
The Complete Indian Instant Pot
But before we dive into the recipes, let's talk about what an Instant Pot is and why it's such a great tool for making Indian food.
What is an Instant Pot and why use it for Indian cooking?
An Instant Pot is a multi-functional electric pressure cooker that can also saute, steam, slow cook, make yogurt, and more. It's a smart device that has preset programs for different types of dishes, such as rice, soup, meat, beans, etc. You can also customize the settings to suit your preferences.
Using an Instant Pot isn't just a time-saver, it also gives you beautifully tender meats, rich stews, and moist baked goods. Locking in the liquids allows your food to soak up all the spicy juices and cook to perfection.
So why use an Instant Pot for Indian cooking? Here are some of the benefits:
Benefits of using an Instant Pot for Indian cooking
You can make authentic Indian dishes with minimal effort and supervision. No need to babysit the stove or worry about burning or overcooking your food.
You can cook multiple dishes at once using the pot-in-pot method. This means you can stack smaller pots or containers inside the main pot and cook different foods at the same time. For example, you can cook rice in the bottom pot and curry in the top pot.
You can reduce the number of dishes and pots you need to wash. Since you can saute, pressure cook, and slow cook in the same pot, you don't have to transfer your food to different pans or bowls.
You can save money and energy by using less gas or electricity. The Instant Pot uses less power than a stove or oven and cooks faster than conventional methods.
You can enjoy healthier and fresher meals by avoiding preservatives and additives. You can control what goes into your food and use natural ingredients instead of canned or processed ones.
How to choose the right Instant Pot model and size
There are many models and sizes of Instant Pots available in the market, so how do you choose the one that suits your needs? Here are some factors to consider:
The size of your family or household. The most common sizes are 3-quart (mini), 6-quart (standard), and 8-quart (large). The 6-quart size is ideal for most families of 4 to 6 people. The 3-quart size is good for singles or couples who don't cook large batches of food. The 8-quart size is great for big families or parties who need to cook a lot of food at once.
The features and functions you want. The basic models have 6 to 7 functions, such as pressure cook, saute, steam, slow cook, etc. The advanced models have 9 to 11 functions, such as yogurt, cake, sterilize, etc. The more functions you have, the more versatile your Instant Pot will be. However, you may not need all the functions if you only use your Instant Pot for certain types of dishes.
The budget and space you have. The price and size of the Instant Pot vary depending on the model and capacity. The larger and more advanced models are more expensive and take up more counter space. The smaller and simpler models are more affordable and compact. You should balance your needs and preferences with your budget and space limitations.
Essential Indian spices and ingredients for the Instant Pot
One of the secrets to making delicious Indian food is using the right spices and ingredients. Indian cuisine is known for its complex and aromatic flavors, which come from a variety of spices and herbs. Here are some of the common ones you'll need for the Instant Pot:
Common Indian spices and how to store them
Turmeric: This bright yellow spice gives a warm and earthy flavor and color to many Indian dishes. It also has anti-inflammatory and antioxidant properties. You can use turmeric powder or fresh turmeric root. Store turmeric powder in an airtight container in a cool and dark place. Store fresh turmeric root in the refrigerator or freezer.
Cumin: This nutty and smoky spice is used in both whole and ground form. It adds depth and richness to many Indian dishes, especially curries and stews. You can toast cumin seeds in a dry skillet to enhance their flavor before grinding them or adding them to your food. Store cumin seeds and powder in an airtight container in a cool and dark place.
Coriander: This citrusy and floral spice is also used in both whole and ground form. It complements cumin well and adds freshness and brightness to many Indian dishes, especially chutneys and salads. You can also use fresh coriander leaves (also known as cilantro) as a garnish or ingredient. Store coriander seeds and powder in an airtight container in a cool and dark place. Store fresh coriander leaves in a plastic bag with a damp paper towel in the refrigerator.
Garam masala: This is a blend of several spices, such as cardamom, cinnamon, cloves, nutmeg, black pepper, etc. It adds warmth and sweetness to many Indian dishes, especially meat and rice dishes. You can buy ready-made garam masala or make your own by grinding the spices together. Store garam masala in an airtight container in a cool and dark place.
Chili powder: This is a blend of dried red chilies that adds heat and color to many Indian dishes, especially curries and stews. You can adjust the amount of chili powder according to your taste and tolerance. You can also use fresh green chilies or dried red chilies for more flavor and texture. Store chili powder in an airtight container in a cool and dark place. Store fresh green chilies in the refrigerator or freezer. Store dried red chilies in an airtight container in a cool and dark place.
Basic Indian ingredients and where to find them
Onion: This is a staple ingredient in many Indian dishes, especially curries and stews. It adds sweetness and depth to the flavor base of your food. You can use any type of onion, such as red, yellow, or white onion. Store onion in a cool and dry place away from direct sunlight.
Ginger: This is a root that adds a spicy and zesty flavor to many Indian dishes, especially soups and sauces. It also has anti-inflammatory and digestive benefits. You can use ginger in fresh, dried, or powdered form. Store fresh ginger in the refrigerator or freezer. Store dried ginger or ginger powder in an airtight container in a cool and dark place.
Garlic: This is another root that adds a pungent and savory flavor to many Indian dishes, especially curries and stews. It also has antibacterial and immune-boosting benefits. You can use garlic in fresh, dried, or powdered form. Store fresh garlic in a cool and dry place away from direct sunlight. Store dried garlic or garlic powder in an airtight container in a cool and dark place.
Best Indian recipes for the Instant Pot
Now that you have your Instant Pot and your Indian spices and ingredients, you're ready to make some amazing Indian dishes. Here are some of the best Indian recipes for the Instant Pot that you can try at home.
Paneer Butter Masala
Paneer butter masala is a creamy and rich curry made with paneer, a type of Indian cheese that has a mild flavor and a firm texture. Paneer is marinated in yogurt and spices, then cooked in a tomato-based sauce with butter and cream. It's a vegetarian dish that's popular in restaurants and easy to make in the Instant Pot.
Ingredients
1/4 cup plain yogurt
1 teaspoon salt
1/2 teaspoon turmeric
1/4 teaspoon garam masala
1/4 teaspoon chili powder
14 ounces paneer, cut into 1-inch cubes
2 tablespoons oil
1 onion, finely chopped
1 tablespoon ginger, grated
4 cloves garlic, minced
1/4 cup cashews, soaked in hot water for 10 minutes
2 cups tomato puree
1/4 cup water
2 tablespoons butter
1/4 cup heavy cream
2 tablespoons cilantro, chopped
Instructions
In a large bowl, whisk together the yogurt, salt, turmeric, garam masala, and chili powder. Add the paneer cubes and toss to coat well. Refrigerate for at least 30 minutes or up to 2 hours.
Select the saute mode on the Instant Pot and heat the oil. Add the onion, ginger, and garlic and cook, stirring occasionally, until soft and golden, about 15 minutes.
Drain the cashews and transfer them to a blender. Add 1/4 cup of water and blend until smooth. Set aside.
Add the tomato puree to the onion mixture and bring to a boil. Cancel the saute mode.
Arrange the marinated paneer cubes in a single layer on top of the tomato sauce. Do not stir.
Cover the Instant Pot with the lid and seal it. Select the pressure cook mode and set the timer for 5 minutes on high pressure.
When the cooking is done, let the pressure release naturally for 10 minutes, then quick release the remaining pressure.
Select the saute mode again and stir in the butter, cream, and cashew paste. Simmer until slightly thickened, about 10 minutes.
Garnish with cilantro and serve hot with naan bread or rice.
Chicken Tikka Masala
Chicken tikka masala is another classic Indian dish that has gained a lot of fans in North America thanks to its mild and creamy taste. It consists of chicken pieces that are marinated in spiced yogurt and then grilled or baked. The chicken is then simmered in a rich curry sauce made with tomatoes, cream, and spices. It's a hearty and satisfying dish that's easy to make in the Instant Pot.
Ingredients
For the chicken:
1/4 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons salt
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon chili powder
2 pounds boneless skinless chicken thighs, cut into 2-inch pieces
For the sauce:
- 2 tablespoons oil - 1 onion, finely chopped - 1 tablespoon ginger, grated - 4 cloves garlic, minced - 2 teaspoons salt - 1 teaspoon garam masala - 1 teaspoon turmeric - 1 teaspoon cumin - 1 teaspoon coriander - 1/4 teaspoon chili powder - 2 cups tomato puree - 1/4 cup water - 1/4 cup heavy cream - 2 tablespoons cilantro, chopped
Instructions
In a large bowl, whisk together the yogurt, lemon juice, salt, garam masala, turmeric, cumin, coriander, and chili powder. Add the chicken pieces and toss to coat well. Refrigerate for at least 2 hours or up to overnight.
Select the saute mode on the Instant Pot and heat the oil. Add the onion, ginger, and garlic and cook, stirring occasionally, until soft and golden, about 15 minutes.
Add the salt, garam masala, turmeric, cumin, coriander, and chili powder and cook, stirring, for another minute.
Add the tomato puree and water and bring to a boil. Cancel the saute mode.
Arrange the marinated chicken pieces in a single layer on top of the sauce. Do not stir.
Cover the Instant Pot with the lid and seal it. Select the pressure cook mode and set the timer for 10 minutes on high pressure.
When the cooking is done, let the pressure release naturally for 10 minutes, then quick release the remaining pressure.
Select the saute mode again and stir in the cream. Simmer until slightly thickened, about 10 minutes.
Garnish with cilantro and serve hot with naan bread or rice.
Aloo Gobi
Aloo gobi is a popular Indian side dish made with curried potato and cauliflower. It's a vegan and gluten-free dish that's full of flavor and texture. It's also easy to make in the Instant Pot with minimal ingredients and time.
Ingredients
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/4 teaspoon asafoetida
2 dried red chilies
8 curry leaves
1 onion, finely chopped
1 tablespoon ginger, grated
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon turmeric
1/4 teaspoon garam masala
1/4 teaspoon chili powder
2 potatoes, peeled and cut into 1-inch cubes
1 cauliflower, cut into small florets
1/4 cup water
2 tablespoons cilantro, chopped
Instructions
Select the saute mode on the Instant Pot and heat the oil. Add the mustard seeds, cumin seeds, asafoetida, dried red chilies, and curry leaves and cook until they start to pop and sizzle, about 2 minutes.
Add the onion, ginger, garlic, salt, turmeric, garam masala, and chili powder and cook, stirring occasionally, until soft and golden, about 15 minutes.
Add the potatoes, cauliflower, and water and stir well to combine. Cancel the saute mode.
Cover the Instant Pot with the lid and seal it. Select the pressure cook mode and set the timer for 5 minutes on high pressure.
When the cooking is done, quick release the pressure carefully.
Garnish with cilantro and serve hot or at room temperature with naan bread or rice.
Dal
Dal
Dal is a chunky, spicy lentil stew that's perfect for cold evenings when you want something satisfying but healthy. This Instant Pot version cooks the lentils quickly without soaking them beforehand. You can use any type of lentils you like or have on hand. The dal is flavored with onion, tomato, ginger, garlic, and various spices. It's a vegan and gluten-free dish that's high in protein and fiber.
Ingredients
1 cup lentils, rinsed and drained
2 tablespoons oil
1 teaspoon cumin seeds
1/4 teaspoon asafoetida
1 onion, finely chopped
1 tomato, finely chopped
1 tablespoon ginger, grated
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1/4 teaspoon chili powder
3 cups water
2 tablespoons cilantro, chopped
Lemon wedges, for serving
Instructions
Add the lentils and water to the Instant Pot and stir well. Cover the Instant Pot with the lid and seal it. Select the pressure cook mode and set the timer for 15 minutes on high pressure.
When the cooking is done, let the pressure release naturally for 10 minutes, then quick release the remaining pressure.
Select the saute mode on the Instant Pot and heat the oil. Add the cumin seeds and asafoetida and cook until they start to sputter, about 2 minutes.
Add the onion, tomato, ginger, garlic, salt, turmeric, garam masala, and chili powder and cook, stirring occasionally, until soft and mushy, about 15 minutes.
Add the cooked lentils and cilantro and stir well to combine. Simmer until slightly thickened, about 10 minutes.
Serve hot with lemon wedges and rice or naan bread.
Naan Bread
Naan bread is a soft and chewy flatbread that's perfect for scooping up curries and stews. It's traditionally made in a tandoor oven, but you can also make it in the Instant Pot using the yogurt function. The dough is made with flour, yeast, sugar, salt, yogurt, and water. It's then divided into balls and rolled out into thin discs. The discs are cooked on a hot skillet until golden and bubbly.
Ingredients
3/4 cup warm water (110F)
2 teaspoons active dry yeast
1 teaspoon sugar
3 cups all-purpose flour
1 teaspoon salt
1/4 cup plain yogurt
2 tablespoons oil
Ghee or butter, for brushing
Cilantro or garlic, for garnishing (optional)
Instructions
In a small bowl, whisk together the water, yeast, and sugar. Let it sit for 10 minutes or until frothy.
In a large bowl, whisk together the flour and salt. Make a well in the center and add the yogurt, oil, and yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
Knead the dough on a lightly floured surface for 10 minutes or until smooth and elastic. You may need to add more flour or water as needed to get the right consistency.
Place the dough in a lightly greased bowl and cover with a damp cloth. Select the yogurt mode on the Instant Pot and set the timer for 4 hours.
After 4 hours, punch down the dough and divide it into 8 equal pieces. Shape each piece into a ball and cover with a damp cloth.
Heat a large cast-iron skillet over high heat. Roll out one ball of dough into a thin disc, about 8 inches in diameter. Place the disc on the hot skillet and cook for 1 minute or until bubbles form on the surface. Flip and cook for another minute or until golden and charred in spots. Repeat with the remaining dough balls.
Brush the naan breads with ghee or butter and sprinkle with cilantro or garlic if desired. Serve hot or warm with your favorite Indian dishes.
Conclusion and FAQs
Conclusion
Indian food is delicious, diverse, and easy to make in the Instant Pot. You can enjoy a variety of dishes, from creamy curries to spicy stews, with minimal effort and time. All you need are some basic spices and ingredients, and a little creativity. Try these recipes and discover the flavors of India in your own kitchen.
FAQs
Q: Can I use coconut milk instead of cream in Indian recipes?
A: Yes, you can use coconut milk as a dairy-free alternative to cream in most Indian recipes. It will add a subtle coconut flavor and a creamy texture to your dishes.
Q: How can I store leftover Indian food?
A: You can store leftover Indian food in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat it in the microwave or on the stovetop before serving.
Q: How can I make my own garam masala?
A: You can make your own garam masala by toasting and grinding the following spices: 2 tablespoons coriander seeds, 1 tablespoon cumin seeds, 1 teaspoon cardamom seeds, 1 teaspoon black peppercorns, 1/2 teaspoon cloves, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg.
Q: What are some other Indian dishes I can make in the Instant Pot?
A: There are many other Indian dishes you can make in the Instant Pot, such as butter chicken, biryani, korma, palak paneer, chana masala, etc. You can find more recipes online or in cookbooks.
Q: What are some Indian desserts I can make with condensed milk?
A: Condensed milk is a common ingredient in many Indian desserts, such as kulfi, rasmalai, kalakand, peda, halwa, etc. You can find more recipes online or in cookbooks.
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