Instant comfort: Wholesome meals made effortless with the InstantPot

BY LAVANYA SUBRAMANIAN*

Gather your family together to discover the lost art of enjoying home-cooked food!

How about a simple bowl of aromatic soup for dinner tonight? Or maybe a traditional bisibela bath? Even a nutritious side of sambar? Who can say NO to a hot piping plate of khichdi? I can sense your mouth watering, but feeling overwhelmed with the thought of spending hours in the kitchen laboring to cook. I have just the right gadget to fix your problems! Oh well, not all of your problems but definitely one of putting dinner on the table with ease. 🤷🏻‍️

Kitchen gadgets have always taken center space in gifting. Let it be mixers, food processors, blenders and so on and so forth …. The list goes on! One particular gadget which has gained a lot of popularity recently is the InstantPot. This device when used properly can be a game changer in the kitchen. Fondly also called as IP!

I like to call the InstantPot an electric pressure cooker. Indian cooking back home always made good use of the pressure cooker. It may be because we often cook with lentils, legumes, and beans which always need soaking and pressure cooking. By increasing the cooking time in the InstantPot, the need for soaking can be practically eliminated. This gadget can also do a variety of kitchen tasks such as steaming, cooking rice, making yogurt, slow cooking etc.

Due to the fact that this contraption is electric, it is also a perfect dorm accessory in places where there is no access to a cooking area. With college season just about to begin, take some inspiration from the below recipes and send them to a college-bound kid. They may appreciate putting together a ‘home’ recipe to dorm food 😉

I make a lot of traditional dishes in the IP in half the time plus the added bonus of not having to stand near a hot stove in the kitchen. Some traditional foods that I enjoy in the InstantPot are sambar, pongal, bisibela bath etc. I have also come across some complicated cheesecake recipes using the IP. Another great option is to do sauces in the IP, long durations of simmering works beautifully in the IP.

Today we will look at several recipes for everyday cooking. By using the InstantPot, you can spend less time in the kitchen and yet provide for a simple and home cooked meal any day of the week.

Try out these simple recipes using the InstantPot and as always let me know if you want to explore more about any particular ingredient? Write to me with your suggestions and comments – nutritiousambrosia@gmail.com.

Enjoy more of these ‘instant’ dishes here.

*Check out more recipes on my cooking blog, My Nutrosia.

Leek Cauliflower Potato soup VEGAN, VEGETARIAN, GLUTEN-FREE, NUT-FREE

A wholesome and fulfilling soup that comes together completely in the InstantPot. The flavor profile in this soup is very delicate, relying on the leeks completely. Cauliflower brings in the creamy texture without adding any fat. Keep the potatoes to a just few to bring in the minimal amount of carbs. The unique combination of these 3 vegetables creates this one-pot delicacy that does not need any other accompaniments. The soup is also enhanced with the flavor of whole peppercorns which are added during the cooking process and then blended together. You will realize how different the taste is versus just sprinkling pepper on top of a soup. 

Equipment

• InstantPot
• Hand immersion blender

Ingredients

• 1 tbsp Olive oil
• 3-4 Stalks Celery
• 1/2 tsp Whole Peppercorns
• 1 bunch Leeks
• 1 large Cauliflower
• 1-2 Small Potatoes
• 2 cups Vegetable stock or water
• 2 tbsps Celery leaves finely chopped for garnish
• Salt and Pepper to taste

Instructions

• Cut the leeks and stalks into large pieces along with cauliflower florets and potatoes
• Start the InstantPot on Saute mode 
• Add a little bit of olive oil, saute the chopped celery and the whole peppercorns to give a good aroma
• Add the 3 vegetables, vegetable stock, salt and cook with pressure for just 4 minutes 
• After cooking is complete, let it sit for 10 minutes
  Release pressure and open carefully
• Very very carefully, using a immersion blender, blend to a very smooth puree
• Garnish with celery leaves and a little twist of fresh peppercorn
• Our lovely soup is ready to serve

Bisibelabath VEGAN, VEGETARIAN, NUT-FREE, GLUTEN-FREE

Bisi-bela-huli-anna – translated literally means hot lentil tamarind rice. This is a very popular dish from Karnataka. It is offered as a main course and quite a wholesome dish.

Ingredients

1. To season in oil –

• Sesame oil – 10 tsps
• Mustard seeds – 1 tsp
• Chana dal – 2 tbsps
• Red raw peanuts – 2 tbsps

2. Herbs and such –

• Onion – 1 small chopped
• Garlic – 1 pod chopped
• Ginger – 1-inch piece shredded
• Green chillies – 2 finely chopped (I used 1 habanero)
• Curry leaves – 2 sprigs
• Pepper blend – 1/2 cup

3. Carbs and proteins –

• Brown rice – ½ cup
• Quinoa – ½ cup
• Tuvar dhall – ½ cup

4. Vegetables –

• Potato, carrot, green beans, peas – finely chopped – total 2 cups
• Tamarind paste – 2 tsps

5. Spice seasoning – Roast and Powder coarsely

• Coriander seeds – 1 tbsp
• Chana dal – 1 tbsp
• Dried red chillies – 3
• Cinnamon stick – 1 medium size
• Cloves – 4 pieces
• Jeera, black pepper, methi seeds – ½ tsp each
• Asafoetida powder – ¼ tsp

Procedure

1. Start Instant pot on Cooking mode and set at 30 minutes – each pot works differently so follow your pot’s directions.
2. Add all the ingredients in list 1 and fry till mustard splatters.
3. Add ingredients list 2 and fry for 2-3 mins.
4. Next add ingredients list 3 and 4 and mix well. Add 4.5 cups of water. Add 2 tsp of tamarind paste. Season with salt.
5. Put the Instant pot on pressure cook and cook for 20 minutes.
6. Let it cool down after timer is done for another 20 minutes.
7. Meanwhile dry roast the ingredients in list 5 and grind coarsely after cooling.
8. Open the Instant pot carefully after ensuring pressure has subsided completely. Add the spice powder little by little and mix well until well incorporated. Add few more tsps of Sesame oil if needed and mix well.

Tikka Masala sauce VEGAN, VEGETARIAN, GLUTEN-FREE, NUT-FREE 

Famous Indian Tikka Masala sauce made using the InstantPot

Equipment

• Immersion blender
• InstantPot

Ingredients

• 1 large Onion cut into pieces
• 3 pods Garlic
• 1 inch Ginger
• 1 Yellow Pepper cut into squares
• 1 Green Pepper cut into squares
• 4 Red chillies dried
• 4 Green chillies
• 10 stalks Cilantro with leaves
• 4 Roma tomatoes cut into big pieces
• 1 tbsp Kasoori Methi seasoning Dried Fenugreek leaves

Instructions

• Add all the ingredients into the InstantPot
• Add 1 cup of water
• Cook on High Pressure for 10 minutes
• Release pressure and open, let it sit for 10 minutes
• Carefully using the Immersion blend, blend to a smooth Puree
• Tikka Masala Sauce is ready

Whole Masoor dal in InstantPot – VEGAN, VEGETARIAN, GLUTEN-FREE, NUT-FREE 

Did you know that simple white rice with a dal and a drizzle of ghee (clarified butter) gives us all 6 essential Amino acids.

Here is a an easy weeknight dal recipe with whole Masoor dal which takes under 30 minutes from start to finish. Masoor dal is the regular ‘pink lentils’ that is commonly called just lentils. This recipe utilizes the same lentils with the skin intact. This increases the fiber content and gives it a nice chewy bite. 

Ingredients

• 2 cups Whole Masoor dal washed
• 2 large Shallots chopped coarsely
• 3 Roma Tomatoes diced
• 2 Potatoes (optional) diced

Aromatics

• Ginger grated
• Garlic chopped
• Fresh Turmeric root grated
• Jalapeno chopped

Seasoning

• Oil
• 1 tsp Paanch Poren

Instructions

• Start the InstantPot on SAUTE Mode
• Add Oil and paanch poren, fry to golden
• Next add onions, ginger, garlic, turmeric and jalapeño
• Add tomatoes next
• Finally, add the lentils and 2 cups of water
• Add salt
• Cook on HIGH for 10 minutes 
• Release pressure and mix to combine
• Garnish with cilantro

Moroccan Couscous soup – VEGAN, VEGETARIAN, GLUTEN-FREE, NUT-FREE 

This soup has all of 6 ingredients and took under 30 minutes in the Instantpot. Today’s recipe pays ode to Moroccan flavors. What does it take – flavors such as onion and garlic. Seasonings such as basil and spicy harissa or any smoked spice mixture. Veggies such as carrots and peas. Bring them all together with a can of chopped tomatoes and vegetable broth. The grain used in this soup is Couscous. This soup was spicy, tangy and best of all very fulfilling. 

Ingredients

• 1 small Onion finely chopped
• 3-4 pods Garlic sliced
• 1 tsp Basil dried spice
• 1 tbsp Harissa paste or smoked spice powder
• 1 cup mixed Veggies carrots, peas – diced
• 2 cups Vegetable stock
• 1 can diced Tomatoes if using fresh use 3 tomatoes
• 2 cups Couscous

Instructions

• Start the InstantPot on Saute mode, add Olive oil for flavor
• Add the onions, garlic and seasonings and let the aroma steep 
• Add the veggies, couscous, tomatoes and vegetable broth
• Cook with pressure for 8 minutes
• Let it cool down for 15 minutes before opening the InstantPot very carefully
• Serve with a slice of cornbread 

Tomato bath (comfort food) VEGAN, VEGETARIAN, GLUTEN-FREE, NUT-FREE

Tomato bath comes together in the InstantPot in under 30 minutes. The carb component comes from red rice and moong dal, which also contributes to the protein content along with quinoa. I use equal quantities of all three (use them as per your preference). Add veggies of choice. The mandatory ingredient is chopped tomatoes – 3 large or go for a can of diced tomatoes. I also add peanuts which gives a nice texture. 

Serve it with a mixed vegetable raitha. It will be one comforting and complete meal. 

Ingredients

Dry Spices – Cardamom, cinnamon, cloves, bay leaf

• 1 tsp Fennel seeds
• 1 Shallot finely chopped
• 2-3 pods Garlic sliced
• 1 inch Ginger grated
• 1 tbsp Garam Masala powder
•  
• 1 cup Red Rice
• 1 cup Moong Dal
• 1 cup Quinoa
• 2 cups Tomatoes diced
• 2 cups Vegetables-mixed Carrots, potato, peas, beans, cauliflower etc.

Instructions

• Start an InstantPot on Saute mode
• Add oil and fry the dry spices and Fennel seeds
• Add shallots, garlic and ginger and fry for a couple of minutes 
• Add all the other ingredients + 5 cups of water; salt to taste
• Cook on Pressure for 12 minutes
• Let it sit for few minutes and then release the pressure
• Mix lightly and serve with some chips and raitha

*Check out more recipes on Lavanya Subramanian’s cooking blog, My Nutrosia.Share1