Coconut Pandan Chia Seed Pudding

Ingredients
1/2 cup chia seeds
1.5 cups hot water
14 ounce full fat coconut milk canned
1/2 teaspoon Pandan extract
1/3 cup sweetener or sugar

Mix the hot water in with the chia seeds. Using hot water causes the chia seeds to absorb the water and swell much faster than tap water–which means your pudding will be done sooner and you can eat sooner!

I mean, that’s really the only thing you need to know. Other than that, mix everything together, and let it chill.

The chia will make it gel and set into a pudding, and coconut milk will make it creamy, and the pandan will make it delicious.

Pressure Cooker Carrot Halwa

2 tablespoons ghee
2 tablespoons raisins
2 tablespoons cashews, raw and unroasted
2 cups carrots, shredded
1 cup whole milk
1/4 cup Splenda, Truvia or sugar
2 tablespoons cashew flour (you do this to add a little thickness to the milk)
1/4 teaspoon powdered cardamom

Melt ghee in your Instant Pot, and then add the cashews and raisins. Fry them until the cashews are golden brown.

Add all other ingredients except cardamom and cook at High Pressure for 10 minutes. Let it release pressure naturally.

Open up the lid and do not freak out at the curdled milk. It will homogenize shortly. Just stir it up really well.

Smoosh the carrots together a bit, and cook on Sauté for a few minutes to thicken the mixture.

Add the cardamom and let it rest for a while to thicken up. This can be eaten hot, cold, or at room temperature.

Feel free to pour in a little heavy cream or half and half if you’re trying to add fat to your diet–or taste to your life.

Pressure Cooker Chicken Korma

1 pound chicken thighs (adjust times for other cuts)

Blend together:
1 ounce cashews (or sub with almonds if you prefer)
1 onion, chopped
1/2 cup tomatoes, diced
1/2 green Serrano, Jalapeño, or Thai chile pepper
5 cloves garlic
1 teaspoon minced ginger minced
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon garam masala
1/2 teaspoon ground Cumin
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper (adjust to your preference)
1/2 cup water (to slosh about in the blender jar and then pour into the Instant Pot)

For Finishing:
1 teaspoon garam masala
1/2 cup unsweetened coconut milk
1/4 cup cilantro, chopped

Blend together the vegetables and spices listed in the “blend together” section. Basically blend everything except chicken, coconut milk, cilantro, and set aside one teaspoons of garam masala for the end.

Pour the sauce into the inner liner of your Instant Pot.

Place the chicken on top. If your chicken is frozen, just push it down into the sauce a little.

Set it at High Pressure for 10 minutes and let it release pressure naturally.
Carefully take out the chicken and cut into bite size pieces.

Add coconut milk and garam masala, put the chicken back in, and eat.

Garnish with cilantro if you’d like.

Pressure Cooker Pork Posole

1 pound pork shoulder, cut into bite size cubes
1 onion, chopped
3-4 cloves garlic
25 ounces posole or hominy grits with liquid
1-3 canned chipotle chiles in adobo sauce, chopped, and with 1-3 teaspoons of the sauce (about half a small can)
1 teaspoon dried oregano
2 teaspoons ground cumin
2 teaspoons ancho chile powder
1 teaspoon salt
3/4 cup water
1/4 cup cilantro, chopped

Place all ingredients except cilantro in your Instant Pot, stir well, and set for 30 minutes at High Pressure.

If you like your hominy to have a little bite, I suggest you put in half the can while cooking so it flavors and thickens a bit, and save the other half to add after cooking. I put all mine in.

Allow to release pressure naturally, check pork for doneness, check stew for flavor, add chilis or salt as needed, garnish wth cilantro and serve.

Paneer Tikka

1 1/2 cups paneer cut into cubes
2 teaspoons oil
3-4 cloves of garlic minced
2 teaspoons minced ginger minced
1/4 cup cilantro chopped
1 teaspoon salt
1 teaspoon garam masala
1/2 teaspoons turmeric
1/2 teaspoons ground cumin
1/2 teaspoons ground coriander
1/2 teaspoons smoked paprika for color and a slightly smoky taste
1/2 teaspoons cayenne pepper
1 tablespoon ghee for cooking the paneer
1 lemon Juice of 1 lemon for sprinkling before serving

Place paneer into a bowl and add oil and all the spices. Gently mix everything, taking care to not break the paneer (use hands). Allow this mixture to marinate for about 30 minutes.

Heat a skillet, and when it’s hot, add two tablespoons of ghee. Lay the paneer cubes in a single layer in the pan.

Let it sear for 1-2 minutes, and then using tongs, turn the pieces to sear the other side. Once both sides are seared, you can reduce the heat a little to finish warming the paneer.

Spritz the lemon juice right before serving.

Pressure Cooker Chicken Biryani

Spices for tempering:
2 tablespoons ghee or butter
1/2 teaspoon cumin seeds
1 stick cinnamon
3-4 whole cloves
4-5 peppercorns
4-5 green cardamom pods

OR USE 2 TEASPOONS GARAM MASALA

Veggies:
1 onion, thinly sliced
1 piece minced ginger thinly sliced
4 cloves garlic, crushed
2 jalapeno peppers, diced
1/2 cup cilantro, chopped
6-8 sprigs mint, finely chopped

Chicken and Rice:
1 pound boneless skinless chicken thighs, cut into bite size pieces
1 cup basmati rice, rinsed and drained
1 cup water
salt, to taste

Pressure Cooker Aloo Gobi

1 tablespoon oil
1 teaspoon cumin seeds
4 cups cauliflower florets (about one medium cauliflower)
2 cups potatoes, sliced (about 1 large potato)
1/2 cup tomato, diced
1 teaspoon salt
1 teaspoon garam masala
1/2 teaspoon turmeric
1/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 cup water

Heat the Instant Pot and when it’s hot, add the oil, and when the oil shimmers, add the cumin seeds. They’ll splutter like popcorn.

Once this happens, add in the potatoes and sauté. You want the potatoes to brown and crisp a little, and you want good, brown fond at the bottom to flavor the final dish.

At this point, add the spices and sauté briefly.

Then add in the tomatoes and the water and scrape up all the lovely fond at the bottom.

Add in the cauliflower and set your Instant Pot to Low Pressure for 2 minutes.
Quick release the pressure and garnish with chopped cilantro, if needed.

Pressure Cooker Chicken Vindaloo

1 cup diced onion
5 cloves garlic
2-3 slices minced ginger
1 tablespoon oil
1/4 cup white vinegar
1 cup chopped tomato
1 teaspoon salt
1 teaspoon Garam Masala
1 teaspoon smoked paprika
1/2 – 2 teaspoon cayenne pepper (adjust to desired spice level)
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1 pound chicken thighs boneless skinless
1/4 cup water

In a pan, heat the onions, garlic, ginger and oil for 5 -7 minutes until the vegetables are browned on the edges.

Pour this into a blender and combine with all other ingredients except turmeric, water and chicken. Blend this to a smooth paste.

Place chicken in the bowl you used earlier, and pour the spice and vegetable mix it, mixing well to coat the chicken. Wash out the blender bowl with the 1/4 cup water and pour that over the chicken as well.

Add turmeric now (adding it earlier could stain your blender bowl) and marinate for 30 mins to 8 hours.

Pour the chicken and marinade into your Instant Pot.

Cook on High Pressure for 5 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.

Depending on your chicken and how much water it releases, you may need to remove the chicken pieces and evaporate some of the water by using the Sauté function to cook the sauce down.

Mattar Paneer

2 teaspoons oil (use peanut oil if possible as it has a higher smoke point)
1/8 teaspoon black mustard seeds
1/8 teaspoon cumin seeds
1/4 onion, chopped
2 tomatoes, chopped
1/2 cup water
1/4 teaspoon cayenne pepper
1 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cumin (grind coriander and cumin together if you’d like)
2 cups frozen peas
1 cup Indian paneer
1/2 cup half & half , 1/2 c fat-free evaporated milk

Pour oil into a pan that has a well-fitting lid.

As the oil starts to smoke, put in the mustard and cumin seeds. Wait for a minute or two until they start to pop and sound like popcorn popping.

Put in the chopped onion and cook on medium heat for a few minutes until the onion softens and the edges get brown.

Add chopped tomatoes and 1/2 c of water and stir the mixture well.

Add all remaining spices and mix. Let it come to a boil for the flavors to meld.

Pour in half & half or evaporated milk and mix well over low heat until the sauce melds together.

Put in frozen peas and thawed paneer. Cover and cook over gentle heat until heated through.

Garnish with chopped cilantro if desired and enjoy!

Pressure Cooker Ethiopian Spiced Ground Beef

2 tablespoons ghee
1 onion, peeled and roughly chopped
2 cloves garlic
2 tablespoons berbere spice mix
1 teaspoon salt, or to taste
1 pound ground beef
1/2 cup water

Instant Pot:
In bowl of food processor, pulse onion and garlic until roughly chopped, scraping bowl as necessary.

Set Instant Pot to brown and pour in ghee. When lightly smoking, add onion/garlic mixture, berbere, and salt.

Saute well until the mixture is fairly dry. Do not skip this step. Ideally we would have made spiced ghee (niter kibbeh). This step allows the spices to lose their raw smell, to infuse the ghee with the spice flavors, and cook the onion down to a nice base for the beef. Put in the ground beef and smash until there are no lumps.

Add half a cup of water, set pressure to high, and cook for 10 minutes. Let it come off pressure naturally. For an electric Instant Pot, turn it off and let it rest for 10 minutes before releasing pressure.

Stove-top
Follow steps 1-4 above. Add a little more water, cover, and let it simmer gently until the meat is cooked through.

Serve and enjoy!

Pressure Cooker Japanese Curry

1 tablespoon oil
1 tablespoon garlic
1 tablespoon minced ginger
1 pound chicken thighs boneless, skinless, cut into bite size pieces
1 1/2 cups onion sliced thick
4 red potatoes quartered
2 carrots chopped thick
1 1/2 cups water
1/2 package Japanese (or House Vermont) Curry Paste (6 squares)
1/2 cup coconut milk

Add all ingredients except the coconut milk into the inner liner of your pressure cooker. Place the curry paste on the top to prevent scorching.

Cook on high pressure for 4 minutes, and then release pressure quickly.
Stir well and mix in the coconut milk, stirring until well incorporated.

Serve with rice or noodles, or with a side salad.

Pressure Cooker Taiwanese Three Cup Chicken

1/4 cup sesame oil
6 dried red chilis
1/4 cup smashed garlic peel cloves, smack with the side of a knife
2 Tablespoons ginger sliced into matchsticks
2 pounds boneless skinless chicken thighs cut in half.
1/4 cup soy sauce
1/4 cup rice wine or pale dry sherry
Salt to taste

For Finishing
1/4 cup Thai basil chopped, or regular basil
1/2 teaspoon xanthum gum or 1 tablespoon cornstarch mixed with water for a slurry

Turn your Instant Pot to Sauté and when it is hot, add the chilies, ginger, and garlic and let them fry for 2 mins until the ginger and garlic are just starting to crisp.

Dump in everything except the basil.

Cook for 7 mins, then let pressure release naturally for 10 mins.

Open the lid and turn the pot on Sauté.

Add chopped basil leaves and stir.

When the liquid boils, sprinkle the xanthum gum and let it thicken, or add cornstarch slurry to let it thicken

Dry Chicken Curry

2 tablespoons oil
2 tablespoons diced ginger
1 tablespoon minced jalapeño or serrano pepper
1 1/2 pounds boneless skinless chicken thighs cut into 4 pieces each
1 cup chopped tomatoes
2 teaspoons turmeric
1 teaspoon garam masala
1/2 – 2 teaspoon cayenne

For Finishing
1/4 cup chopped cilantro
2 tablespoons lemon juice
1 teaspoon garam masala

Heat a nonstick 10-inch pan and when it’s hot, add in the oil. You want a wide saucepan.

To the hot oil, add the ginger and jalapeños.

Add the chicken and let the chicken sear on one side and then flip over.

Add in tomatoes and stir well.

Add all the spices and stir.

Now, you’re going to cook this lovely, fragrant mixture until it is all well cooked. Do NOT add water. Do NOT cover.

Stir once in a while. This is the point you’ll be happy you used a nonstick pan.

As the chicken and tomatoes cook, you’re going to see the water evaporating, the tomatoes caramelizing and mushing up–and most importantly, the oil separating.

Some of this oil is what you added, some of it is what’s being rendered out of any fat that was on the chicken.

By the time the water has mostly or completely evaporated, your chicken will be done. Verify this with a meat thermometer so it is at 165F.

Add all the finishing ingredients and have at it!

You can make a vegetarian version of this with either Paneer, or with boiled chickpeas.

Pressure Cooker Karahi Chicken

Ingredients
2 tablespoons oil
1/2 cup diced or grated ginger (that is not a typo!)
1 1/2 pounds boneless skinless chicken thighs cut into 4 pieces each
2 cups canned diced tomatoes
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 – 2 teaspoons cayenne
1 teaspoon salt

For Finishing:
1/4 cup chopped cilantro or parsley
2-3 tablespoons lemon juice
1 teaspoon garam masala
Fresh ginger cut into very thin matchsticks

For Stovetop
Heat a nonstick 12-inch pan and when it’s hot, add in the oil. You want a wide saucepan.

To the hot oil, add the ginger. Cook the ginger for 2-3 minutes until the sides start to brown.

Add the chicken and let the chicken sear on one side and then flip over.

Add tomatoes and stir well.

Mix in all the spices and stir.

Cover the pot. Now, you’re going to cook this lovely, fragrant mixture until it is all well-cooked. Do NOT add water. Stir once in a while.

As the chicken and tomatoes cook, you’re going to see the tomatoes mushing down, the chicken cooking and the sauce, or the gravy as we would call it, getting thicker and more homogenous.

Soon, you will see a thin film of oil forming on the top. Some of this oil is what you added, some of it is what’s being rendered out of any fat that was on the chicken. This is your best sign that the dish is ready to eat. This will take about 10-15 minutes.

Add all the finishing ingredients and have at it!

Directions for the Instant Pot:
Heat your Instant Pot and when it’s hot, add in the oil. To the hot oil, add the ginger. Cook the ginger for 2-3 minutes until the sides start to brown.

Add the chicken, tomatoes, and spices, and stir well. You do not need to add any more water.

Close the lid and cook at high pressure for 5 minutes, and let it release pressure naturally for 10 minutes. Then release all remaining pressure.

Add all the finishing ingredients and have at it!

Recipe Notes:
You can use fresh tomatoes but if you do that in the Instant pot, add 1/4 cup of water just in case your tomatoes aren’t juicy enough.

Pressure Cooker Kheema

1 cup frozen peas (optional)
1 cup onion chopped
1 tablespoon minced ginger
1 tablespoon garlic
3-4 pieces cinnamon sticks
4 pods green or white cardamom
1 pound ground beef
1 teaspoon garam masala
1 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper (adjust to preferred spice level)
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1/4 cup water

For the Instant Pot

Set the cup of frozen peas out to thaw.

Turn your Instant Pot onto Sauté on high. When the display reads HOT, add your ghee or oil. When the ghee is hot and shimmering, add the cinnamon sticks and the cardamom and let them sizzle for 10 seconds.

Add onions, garlic and ginger and let them cook for 3-5 minutes.

Add in the ground beef and sauté long enough to break up clumps, about 3-4 minutes.

Add in spices and water, and close your Instant Pot.

Cook on High Pressure for 5 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.

Mix in the peas if using, and let them heat through and serve.

For Stovetop
Set the cup of frozen peas out to thaw.

Turn your Instant Pot onto Sauté on high. When the display reads HOT, add your ghee or oil. When the ghee is hot and shimmering, add the cinnamon sticks and the cardamom and let them sizzle for 10 seconds.

Add onions, garlic and ginger and let them cook until the onions are lightly browned at the edges, about 5-10 minutes.

Add in the ground beef and sauté until the beef is browned.

Add in spices and water, and cover the saucepan, letting it simmer until the meat has cooked through.

Mix in the peas if using, and let them heat through and serve.

Pressure Cooker Kheema Pulao

For the Spices:
1 teaspoon Cumin Seeds
5 whole Cloves
5 whole Peppercorns
1 Cinnamon Stick broken into pieces
5 whole Green Cardamom Pods

OR

2-3 teaspoons Garam Masala

For the Pulao:
2 teaspoons Ghee
1 Red Onion sliced thin
1 tablespoon Fresh Ginger Root peeled/minced
1 tablespoon Fresh Garlic minced
1 pound Lean Ground Beef (or other lean ground meat)
1 1/2 teaspoon Sea Salt
1 1/2 cups Fresh Water
1 1/2 cups Basmati Rice
1 cup Frozen Peas

Turn your Instant Pot or Pressure cooker to Sauté.

Once it is hot, add in the ghee. Once the ghee is hot, add in the whole spices (if using) and let them sizzle for 30 seconds.

Add in the minced ginger and garlic, and sauté for 30 seconds, being careful not to burn them.

Add in the ground beef, and break up all the clumps. Don’t worry about fully cooking it at this stage. You’re just trying to break it up so it’s not one big piece of meat.

Once its well-broken up add in the onion, rice, salt, and water, and mix well.

If you had any browning and fond on the bottom of the pot, be sure to scrape it all up to get the last bit of flavor in your dish, and also so the Instant Pot seals.

If you’re using ground garam masala, add that now.

Mix everything well, and then throw in the frozen peas but don’t stir. You want them on top so they don’t overcook.

Close your pressure cooker, and cook it on High Pressure for 4 minutes, and allow it to release pressure naturally for 10 minutes,. Do not short cut this time. The rice and meat need this time to cook.

Serve with a raita, for an interesting twist, serve with a little tzatziki on the side.

Pressure Cooker Butter Chicken

1 (14-ounce) can diced tomatoes (do not drain)
5 or 6 garlic cloves, minced
1 tablespoon minced ginger
1 teaspoon ground turmeric
1 teaspoon ground cayenne pepper
1 teaspoon ground paprika
2 teaspoons garam masala, divided
1 teaspoon ground cumin
1 teaspoon salt
1 pound boneless, skinless chicken (breasts or thighs)
4 ounces butter, cut into cubes, or ½ cup coconut oil
1/2 cup heavy (whipping) cream or full-fat coconut milk
1/4 to 1/2 cup chopped fresh cilantro

In the inner cooking pot of the Instant Pot, add the tomatoes, garlic, ginger, turmeric, cayenne, paprika, one teaspoon of garam masala, cumin, and salt. Mix thoroughly, then place the chicken pieces on top of the sauce.

Lock the lid into place. Select Manual or Pressure Cook, and adjust the pressure to High. Cook for ten minutes.

When the cooking is complete, let the pressure release naturally. Unlock the lid. Carefully remove the chicken and set it aside.

Using an immersion blender in the pot, blend together all the ingredients into a smooth sauce. Let the sauce cool for several minutes.

Add the butter cubes, cream, remaining teaspoon of garam masala, and cilantro. Stir until well incorporated. The sauce should be thick enough to coat the back of a spoon when you’re done.

Remove half of the sauce and freeze it for later, or refrigerate for as long as three days.

Add the chicken back to the sauce. Preheat the Instant Pot by selecting Sauté and adjust to Less for low heat. Let the chicken heat through. Break it up into smaller pieces, if you like, but don’t shred it.

Serve over rice.

Pressure Cooker Pandan Custard

1 cup unsweetened coconut milk
3 eggs
1/3 cup sweetener of choice
3-4 drops pandan extract
Green food coloring (optional)

Blend together the eggs, milk, sweetener and the pandan extract, and pour it into a 6-inch heatproof bowl. Cover with foil.

Place 2 cups of water into your liner, place a trivet in the liner, and place your bowl onto the trivet.

Cook at high pressure for 30 minutes and let it release pressure naturally. A knife inserted into the custard should come out clean.

Cool in refrigerator until the custard is set.

Pressure Cooker Indian Onion Masala

1/4 cup peanut oil (or other high smoke point )
2 cups onion, diced
1 cup tomatoes, chopped
8-10 cloves garlic, minced
2 tablespoons minced ginger minced
1 green Serrano , jalapeño or thai chile minced (optional)
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 teaspoon ground coriander
1/2 teaspoon ground cumin
2 teaspoon garam masala
2 teaspoons salt
1/4 cup water

Turn your Instant Pot onto Sauté on high. When the display reads HOT, add oil.

When the oil is hot and shimmering, add in the ginger, garlic and green chili and sauté for 1-2 minutes.

Add in the onion and mix well. You’re going to sauté this for 10 minutes, stirring once or twice.

Add all the dry spices and mix well, being careful not to let them burn. Be sure to put the spices on top of the veggies rather than on the surface of the pan directly.

Add tomatoes and the water and deglaze your pot well, scraping up all the brown bits.

Close and cook at High Pressure for 15 minutes, allowing it to release pressure naturally.

Open up the pot and if it’s too watery, just sauté for bit it will thicken as it cools.

You’re now ready to cook with this immediately, put some in the fridge for a week or so, or in the freezer for several months (use 1-cup containers). This recipe made about 2.5 cups.

Chicken Tikka Bites

1 pounds chicken thighs or breast, boneless and skinless, cut into bite size cubes
1/2 cup greek yogurt
3-4 cloves garlic minced
2 teaspoons minced ginger minced
1/4 cup cilantro chopped
1 teaspoon salt
1 teaspoon garam masala
1/2 teaspoons turmeric
1/2 teaspoons ground cumin
1/2 teaspoons ground coriander
1/2 teaspoons smoked paprika for color and a slightly smoky taste
1/4 teaspoons cayenne pepper
2 tablespoon ghee for cooking the chicken
Juice of 1 lemon for sprinkling before serving

Mix together all ingredients except the ghee and lemon juice and let the chicken marinate for an hour or up to 24 hours. If you’re using chicken breast, give it at least an hour for the yogurt to marinate the chicken

When you’re ready to cook this, heat up a skillet, and when it’s hot, add two tablespoons of ghee. You want a skillet that’s large enough to let your chicken rest in a single layer across the pan, or be ready to cook it in batches. You want to quick cook this at high heat, frying in the ghee, not braise this.

Carefully place the chicken in the skillet, and after 3-4 minutes, using tongs, turn the pieces to sear the other side. Once both sides are seared, you can reduce the heat a little to finish cooking the pieces, but all in all, you’re looking at about 10 mins at most in the skillet, especially if you cut into bite-sized pieces as instructed

Spritz the lemon juice across all the chicken right before serving.

If you’re trying to avoid fat, you can cook this in an air-fryer at 400F for 12 minutes, turning half way through. They’re a little dryer than the skillet method but the meat is still tender due to the yogurt marinade.

Spritz the lemon juice across all the chicken right before serving.