Pressure Cooker Basics: Rice

For all rice other than Black and Arborio, the ratio of water to rice when using a pressure cooker is 1:1. For Arborio and Black rice, the ratio will be 1 cup rice and 1.5 cups water.

Rinse and drain rice well. Consider using 1 teaspoon of salt and 1 tablespoon of ghee, Niter Kibbeh, or oil.

For basmati & Jasmine Rice, 1c water + 1 cup rice. 4 mins HP, 10 mins NPR

For brown rice: 1 cup brown rice + 1 cup water: 22 mins HP, 10 mins NPR

For Arborio rice, 1 cup arborio rice + 1.5 cups water: 5 mins HP, 10 mins NPR minutes + more liquid after cooking

For sushi rice, 1 cup sushi rice, 1.25 cups water, 10 mins HP, 10 mins NPR.

For black rice: 1 cup black rice + 1.5 cups water: 22 mins HP, 10 mins NPR + more liquid after cooking. Alternatively, try one to one rice, 18 HP, 10 minutes NPR.

For red rice: 1 cup red rice + 1 cup water: 22 mins HP, 10 mins NPR

For congee rice: 1 cup glutinous rice + 4 cup water: 20 mins HP, 10 mins NPR

For wild rice blend, 1 cup Wild Rice Blend + 1 cup water: 22 mins HP, 10 mins NPR

Troubleshooting:

If the rice is too mushy, reduce the water then, if need be, reduce the time.

If it’s too chewy, try increasing the cooking time first and if that doesn’t work, try increasing the liquid.

If the center of the rice is hard but the outer portion isn’t, try increasing the water by a tad and if need be, increase the cooking time.

Always ensure you’re doing a 10-minute NPR (natural pressure release).

If the rice is sticking to the bottom, try adding ghee or butter first, then reduce the cooking and NPR time or try using a ceramic liner.

Pressure Cooker Zarda (Pakistani Sweet Rice)

Saffron Mixture:
2-3 threads Saffron Strands
2 teaspoons (2 teaspoons) Sugar Or Other Sweetener Equivalent
1/4 cup (61 g) Whole Milk

For the Rice:
2 tablespoons (2 tablespoons) Ghee, divided
2 tablespoons (2 tablespoons) Sliced Pistachios
2 tablespoons (2 tablespoons) Sliced Almonds
1/4 cup (36.25 g) Raisins
1 cup (185 g) Basmati Rice
1.5 cup (375 g) Water
3/4 cups (150 g) Sugar Or Other Sweetener Equivalent
1 teaspoon (1 teaspoon) Ground Cardamom
1/2 teaspoon (0.5 teaspoon) Cinnamon
1/8 teaspoon (0.13 teaspoon) Ground Cloves

Make the Saffron Mixture: In a mortar and pestle, grind together the 1 teaspoon sugar and saffron strands. You’re doing this so that the saffron mixes well with the rice later.

Mix the saffron with 1/4 cup warm milk (15 seconds in microwave) and set aside.

You can also just soak the saffron threads with 1/4 cup warm milk (15 seconds in microwave) and set aside, but grinding the saffron first releases more aroma and color into the rice.

Turn your instant pot on sauté High and when it is hot, add 1 tablespoon ghee. When the ghee is hot add the nuts and raisins and cook until they are lightly browned and the raisins are puffy, about 2-3 minutes.

Remove nuts and raisins leaving behind as much of the ghee as possible.

Add another tablespoon of ghee and all remaining ingredients including rice, water, sugar, saffron milk (saffron and milk together), ground cardamom, ground cinnamon, and ground cloves.

Cook at high pressure for 6 mins HP and allow it to release all pressure naturally.
Add reserved nuts and raisins, mix with a gentle hand so as to not break the rice, and serve.

Pressure Cooker Coconut Rice (Sweet Narali Bhat)

1/2 cup (40 g) dried unsweetened coconut shreds
1/2 cup (125 g) hot water

1 cup (185 g) Jasmine Rice, rinsed and drained
1.25 cups Water
1/2 cup (100 g) Sugar Or Other Sweetener Equivalent, or preferred sweetener
1 ounce (28.35 g) Raisins
2 teaspoons (2 teaspoons) Ghee
Pinch Saffron Strands
4 (4 ) Whole Cloves
3-4 sticks (3 sticks) Cinnamon
4 (4 ) Cardamom Pods

1/2 teaspoon (0.5 teaspoon) Ground Cardamom

Soak the dried coconut shreds in the 1/2 cup of hot water while you gather all the other ingredients together.

Pour rice, water, sugar, raisins, ghee, saffron strands, cloves, cinnamon stick, and cardamom pods into the inner liner of your Instant Pot or pressure cooker.

Drain the coconut of excess water and add the rice.

Close the Instant Pot lid. Set the Instant Pot at High pressure for 4 minutes. When cook time is complete, let pot release pressure naturally for 10 minutes, and then release all remaining pressure.
Serve as a sweet side or as a dessert.

Varitions:

Use freshly grated coconut rather than dried. You can often find this in the frozen section of an Indian grocery store.

Use Jaggery or Piloncillo for your sweetener.

Sprinkle with ground cardamom before serving.

Omit saffron in this Coconut Jasmine rice if you don’t have it.

Pan fry some cashews and raisins in ghee, and garnish.

Use coconut milk rather than water to cook coconut milk rice. If you want to do this however, cook it in a rice cooker.

Cooking Rice on the stovetop is another method, as coconut milk tends to separate under pressure.

Tomato Coconut Soup

1 can Full-Fat Coconut Milk, full fat
1 Red Onion. chopped, diced
6 Tomatoes, chopped in quarters
1/4 cup Cilantro, chopped
1 teaspoon Garlic, minced
1 teaspoon Minced Ginger, minced
1 teaspoon Kosher Salt
1/2 teaspoon Cayenne Pepper
1 teaspoon Turmeric
1 tablespoon agave nectar, (see list of subs in Notes)

For the Instant Pot:
Put all ingredients into the Instant Pot and cook on High for 5 minutes. Allow the pot to sit undisturbed for 10 minutes. After that, release pressure. If you start to see sputtering and spewing from the valve, close the valve and try again in 5 minutes.

Remove from the pot and use an immersion blender to mix all the ingredients together and get a smooth soup.

For Stove Top:
Cook all ingredients together until the tomatoes are soft and bursting.
Remove from the pot and use an immersion blender to mix all the ingredients together and get a smooth soup.

SUBSTITUTIONS:
You can use a 14-oz can of tomatoes instead of fresh tomatoes if you prefer.

Agave can be replaced by your sweetener of choice including honey, maple syrup, Splenda, xylitol, stevia, Truvia, etc.

Indian Tomato Soup

2 14-oz cans (822 g) Tomatoes
1/2 cup (125 ml) Water
6 (6 ) Garlic Cloves
6 slices (6 ) Ginger, equivalent to 2 tablespoons minced
1 teaspoon (1 teaspoon) Kosher Salt
2 teaspoons (2 teaspoons) Turmeric
1.5 teaspoon (1.5 teaspoon) Garam Masala, + 1.5 teaspoon garam masala for finishing
1/2-1 teaspoon (0.5 teaspoon) Cayenne Pepper
4 ounces (113.4 g) Butter, diced into cubes
1/2 cup (119 g) Heavy Whipping Cream
1/4 cup (4 g) Cilantro, chopped

Place undrained tomatoes, water, ginger, garlic, salt, turmeric, cayenne, and 1 teaspoon of garam masala into the heated blender container.

Press the Soup 2 button.

When the blender shows DONE, using a hot pad carefully remove the inner insert on the lid and set aside. Add the cubes of butter and 1 teaspoon of garam masala through the opening in the lid. Place a towel on top of the opening and press BLEND LOW.

Allow the blender to process the butter and soup for 10 seconds. Then, add 1/2 cup of cream in a slow steady stream.

Process for 10 seconds until the cream is well-incorporated into the sauce. Press CANCEL to turn off the blender.

Garnish with cilantro and serve.

Do not add your butter and cream until after your soup is done cooking, for best results.
Remember the blender will be hot, so be careful!

Pressure Cooker Mattar Paneer

1 1/2 cups finely chopped onions
1 cup finely chopped tomatoes
3/4 cup water
2 tablespoons vegetable oil
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 teaspoon ground turmeric
1 teaspoon garam masala
1 teaspoon cayenne pepper
1 cup chopped paneer (soft Indian cheese) or firm tofu (if you are dairy-free)
1/4 cup heavy cream or full-fat coconut milk
1/4 cup chopped fresh cilantro or parsley
1 (12-ounce) package frozen peas

Directions
In the Instant Pot, combine the onions, tomatoes, 1/4+cup of the water, the oil, ginger, garlic, turmeric, garam masala, and cayenne. Stir well to combine.

Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 5 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 5 minutes, then release any remaining pressure.

Select SAUTÉ. Add the remaining ½ cup water, the paneer, cream, cilantro, and peas. Cook, stirring occasionally, until heated through, 5 to 8 minutes. Select CANCEL.

Pork Chops and Cabbage with Mustard Cream Sauce

4 thin center-cut boneless pork chops (about 1 pound total)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil, divided
1/2 cup finely diced onion (about 1/2 large onion) is
4 cups rough chopped green cabbage (about 1 pound)
1 tablespoon butter (optional)
3/4 cup heavy whipping cream
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1/4 teaspoon white pepper, or to taste
Chopped fresh parsley, for garnish

Pat the pork chops dry and season with salt and pepper.

In a large skillet over medium-high heat, heat the oil until shimmering. Add the chops and cook until browned on one side, about 4 minutes. Turn the chops and cook until browned on the other side, about 3 minutes. (If the chops are browning too quickly, lower the heat.) Transfer the chops to a plate and cover to keep warm.

Add the onion to the skillet and stir, cooking until the onion is softened and nearly translucent, 6 to 8 minutes. Stir in the cabbage and cook until the cabbage is tender, 5 to 8 minutes. Add the butter, if using, and toss to coat the cabbage. (If the chops are lean, butter will enhance the flavor.) Transfer the cabbage mixture to a serving platter and cover to keep warm.

Lower the heat to medium. Add the cream and mustard to the skillet and stir until the mustard is fully incorporated, about 1 minute. Add the lemon juice and white pepper; stir to combine

Add the chops back to the skillet. Lower the heat to medium-low and simmer until the sauce thickens slightly, about 5 minutes, basting the chops with the sauce.

Place the chops on top of the cabbage on the serving platter. Drizzle the chops and cabbage with the remaining sauce, garnish with the parsley and serve.

Pressure Cooker Polenta

Ingredients
1 cup polenta rough-ground cornmeal/
4 cups Chicken Broth
Salt
3-4 teaspoons Butter
1/2 cup Mexican Blend Shredded Cheese
1/4 cup half and half

Turn Instant Pot on sauté and add the chicken broth and polenta and whisk together.

As soon as it starts to boil, place and seal the lid, and set your Instant Pot on high pressure for 7 minutes and allow it to release pressure naturally when done.

When you open the lid there will be some excess water in it. Using your whisk, blend in the butter, cheese, and half and half. The polenta will thicken as you whisk it all together. Allow it to rest for a little longer.

Pork and Chili Stir-Fry

1 pound ground pork
1 tablespoon olive oil
2 tablespoons Sesame oil
1 tablespoon minced Ginger
1 tablespoon minced Garlic
1 tablespoon Soy sauce
2 teaspoons sambal olek or other spicy red chili sauce
1 tablespoon Lemon juice
2-3 Green Chilies (sliced jalapenos, serranos, or bird’s eye chilis, depending on how hot you want your dish)
1/2 cup chopped Spring onions
1/2 cup chopped cilantro
1 head butter lettuce

In a 10-inch pan over medium high heat, add oil. To the hot oil, add minced ginger and garlic and let them sizzle for 2-3 seconds. Add the ground pork. Mix well and brown the meat, breaking up all the clumps. You want some crispy parts, but mainly you want to cook the pork well.

While the meat cooks, chop up the green onions and cilantro. Mix them in a bowl and set aside.

After about 8 minutes when the meat is almost done, push the meat to the sides to create a small space in the middle. Add the sliced green and red chilis.

Pour in soy sauce, sesame oil, the sambal olek if using and stir well.

Turn off the stove and let the pork rest uncovered for 3-4 minutes to cool a little.

Stir in the chopped green onions and cilantro. Sprinkle the lemon juice and stir well.

Separate the butter lettuce leaves and allow your diners to serve themselves some of the spicy pork mixture into each butter lettuce, leaf. Or skip the lettuce and just eat the meat—good either way.

Pressure Cooker Spicy Cauliflower Soup

2 cups cauliflower florets cut into 3″-4″ pieces
1.5 cups water
1 large onion cut into thick, 2″ pieces
1 cup carrots, turnips, or potatoes cut into thick 2″ pieces
1 cup canned tomatoes
2.5 cups water
1-1.5 tsp Sambhar powder
1 tsp salt
1 tsp turmeric

Pour all ingredients into the inner liner of your pressure cooker and stir well.

Cook on LOW pressure for 3 minutes. Let the pot sit undisturbed for 10 minutes and then release all remaining pressure.

Open the pot, stir to mix and serve.

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!