The Instant Pot has revolutionized cooking by making meals easier, quicker, and more convenient. Embrace the flavors of Indian cuisine with these delectable vegetarian recipes that are perfectly suited for the Instant Pot. From fragrant curries to comforting lentil dishes, these recipes bring the richness of Indian flavors to your table with minimal effort.
Instant Pot Chana Masala (Chickpea Curry)
Ingredients:
- Chickpeas (canned or soaked)
- Onion, finely chopped
- Tomatoes, pureed
- Ginger-garlic paste
- Garam masala
- Cumin powder
- Coriander powder
- Turmeric powder
- Red chili powder
- Fresh cilantro, chopped
- Salt and oil
Instructions:
- Set the Instant Pot to sauté mode and heat oil.
- Sauté onions until golden, then add ginger-garlic paste and cook until fragrant.
- Stir in tomato puree, cumin, coriander, turmeric, and red chili powder.
- Add cooked or canned chickpeas and garam masala.
- Close the lid, set to pressure cook for 10 minutes, and allow natural release.
- Garnish with fresh cilantro before serving.
Instant Pot Vegetable Biryani
Ingredients:
- Basmati rice, soaked
- Mixed vegetables (carrots, beans, peas)
- Onion, thinly sliced
- Ginger-garlic paste
- Biryani masala
- Turmeric powder
- Saffron strands (soaked in warm milk)
- Cashews and raisins (for garnish)
- Fresh cilantro and mint leaves
- Salt and oil
Instructions:
- Set the Instant Pot to sauté mode and heat oil.
- Sauté onions until caramelized, then add ginger-garlic paste.
- Add biryani masala, turmeric, and mixed vegetables. Sauté briefly.
- Drain soaked rice and add it to the pot. Sauté for a minute.
- Add water and salt, then close the lid and set to pressure cook for 6-8 minutes.
- Allow natural release and fluff the rice gently.
- Layer with saffron milk, cashews, raisins, and fresh herbs before serving.
Indian Pot Vegetarian Recipes Instant Magic Effortless Pot Lentil Curry (Dal)
Ingredients:
- Mixed lentils (toor, moong, masoor), rinsed
- Onion, chopped
- Tomatoes, chopped
- Ginger-garlic paste
- Turmeric powder
- Garam masala
- Red chili powder
- Cumin seeds
- Fresh cilantro, chopped
- Salt and oil
Instructions:
- Set the Instant Pot to sauté mode and heat oil.
- Sauté cumin seeds until fragrant, then add onions and ginger-garlic paste.
- Stir in tomatoes, turmeric, red chili powder, and garam masala.
- Add mixed lentils and water.
- Close the lid, set to pressure cook for 10-12 minutes, and allow natural release.
- Garnish with fresh cilantro before serving.
Instant Pot Spinach and Paneer Curry
Ingredients:
- Paneer (Indian cottage cheese), cubed
- Fresh spinach, chopped
- Onion, chopped
- Tomatoes, pureed
- Ginger-garlic paste
- Garam masala
- Cumin powder
- Turmeric powder
- Cashews, soaked and blended
- Fresh cilantro, chopped
- Salt and oil
Instructions:
- Set the Instant Pot to sauté mode and heat oil.
- Sauté onions until translucent, then add ginger-garlic paste.
- Stir in tomato puree, cumin, turmeric, and garam masala.
- Add blended cashews and cook until the oil separates.
- Add chopped spinach and paneer cubes.
- Close the lid, set to pressure cook for 2-3 minutes, and use quick release.
- Garnish with fresh cilantro before serving.
Instant Pot Coconut Curry
Ingredients:
- Mixed vegetables (potatoes, carrots, beans, peas)
- Coconut milk
- Onion, chopped
- Ginger-garlic paste
- Curry powder
- Turmeric powder
- Red chili flakes
- Fresh cilantro, chopped
- Salt and oil
Instructions:
- Set the Instant Pot to sauté mode and heat oil.
- Sauté onions until translucent, then add ginger-garlic paste.
- Stir in curry powder, turmeric, and red chili flakes.
- Add mixed vegetables and sauté for a few minutes.
- Pour in coconut milk and season with salt.
- Close the lid, set to pressure cook for 4-5 minutes, and use quick release.
- Garnish with fresh cilantro before serving.
With the Instant Pot by your side, you can effortlessly create a variety of Indian vegetarian dishes that burst with flavors. From creamy curries to fragrant biryanis, these recipes make use of wholesome ingredients
