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Pressure cooker/Instant Pot recipe sharing

han

han

love is the answer
Hello all! I know there are a few Pressure Cooker / Instant Pot owners on Urban - so I thought it'd be nice to share some recipes that we've tried and tested that work really well.

I've had an Instant Pot for about three years, but have only been using it really regularly (nearly every day!) since about November. This is when I decided to get into a more plant based and wholefood diet and wanted to cook dals and brown rice quickly.

It really comes into its own with rice, lentils, and also meat stews as well. The cooking time is greatly reduced and it's great to be able to just leave it to do its thing. And I just love the fact the rice is perfect every time.

My favourite site at the moment for recipes is www.pipingpotcurry.com - I've made most of the dals on there and they're bloody good.

Here are a few I've made:

pipingpotcurry.com

Green Moong Dal / Mung Bean Curry - Instant Pot & Stovetop

Wholesome Green Moong lentils are easy to make in the Instant Pot. Enjoy this protein-rich dish as a lentil soup or with a side of rice.
pipingpotcurry.com pipingpotcurry.com

pipingpotcurry.com

Instant Pot Dal Makhani with Rice (Madras Lentils)

Punjabi Dal Makhani (Madras Lentils) made in Pressure Cooker/Instant Pot. This restaurant-style Dal Makhani is rich, creamy & flavorful!
pipingpotcurry.com pipingpotcurry.com

pipingpotcurry.com

Red Lentil Curry (Masoor Dal) - Instant Pot & Stovetop - Piping Pot Curry

Quick & easy Red Lentil Curry (Masoor Dal) made in the instant pot & stovetop. This healthy & budget friendly vegan dal can be made in less than 30 minutes!
pipingpotcurry.com pipingpotcurry.com

In all the recipes I doubled the spices (except salt), and doubled the garlic and ginger. I also added a Maggi stock cube at the end, plus the juice of half a lemon, and then used a potato masher to mash the dal a bit. They were all soooo scrummy.

Using dried pulses makes it incredibly cheap as well.

Looking forward to hearing about your favourite pressure cooker /Instant Pot recipes!
 
I've got an old school tower one that goes on the hob. As your links suggest, great for dahl. I tend to boil the lentils in stock and a few spices then do a tarka, so fry the onions, ginger, garlic spices in a frying and stir them through.

Did a Feijoada in it the other night, but think I ld use a slow cooker next time.
 
dessiato said:
What's an instant pot?

I like your recipes.
Click to expand...
Thanks!

Instant Pot Brands Kitchen Appliances - Official Instant UK Site

Instant Pot UK. Shop our wide range of high-quality kitchen appliances, including multi cookers, air fryers, and more.
www.instantpot.co.uk www.instantpot.co.uk

They're basically electric pressure cookers that you can put on a timer, which are almost completely silent.

I used to have an old fashioned pressure cooker, and tbh it was bloody terrifying to use, I'd run out of the room when it started rattling and wheezing. But the Instant Pot takes all that away. It's brilliant to be able to cook dried pulses in minutes.
 
UnderAnOpenSky said:
I've got an old school tower one that goes on the hob. As your links suggest, great for dahl. I tend to boil the lentils in stock and a few spices then do a tarka, so fry the onions, ginger, garlic spices in a frying and stir them through.

Did a Feijoada in it the other night, but think I ld use a slow cooker next time.
Click to expand...

Ooh, I haven't done a tarka! Nice idea for adding at the end.

What's a Feijoada?
 
han said:
Ooh, I haven't done a tarka! Nice idea for adding at the end.

What's a Feijoada?
Click to expand...

Probably less what your after, but it's a black bean and meat stew. No idea how authentic mine tasted as I've never had it cooked for me, but was nice.

They didn't go down so well on the FEB thread, but I enjoyed doing Boston Beans in it as well.
 
UnderAnOpenSky said:
Probably less what your after, but it's a black bean and meat stew. No idea how authentic mine tasted as I've never had it cooked for me, but was nice.

They didn't go down so well on the FEB thread, but I enjoyed doing Boston Beans in it as well.
Click to expand...
I'm all for meat! I had a lovely beefy stew just last night. I just have meat as an occasional treat these days. That sounds lovely.

I absolutely love black beans - black bean soup is my absolute favourite - I found a recipe on the side of a Tropical Sun can of black beans and I've been cooking it for years now. Nomtastic.
 
Do you have a recipe for it?

I'm doing chickpea and spinach curry in the Instant Pot tonight, so I'll report back afterwards.

Also, I've just found a great recipe for Pressure Cooker Hummous which I definitely going to try. Hummous is so overpriced and definitely better homemade.
 
han said:
Do you have a recipe for it?

I'm doing chickpea and spinach curry in the Instant Pot tonight, so I'll report back afterwards.

Also, I've just found a great recipe for Pressure Cooker Hummous which I definitely going to try. Hummous is so overpriced and definitely better homemade.
Click to expand...

The best houmous I make is using canned chickpeas and an immersion blender.
 
han said:
Do you have a recipe for it?

I'm doing chickpea and spinach curry in the Instant Pot tonight, so I'll report back afterwards.

Also, I've just found a great recipe for Pressure Cooker Hummous which I definitely going to try. Hummous is so overpriced and definitely better homemade.
Click to expand...

I don't I'm afraid. I tend to just read a few recipies and wing it from there.

Spinnich and chickpea is a popular one here, do in big batches for the freezer. Squash can be a nice addition to it as well.
 
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I'm doing this recipe (just the chicken) in the Instant Pot tonight. I saw it on the Pioneer Woman's TV programme and it comes out looking like pulled pork. With nice potato wedges and a black bean and sweetcorn salad.
 
However, this was amazing, which I made tonight. As usual I doubled all the spices and added a Maggi stock cube at the end.

www.indianhealthyrecipes.com

Moong Dal Recipe - Swasthi's Recipes

Moong dal recipe. Delicious, quick & healthy dal fry to go with rice, jeera rice or even with roti, plain paratha. Recipe with video
www.indianhealthyrecipes.com www.indianhealthyrecipes.com
 
Have you tried Dahl Makhani han? It's certainly quite an indulgent one. The dishoom recipie isn't bad, but I found it needed more spice.

I tend to just use the pressure cooker to do the pulses rather then doing the whole thing in them, but I dare say it would work.
 
I don't know if she hangs out on Urban 75, but the blogger/author known as Miss South (who was/is living in Brixton) wrote a recipe book - the ebook is only 99p at the moment. I'm in a foodie group on Facebook and her brother who lives in the north was a poster.

Slow Cooked : 200 exciting, new recipes for your slow cooker
www.hive.co.uk

Slow Cooked : 200 exciting, new recipes for your slow cooker

Now more than ever, the nation needs and wants to be able to cook in an easier, cheaper, healthier and greener way. Look no further than the slow cooker! Food writer Miss South has ...
www.hive.co.uk www.hive.co.uk

She went on to write another book, with contributions from Brixton traders:

Recipes from Brixton Village
www.hive.co.uk

Recipes from Brixton Village

Recipes from Brixton Village (Paperback / softback) (9780957037342)
www.hive.co.uk www.hive.co.uk


www.miss-south.com

My books — Miss South

Miss South - Belfast born, Brixton dwelling food blogger and cookbook writer shares her food, recipes, slow cooker and changing her diet to become low Fodmap. Read more about her journey...
www.miss-south.com www.miss-south.com
 
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UnderAnOpenSky said:
Have you tried Dahl Makhani han? It's certainly quite an indulgent one. The dishoom recipie isn't bad, but I found it needed more spice.

I tend to just use the pressure cooker to do the pulses rather then doing the whole thing in them, but I dare say it would work.
Click to expand...
Yes, I have! I did the 2nd recipe in my first post on this thread which is Dahl Makhani. Bloody lovely. My pressure cooker has a frying function so I fry all the onions, garlic, ginger, spices etc first, then pressure cook the pulses after that. Yeah I always find I have to add more spice too. I'll check out the Dishoom recipe!
 
han said:
What's a Feijoada?
Click to expand...
all you ever need to know:

brazilian.report

The economics of feijoada, the Brazilian national dish

Feijoada is widely known as Brazil's national dish. And it boosts two of the country's biggest agricultural production chains
brazilian.report brazilian.report

African, European, or Brazilian? The feijoada origin story
Typically, feijoada is talked about as a strictly Brazilian dish. Its supposed origin story is tied to Brazil’s own history, as many locals will tell you that feijoada was invented by African slaves, who used beans and cheap offcuts of pork — unwanted by their masters — to make this now iconic stew.

However, this fable is rejected by culinary researchers, such as Luis Câmara Cascudo — in his book História da Alimentação no Brasil — and professor Henrique Carneiro, among others.

Indeed, they affirm that feijoada has strictly European roots, as a Brazilian version of a French cassoulet or Portuguese cozido, primarily made from beans and pork.

But feijoada, in itself, has Brazilian characteristics. Black beans originate from South America, as does the cassava flour served alongside it. According to sociologist and researcher Carlos Alberto Dória, feijoada owes its roots to feijão gordo — “fatty beans” — which is a dish consisting of stewed beans with bacon and jerked beef. Feijoada, in his view, is nothing more than a turbo-charged version of this traditional Brazilian meal, adding sausages, a wide array of pork cuts, and kale.

Indeed, the very presence of pig trotters, snout, ear, and tail casts doubt over the traditional feijoada origin story. As Mr. Câmara Cascudo points out, the vast majority of African slaves in Brazil were Muslim and thus did not consume pork. He goes as far as to suggest the feijoada we know today is little more than a combination dreamt up by elite Brazilian restaurants in the 19th century.

Feijoada’s assent to becoming Brazil’s national dish can largely be attributed to the Modernists and the government of Getúlio Vargas in the 1930s, both keen on constructing a national Brazilian identity.

As a dish, feijoada symbolized the Brazilian nation, characterized by the modernist idea of anthropophagy — literally, cannibalism — in the way it surged as a result of consuming other cultures around the world.

In his celebrated book Macunaíma, modernist writer Mário de Andrade highlighted this perspective during a scene in which the eponymous anti-hero attends a party at the home of a wealthy farmer. According to Mr. Doria, the passage is an allegory of Brazilian cuisine and the range of ethnicities that have influenced and become a part of Brazil.

Vinicius de Moraes, one of the country’s most famous poets, also wrote about the national dish in his poem “Feijoada My Way,” ending by depicting the feeling after devouring a plate of the delicious pork and bean stew.

“What more pleasure can the body ask for
After eating such beans?
Evidently a hammock
And a cat to stroke.”
Click to expand...
 
I've had Portuguese feijoada à transmontana quite a few times in the past (we used to have a Portuguese restaurant nearby). It had pig's trotter and sausage, with red beans and cabbage. Very tasty. As I understand it, Brazilian feijoada is quite different.
 
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