Instant Pot Pasta With Tomato Sauce

1 package pasta
1 jar tomato sauce
veggies (I added peas, chopped carrots, peppers and spinach)
a little extra salt
2c. water

Put everything in the instant pot, and set to Manual 2 mins.  NPR at least 10 mins, then quick release is fine.

Instant Pot Kootu

1c. toor dal
3c. chopped veggies (potatoes, peas, carrots, beans)
turmeric (1/2 tsp)
salt
3.5c. water

Cook in Instant Pot for 8 mins manual, QR after 10 mins of rest.  I did pot-in-pot cooking and cooked the kootu in the main pot and rice above it in a smaller stainless steel bowl.

Thaw 1-1.5c. grated coconut in microwave.
In oil, splutter urad dal, cumin and 1 red chili (for mild kootu). Stop just before the dal turns golden.

Grind the coconut and dal mixture together with some water to make a smooth paste.
Add this to the veggie/dal mix in the instant pot, and simmer for a few mins using sauté mode.  Add more salt to taste.

Kerala Egg Curry

Kerala Egg Curry

I made this delicious egg curry.  It took an hour, start to finish.  While the onions and tomato were cooking on the stove, I made hard boiled eggs in the instant pot followed by rice.

I only used 1/4 tsp chili powder, and 1 large onion.  Otherwise followed recipe exactly.

Instant Pot Sona Masoori

2.25 c. water
1 c. rice

Cook for 10 mins manual (vent sealed).  NPR

Instant Pot Hard Boiled Eggs

1c. water in instant pot
Put trivet in pot, and place eggs on it (as many as you want)
Cook on manual for 5 mins.  Allow to sit in pot for 5 mins after cooking is done, then release pressure.  Place in cold water for a few mins and they'll peel like a dream!

Instant Pot Dal

1c. dal
2.5c. water
salt
dash of turmeric and sambar powder
veggies (tomato, spinach)

Cook for 10 mins manual, NPR

One Pot Biriyani

Biriyani recipe

Gather these

cashews

cilantro

1cup washed rice

bay leaves

garlic paste

ginger paste

ghee

salt

turmeric

cumin

garam masala

chaat masala

coriander powder

yogurt

coconut milk

potatoes

green beens

cauliflower

tomato

carrot

onion

spinach

kale

coconut milk

3cups of water

----------------------

Cut these

2 small potatoes

1 cup of green beans 

1/4 of a cauliflower

Tomato

1 carrot

1 onion

Blend these

spinach

kale

-set instant pot to saute

Start by sautéing onions, cashews,cumin and bay leaves +   with ghee 

-finish saute

add 2 tablespoons of garlic paste

1 tablespoon of ginger paste

5 tablespoons of yogurt

2 tablespoons of garam masala

1 tablespoon of chaat masala

salt

Coconut milk

—taste test the spices

add the puree of green leaves

1 cup of rice

3 cups of water start the instant pot

Set to manual mode

Set eight minutes

Set the pressure setting to sealing

Let it build up pressure and the silver pen will pop up. Then it will start the eight minute countdown.

Let it cook. Once the timer goes off release the steam by setting it to venting. It will rush out.

Once the pressure is released it will drop the pin. now you can open it and it should be ready

Add cilantro leaves