Here is why I made this post. Lately I crave Indian meals that feel cozy but don’t take forever. The Instant Pot helps me get that comfort fast, so we can eat well on busy nights. I wanted a simple way to bring classic Indian flavors to the table without piling up pots and pans.
If you’re busy and want kid-friendly veg meals, this one is for you. If you’re new to Indian cooking or already love bold spices, you’ll find something you can use here.
What you’ll get: 30 Instant Pot Indian vegetarian recipes designed for one-pot cooking, with clear steps and quick cook times. Each dish uses common pantry items and embraces veg protein like lentils, beans, and paneer. You’ll see time ranges so you can plan for weeknights.
From creamy dal to tangy chana masala and hearty rajma, these dishes cover lunch and dinner. You will smell garlic, cumin, and coriander as they simmer. They pair well with rice, roti, or a quick grain bowl, so you can mix and match with what you have.
Here is how to make the most of this guide. Start by sautéing onions, garlic and ginger to wake the flavor. Add spices and tomatoes, then lentils or beans and water. Seal the pot and cook, then finish with a small tempering of spices if you like. You can swap in vegetables you have on hand, reduce oil, and tune the heat to your taste.
Ready to try it out? Pick a dish that fits your time and spice level, gather a few staples, and start tonight. These meals reheat well and taste great the next day. With these recipes in your week, you get tasty Indian vegetarian meals that are easy to pull off even when life is busy.
1. Instant Pot Chana Masala
Chana Masala shines in Indian cooking, and the Instant Pot makes it weeknight friendly. This chickpea curry is hearty and protein rich, with bright tomatoes, onion, garlic, and warm spices. You get a cozy, comforting flavor without hours of simmering. Here is a simple, reliable guide you can follow today.
Recipe Overview:
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 30 minutes
– Total Time: 40 minutes
– Calories: 275 per serving
Nutrition Information:
– Protein: 12g | Carbs: 45g | Fat: 5g | Fiber: 10g
Ingredients:
– 1 cup dried chickpeas, soaked overnight and drained
– 1 large onion, chopped
– 2 tomatoes, chopped
– 3 cloves garlic, minced
– 1 inch ginger, minced
– 2 green chilies, slit
– 2 tsp cumin seeds
– 2 tsp coriander powder
– 1 tsp garam masala
– Salt to taste
– 2 tbsp oil or ghee
– Fresh cilantro for garnish
Step-by-Step Instructions:
1. Turn on the Instant Pot and choose the sauté mode.
2. Add oil and heat. Sauté cumin seeds until they smell nutty.
3. Stir in onions, garlic, ginger, and green chilies. Cook until the onions turn golden.
4. Add tomatoes, coriander powder, and salt. Cook 2–3 minutes until the tomatoes soften.
5. Add soaked chickpeas and 2 cups water.
6. Close the lid and set to high pressure for 30 minutes.
7. Let the pot release naturally, then sprinkle garam masala and cilantro before serving.
– For depth, add a pinch of asafoetida while sautéing.
– Let the curry sit a bit to deepen the flavors.
Frequently Asked Questions:
1. Can I use canned chickpeas? Yes. Rinse and use them in place of dried ones.
2. How should I store leftovers? Cool, then refrigerate for up to 3 days or freeze for longer.
3. Can I make this spicier? Add extra green chilies or a pinch of chili powder to taste.
2. Instant Pot Aloo Gobi
Feeling hungry but short on time? You want a tasty Indian veggie dish that fits a busy night. Aloo Gobi in the Instant Pot saves you time and keeps the vegetables tender. You get warm spices, soft potatoes, and bright cauliflower in one pot. This quick method brings comfort with simple steps.
Here is why it works. The Instant Pot seals in aroma and speeds up the cooking. You can finish this dish with little hands-on work and still get bold flavor.
Recipe Overview:
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 15 minutes
– Total Time: 25 minutes
– Calories: 180 per serving
Nutrition Information:
– Protein: 4g | Carbs: 30g | Fat: 7g | Fiber: 5g
Ingredients List:
– 2 potatoes, peeled and diced
– 1 small cauliflower, cut into florets
– 1 onion, chopped
– 2 tomatoes, chopped
– 1 tsp turmeric powder
– 1 tsp cumin seeds
– 1 tsp garam masala
– Salt to taste
– 2 tbsp oil
– Fresh cilantro for garnish
Step-by-Step Instructions:
1. Set the Instant Pot to sauté mode and heat the oil.
2. Add cumin seeds and let them splutter, then add onions and cook until soft.
3. Stir in tomatoes, turmeric, and salt, cooking until tomatoes are soft.
4. Add potatoes and cauliflower, then season with garam masala.
5. Close the lid, set to manual for 8 minutes on high pressure.
6. Quick-release the pressure, garnish with cilantro, and serve hot.
Tips:
– Top with lemon juice for a bright finish.
– Adjust the spice level to suit your taste.
Frequently Asked Questions:
1. Can I add peas to this recipe? Yes, add 1/2 cup peas with the cauliflower.
2. How do I make it crispy? Sauté the vegetables a bit longer before sealing, or finish with a quick skillet broil.
3. Can I store leftovers? Yes, refrigerate 2-3 days in an airtight container.
3. Instant Pot Palak Paneer
Palak Paneer is a classic North Indian dish that blends bright spinach with soft paneer for a creamy, comforting meal. Using the Instant Pot keeps the greens vibrant and saves you time. This dish works as a main course and pairs beautifully with naan, roti, or rice. A touch of cumin, garam masala, and a splash of cream adds warmth in every bite.
Recipe Overview:
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 15 minutes
– Total Time: 25 minutes
– Calories: 300 per serving
Nutrition Information:
– Protein: 18g | Carbs: 28g | Fat: 15g | Fiber: 5g
Ingredients List:
– 3 cups fresh spinach
– 200g paneer, cubed
– 1 onion, chopped
– 2 tomatoes, chopped
– 2 green chilies, slit
– 1 tsp cumin seeds
– 1 tsp garam masala
– 1/2 cup cream (optional)
– Salt to taste
– 2 tbsp oil
Step-by-Step Instructions:
1. Set the Instant Pot to sauté and warm the oil.
2. Add cumin seeds and onions; cook until onions turn soft.
3. Stir in tomatoes and green chilies until they soften.
4. Add spinach with a pinch of salt; cook until wilted.
5. Turn off sauté, let cool a bit, then blend to a smooth paste.
6. Return the paste to the pot, add paneer and garam masala.
7. Seal the lid and cook on high pressure for 5 minutes, then quick release.
8. Stir in cream if using; serve warm.
Tips:
– Blending spinach gives creaminess without extra calories.
– Use fresh paneer for the best taste.
4. Instant Pot Vegetable Biryani
Craving a veggie biryani that tastes rich but cooks fast? The Instant Pot makes it easy. You get fluffy basmati rice and tender vegetables in one pot. The kitchen will smell warm and spicy, and you’ll have a crowd-pleasing meal in no time.
This dish works for weeknights or gatherings. It’s colorful, wholesome, and simple to customize with your favorite seasonal veggies. With a quick simmer and a gentle release, you’ll finish with grains that hold their bite and vegetables that stay bright.
Recipe Overview
– Servings: 4
– Prep Time: 15 minutes
– Cook Time: 30 minutes
– Total Time: 45 minutes
– Calories: 350 per serving
Nutrition Information
– Protein: 8g | Carbs: 60g | Fat: 8g | Fiber: 6g
Ingredients List
– 1.5 cups basmati rice, washed and soaked
– 1 cup mixed vegetables (carrots, peas, beans)
– 1 onion, sliced
– 2 green chilies, slit
– 2 tsp ginger-garlic paste
– 2 tsp biryani masala
– 3 cups water
– 3 tbsp oil
– Salt to taste
– Fresh cilantro and mint for garnish
Step-by-Step Instructions
1. Set the Instant Pot to sauté and heat the oil.
2. Add onion and chilies; cook until the onions turn golden.
3. Stir in ginger-garlic paste and vegetables; cook 2–3 minutes.
4. Add soaked rice, biryani masala, water, and salt; mix gently.
5. Close the lid and cook on high pressure for 6 minutes with a quick release.
6. Fluff the rice, then garnish with cilantro and mint before serving.
Tips
– Use a rainbow of vegetables for color and texture.
– Let the biryani rest a few minutes for deeper flavor.
Frequently Asked Questions
1. Can I use brown rice?
2. How should I store leftovers?
3. What should I serve with vegetable biryani?
Whip up a vibrant Instant Pot Vegetable Biryani that’s as fast as it is flavorful! Perfect for busy weeknights or festive gatherings, this dish brings comfort and color to your table with every bite.
5. Instant Pot Masoor Dal
You want a weeknight Indian vegetarian dish that is easy, tasty, and not heavy to cook. Masoor dal, or red lentils, fits that need perfectly. It gives you a creamy, comforting dal in minutes when you use the Instant Pot. You get protein, fiber, and a warm bowl that pairs nicely with rice or flatbread. Here is why this method works: the Instant Pot seals in flavor and softens the lentils quickly, so you save time and avoid constant stirring.
Recipe Overview:
– Servings: 4
– Prep Time: 5 minutes
– Cook Time: 15 minutes
– Total Time: 20 minutes
– Calories: 220 per serving
Nutrition Information:
– Protein: 13g | Carbs: 40g | Fat: 3g | Fiber: 8g
Ingredients List:
– 1 cup masoor dal (washed)
– 1 onion, chopped
– 2 tomatoes, chopped
– 2 green chilies, slit
– 1 inch ginger, minced
– 2 tsp turmeric powder
– 2 cups water
– Salt to taste
– 2 tbsp oil
– Fresh cilantro for garnish
Step-by-Step Instructions:
1. Set the Instant Pot to sauté and heat oil.
2. Add onions; cook until translucent.
3. Add tomatoes, ginger, and chilies; cook a minute or two.
4. Stir in turmeric and salt; cook until tomatoes break down.
5. Add washed dal and water; mix well.
6. Close the lid and cook on high pressure for 10 minutes.
7. Let pressure release naturally, then garnish with cilantro and serve hot.
Tips:
– For extra creaminess, blend a portion of the dal before serving.
– You can add spinach or other greens for extra nutrition.
Frequently Asked Questions:
1. Can I use other lentils?
2. How do I store leftovers?
3. What should I serve with masoor dal?
6. Instant Pot Baingan Bharta
Want a smoky, satisfying Indian vegetarian dish without the fuss of open roasting? You can get that bold flavor with the Instant Pot. Baingan Bharta becomes creamy and rich, yet light enough for a weeknight. It’s a healthy, filling option you can pair with roti or naan for a complete meal. You’ll taste roasted eggplant, garlic, and tomato in every bite.
Recipe Overview:
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 20 minutes
– Total Time: 30 minutes
– Calories: 190 per serving
Nutrition Information:
– Protein: 5g | Carbs: 20g | Fat: 10g | Fiber: 8g
Ingredients List:
– 2 medium eggplants
– 1 onion, chopped
– 2 tomatoes, chopped
– 2 green chilies, slit
– 2 tsp ginger-garlic paste
– 2 tsp cumin seeds
– Salt to taste
– 2 tbsp oil
– Fresh cilantro for garnish
Step-by-Step Instructions:
1. Place the eggplants in the Instant Pot with 1 cup water. Cook on high pressure for 15 minutes. Natural release, then open.
2. Let the eggplants cool, peel the skin, and scoop out the flesh. Mash and set aside.
3. Turn the pot to sauté mode. Add oil and cumin seeds; wait for the seeds to crackle.
4. Add onion and cook until soft and light brown.
5. Stir in the ginger-garlic paste, green chilies, and tomatoes. Cook until the tomatoes soften.
6. Return the mashed eggplant to the pot. Mix well and simmer 5–10 minutes. Add salt to taste.
7. Finish with chopped cilantro. Serve hot with roti or naan.
Tips:
– A splash of lemon juice brightens the dish.
– Make sure the eggplant is well roasted for a deeper smoky flavor.
– If you like heat, add a pinch of chili powder or crushed red pepper.
Frequently Asked Questions:
1. Can I use frozen eggplant? Yes. Thaw, drain excess water, then mash as usual.
2. What extra flavors work well? A touch of smoked paprika or a teaspoon of coriander powder adds depth.
3. How should I store leftovers? Refrigerate in a sealed container for up to 3 days; you can freeze for longer storage.
7. Instant Pot Dhokla
Craving a soft dhokla without a long wait? The Instant Pot steams a besan batter into a light, fluffy cake. This snack is a staple in India with a tang from yogurt. Serve it for breakfast, a quick bite, or a light meal with green chutney for extra zing.
Recipe Overview:
– Servings: 4-6
– Prep Time: 10 minutes
– Cook Time: 30 minutes
– Total Time: 40 minutes
– Calories: 150 per serving
Nutrition Information:
– Protein: 7g | Carbs: 25g | Fat: 2g | Fiber: 4g
Ingredients List:
– 1 cup besan (gram flour)
– 1/2 cup yogurt
– 1 tsp turmeric powder
– 1 tsp baking soda
– Salt to taste
– 1 cup water
– 1/2 tsp mustard seeds
– 1/2 tsp sesame seeds
– 1 green chili, chopped
– Fresh cilantro for garnish
Step-by-Step Instructions:
1. In a bowl, whisk besan, yogurt, turmeric, baking soda, salt, and water to a smooth batter.
2. Lightly grease a steaming tray and pour in the batter.
3. Put 1 cup water in the Instant Pot and place the tray on a rack inside.
4. Seal the pot and steam on high for 15-20 minutes.
5. Let the dish cool, then cut into squares.
6. For tempering, heat a little oil in a pan. Add mustard seeds, sesame seeds, and green chili. Pour this over the dhokla and top with chopped cilantro.
Tips:
– Ferment the batter overnight for a deeper flavor.
– Serve with a spicy green chutney.
Frequently Asked Questions:
1. Can I use other flours?
2. How can I tell when it’s done?
3. How should I store leftovers?
8. Instant Pot Tandoori Cauliflower
You want a tasty, crowd friendly vegetarian dish. Tandoori cauliflower brings bold spice and a hint of smoke. The Instant Pot lets you soak florets in yogurt and spices, then finish with a crisp roast. It works great as an appetizer or with naan and raita for a cozy family supper.
Recipe Overview:
– Servings: 4
– Prep Time: 15 minutes
– Cook Time: 10 minutes
– Total Time: 25 minutes
– Calories: 150 per serving
Nutrition Information:
– Protein: 6g | Carbs: 12g | Fat: 9g | Fiber: 5g
Ingredients List:
– 1 medium cauliflower, cut into florets
– 1 cup yogurt
– 2 tbsp tandoori masala
– 1 tbsp lemon juice
– Salt to taste
– Fresh cilantro for garnish
Step-by-Step Instructions:
1. In a bowl, mix yogurt, tandoori masala, lemon juice, and salt.
2. Add cauliflower florets and coat well; marinate for at least 30 minutes.
3. Place the marinated cauliflower in the Instant Pot with 1 cup water.
4. Close the lid and steam for 5 minutes on high pressure.
5. Remove the cauliflower and roast in the oven or air fryer for 10 minutes at 400°F to get a crisp edge.
6. Garnish with cilantro and serve.
– Marinate overnight for deeper flavor.
– Try a dairy free yogurt to make this vegan friendly.
Frequently Asked Questions:
1. Can I use frozen cauliflower? Yes, thaw fully and add a few extra minutes to cooking.
2. How can I make this dish spicier? Add a pinch more chili powder or cayenne.
3. What should I serve with tandoori cauliflower? Naan, cilantro chutney, and cooling raita pair perfectly.
9. Instant Pot Pulao
Instant Pot pulao makes a simple rice dish feel special. You get a soft, fluffy grain with bright veggies and warm spices. It cooks fast in one pot, so you save time and cleanup. You can serve this for a busy weeknight or a casual potluck.
Recipe Overview:
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 20 minutes
– Total Time: 30 minutes
– Calories: 300 per serving
Nutrition Information:
– Protein: 8g | Carbs: 50g | Fat: 7g | Fiber: 5g
Ingredients List:
– 1 cup basmati rice, washed and soaked
– 1 cup mixed vegetables (peas, carrots, green beans)
– 1 onion, sliced
– 2 green chilies, slit
– 2 tsp ginger-garlic paste
– 3 cups water
– 2 tbsp oil
– Salt to taste
– Whole spices (bay leaf, cloves, cardamom) for flavor
Step-by-Step Instructions:
1. Set the Instant Pot to sauté and heat oil. Add whole spices and let them sizzle.
2. Add onion and chilies; cook until the onion turns golden.
3. Stir in ginger-garlic paste and vegetables; sauté 2–3 minutes.
4. Add soaked rice, water, and salt; mix well.
5. Close the lid and cook on high pressure for 6 minutes with a quick release.
6. Fluff with a fork and serve warm.
Tips:
– Mix in your favorite vegetables to customize the dish.
– A pinch of saffron adds a lovely color and aroma.
Frequently Asked Questions:
1. Can I use brown rice instead?
2. How can I add more protein?
3. Can I make this dish spicy?
10. Instant Pot Kadai Paneer
Looking for a tasty curry you can cook fast? The Instant Pot makes it simple. Kadai Paneer in this pot is rich and bright. You get peppers, paneer, and a tomato gravy you can ladle over bread.
Recipe Overview:
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 15 minutes
– Total Time: 25 minutes
– Calories: 320 per serving
Nutrition Information:
– Protein: 20g | Carbs: 20g | Fat: 15g | Fiber: 5g
Ingredients List:
– 200g paneer, cubed
– 1 onion, sliced
– 2 tomatoes, chopped
– 1 bell pepper, chopped
– 2 green chilies, slit
– 1 tsp ginger-garlic paste
– 2 tsp kadai masala
– Salt to taste
– 2 tbsp oil
– Fresh cilantro for garnish
Step-by-Step Instructions:
1. Set the Instant Pot to sauté and heat oil.
2. Add onions and green chilies; cook until soft.
3. Stir in ginger-garlic paste and chopped tomatoes; cook until tomatoes break down.
4. Add bell pepper, paneer, kadai masala, and salt; mix well.
5. Close the lid; cook on high pressure for 5 minutes.
6. Quick-release the pressure, then garnish with cilantro.
Tips:
– Use fresh paneer for best texture.
– Adjust spice level to your taste.
Frequently Asked Questions:
1. Can I add more vegetables?
2. How do I store leftovers?
3. Can I make it vegan?
11. Instant Pot Rajma
Craving a cozy Indian veggie dish that fits a busy night? Instant Pot Rajma does it all. It turns dry beans soft and coats them in a rich tomato-spice gravy. You get a comforting, filling curry that goes great with rice. A quick pickle or papad on the side adds crunch and brightness. Here is why this works for you.
Recipe Overview:
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 30 minutes
– Total Time: 40 minutes
– Calories: 290 per serving
Nutrition Information:
– Protein: 14g | Carbs: 45g | Fat: 5g | Fiber: 12g
Ingredients List:
– 1 cup kidney beans (soaked overnight)
– 1 onion, chopped
– 2 tomatoes, chopped
– 2 green chilies, slit
– 1 tsp ginger-garlic paste
– 1 tsp cumin seeds
– Salt to taste
– 2 tbsp oil
– Fresh cilantro for garnish
Step-by-Step Instructions:
1. Set the Instant Pot to sauté and heat the oil.
2. Add cumin seeds, then the onions; cook until golden.
3. Stir in the ginger-garlic paste, chilies, and tomatoes; cook until the tomatoes soften.
4. Add the soaked kidney beans and 2 1/2 cups water; mix well.
5. Close the lid and cook on high pressure for 30 minutes.
6. Let the pot release naturally, stir, garnish with cilantro, and serve with rice.
Tips:
– Soaking the beans overnight reduces cooking time and helps digestion.
– Tweak the spice level to match your taste.
Frequently Asked Questions:
1. Can I use canned kidney beans?
2. What should I serve with rajma?
3. Can I make this spicier?
12. Instant Pot Vegetable Curry
You need a veggie curry that’s warm, easy, and wallet-friendly. The Instant Pot seals in flavor fast, so you get a rich dinner without standing at the stove. Use whatever vegetables you have on hand for a fresh, delicious result. This curry feels cozy and filling, even on busy nights.
Recipe Overview:
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 20 minutes
– Total Time: 30 minutes
– Calories: 250 per serving
Ingredients:
– 2 cups mixed vegetables (carrots, peas, potatoes, bell peppers)
– 1 onion, chopped
– 2 tomatoes, chopped
– 2 green chilies, slit
– 2 tsp ginger-garlic paste
– 2 tsp curry powder
– Salt to taste
– 2 tbsp oil
– Fresh cilantro for garnish
– Optional: 1/2 cup coconut milk or water for extra richness
Step-by-Step Instructions:
1. Set the Instant Pot to sauté and heat the oil.
2. Add onion and cook until soft.
3. Stir in ginger-garlic paste and green chilies for a minute.
4. Add tomatoes and vegetables; cook until tomatoes soften.
5. Mix in curry powder and salt.
6. Add coconut milk or water, seal the lid, cook on high pressure for 10 minutes.
7. Quick-release the pressure and garnish with cilantro.
Tips:
– For a creamier curry, use coconut milk.
– Adjust heat with more or fewer chilies.
Frequently Asked Questions:
– Can I use frozen vegetables? Yes, just add a couple of extra minutes at high pressure.
– How do I adjust the spice level? Add chili powder or more chilies in small amounts and taste as you go.
With an Instant Pot, a rich and cozy Vegetable Curry is just 30 minutes away! Embrace the ease of cooking and enjoy a wallet-friendly meal packed with flavor and freshness.
13. Instant Pot Upma
You want a quick, tasty breakfast that keeps you moving. Instant Pot Upma makes that easy. It blends semolina with veggies and gentle spices for a comforting bite. The trick is how fast it cooks in the pot, with almost no mess.
Recipe Overview:
– Servings: 4
– Prep Time: 5 minutes
– Cook Time: 15 minutes
– Total Time: 20 minutes
– Calories: 210 per serving
Nutrition Information:
– Protein: 7g | Carbs: 30g | Fat: 8g | Fiber: 2g
Ingredients List:
– 1 cup semolina (rava)
– 1/2 cup mixed vegetables (carrots, peas, beans)
– 1 onion, chopped
– 1 tsp mustard seeds
– 2 green chilies, slit
– 2 tbsp oil
– Salt to taste
– Fresh cilantro for garnish
Step-by-Step Instructions:
1. Set the Instant Pot to sauté and heat the oil.
2. Add mustard seeds; when they crackle, add onion and green chilies, and cook until soft.
3. Stir in vegetables for 2–3 minutes.
4. Add semolina; roast briefly, then pour in 2 cups water and salt.
5. Close the lid and cook on high pressure for 5 minutes.
6. Quick-release, fluff with a fork, and garnish with cilantro.
Tips:
– Roasting semolina first boosts flavor and texture.
– Add nuts or extra veggies for variety.
Frequently Asked Questions:
1. Can I make this without vegetables? Yes, skip the veggies and use curry leaves for aroma.
2. What should I serve with upma? Coconut chutney or a simple yogurt dip pairs well.
3. Is this gluten-free? Not strictly; semolina contains gluten. You can try a millet alternative.
14. Instant Pot Sambar
Craving a warm, veggie heavy dish that goes with rice or dosas? Instant Pot Sambar fits the bill. It is a South Indian lentil soup loaded with vegetables and bright spices. The Instant Pot makes it quick and easy, so you can enjoy the flavor without a long simmer. You get a hearty bowl that brings the flavors of southern India right to your table.
Recipe Overview:
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 20 minutes
– Total Time: 30 minutes
– Calories: 230 per serving
Nutrition Information:
– Protein: 8g | Carbs: 35g | Fat: 4g | Fiber: 10g
Ingredients List:
– 1 cup toor dal (split pigeon peas)
– 1 onion, chopped
– 2 tomatoes, chopped
– 1 cup mixed vegetables (carrots, beans, potatoes)
– 1 tsp sambar powder
– 2 cups water
– Salt to taste
– Fresh cilantro for garnish
Step-by-Step Instructions:
1. Set the Instant Pot to sauté and add a touch of oil.
2. Add onions and cook until soft and translucent.
3. Stir in tomatoes, vegetables, dal, sambar powder, and water.
4. Close the lid and pressure cook on high for 15 minutes.
5. Quick-release the pressure, season with salt, and garnish with cilantro.
Tips:
– Serve hot with rice or dosa for best results.
– If you like it spicier, add an extra pinch of sambar powder.
Frequently Asked Questions:
1. Can I make this vegan? Yes. Use oil instead of ghee and skip any dairy.
2. What vegetables work best in sambar? Carrots, beans, potatoes, okra, spinach, and drumstick all fit well.
3. How do I store leftovers? Cool, then refrigerate in an airtight container for up to 3–4 days; reheat gently with a splash of water.
15. Instant Pot Khichdi
Khichdi is a simple, cozy dish. Rice and lentils blend into a gentle, nourishing bowl. The Instant Pot makes it quick and hands-free. It feels like a warm hug after a busy day.
Here is the complete recipe you can make tonight.
Recipe Overview:
– Servings: 4
– Prep Time: 5 minutes
– Cook Time: 15 minutes
– Total Time: 20 minutes
– Calories: 300 per serving
Nutrition Information:
– Protein: 10g | Carbs: 45g | Fat: 4g | Fiber: 8g
Ingredients List:
– 1/2 cup rice (washed)
– 1/2 cup moong dal (washed)
– 1 onion, chopped
– 1 tomato, chopped
– 2 green chilies, slit
– 1 tsp turmeric powder
– 4 cups water
– Salt to taste
– Fresh cilantro for garnish
Step-by-Step Instructions:
1. Set the Instant Pot to sauté mode and heat a little oil.
2. Add onions, green chilies, and sauté until translucent.
3. Stir in tomatoes and turmeric, cooking until soft.
4. Add rice, dal, water, and salt, stirring well.
5. Close the lid and set to Pressure Cook on high for 10 minutes.
6. Let the pressure release naturally, fluff and garnish with cilantro before serving.
Tips:
– For extra flavor, toss in vegetables like peas, carrots, or spinach.
– Serve warm with pickle or yogurt for a bright finish.
Frequently Asked Questions:
1. Can I make this without dal?
2. How should I store leftovers?
3. Can I adjust the heat level?
16. Instant Pot Kheer
You need a dessert that fits busy days. You want something sweet without a lot of work. Kheer is a soft Indian rice pudding that suits any meal. The Instant Pot makes it smooth and quick.
Recipe Overview:
– Servings: 4
– Prep Time: 5 minutes
– Cook Time: 30 minutes
– Total Time: 35 minutes
– Calories: 220 per serving
Nutrition Information:
– Protein: 6g | Carbs: 30g | Fat: 8g
Ingredients List:
– 1/2 cup basmati rice, rinsed
– 4 cups milk
– 1/2 cup sugar
– 1/4 cup chopped nuts (almonds, cashews)
– 1/2 tsp cardamom powder
– A pinch of saffron (optional)
Step-by-Step Instructions:
1. First, rinse the rice and add it to the Instant Pot with milk and sugar.
2. Then, close the lid and set on high pressure for 20 minutes.
3. When the pressure releases naturally, stir in the nuts, cardamom, and saffron if using.
4. Finally, serve warm or chilled, with extra nuts on top.
Tips:
– For richer flavor, use full-fat milk.
– Add fruit or a drop of rose water to vary the taste.
Frequently Asked Questions:
1. Can I use condensed milk instead?
2. How long does kheer keep in the fridge?
3. Is there a vegan version?
17. Instant Pot Vegetable Manchurian
Craving a crispy Indo-Chinese dish without deep frying? The Instant Pot makes it simple. Vegetable Manchurian coats crunchy veggie balls in a glossy sweet-spicy sauce. You get big flavor with less oil and less mess.
Try this complete version tonight.
Ingredients
– 1 cup finely chopped mixed vegetables (carrot, peas, bell pepper)
– 1/4 cup all-purpose flour
– 1/4 cup cornstarch
– 1 tsp ginger-garlic paste
– 1/4 cup spring onions, chopped
– 2 tbsp light soy sauce
– 2 tbsp ketchup
– 1/4 cup water
– 1 tsp sugar (optional)
– Salt and pepper to taste
– 2 tsp oil for sautéing
Step-by-Step Instructions
1. Mix vegetables, flours, ginger-garlic paste, salt, and pepper in a bowl.
2. Shape the mix into small balls.
3. Set the Instant Pot to sauté and add oil. Lightly brown the balls until golden.
4. Whisk soy sauce, ketchup, water, and sugar in a separate bowl.
5. Pour the sauce over the balls and stir to coat.
6. If you want a thicker sauce, mix 1 tsp cornstarch with 2 tsp water and add it.
7. Close the lid. Cook on high pressure for 5 minutes, then quick release.
8. Stir well and serve hot with fried rice or noodles.
Tips
– Serve immediately for crispiness.
– Adjust spices to taste.
FAQ
– Can I use frozen vegetables? Yes, thaw and drain first.
– How can I reduce oil? Use less oil or skip browning; finish in sauce.
– How should I store leftovers? Refrigerate up to 2–3 days.
18. Instant Pot Sabzi Khichdi
You want a meal that stops the clock and fills the family’s bellies. Sabzi Khichdi in the Instant Pot does just that. It blends rice, moong dal, and vegetables into a gentle, nourishing bowl. The pressure comes from the pot, not the effort. You get warm flavors in one pot, with little hands‑on time. Here is why this classic works for busy days.
Recipe Overview:
– Servings: 4
– Prep Time: 5 minutes
– Cook Time: 20 minutes
– Total Time: 25 minutes
– Calories: 320 per serving
Nutrition Information:
– Protein: 10g | Carbs: 50g | Fat: 5g | Fiber: 8g
Ingredients List:
– 1/2 cup rice (washed)
– 1/2 cup moong dal (washed)
– 1 cup mixed vegetables (carrots, peas, beans)
– 1 onion, chopped
– 2 green chilies, slit
– 1 tsp turmeric powder
– 4 cups water
– Salt to taste
Step-by-Step Instructions:
1. Set the Instant Pot to sauté and heat a little oil.
2. Add onions and green chilies; cook until soft.
3. Stir in vegetables and turmeric; cook for a minute.
4. Add rice, dal, water, and salt; mix well.
5. Seal the lid and cook on high pressure for 10 minutes.
6. Let the pot release naturally, fluff, and serve warm.
Tips:
– Feel free to swap in any favorite vegetables.
– For deeper aroma, add garam masala at the end.
Frequently Asked Questions:
1. Is khichdi good for health?
2. Can I adjust the spice level?
3. How should I store leftovers?
19. Instant Pot Veg Pulao
Looking for a quick Indian veg meal that packs flavor? This Instant Pot Veg Pulao keeps things simple and tasty. It blends fluffy rice with colorful veggies and warm spices. The pressure cooker does the hard work, so you get dinner on the table fast. It pairs well with a cool raita or a fresh salad.
Recipe Overview:
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 18 minutes
– Total Time: 28 minutes
– Calories: 320 per serving
Nutrition Information:
– Protein: 7g | Carbs: 55g | Fat: 8g | Fiber: 5g
Ingredients List:
– 1 cup basmati rice (washed and soaked)
– 1 cup mixed vegetables (peas, carrots, beans)
– 1 onion, sliced
– 2 green chilies, slit
– 2 tsp ginger-garlic paste
– 3 cups water
– 2 tbsp oil
– Salt to taste
– Whole spices (bay leaf, cloves, cardamom)
Step-by-Step Instructions:
1. Set the Instant Pot to sauté and heat oil. Add whole spices and let them sizzle.
2. Add sliced onions and green chilies, cooking until golden.
3. Stir in ginger-garlic paste and mixed vegetables, sautéing for 2–3 minutes.
4. Add soaked rice, water, and salt; mix well.
5. Close the lid, set to high pressure for 6 minutes with a quick release.
6. Fluff the rice with a fork and serve warm.
– Customize with your favorite veggies.
– A pinch of saffron heightens aroma and color.
Frequently Asked Questions:
1. Can I use brown rice? Yes, but adjust water and time.
2. How can I add more protein? Add chickpeas, paneer, or tofu.
3. Can I make this spicier? Add extra green chilies or a pinch of chili powder.
20. Instant Pot Coconut Chutney
You want a coconut chutney that makes Indian meals pop. The Instant Pot keeps it simple. Creamy coconut with a hint of yogurt tang and a warm mustard finish works with dosas, idlis, or rice. You can make it vegan with plant yogurt. Here is a quick, fresh version for busy days.
Recipe Overview:
– Servings: 4
– Prep Time: 5 minutes
– Cook Time: 5 minutes
– Total Time: 10 minutes
– Calories: 100 per serving
Nutrition Information:
– Protein: 3g | Carbs: 10g | Fat: 7g | Fiber: 3g
Ingredients List:
– 1 cup grated fresh coconut
– 1 green chili, chopped
– 1/2 cup yogurt (use plant-based yogurt to keep it vegan)
– Salt to taste
– 1 tsp mustard seeds
– 1 tsp oil for tempering
Step-by-Step Instructions:
1. In the Instant Pot, combine coconut, green chili, yogurt, and salt. Blend on high until smooth.
2. In a small pan, heat oil. Add mustard seeds and wait until they pop. Pour the tempering over the chutney.
3. Stir, taste, and serve fresh with your favorite dosa, idli, or rice.
Tips:
– Adjust the chili to your heat level.
– Use fresh coconut for best texture and flavor.
Frequently Asked Questions:
1. Can I make this vegan? Yes. Use plant-based yogurt.
2. How should I store leftovers? Refrigerate in a sealed container for up to 3 days.
3. Can I use desiccated coconut? Fresh or frozen coconut gives the best taste.
21. Instant Pot Vegetable Daal
Are you craving a hearty, veggie packed dal that cooks quickly? The Instant Pot makes it easy. You get warm lentils, tender veggies, and gentle spice in one pot.
This version serves 4 and works great for busy weeknights. Here is the complete recipe.
Recipe Overview:
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 25 minutes
– Total Time: 35 minutes
– Calories: 280 per serving
Nutrition Information:
– Protein: 12g | Carbs: 45g | Fat: 4g | Fiber: 10g
Ingredients List:
– 1 cup mixed lentils (masoor and moong)
– 1 onion, chopped
– 2 tomatoes, chopped
– 1 cup mixed vegetables (carrots, peas, beans)
– 2 green chilies, slit
– 1 tsp cumin seeds
– 2 tsp turmeric powder
– Salt to taste
– 2 tbsp oil
– 3 cups water
Step-by-Step Instructions:
1. Set the Instant Pot to sauté and heat the oil.
2. Add cumin seeds, then onion and green chilies; cook until soft and golden.
3. Stir in tomatoes, vegetables, turmeric, and salt; cook 3–4 minutes.
4. Add lentils and 3 cups water; mix well.
5. Close the lid and cook on high pressure for 15 minutes.
6. Do a natural release for about 10 minutes, then open and serve with rice or roti.
Tips:
– Adjust spice by more or less green chilies.
– A squeeze of lemon at the end brightens the dish.
Frequently Asked Questions:
1. Can I use other types of lentils? Yes; different lentils cook a bit differently. Shorten or lengthen the time as needed.
2. What should I serve with vegetable daal? Rice or roti are classic partners.
3. How can I store leftovers? Cool completely, then refrigerate up to 3 days or freeze for up to 1 month.
22. Instant Pot Hakka Noodles
Craving a fast, tasty stir fry that fits a busy night? You want flavor without a long cook time. The Instant Pot makes Hakka Noodles easy. This Indo-Chinese dish uses noodles, crisp vegetables, and a savory soy glaze that comes together in minutes.
Ingredients:
– 200g Hakka noodles
– 1 cup mixed vegetables (bell peppers, carrots, cabbage)
– 2 tbsp soy sauce
– 1 tbsp vinegar
– 1 tsp chili sauce (optional)
– 1 tsp garlic, minced
– 2 green onions, chopped
– 1 tsp cooking oil
Step-by-Step Instructions:
1) Put 4 cups water and a pinch of salt in the Instant Pot. Add the noodles. Cook on high pressure for 4 minutes, then quick-release the steam and drain.
2) In a small bowl, mix soy sauce, vinegar, garlic, and chili sauce. Set aside.
3) Turn the pot to sauté. Add oil. Stir-fry the vegetables until they stay crisp, about 2–3 minutes.
4) Return the noodles to the pot. Pour the sauce over the noodles and vegetables. Toss well for 2 minutes to blend flavors.
5) Garnish with green onions. Serve hot.
Tips:
– Swap in tofu or your favorite protein for a fuller meal.
– Tweak spice by adding more chili sauce or red pepper flakes if you like heat.
23. Instant Pot Paneer Tikka Masala
Paneer Tikka Masala brings a creamy tomato sauce with tender paneer. The Instant Pot makes it fast and hands-off. You still taste onion, garlic, and warm spices in every bite. Serve with rice or naan for a cozy, cafe-style supper.
Recipe Overview:
– Servings: 4
– Prep Time: 15 minutes
– Cook Time: 20 minutes
– Total Time: 35 minutes
– Calories: 380 per serving
Nutrition Information:
– Protein: 20g | Carbs: 30g | Fat: 20g | Fiber: 6g
Ingredients List:
– 200g paneer, cubed
– 1 cup yogurt
– 2 tbsp tikka masala paste
– 1 onion, chopped
– 2 tomatoes, blended
– 1/2 cup cream
– 2 tbsp oil
– Salt to taste
Step-by-Step Instructions:
1. Marinate paneer in yogurt and tikka masala for at least 30 minutes.
2. Set the Instant Pot to sauté mode and heat oil, adding onions until golden.
3. Stir in blended tomatoes and cook for 5 minutes, then add marinated paneer and salt.
4. Close the lid and set on High Pressure for 10 minutes.
5. Quick release the pressure, then stir in cream before serving.
Tips:
– Use homemade tikka masala for a richer flavor.
– Adding bell peppers with paneer adds color and a crunchy bite.
Frequently Asked Questions:
1. Can I use tofu instead of paneer?
2. What should I serve it with?
3. How do I store leftovers?
24. Instant Pot Beetroot Halwa
You want a dessert that feels special but is easy to pull off. Beetroot Halwa fits that need. The Instant Pot makes it quick while keeping its warm, rich flavors. It’s a cozy finish for holidays or a simple weekend treat. With the beet sweetness and a hint of cardamom, you get a comforting Indian classic in less time.
Recipe Overview:
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 25 minutes
– Total Time: 35 minutes
– Calories: 280 per serving
Nutrition Information:
– Protein: 5g | Carbs: 50g | Fat: 10g | Fiber: 3g
Here is the complete recipe you can use today.
Ingredients List:
– 2 cups grated beetroot
– 2 cups milk
– 1/2 cup sugar
– 1/4 cup ghee (clarified butter)
– 1/4 cup nuts (cashews, almonds)
– 1/2 tsp cardamom powder
Step-by-Step Instructions:
1. Set the Instant Pot to sauté and heat the ghee until it shines.
2. Add grated beetroot and cook for about 5 minutes, stirring often.
3. Pour in the milk and sugar. Close the lid and cook on manual for 20 minutes.
4. Quick-release the pressure, then stir in the cardamom powder and nuts before serving.
Tips:
– Serve warm or chilled, with extra nuts on top.
– Adjust the sugar to your taste.
Frequently Asked Questions:
1. Can I use condensed milk instead? Yes, but it makes the halwa sweeter and creamier. If you use it, reduce the added sugar.
2. How long does beetroot halwa last? It keeps for 3–4 days in the fridge in a sealed container.
3. Is it vegan-friendly? This version uses milk and ghee. To make it vegan, swap plant milk and a neutral oil or vegan butter.
25. Instant Pot Aloo Tikki
Looking for a fast, tasty snack that fits a busy evening? Aloo Tikki made in the Instant Pot gives you a crisp outside and a soft inside without a lot of oil. This method keeps the flavors lively and the steps simple. Serve them with chutney or yogurt for a crowd-pleasing bite.
Here is why this approach works for weeknights: the potatoes stay fluffy inside while the crust turns golden with just a light sauté.
Recipe Overview:
– Servings: 4
– Prep Time: 15 minutes
– Cook Time: 15 minutes
– Total Time: 30 minutes
– Calories: 180 per serving
Nutrition Information:
– Protein: 4g | Carbs: 30g | Fat: 6g | Fiber: 4g
Ingredients List:
– 2 medium potatoes, boiled and mashed
– 1/2 cup peas, cooked
– 1 green chili, chopped
– 1 tsp ginger, grated
– 2 tbsp cornflour
– 1/2 tsp garam masala
– Salt to taste
– Oil for frying
Step-by-Step Instructions:
1. In a bowl, mix mashed potatoes, peas, green chili, ginger, cornflour, garam masala, and salt until well blended.
2. Shape the mixture into small patties, about half an inch thick.
3. Set the Instant Pot to sauté and add a thin layer of oil. When hot, place patties in and cook until the edges are crisp and golden.
4. Serve warm with chutney or yogurt.
Tips:
– Make sure the potatoes are well drained to keep the crust crisp.
– Tweak the spices to taste; more chili for heat or less for milder bites.
Frequently Asked Questions:
1. Can I bake these instead of frying? Yes. Bake at 425°F (220°C) for 15–20 minutes, flipping halfway.
2. How can I make them spicier? Add extra green chili or a pinch of chili powder.
3. Can I make them ahead of time? Yes. Form patties and refrigerate up to 1 day; reheat in the oven or air fryer before serving.
26. Instant Pot Gobi Manchurian
Craving a quick, crowd-pleasing dish with bold flavors? Gobi Manchurian fits. Crispy cauliflower bites toss in a spicy, tangy sauce. The Instant Pot makes the prep easy and keeps oil down. You get a tasty crunch without the mess.
Recipe Overview:
– Servings: 4
– Prep Time: 15 minutes
– Cook Time: 20 minutes
– Total Time: 35 minutes
– Calories: 250 per serving
Nutrition Information:
– Protein: 6g | Carbs: 25g | Fat: 12g | Fiber: 4g
Ingredients List:
– 1 medium cauliflower, cut into florets
– 1/4 cup all-purpose flour
– 1/4 cup cornflour
– 1 tsp ginger-garlic paste
– 1/4 cup spring onions, chopped
– 2 tbsp soy sauce
– 2 tbsp ketchup
– Salt and pepper to taste
Step-by-Step Instructions:
1. In a bowl, coat cauliflower florets with flours, ginger-garlic paste, and a pinch of salt and pepper.
2. Shape the mixture into small clusters so each piece feels sturdy.
3. Set the Instant Pot to sauté and add a little oil. Sauté the clusters until they turn golden and crisp.
4. In another bowl, stir together soy sauce and ketchup. Add a splash of water if you like a thinner sauce.
5. Pour the sauce over the cauliflower in the pot and toss well to coat.
6. Seal the pot and cook on manual high pressure for 5 minutes, then quick-release the pressure.
Tips:
– Serve right away to keep the crust crisp.
– A small drizzle of sesame oil adds extra aroma and depth.
Frequently Asked Questions:
1. Can I use frozen cauliflower?
– Yes, thaw and pat dry, then follow the steps. The texture may be slightly softer.
2. How do I make them less oily?
– Skip extra oil and sauté in just a light coat. You can also bake or air-fry the cauliflower first, then toss with the sauce.
3. How should I store leftovers?
– Keep in an airtight container in the fridge for up to 2 days. Reheat in a skillet or oven to retain some crispness.
27. Instant Pot Vegetable Korma
Craving a creamy veggie curry that comes together fast? This Instant Pot Vegetable Korma makes it easy. You’ll taste warm spices and coconut milk in every bite. The dish stays bright and gentle for kids, yet it has depth for grown-ups. It pairs perfectly with naan, rice, or paratha, and it shines on busy weeknights. This method uses the Instant Pot to lock in flavor and cut down on cooking time.
Recipe Overview:
– Servings: 4
– Prep Time: 15 minutes
– Cook Time: 25 minutes
– Total Time: 40 minutes
– Calories: 350 per serving
Ingredients List:
– 2 cups mixed vegetables (carrots, peas, potatoes)
– 1 onion, chopped
– 2 tomatoes, chopped
– 1/2 cup coconut milk
– 2 tbsp korma masala
– Salt to taste
– 2 tbsp oil
Step-by-Step Instructions:
1. Set the Instant Pot to sauté and heat oil.
2. Add onions and cook until soft, then stir in tomatoes and korma masala.
3. Add mixed vegetables, coconut milk, and salt; mix well.
4. Close the lid and cook on high pressure for 10 minutes.
5. Quick-release the pressure, then serve warm with your favorite bread or rice.
Tips:
– Nuts like cashews add extra richness.
– Adjust spice to taste with more or less masala.
– For a creamier sauce, stir in an extra 1/4 cup coconut milk at the end.
Creamy, spiced, and ready in a flash – with Instant Pot Indian recipes for vegetarians like Vegetable Korma, weeknight dinners just got a whole lot tastier!
28. Instant Pot Pani Puri
Craving a crowd-pleasing snack that tastes like street food but you can make at home? Instant Pot Pani Puri fits the bill. This Golgappa favorite stays crisp and light when the puris are steamed in the pot. The fillings are simple, and you can customize the chutneys to your heat level.
Here is why this method helps you. You get consistent puffing, less oil, and room to adjust flavors to your liking.
Ingredients
– 1 cup semolina (rava)
– 1/4 cup all-purpose flour
– Water as needed
– Salt to taste
– 2 medium potatoes, boiled and mashed
– Tamarind chutney
– Green chutney
Step-by-Step Instructions
1. In a bowl, mix semolina, flour, and salt. Add water gradually to form a firm dough.
2. Roll tiny discs. Place them in the Instant Pot and steam for 5 minutes until they puff.
3. Let puris cool, then fill each with mashed potato and a dab of tamarind and green chutneys.
4. Serve right away with spicy water on the side for dipping.
Tips
– For extra crunch, fry the puris in hot oil until golden, then drain.
– You can swap in extra fillings to suit your taste, like chickpeas or mint chutney.
– Have extra chutneys ready so you can vary the heat and flavor.
FAQs
1. Can I make puris ahead of time? Yes. Store baked puris in an airtight container for up to 2 days.
2. What should I serve with Pani Puri? Spicy pani water, tamarind chutney, and green chutney pair nicely.
3. How do I store leftovers? Refrigerate fillings for 1–2 days; assembled puris are best eaten fresh.
Snack time just got a delicious upgrade! With Instant Pot Pani Puri, enjoy street food flavors at home—crispy, customizable, and oh-so-satisfying. Who knew effortless could taste this good?
29. Instant Pot Chole Bhature
Craving chole bhature but you want it fast and easy? The Instant Pot makes chickpeas soft and flavorful without a long soak. This version gives you a cozy North Indian brunch that cooks in one pot and a quick fry for the bhature. You get spicy chole with fluffy bhature, plus a cool yogurt side and a pinch of pickle for brightness. Here is why this method works for you.
Recipe Overview:
– Servings: 4
– Prep Time: 10 minutes
– Cook Time: 30 minutes
– Total Time: 40 minutes
– Calories: 500 per serving
Nutrition Information:
– Protein: 20g | Carbs: 70g | Fat: 15g | Fiber: 12g
Ingredients List:
– For chole:
– 1 cup chickpeas, soaked overnight (or 1 can chickpeas, drained and rinsed)
– 1 onion, chopped
– 2 tomatoes, chopped
– 1 tsp chole masala
– 2 green chilies, slit
– Salt to taste
– 2 tbsp oil
– For bhature:
– 2 cups all-purpose flour
– 1/2 cup yogurt
– 1 tsp yeast
– Water as needed
Step-by-Step Instructions:
1. For chole, set the Instant Pot to sauté and heat oil. Add onions and cook until soft.
2. Stir in tomatoes, green chilies, and chole masala. Cook a minute to wake up the spices.
3. Add soaked chickpeas and 3 cups of water. Lock the lid and cook on high pressure for 30 minutes. Let the pressure release naturally.
4. Meanwhile, mix bhature ingredients. Add just enough water to form a soft dough. Cover and let it rest while the chole finishes.
5. After chole is ready, fry the bhature in hot oil until puffed and lightly golden. Serve immediately with chole and yogurt.
Tips:
– Fry the bhature in ghee or oil with a touch of sesame for extra aroma.
– Adjust chili level to suit your heat tolerance.
Frequently Asked Questions:
1. Can I use canned chickpeas? Yes. Rinse well and reduce water by a little when pressure cooking.
2. What should I serve with bhature? A spoon of yogurt, pickle, and a fresh onion-cucumber salad.
3. Can I make the dough ahead? Yes. Refrigerate dough for a few hours, then rest at room temp before frying.
30. Instant Pot Dahi Puri
You want a snack that tastes fresh and is easy to make. Dahi Puri gives that playful twist on the classic puri with yogurt and chutneys. The Instant Pot speeds up the prep and keeps the puris light. Here is how you do it.
Ingredients List:
– 1 cup semolina (rava)
– 1/4 cup all-purpose flour
– Water as needed
– Salt to taste
– 2 medium potatoes, boiled and mashed
– Yogurt, tamarind chutney, and green chutney for filling
Step-by-Step Instructions:
1. In a bowl, mix semolina, flour, and salt, adding water to form a smooth dough.
2. Roll out tiny puri disks. Place them on a rack in the Instant Pot with a little water below and steam on high for 5 minutes until they puff.
3. Let the puris cool so they stay crisp.
4. Mash the potatoes with a pinch of salt.
5. Fill each puri with potatoes, a spoon of yogurt, tamarind chutney, and green chutney.
6. Serve immediately and offer extra chutneys on the side for dipping.
Tips:
– For extra crunch, give the puris a quick fry after steaming.
– Whisk the yogurt lightly for a smooth, creamy fill.
– Add a pinch of chaat masala or roasted cumin for extra zing.
Frequently Asked Questions:
1. Can I make the puris ahead of time? Yes, store steamed puris in a dry container and fill just before serving.
2. How should I store leftovers? Fillings taste best fresh; keep yogurt and chutneys chilled separately.
3. What other fillings work well? Try chickpeas, sev, or chopped herbs for variety.
Conclusion
With the Instant Pot revolutionizing the way we cook, these 30 vegetarian Indian recipes allow you to experience rich, flavorful meals without the usual time and effort.
From comforting dals to spicy street foods, each recipe is designed to bring the taste of India to your kitchen with ease. Try them out and enjoy the delicious simplicity of Indian cuisine!
Frequently Asked Questions
What Are Some Quick Indian Vegetarian Recipes That I Can Make in the Instant Pot?
If you’re looking for quick Indian vegetarian recipes, the Instant Pot is your best friend! Dishes like Instant Pot Chana Masala, Instant Pot Aloo Gobi, and Instant Pot Masoor Dal can be ready in no time. These recipes not only save time but also pack a punch of flavor, making them perfect for busy weeknights!
Are Instant Pot Indian Recipes Vegetarian Healthy?
Absolutely! Instant Pot Indian recipes can be both delicious and healthy. Many dishes incorporate lentils, beans, and vegetables, providing essential nutrients and protein. For instance, Instant Pot Palak Paneer offers the goodness of spinach and protein from paneer, while Instant Pot Vegetable Biryani combines whole grains with a variety of veggies. Enjoy hearty meals without the guilt!
Can I Customize These Instant Pot Indian Recipes for Dietary Restrictions?
Yes! Many Instant Pot Indian vegetarian recipes can easily be customized to fit dietary restrictions. For example, if you’re gluten-free, you can skip traditional naan and serve dishes like Instant Pot Rajma with rice. You can also substitute ingredients in recipes like Instant Pot Kadai Paneer to make them dairy-free by using tofu instead of paneer. Feel free to get creative!
How Do I Ensure My Instant Pot Indian Dishes Turn Out Flavorful?
To ensure your Instant Pot Indian dishes are bursting with flavor, remember to use fresh spices, herbs, and quality ingredients. Incorporate ingredients like ginger, garlic, and fresh cilantro to elevate the taste. Also, allow the spices to bloom in the pot before adding liquids, as this helps to release their essential oils and flavors. Dishes like Instant Pot Vegetable Curry or Instant Pot Tandoori Cauliflower will reward your efforts!
What Are Some Easy Vegetarian Meals I Can Prepare in the Instant Pot?
The Instant Pot simplifies cooking, making it easy to whip up vegetarian meals! Some easy options include Instant Pot Vegetable Korma, Instant Pot Khichdi, and Instant Pot Upma. These meals are not only quick to prepare but also comforting and satisfying. Perfect for busy days when you want something nutritious without spending hours in the kitchen!
Related Topics
instant pot recipes
vegetarian meals
Indian street food
easy cooking
healthy recipes
quick Indian meals
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weeknight dinners
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vegetable curries
South Asian cuisine
