4 course meal in instant pot /instant pot meals/ meals cooked within 1 hr

Today on the blog is something that can be prepared as a normal everyday 4 course meal .

The only difference is most of the cooking is done in an instant pot .

For someone who is not aware of what an "INSTANT POT " is .

IN BRIEF IT IS NEWEST REVOLUTION OF GADGET IN THE COOKING WORLD . SMART MULTI USE PROGRAMMABLE PRESSURE COOKER,

THE EARLIER PART OF THE VIDEO IS UNBOXING OF IT . I HAD PURCHASED MY INSTANT POT LAST YEAR AND have already cooked up a storm & LOVING THE PART HOW QUICKLY EVERYTHING COOKS in a healthy way.

14 Smart built in programs:- soups/broth,meat,stew,bean/chili,Poultry,Saute/Searing,Steam,Rice,Porridge,Multigrain , slow cook, keep-warm, yogurt,Pasteurize & Pressure Cook ,all with a press of a button.

The same(below) recipe can be prepare in the regular utensil or pressure cooker, whereas the time of cooking can vary!

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1) HARA MALAI MATTAR PANEER

Ingredients :-

1) Paneer 400 Mg ( as required ) Cut into cubes

2) Green Peas 1 Cup

3) Turmeric powder 1/2 Tsp

4) Salt 1 Tsp ( as per taste )

5) Poppy Seeds 1 Tsp

6) Milk Creame 1/2 Cup

7) Cumin Seeds 1 Tsp

8) Oil 2 Tbsp

9) Bay Leaf 2

10) Asafoetida 1/2 Tsp

11) Onion Chopped 1 Medium size .

12) Turmeric powder / Corriander Powder / Red Chilli Powder / Garam Masala Powder - 1 Tsp Each .

13) For wet masala (In a blender)

* Coriander Leaves a Handful / 1 cup

* Ginger -Garlic as per taste

* Tomato 1

* Black pepper 4-5

* Cloves 1-2

* Cumin Seeds 1/2 Tsp

* Cinnamon Stick 1-2 small piece .

* Water 1/2 Cup ( Optional )

And grind into smooth Paste !

Instant Pot :-

1) Sautéing of Paneer :-

add 1 tsp of oil & cook on sauté /manual mode for 5 mins .

and putt off it when the sautéing of paneer is done.

Or In a pan :-

add OIL -2 TBSP , PANEER CUBES, & TURMERIC POWDER -1/2 TSP

And sauté only on 1 side , this way paneer will remain soft throughout.

Method :-

-Plug ON and press saute button

-Oil - 2 Tbsp

-Add 2 Bay Leaf , Cumin Seeds -1 tsp , Asafoetida-1/2 Tsp ,

- Add 1 medium size Onion Chopped

-Salt - 1Tsp or as per your taste .

-Turmeric powder - 1Tsp Corriander POwder - 1 Tsp Red Chilli Powder - 1Tsp Garam Masala Powder - 1 Tsp

Cook for 5 mins

Instant pot :- you should be ready with all the ingredients , as saute mode can burn the masala

Or simply put it off for sometime .

Pressure cooker - Low down the heat after 5 mins.

- Add the Wet masala prepared , saute for 2 mins and add 1/2 cup of water and cook for 2 mins .

-Add 1 cup of frozen or fresh peas and then add sautéed paneer cubes .

-Add 1/2 cup of water and close the lid !

*** Check the Knob on top if its closed ****

Instant pot :-

- First Press ON

-Then Manual

-Then press Pressure -twice to change the pressure . (low to high or high to low)

-And put it on for 2 Mins

It will remain on low after 2 mins is done. Wait for 5-10 mins until all the steam releases by itself .

Pressure cooker :-

Pressure until 2 whistle .

- Open and add 1 Tsp of roasted and powdered -Poppy Seeds

- Do the taste test and adjust the salt if needed .

- Add 1/2 of Milk creame

and 1/2 cup of water to increase the curry consistency (optional)

Cook / Boil for 2 mins on sauté min

- And put it off !

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2) BHENDI OR OKRA ROAST :-

Ingredients

1) Okra/ Ladys Finger/ Bhendi - 1- 2 Handful atleast .

2) Salt 1 Tsp ( as per taste)

3) Turmeric Powder 1 Tsp

4) Oil 1 Tbsp

5) Red Chilli powder 1 Tsp

6) Hing / Asafoetida 1/2 Tsp

7) Onion 1 Small or Half of medium size onion.

8) Cumin Seeds 1/2 Tsp

9) Vinegar 1/2 Cup

Method :-

1) Wash & Soak Bhendi in Vinegar and water combination for 20-30 Mins -to remove all the dirt from it . (Optional method, you can wash just with plain water )

2) After 20 mins wash one more time and drain all the water and then wipe it dry( it helps okra not to be sticky while chopping) and chop into not so thin pieces.

3) In a Pan , Add 1 -2 Tbsp of oil ( as for roasting or crispy okra you need extra oil )

4) Once hot , add Hing , Cumin seeds , Chopped oNion and sauté for 2 mins.

5) Add the chopped Okra , salt, Red Chili Powder and Turmeric Powder - Combine/ cover and cook

on low- medium flame on 15-20 mins and uncover every 5 mins to combine.

6) If you don't like okra too roasted, stop cooking after 15 mins ... or continue cooking until its roasted .

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3) Rice

If you preparing in the INSTANT POT you can prepare rice towards the end so it will remain warm in the pot itself .

You can remove the paneer curry in he serving bowl and wash the steel pot of the instant pot and wipe it dry completely to cook rice next.

Instant POT :-

1) Add water and rice ( basmati rice/ sona masoori ) and close the lid and press RICE mode for 12 mins .

*** Brown rice has different cooking time****

Cooking rice in Pressure cooker :-

1) Wash 3 times rice .

2) For 1 cup of rice , 2 cup of water .

3) 1/2 tsp of salt ( optional)

4) Close the lid and wait for 3 whistle .

5) Once the pressure releases by itself , the rice will be ready to served !

***Once the rice is done, remove the rice in a serving bowl and quick wash and dry the pot and re use. ****

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4) CHICKEN CURRY RECIPE :-

INGREDIENTS :-

Chicken 1/2 Kg

Coriander powder 1 Tbsp

Red Chili Powder 1 Tbsp

Salt 1 Tbsp

Oil 2 Tbsp

Hing /Asafoetida 1/2 Tsp

Mustard Seeds 1 Tsp

Curry Leaves Few

Ginger 1 Inch

Garlic 4-5

Green Chillies 2

Onion 2 Thinly Sliced

Tomato 1 & 1/2

Turmeric powder 1 Tbsp

Garam Masala 1 Tbsp

Potato 1-2 Cut Into Large Cubes

Water 1/2 Cup of water .

Coriander Leaves 1/2 Cup

METHOD :-

1) In a pan/ Kadai , Dry roast Coriander powder and Red chili Powder until darlk brown and set aside .

2) In the Instant pot :- On sauté Mode

-Add Oil ,Hing, Mustard seeds and let it crackle.

- Then add thinly sliced Onion , Curry Leaves, Green Chillies, Ginger Chopped /julienne, Garlic Chopped , salt and cook for 5 mins while stirring continuously .

-Tomatoes - 1 & 1/2 Sliced

-Turmeric Powder 1 Tbsp

-Add the pre roasted masala

(Red Chili Pwdr/ Coriander Pwdr)

-Garam Masala -1 Tbsp

-Chicken -1 Kg

-Potato 1-2 Cut into Large Cubes( Optional)

-Water 1/2 Cup

INSTANT POT :- First Press Off ->> Then Press High Pressure -> set for 4 Mins .

Once 4 mins is done , put it off and wait until 10 mins for pressure to release by itself .

PRESSURE COOKER :- Close the lid and cook until 4 whistle .

Once the steam is gone , uncover and BOIL the curry for 5 mins( ON SAUTE OR MANUAL MODE) and can add extra water if needed (1/2 cup) - for creamer consistency !

-Add lastly add chopped Coriander Leaves .

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5) MASALA YOGURT

In a bowl , add together

* Roasted and powdered Ajwain / Carom Seeds - 1 Tsp

* Salt - 1 Tsp

* yogurt - 1 Cup / As required .

- Combine all well together !

Garnish - 1 Pinch with roasted Cumin seeds powder & 1 Pinch of Red Chili Powder .

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6) ROTI/CHAPPATI :-

In a large bowl add :-

*1-2 Cups of wheat flour .

*1/2 Tsp of Salt

* Water 1 Cup ( do not add al at once ) - make a dough !

Knead one last time with 1 tsp of oil -for 1-2 mins and cover and set aside for 1/2 n hr .

Tip :- I prefer kneading the dough and storing it in air tight container over night , which makes softest roti.

*i like to use a large plastic bowl as below, which requires very less kneading & in turn helps to prepare softest roti and the flour doesn't fly everywhere. Its all the habit ,some people like to use flat steel utensil to knead the dough.