Zucchini Bread – Instant Pot

Zucchini Bread – A dense, not-too-sweet tea bread packed with summer’s fresh squash!

I love zucchini and we make zucchini bread frequently in summer. This year I have barely used my oven for baking as most of the cakes come out so moist in the Instant Pot. Have made this zucchini bread a few times already but made it again this week to share the recipe and Instant Pot timings with you!

Here is my basic zucchini bread recipe but feel free to fancy it up with some of these options:

  • Add a teaspoon of lemon zest and 1 teaspoon of all-spice for a kick
  • Replace 1 cup of sugar with 1 cup of brown sugar
  • Toss in 2 tablespoons of raisins or chocolate chips

You can make it in the 9-in-1 or the 7-in-1 Instant Pot. Recipe timings are for a 6-QT instant pot!

zucchini bread

 

Zucchini Bread - Instant Pot
Author: 
Recipe type: Breakfast, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A dense, not-too-sweet tea bread packed with summer's fresh zucchini.
Ingredients
  • 1-1/2 cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1-1/2 teaspoons ground cinnamon
  • 1 egg, 1 egg white
  • ½ cup vegetable oil
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 1-1/2 cup grated zucchini (1 large or 2 small zucchini)
  • ½ chopped walnuts (optional)
Instructions
  1. Grease and flour 7 inch cake pan. (I have 7” fat daddio’s aluminum pan with removable bottom)
  2. Add 1 cup of water to the Instant Pot.
  3. Sift flour, salt, baking powder, soda, and cinnamon together.
  4. In a large bowl, beat eggs, oil, vanilla, and sugar.
  5. Add sifted ingredients to the creamed mixture, and beat well.
  6. Stir in zucchini and nuts until well combined. Pour batter into prepared cake pan.
  7. Put a paper towel over the cake pan. Cover the pan with aluminum foil.
  8. Place the cake pan on the trivet. Carefully place the trivet in the Instant Pot
  9. Close Instant pot lid with pressure valve set to sealing.
  10. Cook on Manual(Hi) for 60 mins followed by Natural Pressure Release.
  11. Open Instant Pot, Dab any water from the aluminum foil and carefully remove the foil and paper towel from the cake pan. Allow the bread to cool for 10-15 minutes.
  12. Remove bread from pan, and Enjoy!

 

Gulkand Seviyan Kheer {Rose flavored vermicelli pudding}

A classic indian dessert, ‘kheer’, with a twist! Gulkand seviyan kheer: A pudding made with thin vermicelli, milk and sugar that is topped with saffron, golden fried cashews, raisins with an added hint of rose flavor from rose petal preserves.  A refreshing new take on the oh so divine vermicelli pudding!

Scroll down for an EASY Instant Pot Seviyan Kheer recipe and video. Continue reading “Gulkand Seviyan Kheer {Rose flavored vermicelli pudding}”

Dill Dhokli {Dill stew with homemade noodles} – Instant Pot

Dill Dhokli – A nourishing and satisfying meal with homemade whole wheat noodles cooked in a peppery chili-garlic dill sauce!

In Indian cooking Dill is used as main ingredient, rather than a herb in several dishes. I remember growing up not being a big fan of Dill. After the birth of my older son while my Mom was visiting, she made Dill lentils with a touch of chickpea flour and lots of minced garlic. That recipe made me fall in love with Dill. I have since cooked with Dill so many times that my entire family enjoys Dill.

If you have not cooked with dill here is a MUST-TRY recipe! And If you enjoy Dill like us you need to make this NOW!!

I got many sweet messages from you guys about my Instant Pot Daal Dhokli recipe. I am always thrilled to hear from my readers and it made me so happy to know that you loved my recipe. So here is another Dhokli recipe for you… one of my mom’s newest recipes that we all devour!

dill dhokli

I am always up for anything with Dill & Garlic. A quick sauté of fresh dill leaves with garlic, red chillies and lentils makes a healthy and delicious side dish to enjoy with parathas or hot rice. The tender lacy dill leaves is the star ingredient in my fish Biryani!

This EASY vegan Dill Dhokli recipe is truly a brilliant idea if you are looking to add dill in your diet!

dill dhokli

 

Make the dough with whole wheat flour, carom seeds, turmeric and salt. Roll the dough into circles and cut into bite-sized squares.

Dill DhokliSprinkle some dry flour on the dough squares to prevent them from sticking to each other and keep them in a large tray. Make a simple tadka with oil, asafetida, turmeric, chili and garlic; sauté fresh dill in it. Add water, bring to boil and then add the dhokli’s. Pressure cook for 2 mins in the Instant Pot followed by Quick Release and the delicious Dill Dhokli is ready to be enjoyed. The addition of chickpea flour in this dish adds a nice mellow-buttery taste.

This Instant Pot Dill Dhokli recipe can also be adapted easily for traditional pressure cooker or stove top cooking.

Dill Dhokli {Dill stew with homemade noodles} - Instant Pot
Author: 
Recipe type: Entree
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Savory whole wheat noodles cooked in a peppery chili-garlic dill sauce to make a healthy and satisfying meal!
Ingredients
  • Dhokli:
  • 1 cup whole wheat flour (plus ¼ cup for rolling)
  • ½ cup water
  • ½ teaspoon salt
  • ½ teaspoon carom seeds
  • ½ teaspoon turmeric
  • 1 teaspoon oil
  • Sauce:
  • 1 tablespoon oil
  • ¼ teaspoon asafetida
  • ½ teaspoon turmeric
  • 3 green chilies or 1 jalapeño, minced
  • 6 garlic cloves, minced
  • 1 cup packed dill (de-stemmed & chopped)
  • 1 tablespoon besan{chickpea flour} mixed in ½ cup of water
  • ½ teaspoon salt
Instructions
  1. Mix 1 cup of whole wheat flour, salt, carom seeds and turmeric. Use water as needed to make a firm yet pliable dough. I used ½ cup of water. Add oil and knead the dough well. Make 6 balls from the dough. Using the extra whole wheat flour, roll the dough balls into 8 inch thin circles. Using a pizza cutter, cut each rolled circle into 1-inch squares{dhoklis}. Put the cut dough pieces on a platter. Sprinkle a little bit of dry flour before layering the pieces on a tray to avoid them from sticking to each other.
  2. Turn Instant Pot to Saute(more) mode. Once the ‘hot’ sign displays, add oil. Add asafetida, turmeric, green chilies and garlic. Sauté for 30 seconds.
  3. Add dill and sauté for another minute.
  4. Add 1 cup of water, salt and chickpea flour paste. Mix well.
  5. Put glass lid on and cook until the liquids come to rolling boil.
  6. Add the dhokli squares and stir gently.
  7. Close Instant Pot with pressure valve to sealing.
  8. Cook on Manual(Hi) for 2 mins followed by Quick Release.
  9. Open Instant Pot, gently stir the dhoklis. Enjoy hot!

 

 

Handvo {Spicy Rice and lentils cake} – Oven & Instant pot Recipe

Handvo – A traditional gujarati savory cake made with rice, lentils and lots of vegetable like bottle gourd, fenugreek leaves and carrots. Spiced with fresh ginger and green chilies, tempered with mustard seeds, sesame seeds and dried red chillies. This wholesome dish can be enjoyed as a meal by itself or with a side of pickle or chutney.

Updated to include Instant Pot version of this recipe!

Handvo with tea

 

 

Continue reading “Handvo {Spicy Rice and lentils cake} – Oven & Instant pot Recipe”