Cabbage Rice is a simple and tasty, vegan rice dish that is loaded with vitamins from cabbage and has just right heat from fresh ginger and green chilies.
This is one of my mom’s newest recipe that I got to taste and learn when she visited me this summer. When she first made it on the stove-top, I was not sure if it would be a good recipe for Instant Pot. As, this recipe does not use a lot of water. The soaked rice is basically slow cooked with little water and then all the juices from shredded cabbage. It did take us a couple of tries to achieve this perfect Instant Pot recipe! Continue reading “Tasty Cabbage Rice – Instant Pot”→
Vegetable Manchurian – Veggie meatballs simmered in a spicy and tangy soy-ginger-garlic based sauce served over fried rice or noodles! A popular Indian Chinese recipe that is relished in India.
Indian Chinese is basically adaptation of Chinese spices and cooking techniques to Indian tastes. I remember the “indochinese” food sold on street carts while I was growing up in India. Dishes like chop-suey, schezwan and manchurian became immensely popular with everyone as it was tasty, quick and affordable. Growing up in a health conscious family, although I loved Indochinese foods I knew that some of them were loaded with soya sauce and many were deep fried. I then started to adapt many of those recipes and gave them a healthier twist. Home made fried rice and lo-mein noodles are on a repeat list in our house especially for quick weeknight meals. What I had never thought, was making vegetable manchurian at home. Just the thought of frying those veggie balls kept me away from making this dish. Then, Thank to a dear friend, I started using the IKEA veggie balls! They are sold frozen and come in handy for many recipes like malai kofta and kadhi pagodas! If you do not have an IKEA near you, I am sure you will find some good veggie balls at trader joe’s or whole foods. So here is an EASY vegetable manchurian recipe in the Instant Pot using frozen IKEA vegetable balls:
Vegetable Manchurian - Instant Pot
Vegetable meatballs simmered in a spicy and tangy soya-ginger-garlic based sauce served over fried rice or noodles
1teaspoonred chili flakesoptional
16IKEA veggie ballsfrozen
2teaspoonlow sodium soy sauce
2teaspoonvinegarI used chili vinegar
2tablespoonarrowroot powder or corn flourmixed in 1/4 cup of water
red pepper flakes
Turn Instant Pot to saute(more) mode. Once the ‘hot’ sign displays add onion, ginger and garlic. Sauté for a minute. Add red chili flakes, veggie balls and broth. Give a quick stir.
Close Instant Pot with pressure valve to sealing. Cook on Manual (Hi) for 4 minutes followed by Quick Release. Open the lid and set the Instant Pot to saute mode. Add soy sauce, chili vinegar and sugar. Add arrowroot (or corn) slurry.
Mix well and cook until the sauce comes to a gentle boil. Add more red chili flakes for spicier taste. Garnish with cilantro and scallions.
Summer Berry Cake – A perfect tea cake made with mixed berries, lemon zest and dressed with luscious lemony glaze topped with more fresh berries!
I love cooking in my Instant Pot and this summer I took it to a new level with baking many cakes in my newest 9-in-1 Instant Pot DUO 60!
We made several boxed cakes, breads, savory cakes and brownies. It was nice to not heat up the whole kitchen with the oven and still have delicious bakes goodies. We loved the moist and dense textures and especially the convenience of the new 9-in-1 Instant Pot with its cake button.
As an Instant Pot super fan, this summer I was invited to be a guest on the Dr.Oz show. When I was asked to bring a cake made in the Instant Pot, I decided to bring my favorite, gorgeous summer berry cake!
This is a basic vanilla cake with lemon zest and lots of berries. The lemony glaze drizzled over the cake is DELICIOUS and enhances the flavors of this not-too-sweet cake. Plus can’t go wrong with more fresh berries on top along with some fresh mint?
Summer Berry Cake
A perfect tea cake made with mixed berries, lemon zest and dressed with luscious lemony glaze topped with more fresh berries!
1-1/2cupsall purpose flour plus 1 tablespoon
1teaspoonlemon zestfrom 1 lemon
2cupsmixed fresh berriesrinsed, dried and coated in ½ tablespoon of flour. (blueberries, chopped blackberries and raspberries)
4tablespoonlemon juicefrom 1 lemon
2 cupmixed berries
Grease and flour a 7” cake pan. I use Fat Daddios’ 7” push pan.
In a large bowl Sift 1-1/2 cups of flour, baking powder and salt together and set aside.
In a medium bowl cream together sugar, egg, buttermilk, oil, vanilla and lemon zest until the mixture gets light and fluffy. Pour this batter over the flour mixture and mix well until all the dry ingredients are blended in. Gently fold in the berries in the batter.
Pour the batter in the prepared cake pan. Cover the cake pan with a paper towel and then cover it tightly with aluminum foil.
Add 1 cup water to Instant Pot. Place the cake pan on the trivet and carefully place the trivet in the Instant Pot DUO PLUS 9-in-1.
Press Cake option(Hi pressure) and change the Mode to Less. Adjust cook time to 35 minutes. Allow Natural Pressure release before opening the Instant Pot.
Carefully take the trivet out and remove the aluminum foil and paper towel. Allow the cake to cool on a wire rack. Take the cake out of the cake pan.
Once the cake is cooled, whisk powdered sugar, butter and lemon juice until very smooth. Drizzle over the cake letting it trickle down the sides. Allow the glaze to set for 10-15 minutes before topping the cake with more berries and mint.
Enjoy! It will stay well covered at room temperatures for 2-3 days!
I would recommend using fresh berries instead of frozen. With frozen berries I have seen varied cook times. It takes additional 10-15 minutes for the cake due to the extra water content in frozen berries.
To make this cake in the 7-in-1 Instant Pot DUO, use same cooking time.
Instant Pot Duo Plus 60 9-in-1 is the next evolution in the Duo Series, the #1 best-selling pressure cooker in the Instant Pot family. AND it can be yours for FREE! Please read my review below and follow instructions on How to WIN your very own.
For over a year now, my readers have joined in my journey of creating delectable international recipes in the Instant Pot. I am proud to share that several of my recipes are now published in Instant Pot’s new APP. I am astounded with the cooking experience and I now enjoy cooking with my children more than ever. It is gratifying to see the entire family involved in the kitchen; appreciating the food and creating fun memories along the way.