Tasty Cabbage Rice – Instant Pot

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”

Summer Berry Cake – Instant Pot

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!

summer berry cake

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!

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

Summer Berry Cake

A perfect tea cake made with mixed berries, lemon zest and dressed with luscious lemony glaze topped with more fresh berries! 

Course Breakfast, Dessert
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Calories 475 kcal
Author Archana Mundhe



  • 1-1/2 cups all purpose flour plus 1 tablespoon
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 cup of sugar
  • 1 egg room temperature
  • 3/4 cup buttermilk room temperature
  • 1/4 cup oil
  • 1 teaspoon vanilla
  • 1 teaspoon lemon zest from 1 lemon
  • 2 cups mixed fresh berries rinsed, dried and coated in ½ tablespoon of flour. (blueberries, chopped blackberries and raspberries)


  • 2 cup powdered sugar
  • 1 tablespoon melted butter
  • 4 tablespoon lemon juice from 1 lemon


  • 2 cup mixed berries
  • handful mint leaves


  1. Grease and flour a 7” cake pan. I use Fat Daddios’ 7” push pan.
  2. In a large bowl Sift 1-1/2 cups of flour, baking powder and salt together and set aside.
  3. 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.
    summer berry cake
  4. Pour the batter in the prepared cake pan. Cover the cake pan with a paper towel and then cover it tightly with aluminum foil.

  5. 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.
  6. 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.
  7. 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. 

    summer berry cake
  8. 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. 

  9. Enjoy! It will stay well covered at room temperatures for 2-3 days!

Recipe Notes


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. 


Ministry of Curry’s Instant Pot Duo Plus 60 Review and Giveaway

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.

Recently Instant Pot released a new model. I was thrilled when they asked me to review it. I am excited to share my review for Instant Pot Duo Plus 60 after testing it for a couple of months!

Would you like to WIN this Instant Pot Duo Plus 60 9-in-1? Check out the GIVEAWAY details at the end of this post!

To start with, here are some basics on what the model name ‘Instant Pot Duo Plus 60 9-in-1’ means:
  • Instant Pot: A programmable smart cooker with preset cooking instructions for different foods and cooking methods.
  • Duo: With two pressure settings (high and low)
  • Plus: With preset “Egg”, “Cake” and “Sterilize” buttons
  • 60: With six Quart Inner Stainless steel insert
  • 9-in-1: With 9 commonly used kitchen appliances in 1 – Pressure Cooker, Slow Cooker, Rice/Porridge Cooker, Cake Maker, Yogurt Maker, Sauté/Searing, Steamer, Warmer and Sterilizer.

Instant Pot Duo Plus 60

The New Duo Plus 60 9-in-1 comes with:

  •  15 Smart programs – Soup/Broth, Meat/Stew, Bean/Chili, Cake, Egg, Slow Cook, Sauté/Searing, Rice, Multigrain, Porridge, Steam, Sterilize, Yogurt, Keep Warm, and Pressure Cook.
  • 3 Adjustable modes – Less, Normal and More; depending on the desired texture or type of food being cooked.

Some differences between DUO and the new DUO Plus models:

  1. A new, large, blue LCD display panel with 4 new cooking icons: Heating, indicates preheating or cooking in progress, Pressure Cook, confirms pressure cooking has been selected, Keep Warm and Sound confirms if it is ON or OFF.
  2. A Pressure Cook button instead of a Manual button which helps clarify that Instant Pot is indeed an electric pressure cooker.
  3. A new and improved user manual to get a quick jump start on how to use the Instant Pot Duo Plus 60. It is easier to read and follow instructions on getting started, initial water test, troubleshooting, etc. My favorite is the “Control and Features” section that is very helpful and easy to follow. If you misplace your Manual, they also have an online version. I would highly recommend taking time to read the 26 pages(only) of this Manual!
  4. Timer button in Duo that confused many of us, is now appropriately called Delay Start.
  5. In addition, the ‘Adjust’ key on the Duo was removed on the Duo Plus.  On the Duo Plus, repeated pressing on the program keys will allow the user to select between ‘Less’, ‘Normal’ and ‘More’. Once you master these modes you will be a pro at getting desired textures for the food you are cooking.
  6. The Inner stainless steel pot now has clear and easier to read markings. I find the 1/2, 2/3 and max markings really useful.
The NEW preset programs on Instant Pot Duo Plus 60 are:
  • Cake – To pressure cook soft and moist cakes
  • Egg – To prepare perfect eggs in just a few minutes
  • Sterilize – To pasteurize milk, and sterilize baby bottles, jars, and utensils
  • Pressure Cook  – To replace the Manual button

I like the convenience of the cake button as it allows to easily adjust the cooking mode for different textures of cakes. So far I have made cheesecakes, summer berry cakes, pumpkin bread and zucchini bread from scratch. Check out my boxed-cake recipes that includes a light funfetti cake, a fudgy brownie and a dense, crumbly corn bread. Baking or rather pressure cooking cakes in the Instant Pot instead of a traditional oven, kept our kitchen nice and cool during some hot summer days. I love all recipes that call for Natural Pressure Release and especially cakes. You do not have to worry about turning it off or about it overcooking. You can conveniently come back to it when you are ready.

The Instant Pot Duo Plus 60 has an Egg button with pre-set cooking times that come in handy especially during busy mornings. The “Egg” option can be controlled with Less, Normal or More Mode to cook soft boiled, medium boiled or hard boiled eggs. I would encourage you to continue to play with the different options and eventually you will like the one that works for you.

Making hard boiled eggs in Instant Pot has been a game changer for me, and I would not make them any other way. I love my eggs well cooked but not over cooked. I follow the 5:5 method which is 5 minutes of pressure cooking followed by 5 minutes of natural pressure release. I then quick release remaining pressure and pour ice cold water over the eggs. They peel off easily with the shell that simply slides off. I like the 5:5:pour ice cold water method. I found it worth the time and effort to figure out what works best for me. I appreciate the fact that it takes same amount of time to cook one or a dozen eggs at a time. I like the way my Egg curry and Chicken Biryani looks with these perfectly cooked hard boiled eggs.

Instant Pot Duo Plus 60

Lastly, the “Sterilize” option is something I wish I had when my boys were babies and toddlers. I hope lots of new moms make use of this option for sterilizing baby bottles, sippy cups and breast pump parts. Although they can be sterilized using manual or steam button in the IP DUO, I still see the value of having a Sterilize button especially for new moms experiencing sleepless nights or crazy days with babies and toddlers.

This summer when I made fruit preserves and jams, I used the sterilize program to sterilize mason jars. The Sterilize option also comes in handy for pasteurizing raw milk for making yogurt etc. As a side note in the IP DUO this option is available using the ‘yogurt’ button.

Few Notes on Sterilizing – Make sure the lid and sealing ring are clean and do not have any strong odor from onions, spices etc. Use a trivet or steaming basket to place the bottles and jars. Milk can be pasteurized directly in the inner stainless steel pot or in glass jars.


Cooking has definitely been more fun since I started using the new Instant Pot Duo. The timing to test and review this could not have been better with my mom visiting me from India and the boys being home this summer. Together, we made some fun memories, cooking and eating all those delicious cakes, preserves and Instant Pot dishes.

It is obvious why Instant Pot has been “America’s #1 Brand” with so many amazing reviews from its users. It is nice to see the company listening to their customers feedback and evolving newer versions.

Are you ready to WIN this Instant Pot Duo Plus 60 9-in-1?

Instant Pot DUO 60


 FOLLOW THESE simple steps to enter our INSTANT POT DUO 60 GIVEAWAY:

a Rafflecopter giveaway

Here is a direct link to the giveaway if you are unable to access the above:


Spicy Taco Pasta – Instant Pot

Unbelievably tasty, spicy, cheesy and perfectly done Spicy Taco Pasta in Instant Pot!

Here is what it took for my 2 boys to make this SPICY taco pasta:
A relaxed and laid-back summer evening
A Bag of pasta shells
A pound of ground chicken
Taco Seasoning Mix
Favorite Cheeses

Continue reading “Spicy Taco Pasta – Instant Pot”

Dudhi Halwa {Lauki/Bottle gourd Halwa} – Instant Pot

Dudhi Halwa is a popular Indian dessert made with grated bottle gourd.

This luscious Dudhi Halwa is lightly sweet and has a creamy pudding like texture with the magical aroma of vanilla! Continue reading “Dudhi Halwa {Lauki/Bottle gourd Halwa} – Instant Pot”

Ragda Patties {pattice} – Instant Pot

A popular street food in India, Ragda patties is a dish everyone must try once. A spicy white peas curry served over potato patties and dressed up with sweet and tangy chutneys, crispy sev and garnished with diced onions and fresh cilantro. Every bite is an magical explosion of “spicy, sweet and tangy” AKA “CHAT-PATA” flavors and the melt in mouth potato patties.

Unlike the kind you would get from a street cart or restaurant, this homemade version is much more healthier without compromising on the taste!

ragda patties

Growing up, I devoured plated and plates of ragda patties made by my mom. When the time came for me to make it myself I found it intimidating with it’s 2 part recipe and all those toppings. After making it a couple of times I realized that it really isn’t as complex as it looks.

ragda patties

Here are couple of tips on making ragda patties EASY and moreover doable:
  • Boil and peel the potatos ahead of time – Medium potatoes or large potatoes cut in half pressure cooked for 10 mins does the job well.
  • Make the tamarind chutney 2-3 days ahead of time or go ahead and buy a store bought jar.
  • If you like it spicy, buy some green chutney or make it ahead of time.
  • And lastly, don’t forget to soak the white peas for 8 hours.

I like the convenience of using Instant Pot or my stove top pressure cooker for perfectly cooked, soft, melt-in-mouth peas curry. Here is a quick video on how to make the Ragda {curry} for the Ragda Patties in Instant Pot:

Follow this detailed recipe for Ragda, Patties and our way of assembling this flavor-bomb dish!

ragda patties

Ragda Patties

A delicious street food from India, A mouthwatering white peas curry served over potato patties.
Course Appetizer
Cuisine Indian
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4
Author Archana Mundhe


Ragda Curry

  • 1 cup dry white peas Soaked in water overnight or 8 hours
  • 2 tablespoon cooking oil
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon asafetida optional
  • 1/2 teaspoon turmeric powder
  • 1 large onion finely chopped
  • 1/2 tablespoon ginger grated
  • 1/2 tablespoon garlic minced
  • 1 large ripe tomato diced (1 cup)
  • 1/2 tablespoon cumin powder
  • 1/2 tablespoon coriander powder
  • 1/2 teaspoon garam masala More for spicier curry
  • 1 tablespoon mild red chili powder
  • 2 teaspoon salt
  • 1 tablespoon brown sugar or jaggery packed
  • 1 tablespoon tamarind paste concentrated
  • 1/4 cup cilantro chopped for garnish

Potato Patties (Makes 16)

  • 3 large yellow potatoes halved
  • 1 teaspoon ginger grated
  • 1 teaspoon green chillies minced
  • 2 teaspoon salt
  • 2 tablespoon corn flour
  • 2 tablespoon oil or as needed

Tamarind Chutney

  • 2 tablespoon tamarind paste
  • 6 tablespoon brown sugar or jaggery
  • 1 tablespoon of water

Optional toppings

  • 1 medium red onion finely diced
  • 1/2 cup cilantro chopped
  • 1/2 cup thin sev
  • 1 tablespoon red chili powder
  • 1/2 tablespoon cumin powder


Ragda Curry

  1. Turn Instant Pot to Saute(More) mode. Once the hot sign displays, add oil. Allow the oil to heat up for a minute. add mustard seeds. Allow them to splutter, this may take upto 2 mins.
  2. Add asafetida, turmeric, onion, ginger and garlic. Sauté for 1-2 minutes. Add tomato, cumin powder, coriander powder, garam masala, red chili powder and salt. Mix well.
  3. Add soaked peas. Add brown sugar, tamarind paste and 2 cups of water. Close Instant Pot with pressure valve to sealing. Cook on Manual(Hi) for 20 minutes followed by NPR.
  4. Open IP, garnish with cilantro. Adjust salt, garam masala and water depending on the spice level and consistency you like.

Potato Patties

  1. Add 1 cup water to Instant Pot. Keep the trivet inside and place the potatoes on it. Close the lid with pressure valve to sealing. Cook on Manual(Hi) for 10 mins followed by Natural Pressure Release.
  2. Open the instant pot. Peel the potatoes and put in a large mixing bowl. Add ginger, chillies, salt and corn flour. Mash everything together with a hand masher to make a smooth dough.
  3. Take about 2 tablespoon of the dough and form a ball, press to make a 2 inch disc. Repeat for remaining dough.
  4. Heat a large non-stick griddle and spread half of the oil on it. Depending on the size of the griddle place all or half of the patties on it. Cook until both sides are golden brown. Adding remaining oil as required.
  5. Turn the heat off and you can keep the patties on the griddle until you are ready to assemble the ragda.

Tamarind Chutney

  1. Mix all together to form a smooth chutney.
  2. Optionally you can reduce the brown sugar or jaggery by using 6 dates and 2 tablespoon of brown sugar. Make a smooth paste in a blender.

To assemble:

  1. Place 2 patties on a plate. Add 1/2 cup of ragda on top. Add 1/2 tablespoon (or more) of the tamarind chutney. Add some red onion, cilantro, thin sev, red chili powder and cumin powder on top. Enjoy and Repeat!

Instant Pot “Boxed” edition: cake, brownies, and corn bread

Instant pot cake, brownies, bread? Well yes!

Do you think CAKE all the time? If you are a cake, brownie or bread lover like me.. read on or even better rush to your pantry, may be local grocery even. It’s time to redefine baking with the ease of boxed cake mixes and the convenience of hands-off Instant Pot cooking. Continue reading “Instant Pot “Boxed” edition: cake, brownies, and corn bread”

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! Continue reading “Zucchini Bread – Instant Pot”

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. Continue reading “Dill Dhokli {Dill stew with homemade noodles} – Instant Pot”