Apple Cake – Instant Pot

This delicious Apple Cake, ‘pressure cooked’ in the Instant Pot, is loaded with fresh apples coated with cinnamon and sugar making it a perfect breakfast or dessert cake.

I used my 7-in-1 DUO Instant Pot to perfect this apple cake recipe as I know that is the model most of my followers have.

apple cake instant pot

Oct 15th is my second blog anniversary.. Yay!! I have enjoyed the second year of blogging, from going to a self-published blog, to sharing printable recipes and nutritional information for each recipe. Ministry of curry now has a you tube channel with short and to-the-point videos for the recipes, we are on Pinterest, Twitter and Instagram!

Oh and the biggest thing we did over the last year is to publish recipes for the state of the art, super sophisticated Instant Pot pressure cooker that I have fell in love with! With 50+ international recipes and quick videos to give you an idea of how the Instant Pot works.

Cooking for us has definitely gone up to the next level, with healthy and delicious foods cooked faster and with the same authentic taste. More importantly my boys have started to cook using the Instant Pot which makes me so happy and satisfied. We have used our Instant Pot to make soups, chilies, rice, beans, lentils, pasta, curries, yogurt and cakes! And so proud to have show cased the summer berry cake at the Dr.Oz show!!

So here is a big shout out to family, friends and followers for your love and support. I couldn’t have done it without you. Thank you! Thank you!!

To celebrate the second blog anniversary, here is a delicious apple cake Instant Pot recipe:

apple cake instant pot

This cake is a combination of the apple cake that was adapted from smitten kitchen and my summer berry cake. Since I am using a 7″ push pan in the Instant Pot, the original oven recipe is halved and also modified to work for the Instant Pot.

This apple cake tastes even better the next day, which  makes it a perfect make ahead recipe. I usually make this cake at night so I have the cake ready to enjoy in the morning.

apple cake instant pot

Apple Cake - Instant Pot
Author: 
Recipe type: Dessert, Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 3 cups peeled and diced apples (any variety)
  • ½ tablespoon ground cinnamon
  • 2 tablespoons sugar
  • 1-1/2 cups flour + 1 tablespoon for dusting the pan
  • ½ tablespoon baking powder
  • ½ teaspoon fine sea salt
  • ½ cup vegetable oil
  • ¾ cup sugar
  • 2 tablespoon orange juice (I was out of OJ, so I used apple cider)
  • 1 teaspoon vanilla extract
  • 2 large eggs (room temperature)
Instructions
  1. Grease and flour a 7” cake pan. I use Fat Daddios’ 7” push pan.
  2. Peel, core and chop apples into small pieces.Toss with cinnamon and 2 tablespoon sugar and set aside.
  3. In a large bowl mix flour, baking powder and salt together and set aside.
  4. In a separate bowl, whisk together oil, orange juice, sugar, vanilla and eggs. Mix wet ingredients into dry ones; scrape down the bowl to ensure all ingredients are incorporated. This batter is thicker than the usual cake batter.
  5. Pour half of batter in the cake pan. Since the batter the thick allow it to spread evenly by gently tapping the cake pan on the sides. Spread half of apples on top of the batter. Slowly pour the remaining batter covering most of the apple pieces. Spread the remaining half apples and any juices on top.
  6. Cover the cake pan with a paper towel and then cover it tightly with aluminum foil. You can skip the aluminum foil by securing paper towel with a rubber band around the pan.
  7. Add 1 cup water to Instant Pot. Place the cake pan on the trivet and carefully place the trivet in the Instant Pot.
  8. Press Manual(Hi pressure) and adjust cook time to 60 minutes. Allow Natural Pressure release before opening the Instant Pot.
  9. Carefully take the trivet out and remove the aluminum foil and paper towel. Allow the cake to cool on a wire rack.
  10. Tastes even better the next day so make ahead!!

 

 

Mom’s Chicken Curry – Instant Pot

Mom’s Chicken Curry – An unbelievably tasty chicken curry with onion-coconut based gravy and earthy, piquant flavors from the turmeric, red chili powder and garam masala!

This chicken curry is a family recipe that I grew up eating many Sundays. Our family mostly ate vegetarian meals while Sundays were special for non vegetarian meals. I might fall short of words trying to describe my mom’s chicken curry. This is not your usual restaurant curry. It is a perfectly spiced curry with earthy flavors from the spices, a comfort food and a treasured recipe packed with mom’s love! Continue reading “Mom’s Chicken Curry – Instant Pot”

EASY Chicken Noodle Soup with Kale – Instant Pot

Here is a homestyle EASY chicken Noodle soup with kale that is cooked under 30 minutes in the Instant Pot. It is SO healthy, delicious and simple that ANYONE can make it. Few basic ingredients and you have a comforting one-pot meal for those busy weeknights!

easy chicken noodle soup

Soups make fantastic meals on cool fall and winter nights. With most of our cooking in the Instant Pot, we are so happy that our favorite chicken noodle soup got even easier to make. This is my recipe that I came up with over years when I got frustrated eating restaurant noodle soup which was, WELL just not GOOD enough!

easy chicken noodle soup

So Here is a quick video for this EASY chicken noodle soup recipe:

chicken noodle soup with kale
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easy chicken noodle soup with kale -Instant Pot

A healthy, quick and EASY homestyle chicken noodle soup in Instant Pot

Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Archana Mundhe

Ingredients

  • 1 tablespoon oil
  • 2 tablespoon garlic minced
  • 1 cup onion diced
  • 1 cup carrots peeled and sliced
  • 1 cup celery sliced
  • 1 pound chicken breasts
  • 4 cup chicken broth better than bouillon chicken broth base
  • 2 cups egg noodles no yolks egg white noodles
  • 4 handful baby kale or baby spinach
  • black pepper
  • 1 tablespoon parsley chopped for garnish

Instructions

  1. Turn Instant Pot to Saute mode. Add oil, garlic, onion, carrots and celery. Saute for 30 seconds. Add chicken breasts, broth and give a quick stir. Close Instant Pot life with pressure valve to sealing. Set to Manual(Hi) 5 minutes. Open Instant Pot after Natural Pressure Release or after 5 minutes NPR.
  2. Take the Chicken Breasts out and shred them with a a fork.
  3. Set Instant Pot to Saute mode. Add egg noodles and shredded chicken. Cook for 4-5 mins or until the egg noodles are cooked.
  4. Add baby kale and stir everything together. Turn the Instant Pot off. Garnish with black pepper and fresh parsley.

Recipe Notes

You can add any greens you like in the end. We love baby kale and baby spinach!

 

Madras Lentils/Daal Makhani with Brown Rice – Instant Pot

Madras Lentils/Daal Makhani – Two names to debate on as they connect a North Indian delicacy to a south Indian dish?

A few weeks ago, while I was shopping at my local Costco, I saw a table with “Tasty Bites Madras Lentils” for tasting. I am usually good at staying away from pre-packaged foods but that day, shopping at lunch hour on empty stomach, made it harder for me to resist. Plus I LOVE South Indian food and the word “madras” really made me more curious. Anyway, I tried a few spoonfuls of it and it reminded me of the traditional north Indian “Daal Makhani”! Except I did not taste too many spices in the Costco Madras Lentils making them a bit lighter yet very flavorful. I am still curious on why they call it Madras Lentils?

 

I took a picture of the package to see the ingredients with a plan to try making them at home. The ingredients list from the packaging was – water, tomatoes, lentils(adzuki beans), onions, red kidney beans, cream, butter, oil, salt, ginger, cumin and chillies.

So here is the basic difference between Madras Lentils and my Daal Makhani recipe:
  • Daal Makhani recipe, in addition to the above ingredients from Madras lentils, also has fresh garlic, cumin powder, coriander powder and garam masala.
  • Daal Makhani has whole Black Gram Beans and Red Kidney Beans while the Costco Madras Lentils had adzuki beans and red kidney beans.

madras lentils/daal makhani

So with these basic differences in mind, I decided to try the recipe with just the ingredients from the Madras Lentils package. With the magic of the Instant Pot , the madras lentils were cooked to perfection with all the spices infused so well in about 45 minutes!!

I did sprinkle a little bit of garam masala in the end but that was more of a personal choice. I also used black gram beans instead of adzuki beans and I think whole brown lentils(masoor) will also work well in this recipe!

Here is the video for EASY Tasty Bites Madras lentils/Daal Makhani recipe with Pot in Pot Brown Rice:

Check out the recipe below that also explains how to easily adjust this recipe for a more authentic Daal Makhani recipe:

maras lentils/daal makhani
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Madras Lentils/Daal Makhani with Brown Rice - Instant Pot

A creamy lentil dish cooked with whole black lentils and kidney beans, lightly spiced to enjoy as a chili or over rice!
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Author Archana Mundhe

Ingredients

Ingredients for Madras Lentils/Daal Makhani:

  • 1 cup Black Gram Beans/adzuki beans/whole brown lentils
  • 1/3 cup Red Kidney Beans
  • 1 tablespoon oil ghee or coconut oil
  • 1 teaspoon cumin seeds
  • 1 cup finely diced onion
  • 1/4 teaspoon turmeric powder
  • 2 tablespoon fresh ginger grated
  • 2 cups diced tomatoes
  • 2 teaspoon kosher salt
  • 2 teaspoon kashmiri red chili powder
  • 1/2 cup light cream or coconut cream or cashew cream
  • 1 teaspoon garam masala optional for non-spicy lentils
  • cilantro for garnish

Rice:

  • 1 cup brown rice
  • 1 tsp salt

Instructions

Instructions:

  1. Rinse and soak black gram beans and red kidney beans in 3 cups of water. Overnight or 6-8 hours. Drain the water after soaking and keep the beans aside.
  2. Set Instant Pot to Sauté(more) mode. Once the "Hot" sign displays, add oil and cumin seeds. Add onions and mix well.
  3. Add turmeric powder, fresh ginger, tomatoes, salt, red chili powder and beans. Mix well.
  4. Add 2 cups of water.

For pot in pot rice (optional)

  1. Rinse and drain rice. Add rice, 2 cups of water and salt in a stainless steel container.
  2. Put a tall trivet ( I have a 2.75 inch one from amazon) over the beans.
  3. Place rice container on the trivet.
  4. Close Instant Pot with pressure valve to sealing. Cook on Manual(Hi) for 30 minutes followed by Natural Pressure Release.
  5. Open Instant Pot and set to saute mode.
  6. Carefully take out the Rice container and the trivet.
  7. Stir in cream, add garam masala (optional) and garnish with cilantro.

Recipe Notes

Notes to make a more authentic daal makhani:

1.Add 1/2 tablespoon of cumin powder, 1/2 tablespoon coriander powder, 1 tablespoon of minced garlic along with ginger and red chili powder. 2. Add 1 tablespoon kasoori methi {dried fenugreek leaves} along with fresh cilantro in the end. 3. You can also add more or less red chili powder and garam masala to adjust the spice level.

Notes to make dairy free: 1. Replace ghee with oil 2. Use coconut cream or cashew cream(blend cashews in water)

I prefer soaking the beans overnight. If you decide to cook them unsoaked, increase the cook time to 60 minutes. 

 

 

 

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
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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

Ingredients

INGREDIENTS:

  • 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)

Glaze

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

Topping

  • 2 cup mixed berries
  • handful mint leaves

Instructions

  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

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!  Continue reading “Ministry of Curry’s Instant Pot Duo Plus 60 Review and Giveaway”

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! Continue reading “Ragda Patties {pattice} – Instant Pot”