Rice Pudding – Instant Pot

Rice Pudding – Lightly sweetened, creamy goodness without any cream that is infused with saffron and cardamom! In India, Rice pudding, kheer or payasam is a quintessential dessert that is made often to celebrate big and small happy moments in life.

This comforting recipe was developed on one busy evening when I was having some friends over for dinner. My planned Mango Pannacotta did not look very promising and I was in a frenzy to make something as a backup dessert. I tossed in rice, ghee, sugar, cardamom and some milk in my InstaPot, pressed porridge button and ran to get the door as the guests arrived for dinner.

An hour later, I realized that the Instant Pot was at the keep warm mode and had depressured. I opened the IP to see creamy, fluffy rice with the beautiful aroma of saffron and cardamom. I stirred in some more milk and let it sit for few more hours on warm mode until we were ready to serve the dessert. We scooped out some warm rice pudding in the bowls. At first, it looked a bit too thick for me who is used to eating much thin Rice Kheer. As I put in the first spoonful of the pudding in my mouth, it took me back the memory lane. It reminded me of my mom’s kheer with the aroma of cardamom and also the creamy kulfi (milk ice cream) with a hint of nuts and saffron. Needless to say, the dessert was devoured by all and I was left mesmerized as to how easy it was to make.

rice pudding

I have made it many times since then, tweaking the recipe, adjusting the ingredients to now what I call as a satisfying and easy rice pudding recipe . No eggs or cream, just a few simple ingredients that make a heavenly treat!

 

Rice Pudding - Instant Pot
Author: 
Recipe type: Dessert
Cuisine: Indian
Serves: 6
 
Rice Pudding - A lightly sweetened creamy Indian dessert made with rice and milk that is infused with aromatic saffron and cardamom!
Ingredients
  • 1 tablespoon ghee
  • ½ cup white rice
  • 4-5 cups low-fat milk, divided
  • ½ cup sugar (more or less depending on taste)
  • ⅛ teaspoon salt
  • 1 teaspoon cardamom powder
  • 4 tablespoon nuts, almonds, and walnuts coarsely chopped or sliced(optional)
  • 2 tablespoon raisins (optional)
  • ½ teaspoon saffron (optional)
  • 1 tablespoon shredded unsweetened coconut (optional)
Instructions
  1. Turn Instant Pot to Sauté mode. Add ghee and rice. Sauté for 30 seconds.
  2. Add 3 cups low-fat milk, ½ cup of water, sugar, cardamom powder, nuts, saffron, raisins, coconut, and salt.
  3. Close Instant Pot lid with the pressure valve to sealing. Press Porridge button. Allow Natural Pressure Release.
  4. Open Instant Pot, Mash the rice with the back of a spoon. Add 1-2 cups of low-fat milk (depending on the consistency you like). Add more sugar if needed.
  5. Cook on saute for 2-3 mins or keep on the warm mode until ready to be served.
  6. Serve Warm or Chilled

 

Tandoori Chicken – Instant Pot

Traditionally made in a clay oven{tandoor}, which many of us have now adapted to outdoor grills, indoor ovens and now the moistest version of all is the luscious and spicy Tandoori Chicken – Instant Pot!

Tandoori Chicken - Instant Pot

Hope you had a great Memorial day weekend! We had a FUN long weekend – we got to hang out with our cousins, played soccer tournament and ran a 5K race. Although it rained all day in the northeast and was bit chilly for the memorial day BBQ, we did not give up on our plans. We decided to bring our cookout indoors. We had chicken marinating for 8+ hours, that I cooked in my InstaPot. The result was succulent, fall off the bone, moist and flavorful tandoori chicken, that we enjoyed with some spicy mint chutney and corn pulao!

Tandoori Chicken - Instant PotTandoori Chicken, marinate uses plain yogurt, mild and bright red Kashmiri chili powder, turmeric, fresh ginger, garlic and garam masala. The longer it is marinated the more flavorful the chicken tastes. Although you can use chicken breasts or thighs to make Tandoori Chicken, my favorite way is to cook with the drumsticks.

Here is a quick video for an easy Tandoori Chicken recipe in Instant Pot:


Tandoori Chicken - Instant Pot
Author: 
Recipe type: Entree
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Chicken marinated in spicy yogurt based sauce that is pressure cooked for moist and fall off the bone delicious Tandoori Chicken - Instant Pot.
Ingredients
  • 2 LB (8) Chicken drumsticks, skinned
  • ½ cup plain yogurt (Make It Dairy Free by using Coconut yogurt)
  • ½ tablespoon ginger, grated
  • ½ tablespoon garlic, minced
  • 1-2 tablespoon Kashmiri red chili powder (or any mild red chili powder)
  • ½ teaspoon turmeric
  • 1-2 teaspoon garam masala
  • 2 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 tablespoon oil
Instructions
  1. In a large bowl, add yogurt, ginger, garlic, red chili powder, turmeric, garam masala, salt, lemon juice and oil. Mix well.
  2. Dry skinned drumsticks with a paper towel. Put 2-3 slits on each drumstick and apply marinade all over the chicken. Allow the chicken to marinate up to 24 hours in the refrigerator. Take the chicken out of the refrigerator 30 minutes prior to cooking.
  3. Add 1 cup water to the Instant Pot insert. Lightly grease the trivet with cooking oil and place inside the pot. Arrange the marinated Chicken pieces on the trivet.
  4. Close Instant Pot with the pressure valve to sealing. Cook on Manual(Hi) for 15 mins followed by Natural Pressure Release. Open Instant Pot.
  5. Enjoy Tandoori chicken with lime wedges and chutney over steamed rice or Pulao.
  6. Note: You can broil the cooked chicken for a few mins. We enjoyed them straight out of the Instant Pot!

 

 

 

 

Vegetable and Paneer Biryani – Instant Pot

Vegetable and Paneer Biryani – A classic Indian one pot meal that is full of flavors and aromas from whole spices, garam masala and the long grain basmati rice.

I have been trying to perfect my vegetable biryani in the Instant Pot for months now. After the success of my InstaPot Chicken Biryani recipe in just a few tries, I was surprised to see how much different it was to cook vegetable Biryani in the Instant Pot. Although I was using the same rice and similar spices, it took many failed attempts (mushy rice, undercooked rice, mushy veggies etc) before I got the technique right. The key was to choose the right kind of vegetables and also more importantly cut them right so they all cook within 6 mins of pressure cooking time. Continue reading “Vegetable and Paneer Biryani – Instant Pot”

French Toast / Bread Pudding – Instant Pot

French Toast/Bread Pudding in Instant Pot – This weekend I discovered an amazing recipe! A delightful and moist French Toast with texture of bread pudding, which tasted heavenly. Boys were elated for breakfast plus they had additional toppings to choose from – more butter, chocolate chips, bananas, more marmalade and maple syrup! For a family that mostly eats healthy, we went all crazy this weekend.  Continue reading “French Toast / Bread Pudding – Instant Pot”

Sprouted Lentils Khichdi – Instant Pot

Sprouted Lentils Khichdi – A protein packed, healthy and wholesome dish made with sprouted whole brown or green lentils, rice, ginger, garlic and spices.

I am obsessed with lentils and beans and my collection of them in my pantry keeps growing! With their long shelf life, they come in handy for making healthy and quick protein packed meals and snacks. I often soak and sprout a few different beans and use them during busy weekdays for meals. Sprouted lentils also have more vitamins and are easily digested. With Summer almost here, I am already enjoying the cool, crunchy and healthful sprouted mung bean salad. Continue reading “Sprouted Lentils Khichdi – Instant Pot”

Carrot Halwa – Instant Pot

Carrot Halwa, AKA ‘gajar ka halwa’, is a sweet stewed carrots dessert with a delicate aroma of cardamom and saffron!

This year we celebrated mothers day with this delicious Indian dessert cooked in the Instant Pot! The traditional carrot halwa recipes uses milk, condensed milk or evaporated milk. Since this is one of my favorite desserts and I can’t stop myself from overeating, I try to make it a little healthier. My carrot halwa recipe is almost dairy free, but I do use homemade ghee which can be substituted for vegetable oil. I substitute the milk and cream with almond milk and almond flour making it a healthier lightly sweetened dessert. Continue reading “Carrot Halwa – Instant Pot”

Chicken Biryani – Instant Pot

Chicken Biryani – The epitome of a one-pot meal made with aromatic basmati rice, tender chicken, spices and herbs that is cooked over low heat for the most delectable flavors.

Chicken Biryani is one of my most favorite dishes and definitely one of the most requested meals at my house. I say meal because you have your proteins and grains all together and you really don’t need anything else to accompany this dish. There are many variations of this recipe that originate in several states of India. My favorite, of course, is the one made by my mom that I grew up eating. I distinctly remember the day when her friend came over to teach her how to make “Dum Biryani”. They spent almost half of the day grinding fresh spices, frying batches of caramelized golden onions and then cooking the chicken marinated in yogurt and spices over long grain basmati rice. It was cooked on a low setting in a large pot with a tightly sealed lid. They actually sealed the lid with dough to make sure it was airtight! Hours passed. We all waited for the big reveal and when the lid opened our entire home was filled with a warm, deep spiced aroma. That was possibly the most heavenly biryani I have ever had. Thankfully, we had enough leftovers and it was surprising to see how much more the flavors developed the next day. Continue reading “Chicken Biryani – Instant Pot”

Mixed Lentils & Vegetables Khichdi – Instant Pot

Mixed Lentils & Vegetables Khichdi – A vegetarian, one-pot, gluten free dish with lentils, rice and vegetables, cooked in ghee, turmeric and red chili powder makes an amazingly flavorful comfort meal!

Khichdi, Khichadi or Kitchari is a nourishing porridge-like dish cooked with lentils and rice. Referred to as the Indian “comfort food”, it is often used for babies and the elderly, a healthy meal that is easy to chew, digest and SO good for the body! Continue reading “Mixed Lentils & Vegetables Khichdi – Instant Pot”

Crispy Spinach, Mushroom and Onion Quesadillas

Happy Cinco de Mayo! Didn’t I say we love festivals? As if Indian festivals that come almost every other week aren’t enough for us, we are always looking for a new holiday to celebrate and to make something special. Like yesterday, May 4th, after a long school-day and a crazy work-day, the boys  and I spent couple of hours right before dinner time, decorating star wars cookies!! May the fourth be with you! It was so much fun decorating and eating those scrumptious cookies. Please don’t ask what we had for dinner 🙂

Continue reading “Crispy Spinach, Mushroom and Onion Quesadillas”

Chicken Tinga – Instant Pot

Chicken Tinga – An authentic Mexican recipe with a delicious, spicy and smoky shredded chicken cooked in onions, tomatoes and chipotle peppers in adobo sauce. Served on warm tacos or tostadas, topped with purple cabbage, radishes, avocado, pepper jack cheese and cilantro makes a perfect meal!

This year for Cinco de Mayo, I am making this flavorful dish in my instant pot to serve as a delicious taco filling. Chicken Tinga can be made ahead of time as the flavors get deeper and earthier. Continue reading “Chicken Tinga – Instant Pot”