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Welcome to our delicious journey through “10 Mouthwatering Instant Pot Indian Recipes.” We’re thrilled to share a delightful assortment of vibrant, flavorful dishes that are easy to prepare and sure to tantalize our taste buds. From rich and creamy butter chicken to hearty lentil dal, these recipes bring the essence of India into our kitchens with the convenience of an Instant Pot. Let’s dive into this culinary adventure together and discover how effortless it can be to create these scrumptious meals. Bon appétit! Have you ever found yourself craving the rich, aromatic flavors of Indian cuisine but felt daunted by the complexity of traditional cooking methods? We’ve all been there, and that’s precisely why we’ve turned to the Instant Pot to bring those mouthwatering dishes to our tables with ease and efficiency. In this article, we’ll explore “10 Mouthwatering Instant Pot Indian Recipes” that are perfect for satisfying our cravings without the hassle.

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1. Butter Chicken

Butter Chicken, also known as Murgh Makhani, is a globally loved Indian dish. Packed with flavors and simmered in a creamy tomato-based sauce, it’s hard to resist. Our Instant Pot version simplifies the cooking process while ensuring that the authentic taste remains intact.

Ingredients

• 1 lb chicken thighs (boneless and skinless)
• 1 cup tomato puree
• 1/2 cup heavy cream
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1-inch ginger, minced
• 2 tbsp butter
• 1 tsp cumin
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions

1. Set the Instant Pot to sauté mode, melt the butter, and sauté the onions until translucent.
2. Add garlic, ginger, and all spices. Cook for another minute.
3. Stir in the tomato puree and let it cook for 5 minutes.
4. Add the chicken and mix well.
5. Seal the Instant Pot and set to Pressure Cook on high for 10 minutes.
6. Quick release the pressure, then stir in the heavy cream.
7. Simmer for an additional 5 minutes on sauté mode.
8. Serve hot with naan or basmati rice.

2. Chana Masala

Chana Masala is a vegetarian delight featuring chickpeas cooked in a spicy, tangy tomato sauce. Using the Instant Pot significantly reduces soaking and cooking time, making this dish a weeknight favorite.

Ingredients

• 2 cups dried chickpeas (soaked overnight)
• 1 large onion, chopped
• 2 tomatoes, chopped
• 3 cloves garlic, minced
• 1-inch ginger, minced
• 2 green chilies, chopped
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 tsp turmeric
• 1 tbsp coriander powder
• 1 tbsp garam masala
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Set the Instant Pot to sauté mode and add the oil.
2. Sauté the cumin seeds until they sizzle.
3. Add onions, garlic, ginger, and green chilies. Sauté until onions are translucent.
4. Add tomatoes and cook until they soften.
5. Stir in the spices and cook for another minute.
6. Add soaked chickpeas and 3 cups of water.
7. Pressure Cook on high for 35 minutes.
8. Natural release the pressure and check for seasoning.
9. Garnish with fresh cilantro and serve hot with rice or roti.

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3. Palak Paneer

Palak Paneer, a classic spinach and cottage cheese dish, is both flavorful and nutritious. The Instant Pot makes it effortless to whip up this creamy delight in no time.

Ingredients

• 1 lb fresh spinach, chopped
• 200g paneer, cubed
• 1 large onion, chopped
• 2 tomatoes, chopped
• 3 cloves garlic, minced
• 1-inch ginger, minced
• 2 green chilies
• 2 tbsp ghee
• 1 tsp cumin seeds
• 1 tsp turmeric
• 1 tsp garam masala
• Salt to taste
• 2 tbsp heavy cream (optional)

Instructions

1. Set the Instant Pot to sauté mode and add ghee.
2. Sauté cumin seeds until they sizzle.
3. Add onions, garlic, ginger, and green chilies. Sauté until onions turn golden.
4. Add chopped tomatoes and cook until they soften.
5. Stir in the chopped spinach and spices.
6. Seal the Instant Pot and Pressure Cook on high for 5 minutes.
7. Quick release the pressure and use an immersion blender to puree the spinach mixture.
8. Add cubed paneer and simmer on sauté mode for 5 minutes.
9. Stir in heavy cream (if using) and serve hot with naan or chapati.

4. Beef Vindaloo

Beef Vindaloo is a fiery Goan dish known for its robust flavors and intense heat. The Instant Pot helps in tenderizing the beef while infusing it with the spicy marinade.

Ingredients

• 1 lb beef stew meat, cubed
• 2 large onions, chopped
• 3 cloves garlic, minced
• 1-inch ginger, minced
• 2 tbsp vegetable oil
• 1 cup vinegar
• 2 green chilies, chopped
• 2 tbsp vindaloo paste
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp turmeric
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Set the Instant Pot to sauté mode and add the oil.
2. Sauté cumin and mustard seeds until they sizzle.
3. Add onions, garlic, ginger, and green chilies. Sauté until onions are golden brown.
4. Stir in the vindaloo paste and cook for another minute.
5. Add cubed beef and mix well to coat with the paste.
6. Pour in the vinegar and mix well.
7. Seal the Instant Pot and Pressure Cook on high for 35 minutes.
8. Natural release the pressure and check for seasoning.
9. Garnish with fresh cilantro and serve hot with steamed rice or Indian bread.

5. Dal Tadka

Dal Tadka is a popular lentil dish topped with a flavorful tempering of spices and ghee. Using the Instant Pot makes cooking lentils a breeze and ensures a perfect consistency every time.

Ingredients

• 1 cup yellow split peas (toor dal)
• 3 cups water
• 1 large tomato, chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1-inch ginger, minced
• 2 green chilies, chopped
• 2 tbsp ghee
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp turmeric
• 1 tsp chili powder
• 1 tsp garam masala
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Rinse split peas and set aside.
2. Set the Instant Pot to sauté mode and melt ghee.
3. Add cumin and mustard seeds, sauté until they sizzle.
4. Add onions, garlic, ginger, and green chilies. Sauté until onions turn golden.
5. Add chopped tomatoes and cook until they soften.
6. Stir in the rinsed split peas, turmeric, and water.
7. Seal the Instant Pot and Pressure Cook on high for 8 minutes.
8. Natural release the pressure and stir in the remaining spices.
9. Simmer on sauté mode for 5 minutes.
10. Garnish with fresh cilantro and serve hot with rice or bread.

6. Aloo Gobi

Aloo Gobi is a delightful vegetarian dish featuring potatoes and cauliflower cooked with a blend of spices. The Instant Pot allows the vegetables to cook evenly while infusing them with flavor.

Ingredients

• 2 medium potatoes, cubed
• 1 small cauliflower, cut into florets
• 1 large onion, chopped
• 2 tomatoes, chopped
• 3 cloves garlic, minced
• 1-inch ginger, minced
• 2 green chilies, chopped
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 tsp turmeric
• 1 tsp coriander powder
• 1 tsp garam masala
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Set the Instant Pot to sauté mode and add oil.
2. Sauté cumin seeds until they sizzle.
3. Add onions, garlic, ginger, and green chilies. Sauté until onions are translucent.
4. Add chopped tomatoes and cook until they soften.
5. Stir in the potatoes, cauliflower, and spices.
6. Add 1/2 cup of water and mix well.
7. Seal the Instant Pot and Pressure Cook on high for 2 minutes.
8. Quick release the pressure and check for seasoning.
9. Garnish with fresh cilantro and serve hot with rice or roti.

7. Chicken Biryani

Chicken Biryani is a beloved one-pot meal that combines aromatic basmati rice, tender chicken, and a medley of spices. The Instant Pot drastically simplifies the cooking process, making it easy to achieve that rich, layered flavor.

Ingredients

• 1 lb chicken thighs, cut into pieces
• 1 cup basmati rice, rinsed
• 1 large onion, sliced
• 2 tomatoes, chopped
• 3 cloves garlic, minced
• 1-inch ginger, minced
• 2 green chilies, chopped
• 2 tbsp vegetable oil
• 2 tbsp biryani paste
• 1 tsp cumin seeds
• 1 tsp turmeric
• 2 cups chicken broth
• Salt to taste
• Fresh mint and cilantro for garnish

Instructions

1. Set the Instant Pot to sauté mode and add oil.
2. Sauté cumin seeds until they sizzle.
3. Add onions, garlic, ginger, and green chilies. Sauté until onions are golden brown.
4. Add biryani paste and cook for another minute.
5. Stir in chicken pieces and cook until they are no longer pink.
6. Add chopped tomatoes and cook until they soften.
7. Stir in the rinsed basmati rice and turmeric.
8. Pour in the chicken broth and mix well.
9. Seal the Instant Pot and Pressure Cook on high for 6 minutes.
10. Quick release the pressure and fluff the rice with a fork.
11. Garnish with fresh mint and cilantro, and serve hot with raita or a salad.

8. Saag Lamb

Saag Lamb combines tender lamb pieces with a flavorful spinach gravy. The Instant Pot makes cooking lamb a quick and easy task, while still achieving a melt-in-your-mouth texture.

Ingredients

• 1 lb lamb stew meat
• 1 lb fresh spinach, chopped
• 1 large onion, chopped
• 2 tomatoes, chopped
• 3 cloves garlic, minced
• 1-inch ginger, minced
• 2 green chilies, chopped
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 tsp turmeric
• 1 tsp garam masala
• Salt to taste

Instructions

1. Set the Instant Pot to sauté mode and add oil.
2. Sauté cumin seeds until they sizzle.
3. Add onions, garlic, ginger, and green chilies. Sauté until onions turn golden.
4. Stir in the lamb pieces and cook until they are browned on all sides.
5. Add chopped tomatoes and cook until they soften.
6. Stir in the chopped spinach and spices.
7. Seal the Instant Pot and Pressure Cook on high for 30 minutes.
8. Natural release the pressure and check for seasoning.
9. Serve hot with rice or naan.

9. Paneer Tikka Masala

Paneer Tikka Masala is a vegetarian alternative to Chicken Tikka Masala, featuring grilled paneer cubes in a rich, creamy sauce. The Instant Pot makes it easy to achieve a restaurant-quality dish at home.

Ingredients

• 200g paneer, cubed
• 1 large onion, chopped
• 2 tomatoes, chopped
• 3 cloves garlic, minced
• 1-inch ginger, minced
• 2 green chilies, chopped
• 2 tbsp vegetable oil
• 1 cup heavy cream
• 1 tsp cumin seeds
• 1 tsp turmeric
• 1 tsp garam masala
• Salt to taste

Instructions

1. Set the Instant Pot to sauté mode and add oil.
2. Sauté cumin seeds until they sizzle.
3. Add onions, garlic, ginger, and green chilies. Sauté until onions turn golden.
4. Stir in the chopped tomatoes and cook until they soften.
5. Add turmeric and garam masala, and cook for another minute.
6. Stir in the cubed paneer and mix well.
7. Seal the Instant Pot and Pressure Cook on high for 5 minutes.
8. Quick release the pressure and stir in the heavy cream.
9. Simmer on sauté mode for 5 minutes.
10. Serve hot with naan or rice.

10. Vegetable Pulao

Vegetable Pulao is a fragrant rice dish loaded with mixed vegetables and spices. Perfect for a light and wholesome meal, the Instant Pot ensures the rice is fluffy and the veggies are perfectly tender.

Ingredients

• 1 cup basmati rice, rinsed
• 1 cup mixed vegetables (peas, carrots, beans, potatoes)
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1-inch ginger, minced
• 2 green chilies, chopped
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 tsp turmeric
• 1 tsp garam masala
• 2 cups vegetable broth
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Set the Instant Pot to sauté mode and add oil.
2. Sauté cumin seeds until they sizzle.
3. Add onions, garlic, ginger, and green chilies. Sauté until onions are translucent.
4. Stir in the mixed vegetables and spices.
5. Add the rinsed basmati rice and mix well.
6. Pour in the vegetable broth and stir.
7. Seal the Instant Pot and Pressure Cook on high for 6 minutes.
8. Quick release the pressure and fluff the rice with a fork.
9. Garnish with fresh cilantro and serve hot.

We hope these 10 Instant Pot Indian recipes inspire you to bring the vibrant flavors of Indian cuisine into your kitchen with ease. Whether you’re a fan of vegetarian delights or crave the richness of meat-based dishes, there’s something here for everyone. Enjoy the convenience of the Instant Pot while indulging in these mouthwatering meals!

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