Instant Pot Chicken Biryani

 Ingredients:

• 2 cup wada kolam rice, soaked 15-30 minutes, rinse a few times
• 6 tablespoons ghee 
• 2/3 cup cashews, halved
• 4 tablespoons golden raisins

Whole Spices

• 10 cardamom pods
• 8 whole cloves
• 4 bay leaf
• 1 cinnamon stick
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds
  

• 2 onion, thinly sliced
• 4 teaspoons minced garlic
• 4 teaspoons minced ginger
• 2-3 lbs pounds skinless and boneless chicken thighs, cut into quarters (cooked)
  

Ground Spices

• 4 teaspoons paprika
• 4 teaspoons salt, adjust to taste
• 2 teaspoon garam masala
• 1/2 teaspoon turmeric

• 4 cup water
• ½ cup fresh cilantro leaves, chopped 
  

Directions

1. Soak the rice in cold water for 15-30 minutes. Drain, rinse and set aside.
2. Press the sauté button. Add the ghee to the pot. When it melts, add the cashews and raisins. Stir-fry until the cashews begin to turn golden. Remove the cashews and raisins. Set aside.
3. Add the whole spices and stir. Once they begin to sizzle add the onions. Stir-fry until they turn golden brown.
4. Add the garlic and ginger and stir-fry for 30 seconds.
5. Add the ground spices and mix. 
6. Add chicken and stir to coat with spices
7. Dump the rice on top of the chicken (do not mix). Add water.
8. Sprinkle half the cilantro on top of the rice.
9. Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
10. Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
11. Discard the whole spices. Sprinkle with remaining cilantro and garnish with the ghee-coated cashews and raisins.

Instant Pot Dal

Ingredients:

• 2 Tbsp coconut oil and/or ghee
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 1 tbsp minced ginger
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tbsp curry powder
• 1 tsp garam masala
• ¼ tsp mustard seeds
• 1½ cups of dried brown or red lentils
• 3 cups water
• ½ tsp salt
• 1 can of diced tomatoes
• ¼ cup fresh cilantro, chopped + extra for garnish

Directions:

1. On you instant pot, press the 'Sauté' button, add heat the oil.
2. Add onion and cook until translucent.
3. Stir in garlic, ginger, cumin, turmeric, curry powder, garam masala, and mustard seeds and cook for another minute until fragrant.
4. Hit the 'Cancel' button and add lentils, water, salt, canned tomatoes and mix to combine.
5. Cover with the lid, and close the pressure valve. Press the 'Pressure Cookl' button and set the cooking time to 10 minutes.
6. After the timer sounds, wait 10 mins before opening the pressure valve.
7. Mix the lentil mixture and add the chopped cilantro.

Pressure Cooker Baked Beans

Ingredients:

• 1 pound dried navy beans
• 8 cups water
• 1 tablespoon salt
• 10-ounces (8 slices) thick-sliced bacon, cut into 1/2-inch pieces
• 1 large onion, chopped
• 2 1/2 cups water
• 1/2 cup molasses
• 1/2 cup ketchup
• 1/4 cup packed brown sugar
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions:

1. Rinse beans in a colander and sort through the beans to remove any debris. Soak beans overnight in the pressure cooking pot with 8 cups water mixed with 1 tablespoon salt. * Drain and rinse the beans; discard the soaking liquid. 
2. Select Browning (or Saute) and add bacon to pressure cooking pot. Cook until crisp, about 5 minutes. Remove bacon to a plate lined with paper towels. Cook the onion in bacon drippings until tender, about 3 minutes. Scrap up brown bits on the bottom of the pot as the onions cook.
3. Add 2 1/2 cups water, molasses, ketchup, brown sugar, dry mustard, 1/2 teaspoon salt and pepper to the onions in the pot and stir to combine. Stir in the soaked beans.
4. Select high pressure and 35 minutes cook time. When timer beeps, turn pressure cooker off and wait for 10 minutes, after 10 minutes use a quick pressure release to release any remaining pressure. Discard any beans that are floating, Check several beans to see if they’re tender. If not, pressure cooker for a few minutes longer.
5. Stir in cooked bacon. Select Simmer and simmer beans uncovered, stirring occasionally so the bottom doesn’t burn, until the sauce is the desired consistency.

*If you don’t have time for an overnight soak, use the Browning setting to bring the salted water to a boil. Boil beans for two minutes. Turn pressure cooker off and let beans soak one hour. Proceed with the recipe as directed.


 

Carnitas

Ingredients:

• 1 (~8 pound) pork butt roast
• 1 1/2 tbs salt
• 1 tbs dried oregano
• 1-2 bay leaves 
• 1 tbs ground or whole cumin
• 1 tbs coriander seeds 
• 3-6 dried chilies of your choice
• 1 tsp paprika
• 1 cup orange juice
• 1 onion, coarsely chopped  

Directions:

1. Trim excess fat from pork butt; cut pork into smaller pieces and transfer into instant pot bowl. 
2. Combine all spieces together and rub all over pork in the instant pot bowl. 
3. Add the onion and orange juice.
4. Manual cook on high for 1 hour. Let pressure come down naturally, about 15 minutes.
5. Remove pork from pressure cooker and shred meat.
6. Optional: fry the meat on a flattop to make some of it crispy.

 

Instant Pot Braised Beef & Tortellini

Ingredients:

• 3 tablespoons olive oil 
• 1 -2 lb boneless beef short rib (or similar tough cut of beef) 
• 1 garlic clove, minced 
• 1 tomato, diced 
• 6 ounces fresh mushrooms, sliced 
• 8 ounces Marsala wine 1/4 cup flour 
• 1 tablespoon Italian seasoning 
• 1 -2 lb asiago-filled tortellini, boiled 
• Salt and pepper

Directions:

For Instant Pot follow these directions, (total time ~45 minutes):

1. Heat oil in pot on saute mode. 
2. Toss short ribs in flour, add to pot, and sear on all sides. 
3. Add garlic, mushrooms and seasoning and cook for 2-3 minutes. 
4. Add Marsala wine. 
5. Put lid on instant pot and turn to manual mode. 
6. Cook on high pressure for 35 minutes. 
7. Let pressure release naturally for another 10 minutes, then turn pressure release valve. 
8. Remove meat and shred/cut into small pieces. 
9. Turn heat to saute mode and cook until the sauce is reduced. 
10. Add a touch of heavy cream to the sauce at the end. 
11. Serve meat and sauce over tortellini.