INDIAN PRESSURE COOKER RECIPES

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PRESSURE COOKER INDIAN-SPICED CHICKEN | BETTER HOMES & GARDENS



Pressure Cooker Indian-Spiced Chicken | Better Homes & Gardens image

This Paleo dinner recipe brings the heat, thanks to curry powder and cayenne powder. As a bonus, you can make this Paleo recipe in your Instant Pot!

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 25 minutes

Prep Time 20 minutes

Yield 6 3/4 cups

Number Of Ingredients 11

2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
2 cups chopped tomatoes
1 cup sliced halved onion
1 medium orange or yellow sweet pepper, cut into 1-inch pieces (1 cup)
4 cloves garlic, minced
1 tablespoon curry powder
¾ teaspoon sea salt
¼ teaspoon cayenne pepper
¾ cup unsweetened light coconut milk
Hot cooked cauliflower rice
Chopped fresh cilantro

Steps:

  • In a 6-qt. multifunction electric or stove-top pressure cooker stir together the first eight ingredients (through cayenne pepper). Add coconut milk; stir to coat.
  • Lock lid in place. Set electric cooker on high pressure to cook 5 minutes. For stove-top cooker, bring up to pressure over medium-high; reduce heat enough to maintain steady (but not excessive) pressure. Cook 5 minutes. Remove from heat. For both models, immediately release pressure. Open lid carefully. Serve over cauliflower rice. Top with cilantro.

Nutrition Facts : Calories 252 calories, CarbohydrateContent 12 g, CholesterolContent 142 mg, FatContent 8 g, ProteinContent 33 g, SaturatedFatContent 3 g, SodiumContent 341 mg, SugarContent 5 g

PRESSURE COOKER PUNJABI RAJMA (INDIAN SPICED KIDNEY BEANS ...



Pressure Cooker Punjabi Rajma (Indian Spiced Kidney Beans ... image

Rajma is a classic dish from Northern India in which red kidney beans are cooked with onions, tomato, ginger and a host of heady spices until they’re tender and fragrant. The classic version requires soaking the beans overnight followed by lengthy cooking. But when made in an electric pressure cooker, the whole thing can be ready in about an hour. If you think your beans are old (or if you can't remember when you bought them), the cookbook author Urvashi Pitre, who adapted this recipe for the Instant Pot, recommends soaking them in water for an hour before cooking.

Provided by Melissa Clark

Total Time 1 hours

Yield 3 to 4 servings

Number Of Ingredients 13

1 tablespoon peanut oil
1 1/2 cups diced onion (from 1 medium onion)
1 cup diced tomato (from 1 small to medium tomato)
1 tablespoon minced ginger
1 tablespoon minced garlic
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon kosher salt, more as needed
1 cup dried red kidney beans
Cooked white rice, for serving (optional)

Steps:

  • Add oil to the pot of an electric pressure cooker. Stir in onion, tomato, ginger, garlic, cayenne, coriander, cumin, garam masala, turmeric and salt.
  • Place a trivet on top of onion mixture. In a medium metal heatproof bowl (one that will fit inside the pressure cooker), combine beans and 2 cups water. Cover with foil and place on trivet.
  • Cover and cook on high pressure for 30 minutes. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
  • Remove bowl and trivet from pressure cooker, remove foil, and lightly mash about half of the beans. Scrape into onion mixture, then set the pressure cooker's sauté function to high. Cook, stirring occasionally, for 5 minutes to let the flavors meld. Taste and add more salt, if necessary. Serve with rice, if you like.

Nutrition Facts : @context http//schema.org, Calories 231, UnsaturatedFatContent 3 grams, CarbohydrateContent 38 grams, FatContent 4 grams, FiberContent 10 grams, ProteinContent 12 grams, SaturatedFatContent 1 gram, SodiumContent 408 milligrams, SugarContent 5 grams, TransFatContent 0 grams

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