What is Reddit's opinion of Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast?

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If you are looking for more Indian recipes in general, this is the instant pot cookbook we use the most.

It introduced my husband and me to dal, and they have become a staple at our house.

After trying her butter chicken, her cookbook was pretty much an instant buy on Amazon for around $8. Some other great recipes in there also. They may be all on the website, but I haven't verified.

We do different dals almost every week in my house. I would recommend this cookbook if that interests you.

I came here to recommend Two Sleevers also! I agree that the butter chicken is one of my favorite instant pot recipes. I was reading about the founder of the site and she has a cookbook of traditional Indian dishes written for the instant pot!

Indian Instant Pot® Cookbook: Traditional Indian Dishes](https://www.amazon.com/dp/1939754542/ref=cm_sw_r_cp_awdb_imm_J01NPEK0WAWNT2C61RJE)

For me the instant pot is all about convenience. I can cook eggs and potatoes together, and have potato salad done in no time. I mix it up in the instant pot, put a silicone lid on it, and throw it in the fridge. If it's just me or family eating it I don't even need to dirty a serving dish. I also like the recipes from the Indian Instant Pot Cookbook, and I wouldn't know how to make those any other way.

So this is very rare for me, but I actually really like a physical cookbook that was written specifically for the instant pot.

I'm sure you can find the same recipes online but this is the book I use:

https://www.amazon.com/Indian-Instant-Pot%C2%AE-Cookbook-Traditional/dp/1939754542

I love cooking when I’m happy. And basically I’m not working right now so I’m happy lol. And it’s showing, I’m gaining a little extra weight ��.

I go in spurts and trends. I’ll make something all the time and it’s my new obsession, then I’ll move on to something else because I’m suddenly tired of it.

Creamy tomato soup is one of my favorite easy meals in winter. It’s just one of my favorite meals of all time anyway. Mmm.

Right now I got myself a pressure cooker and I’m kind of obsessed with it. I bought this cookbook and I’m working my way through it. So far every recipe has been amazing. She has a similar philosophy I do. I don’t like things to be overly complicated.

We just had pumpkin alfredo as our traditional Halloween meal, haha. I also always make the rolls for family holidays. I’m trying to create some food traditions, I think those are fun and my family was never very into traditions.

I think my project today is to make apple butter! I love seasonal cooking, so that’s part of why what I cook changes so much all year.

Mixed Indian / American family here. I make an instant pot biryani that both my picky kids like to eat, and it’s an easy recipe. It’s from the Indian Instant Pot Cookbook: Traditional Indian Dishes Made Easy and Fast https://www.amazon.com/dp/1939754542/ref=cm_sw_r_cp_api_0sjYBbP061MRF

Urvashi Pitre!! She has a great blog with lots of free, easy recipes. I would recommend starting with her butter chicken, which is so glorious it spawned a whole New Yorker article and Pitre, who has a doctorate, is now known as the "Butter Chicken Lady":

https://food52.com/recipes/74991-urvashi-pitre-s-now-later-instant-pot-butter-chicken

Her blog:

https://twosleevers.com/

If you decide to expand your repertoire, her Indian Instant Pot cookbook is also excellent and also got me started on Indian cooking:

https://www.amazon.com/Indian-Instant-Pot%C2%AE-Cookbook-Traditional/dp/1939754542/ref=sr_1_3?dchild=1&keywords=indian+instant+pot+pitre&qid=1626558203&sr=8-3

She has a very laid back approach to her own culture's cuisine, which can admittedly be somewhat complex with tons of ingredients (note, I am not saying that's a bad thing, it's what makes it so wonderful), and is great about suggesting shortcuts and also advising when it's worth spending the extra effort. Highly recommended.

[Edited as I realized I attached the wrong link for her cookbook initially. She has written so many!]

The only one I've bought so far is this one from the butter chicken lady. If you like Indian food it's a good buy and some, if not all, of the recipes are on her website if you want to check them out first. I hadn't even attempted Indian food up until the butter chicken. Great recipe even if you skip on the book. At under $10 though, it was a quick purchase for me. Everything we've tried has been good and straightforward to cook.

The only physical cookbook I've picked up so far is the Indian Instant Pot Cookbook by Urvashi Pitre. I've only made a couple of the recipes so far, including this Butter Chicken, which I think is the same one from the book, but they were both great. The Butter Chicken was super easy also and even the kids loved it. Plus at like $8, it's not an expensive book.

A tomato, onion paste is a common base for a lot of Indian dishes. So, I know to always be stocked up on those along with ginger, garlic (ginger/garlic paste when I'm feeling lazy). When I cook Indian food, I generally follow a given recipe without being exact about the spices. I generally don't measure spices but taste the food intermittently to get a sense for the flavor profile.

My family always cooks with MDH spices and some of the spices are homemade. Although, I only use MDH spices. You can find the MDH spice company on amazon. I would recommend getting kitchen king, garam masala, deghi mirch (red chilli powder) and meat ka masala (not required but nice to have) all from MDH. Kitchen king, garam masala and deghi mirch are generic and can be added to pretty much any dish. Sometimes, I even substitute cayenne for deghi mirch.

You can watch recipes by chef Harpal and Sanjeev Kapoor on youtube. They are both pretty famous in India and they have good recipes.

If you happen to have an instant pot, I highly recommend the Indian Instant Pot Cookbook. This is my go-to book for cooking Indian food. I add MDH spices to the recipe and that really makes the dishes authentic. Using a pressure cooker is a big part of cooking Indian food and the instant pot offers a hassle-free option of doing that.

Good luck and have fun! You can always PM me if you have any questions regarding Indian food.

https://www.amazon.com/Indian-Instant-Pot%C2%AE-Cookbook-Traditional/dp/1939754542 and there's a good few recipe books that are specifically for the IP! Apparently their butter chicken is incredible.

Well if you do like Indian food, I have her Indian food Instant Pot cookbook and it's great.

https://smile.amazon.com/Indian-Instant-Pot%C2%AE-Cookbook-Traditional/dp/1939754542

As for a Keto one, I have this one:

https://smile.amazon.com/Keto-Instant-Pot-Cookbook-Ketogenic/dp/1641520434

All the recipes I've tried have been quite good. You really can't go wrong with any of them by her I would assume.

This is a terrific basic Indian food cookbook for the IP: Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast https://www.amazon.com/dp/1939754542/ref=cm_sw_r_cp_api_glt_fabc_8NFT1K8PTR5Q1QCB5XCP

here you go, I highly recommend it!

Two Sleevers (Urvashi Pithre) has done a great job of super simplifying many Indian recipes, especially for the Instant Pot. She has a good book on Indian Instant Pot cooking. For example, her Instant Pot butter chicken recipe is one of the simplest i have ever seen.

https://www.amazon.com/Indian-Instant-Pot%C2%AE-Cookbook-Traditional/dp/1939754542/

So I got the pulav recipe from this book. The chicken pulav recipe I use, is funnily enough referred to as 'Chicken Biryani' (page 96) in that book, which is totally wrong. I realized it was pulao half-way through that recipe, and decided to try it out anyway. Then I decided to throw in some veggies one day and the rest is history.

Basically, here's the recipe I follow (this deviates from the book) -

Ingredients (sorry I don't really measure my ingredients after making it the first time)

1. Chicken (I use two leg quarters)
2. Basmati rice (a cup)
3. 1 med/large onion (your preference)
4. Veggies (shredded carrots, potatoes, green beans)

5. Spices:

   a) Cinnamon sticks

   b) Black cumin (DIFFERENT from regular cumin. Don't substitute!) - Also called shahi jeera

   c) Cloves

   d) Bay leaves

   e) Cardamom

   f) Star Anise (bonus)

   g) Mace (bonus)

   h) Kalpaasi (bonus) - not sure what it names it has, but it adds a nice flavor (search for dagad phool on this page for a picture)

i). 1-2 tablespoons of Butter (can sub for oil but recommended butter or ghee)

j). Usual Indian food essentials (chilli powder, salt,

k) Fresh mint leaves. You can sub this for coriander leaves (really recommend mint though)

Steps:

1. Marinate chicken using chilli powder, salt, and some garam masala if you have any handy. Soak basmati rice too. You can skip marination/soaking if you're lazy. It is ok! I would recommend it though.

2. Set IP to saute. Chop all the veggies and onion. Throw in all the butter, and let it liquefy. Then add in all the spices, and then let them sizzle a bit, but don't let it 'cook', since both the butter and spices can burn.

3. Throw in chopped onion first -- cut the onion as you like. Let it brown ever so slightly, and throw in rest of the veggies (tips: don't cut potato finely! Beans should be cut to an inch, and Carrots must be shredded unless you want to bite into a sweet mushy stick while you're eating). Cook until green beans are no longer crunchy. This usually means about 5mins of cooking on saute mode.

4. Throw in the chicken. Add some chilli powder and salt (you'll salt again for the rice, so just salt for veggies and chicken). Your object is NOT to cook the chicken entirely. Just to brown the outside. Your chicken will be dry if you cook it entirely during this stage. The chicken will be cooked later on. Patience, grasshopper.

5. Throw in the mint leaves. Let them wilt.

6. Drain the rice, and throw it in the pot. Move the rice around. Let the oil coat the rice. You just want the rice to touch the flavored oil at this stage, but not cook it. Pour in equal amount of water as the same amount of rice in now, maybe a 10% on top. Add another 10% more if you didn't soak the rice (20% more in total). Add more salt if you think the rice needs more (depends on whether the chicken was marinated in step 1 as told and how much salt was added in step 4)

7. After all that work (man this was a little more involved that I might have made it sound lol), mix everything a little so salt dissolves. During this process, try to push the chicken quarters to the bottom of the pot. If you don't do this part, the rice at the bottom might burn :/

8. Close the instant pot, and set to high pressure for 6mins.

You can either force release steam or do the natural release. I'm usually too impatient to wait for natural release.

Eat!

It wouldn't happen to be this one, would it?

Ordered it on Amazon a while ago and I just realized it was 2 weeks overdue, so thanks for that.

Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast https://www.amazon.com/dp/1939754542/ref=cm_sw_r_cp_apa_i_iWppCbXBPE125

Inidain food. This cook book doesn't look like much but it is fantastic. I have made 6 dishes out of it already and have enjoyed them all. The only thing is you will need a Mortor and pestle, or spice grinder. Freshly ground spices are a must to make the recipes go from okay to great.

I got this book because I saw many other people recommend it. It is well worth it.