Tag: Instant Pot

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Instant Pot Masoor Dal (Red Lentil Dahl)

If you have all ingredients chopped and measured before you start, it will be easier and faster.

Ingredients

  • 1 TBS coconut oil
  • 1 1/2 tsp mustard seeds
  • 1 large onion, finely diced
  • 1 sprig curry leaves (optional, can be replaced with 2 tablespoons chopped cilantro)
  • 1-inch piece ginger, grated or crushed into a paste
  • 4 cloves garlic, minced
  • 4 medium tomatoes, finely diced
  • 1/2 tsp turmeric
  • 1 TBS ground coriander
  • 1/4 tsp red pepper flakes
  • 1 cup red lentils (masoor dal), rinsed and drained
  • 3 cups water
  • 1/2 cup coconut milk (canned)
  • Salt to taste
  • Lemon juice for squeezing on top

Instructions

  1. Heat the oil in an Instant Pot using the Saute function set to Normal. (Press the Saute button to toggle between Less, Normal, and More.) Add the mustard seeds and when they begin to sputter, add the onions, curry leaves or cilantro, ginger and garlic.
  2. Saute, stirring frequently, until the onions soften and just start to brown. Add the tomatoes, turmeric, coriander powder, and red pepper flakes and mix well. Let the tomatoes cook 3-4 minutes until they are broken down and very pulpy. Stir a couple of times during cooking. Hit Cancel.
  3. Add the lentils to the pot and stir to mix, then add 3 cups water. Give everything a good stir then click in the Instant Pot lid set to Sealing. Set the IP to Pressure Cook for 10 minutes.
  4. After cooking, wait either until the pressure releases naturally, or, if you’re in a rush, wait 10 minutes after the end of cooking, then carefully quick-release according to instructions.
  5. Using a ladle, stir in the coconut milk and salt to taste. At this point you can garnish with more cilantro, if you like, or serve as is. Always top the dal with a final squeeze of lemon juice for the perfect finish. The dal will thicken up considerably as it cools or if leftover. Add more water as needed.
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Lemon Curd (Instant Pot)

Ingredients:

  • 1/3 cup melted butter (75.6g or 2.7oz)
  • 2/3 cup sugar
  • 2 large eggs
  • 2 large egg yolks
  • Small pinch of salt
  • 2 tsp grated lemon zest
  • 2/3 cup fresh-squeezed lemon juice

Directions:
Add all ingredients in order into a blender container. Blend until combined. (Alternative: Use a whisk to mix all ingredients in a medium bowl.) Pour into a heat-safe glass bowl. I use a Pyrex 4 c. food storage container. Don’t use a metal container.

Add 1 c. water to Instant Pot liner (3 qt.). Place Pyrex with ingredients on the silicone trivet and use the sling to carefully set the trivet in the liner. Cover Pyrex with parchment.

Close the lid and set the valve to Sealing. Press Pressure Cook and set time for 10 minutes. At the end of the cooking time, do a natural release for 10 minutes, and then release the rest of the pressure.

Remove lemon curd from the pot and carefully blot up any condensation that may have formed. The curd may appear to be “split” – no problem. Whisk vigorously until smooth. At this point, you can strain the curd to remove any egg bits or lemon zest; totally optional. Let cool on the counter for 30 minutes, and then whisk again. Cover and refrigerate. Can be frozen; I freeze in half-pint mason jars.

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Smoky collard greens and carrots (Instant Pot)

  • 1 Tbs. tomato paste
  • 1/2 c. vegetable stock
  • 1 tsp. sweet or hot smoked paprika
  • 1/4 tsp. salt
  • 2 Tbs. olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, chopped
  • 2 bunches collard greens, washed, stemmed, and cut into bite-sized pieces (about 1 pound trimmed)
  • 4 carrots, peeled, halved lengthwise, and sliced crosswise 1/2″ thick
  • Optional: hot sauce (such as Tabasco or Frank’s RedHot) for serving

In a small bowl, stir together tomato paste, broth, smoked paprika, and salt.

Select the Sauté setting on the Instant pot and heat the oil. Add onion and garlic and sauté for about 5 minutes, until onion has softened. Stir in the greens and sauté for about 1 minute, until lightly wilted, then stir in the carrots and tomato paste mixture.

Secure the lid and set the pressure-release knob to Sealing. Press the cancel button to reset the cooking program, then select the Steam setting and set the cooking time to 7 minutes (8, if collards are tough) at high pressure.

Perform a quick release. Open the pot, give everything a final stir, and serve with hot sauce, if desired.

Note: you can use any braising greens you like in this recipe, such as kale, mustard greens, or turnip greens. Because these greens are not as tough as collards, decrease cooking time from 7-8 minutes to 5 minutes.

From The Essential Instant Pot Cookbook, by Coco Morante.