20 Delicious Instant Pot Indian Recipes Easy to Make

Sophia Bush

Last updated on

Main Dishes

Dive into the vibrant world of Indian cuisine with our roundup of 20 Delicious Instant Pot Indian Recipes Easy to Make! Perfect for busy weeknights or when you’re craving something flavorful without the fuss, these dishes bring the rich spices and comforting warmth of India right to your table. Whether you’re an Instant Pot newbie or a seasoned pro, get ready to spice up your dinner routine—let’s get cooking!

Butter Chicken

Butter Chicken

Butter Chicken, a creamy and flavorful Indian classic, is easier to make at home than you might think. This version simplifies the process without sacrificing any of the rich, aromatic flavors.

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/2 cup plain yogurt
  • 2 tbsp lemon juice
  • 1 tbsp garam masala
  • 1 tbsp grated ginger
  • 3 cloves garlic, minced
  • 1 tsp turmeric
  • 1 tsp chili powder
  • 1 tsp salt
  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 1 can (14 oz) tomato sauce
  • 1 cup heavy cream
  • 2 tbsp butter
  • Fresh cilantro, for garnish

Instructions

  1. In a large bowl, combine yogurt, lemon juice, 1 tbsp garam masala, grated ginger, minced garlic, 1 tsp turmeric, 1 tsp chili powder, and 1 tsp salt. Add chicken pieces, coating well. Marinate for at least 1 hour, or overnight for best results.
  2. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add marinated chicken, cooking until browned on all sides, about 5 minutes. Remove chicken and set aside.
  3. In the same skillet, add chopped onion, cooking until soft, about 3 minutes. Stir in tomato sauce, bringing to a simmer. Return chicken to the skillet, covering with sauce. Simmer for 15 minutes, stirring occasionally.
  4. Stir in 1 cup heavy cream and 2 tbsp butter, cooking for an additional 5 minutes until sauce thickens slightly.
  5. Garnish with fresh cilantro before serving. The magic of this dish lies in the marinade—yogurt tenderizes the chicken while the spices infuse it with deep, complex flavors.

Tip: For an extra smoky flavor, try charring the chicken slightly under the broiler before adding it back to the sauce.

Chana Masala

Chana Masala

Warm up your kitchen with this hearty Chana Masala, a classic Indian dish that’s as nourishing as it is flavorful, perfect for a cozy dinner at home.

Ingredients

  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tbsp grated ginger
  • 1 can (15 oz) diced tomatoes
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp chili powder
  • 1 tsp garam masala
  • 1/2 tsp salt
  • 1/2 cup water
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Heat 2 tbsp vegetable oil in a large pan over medium heat. Add the finely chopped onion and sauté until golden, about 5 minutes.
  2. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for another minute until fragrant.
  3. Add 1 can diced tomatoes, 2 cans chickpeas, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, 1/2 tsp chili powder, 1 tsp garam masala, and 1/2 tsp salt. Mix well to combine.
  4. Pour in 1/2 cup water, bring to a simmer, and cook uncovered for 10 minutes, stirring occasionally.
  5. Garnish with fresh cilantro before serving.

The magic of this Chana Masala lies in the layering of spices, creating a depth of flavor that’s both complex and comforting. Serve it over steamed rice or with warm naan for a complete meal.

Tip: For an extra kick, add a pinch of cayenne pepper with the other spices.

Dal Makhani

Dal Makhani

Dal Makhani, a creamy and buttery lentil dish, is a North Indian classic that’s surprisingly simple to make at home. Here’s how to bring this restaurant favorite to your table.

Ingredients

  • 1 cup whole black lentils (urad dal)
  • 1/4 cup kidney beans (rajma)
  • 4 cups water
  • 2 tbsp butter
  • 1 tbsp vegetable oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 inch ginger, grated
  • 1 green chili, finely chopped
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1/2 tsp red chili powder
  • 1/2 cup tomato puree
  • 1/2 cup heavy cream
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

  1. Soak the black lentils and kidney beans in water overnight. Drain and rinse.
  2. In a pressure cooker, cook the lentils and beans with 4 cups water for about 20 minutes until soft.
  3. Heat butter and oil in a pan. Add cumin seeds, let them splutter, then add onion, garlic, ginger, and green chili. Sauté until golden.
  4. Add turmeric, garam masala, red chili powder, and tomato puree. Cook for 5 minutes until the oil separates.
  5. Add the cooked lentils and beans to the pan. Simmer for 10 minutes, stirring occasionally.
  6. Stir in heavy cream and salt. Cook for another 5 minutes.
  7. Garnish with fresh cilantro before serving.

The slow simmering melds the spices into the lentils, creating a depth of flavor that’s both rich and comforting.

Tip: For an extra smoky flavor, finish the dal with a minute of smoking over charcoal before adding the cream.

Palak Paneer

Palak Paneer

Palak Paneer is a vibrant, creamy Indian dish that brings together the earthy flavors of spinach and the soft, chewy texture of paneer cheese. It’s a comforting meal that’s surprisingly simple to make at home.

Ingredients

  • 2 cups fresh spinach, tightly packed
  • 1 cup paneer, cubed
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 green chili, finely chopped
  • 1/2 cup heavy cream
  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 1/2 tsp salt
  • 1/4 cup water

Instructions

  1. Blanch the spinach in boiling water for 2 minutes, then plunge into ice water. Drain and blend into a smooth puree.
  2. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
  3. Add onion, garlic, ginger, and green chili. Saute until the onion turns golden, about 5 minutes.
  4. Stir in turmeric powder, garam masala, and salt. Cook for another minute until fragrant.
  5. Add the spinach puree and water. Simmer for 5 minutes, stirring occasionally.
  6. Gently fold in paneer cubes and heavy cream. Cook for another 3 minutes until the paneer is heated through.
  7. Serve hot with naan or rice. The magic of this dish lies in the contrast between the creamy spinach sauce and the soft, slightly tangy paneer.

Tip: For an extra layer of flavor, lightly fry the paneer cubes in a separate pan before adding them to the spinach.

Vegetable Biryani

Vegetable Biryani

Vegetable Biryani is a fragrant, spiced rice dish that’s as colorful as it is flavorful, perfect for a weeknight dinner that feels a bit special.

Ingredients

  • 1 cup basmati rice, rinsed and drained
  • 2 tbsp vegetable oil
  • 1 medium onion, thinly sliced
  • 1 tsp cumin seeds
  • 1 cinnamon stick
  • 2 cardamom pods
  • 1 bay leaf
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1/2 tsp red chili powder
  • 1 cup mixed vegetables (carrots, peas, bell peppers, and potatoes), diced
  • 2 cups water
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 thinly sliced onion and sauté until golden, about 5 minutes.
  2. Add 1 tsp cumin seeds, 1 cinnamon stick, 2 cardamom pods, and 1 bay leaf. Stir for 30 seconds until fragrant.
  3. Mix in 1 tsp turmeric powder, 1 tsp garam masala, and 1/2 tsp red chili powder. Cook for another minute.
  4. Add the mixed vegetables and sauté for 2 minutes. Then, stir in the rinsed basmati rice.
  5. Pour in 2 cups water and add salt to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the rice is tender and water is absorbed.
  6. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork, garnish with fresh cilantro, and serve hot.

The layering of spices and vegetables with the rice creates a dish that’s bursting with flavor in every bite, yet it’s surprisingly simple to make.

Tip: For an extra touch of luxury, sprinkle some fried onions and cashews on top before serving.

Rajma Masala

Rajma Masala

Warm up your kitchen with this hearty Rajma Masala, a classic Indian dish that’s as nourishing as it is flavorful, perfect for a cozy dinner.

Ingredients

  • 1 cup dried kidney beans, soaked overnight
  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 tomatoes, pureed
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1/2 tsp red chili powder
  • Salt to taste
  • 2 cups water
  • Fresh cilantro for garnish

Instructions

  1. Drain the soaked kidney beans and cook them in a pressure cooker with 2 cups of water for about 15 minutes or until tender.
  2. Heat 2 tbsp of vegetable oil in a pan over medium heat. Add 1 tsp cumin seeds and let them sizzle for a few seconds.
  3. Add the finely chopped onion and sauté until golden brown. Stir in the minced garlic and grated ginger, cooking for another minute.
  4. Mix in the pureed tomatoes, 1 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp red chili powder, and salt to taste. Cook until the oil separates from the masala.
  5. Add the cooked kidney beans along with their water to the pan. Stir in 1 tsp garam masala and simmer for 10 minutes, allowing the flavors to meld.
  6. Garnish with fresh cilantro before serving.

The magic of this Rajma Masala lies in the slow simmering that brings out the depth of spices, creating a rich and comforting dish that pairs wonderfully with steamed rice.

Tip: For an extra layer of flavor, toast the spices lightly before adding them to the dish.

Aloo Gobi

Aloo Gobi

Aloo Gobi, a comforting and vibrant dish, brings together the earthy flavors of potatoes and cauliflower with a blend of aromatic spices.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon ginger, grated
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt
  • 2 medium potatoes, peeled and cubed
  • 1 small cauliflower, cut into florets
  • 1/2 cup water
  • Fresh cilantro, chopped for garnish

Instructions

  1. Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add 1 teaspoon of cumin seeds and let them sizzle for about 30 seconds until fragrant.
  2. Add the finely chopped onion to the pan and sauté until golden, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until aromatic.
  3. Sprinkle in 1 teaspoon turmeric powder, 1 teaspoon coriander powder, 1/2 teaspoon chili powder, and 1 teaspoon salt. Stir well to coat the onions with the spices.
  4. Add the cubed potatoes and cauliflower florets to the pan. Pour in 1/2 cup of water, cover, and simmer on low heat for 20 minutes, or until the vegetables are tender.
  5. Garnish with fresh cilantro before serving.

The magic of Aloo Gobi lies in its simplicity and the way the spices infuse the vegetables, creating a dish that’s both hearty and full of flavor.

Tip: For an extra crunch, try roasting the cauliflower florets separately and mixing them in just before serving.

Kadai Paneer

Kadai Paneer

Spice up your dinner routine with this vibrant Kadai Paneer, a classic Indian dish that’s bursting with flavors and ready in under 30 minutes.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tomatoes, pureed
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon red chili powder
  • Salt to taste
  • 200 grams paneer, cubed
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. Heat 2 tablespoons vegetable oil in a kadai or large skillet over medium heat. Add 1 teaspoon cumin seeds and let them sizzle for 30 seconds.
  2. Add the finely chopped onion and sauté until golden, about 5 minutes. Stir in 2 cloves minced garlic and 1 tablespoon grated ginger, cooking for another minute until fragrant.
  3. Toss in the diced bell pepper and cook for 2 minutes. Pour in the pureed tomatoes, followed by 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala, 1/2 teaspoon red chili powder, and salt to taste. Cook the mixture for 5 minutes, stirring occasionally.
  4. Gently add the paneer cubes, stirring to coat them in the sauce. Simmer for 5 minutes, allowing the flavors to meld.
  5. Garnish with 1/4 cup fresh cilantro before serving hot.

The magic of Kadai Paneer lies in its smoky spices and the tender paneer that soaks up all the delicious sauce, making every bite a delight.

Tip: For an extra smoky flavor, lightly char the bell peppers before adding them to the dish.

Matar Paneer

Matar Paneer

Matar Paneer is a comforting Indian classic that brings together creamy paneer and sweet peas in a richly spiced tomato gravy. It’s a vegetarian delight that’s surprisingly simple to whip up at home.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chili powder
  • 1 cup tomato puree
  • 1 cup frozen peas
  • 200 grams paneer, cubed
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 cup heavy cream
  • Fresh cilantro, for garnish

Instructions

  1. Heat the vegetable oil in a large pan over medium heat. Add the onion and sauté until golden, about 5 minutes.
  2. Stir in the garlic and ginger, cooking for another minute until fragrant.
  3. Add the cumin, coriander, turmeric, and chili powder, stirring for 30 seconds to toast the spices.
  4. Pour in the tomato puree and cook for 5 minutes, until the mixture thickens slightly.
  5. Add the peas and paneer, stirring gently to coat them in the sauce. Cook for 5 minutes.
  6. Season with salt and sugar, then stir in the heavy cream. Simmer for another 2 minutes.
  7. Garnish with fresh cilantro before serving.

The magic of Matar Paneer lies in the balance of spices and the creamy texture of the paneer, making it a standout dish that’s both hearty and aromatic.

Tip: For an extra touch of warmth, add a pinch of garam masala just before serving.

Baingan Bharta

Baingan Bharta

Baingan Bharta is a smoky, flavorful Indian eggplant dish that’s surprisingly simple to make at home. It’s a vegetarian delight that pairs perfectly with warm naan or fluffy basmati rice.

Ingredients

  • 1 large eggplant (about 1 lb)
  • 2 tbsp vegetable oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 1 medium tomato, diced
  • 1/2 tsp turmeric powder
  • 1 tsp cumin powder
  • 1/2 tsp chili powder
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

  1. Preheat your grill to medium-high. Pierce the eggplant all over with a fork, then grill for about 20 minutes, turning occasionally, until the skin is charred and the inside is soft. Let cool, then peel and mash the flesh.
  2. Heat 2 tbsp vegetable oil in a pan over medium heat. Add 1 finely chopped onion and sauté until golden, about 5 minutes.
  3. Stir in 2 cloves minced garlic and 1 tsp grated ginger, cooking for another minute until fragrant.
  4. Add 1 diced tomato, 1/2 tsp turmeric powder, 1 tsp cumin powder, 1/2 tsp chili powder, and salt to taste. Cook until the tomatoes soften, about 3 minutes.
  5. Mix in the mashed eggplant and cook for another 5 minutes, stirring occasionally. Garnish with fresh cilantro before serving.

The secret to Baingan Bharta’s deep flavor lies in the smoky char of the grilled eggplant, which infuses the entire dish with a rustic aroma.

Tip: For an extra smoky flavor, you can roast the eggplant directly over a gas flame until charred, then proceed with the recipe.

Punjabi Chole

Punjabi Chole

Bring the vibrant flavors of India to your kitchen with this hearty Punjabi Chole, a classic chickpea curry that’s as nourishing as it is flavorful.

Ingredients

  • 2 cups dried chickpeas, soaked overnight
  • 1 large onion, finely chopped
  • 2 tomatoes, pureed
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 green chilies, slit
  • 1 tsp cumin seeds
  • 1 tbsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1/2 tsp red chili powder
  • Salt to taste
  • 2 tbsp vegetable oil
  • Fresh cilantro for garnish

Instructions

  1. Drain the soaked chickpeas and cook in a pressure cooker with enough water to cover them until tender, about 15 minutes after the first whistle.
  2. Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
  3. Add the chopped onion and sauté until golden brown. Stir in the minced garlic, grated ginger, and slit green chilies, cooking for another minute.
  4. Mix in the tomato puree, coriander powder, turmeric powder, red chili powder, and salt. Cook until the oil starts to separate from the masala.
  5. Add the cooked chickpeas along with some of their cooking water. Simmer for 10 minutes, allowing the flavors to meld.
  6. Sprinkle garam masala and garnish with fresh cilantro before serving.

The magic of this dish lies in the slow simmering that allows the chickpeas to soak up all the aromatic spices, creating a depth of flavor that’s truly unforgettable.

Tip: For an extra tangy twist, squeeze a little lemon juice over the top before serving.

Mushroom Masala

Mushroom Masala

Warm up your kitchen with this aromatic Mushroom Masala, a dish that brings the rich flavors of Indian cuisine right to your table with minimal fuss.

Ingredients

  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 lb mushrooms, sliced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/2 tsp chili powder
  • 1 tsp garam masala
  • 1/2 cup tomato puree
  • 1/2 cup water
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat 2 tbsp vegetable oil in a large pan over medium heat. Add the finely chopped onion and sauté until golden, about 5 minutes.
  2. Stir in 2 cloves minced garlic and 1 inch grated ginger, cooking for another minute until fragrant.
  3. Add the sliced mushrooms to the pan, cooking until they start to soften, about 5 minutes.
  4. Mix in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, 1/2 tsp chili powder, and 1 tsp garam masala, stirring well to coat the mushrooms.
  5. Pour in 1/2 cup tomato puree and 1/2 cup water, bringing the mixture to a simmer. Cook for 10 minutes, stirring occasionally, until the sauce thickens.
  6. Season with salt to taste and garnish with fresh cilantro before serving.

The magic of this Mushroom Masala lies in the depth of spices that meld together, creating a sauce that’s both vibrant and comforting. Perfect for spooning over steamed rice or scooping up with naan.

Tip: For an extra layer of flavor, toast the whole spices before grinding them yourself.

Egg Curry

Egg Curry

Warm up your kitchen with this comforting Egg Curry, a dish that brings together hard-boiled eggs in a rich, spiced tomato sauce for a meal that’s both hearty and flavorful.

Ingredients

  • 6 large eggs
  • 2 tbsp vegetable oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated
  • 1 can (14.5 oz) diced tomatoes
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/2 cup water
  • 1/4 cup cilantro, chopped

Instructions

  1. Hard-boil the eggs: Place eggs in a pot, cover with water, and bring to a boil. Turn off heat, cover, and let sit for 10 minutes. Cool, peel, and set aside.
  2. Heat vegetable oil in a large skillet over medium heat. Add onion, garlic, and ginger, sautéing until golden, about 5 minutes.
  3. Stir in diced tomatoes, ground cumin, ground coriander, turmeric, chili powder, and salt. Cook for 5 minutes until tomatoes break down.
  4. Add water and bring to a simmer. Gently add the hard-boiled eggs, spooning sauce over them. Cover and simmer for 10 minutes.
  5. Sprinkle with chopped cilantro before serving.

The magic of this Egg Curry lies in the way the spices meld with the tomatoes to create a sauce that’s deeply flavorful yet lets the simplicity of the eggs shine through.

Tip: For an extra layer of flavor, toast the whole spices before grinding them yourself.

Fish Curry

Fish Curry

Dive into the comforting warmth of this aromatic Fish Curry, a dish that brings the vibrant flavors of the sea and spice together in perfect harmony.

Ingredients

  • 1 lb white fish fillets (such as cod or halibut), cut into chunks
  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tbsp ginger, grated
  • 1 can (14 oz) coconut milk
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp lime juice
  • Fresh cilantro, for garnish

Instructions

  1. Heat the vegetable oil in a large skillet over medium heat. Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes.
  2. Stir in the curry powder, turmeric, salt, and black pepper, cooking for another minute until fragrant.
  3. Pour in the coconut milk, bringing the mixture to a gentle simmer. Let it cook for 10 minutes, allowing the flavors to meld.
  4. Add the fish chunks to the skillet, gently stirring to coat them in the sauce. Simmer for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
  5. Remove from heat and stir in the lime juice. Garnish with fresh cilantro before serving.

The magic of this Fish Curry lies in its creamy coconut base, which perfectly balances the heat of the curry and the freshness of the lime. It’s a dish that feels both indulgent and light, making it ideal for any day of the week.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for a minute before adding it to the dish.

Lamb Rogan Josh

Lamb Rogan Josh

Warm up your kitchen with this aromatic Lamb Rogan Josh, a classic Kashmiri dish that’s rich in flavors and surprisingly simple to make at home.

Ingredients

  • 2 lbs lamb shoulder, cut into 2-inch pieces
  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tbsp ginger, grated
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1 cup plain yogurt
  • 1 cup water
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat the vegetable oil in a large pot over medium heat. Add the onion and cook until golden, about 5 minutes.
  2. Stir in the garlic and ginger, cooking for another minute until fragrant.
  3. Add the lamb pieces to the pot, browning them on all sides, about 5 minutes.
  4. Mix in the ground coriander, cumin, turmeric, paprika, and cayenne pepper, coating the lamb evenly.
  5. Pour in the yogurt and water, stirring to combine. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours, or until the lamb is tender.
  6. Season with salt to taste and garnish with fresh cilantro before serving.

The slow cooking process melds the spices into the lamb, creating a dish that’s deeply flavorful and tender. Serve it over steamed rice for a comforting meal that’s sure to impress.

Tip: For an extra depth of flavor, toast the whole spices before grinding them yourself.

Chicken Tikka Masala

Chicken Tikka Masala

Chicken Tikka Masala is a beloved dish that brings the vibrant flavors of India to your kitchen, with a creamy tomato sauce that’s perfectly spiced and utterly comforting.

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup plain yogurt
  • 2 tbsp lemon juice
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp cinnamon
  • 1 tsp cayenne pepper
  • 3 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 2 tbsp garlic, minced
  • 1 tbsp ginger, grated
  • 1 can (14 oz) tomato sauce
  • 1 cup heavy cream
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. In a large bowl, mix yogurt, lemon juice, 2 tsp cumin, 2 tsp paprika, 2 tsp salt, 1 tsp black pepper, 1 tsp cinnamon, and 1 tsp cayenne pepper. Add chicken pieces, coating well. Cover and refrigerate for at least 1 hour, or overnight for best results.
  2. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Cook chicken in batches until browned, about 3-4 minutes per side. Remove and set aside.
  3. In the same skillet, heat remaining 1 tbsp oil. Add onion, garlic, and ginger, cooking until soft, about 5 minutes. Stir in tomato sauce and bring to a simmer.
  4. Return chicken to the skillet, reducing heat to low. Stir in heavy cream and simmer for 10 minutes, until chicken is cooked through.
  5. Garnish with fresh cilantro before serving.

The magic of this Chicken Tikka Masala lies in the marination process, which ensures every bite is infused with deep, aromatic spices.

Tip: For an extra smoky flavor, grill the marinated chicken pieces before adding them to the sauce.

Beef Curry

Beef Curry

Warm up your kitchen with this hearty Beef Curry, a comforting dish that brings a little spice to your dinner routine without overwhelming the palate.

Ingredients

  • 1.5 lbs beef stew meat, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 can (14 oz) coconut milk
  • 1 cup beef broth
  • 2 medium carrots, sliced
  • 1 large potato, diced

Instructions

  1. Heat the vegetable oil in a large pot over medium-high heat. Add the beef cubes and brown on all sides, about 5 minutes. Remove and set aside.
  2. In the same pot, add the onion, garlic, and ginger. Cook until the onion is soft, about 3 minutes.
  3. Stir in the curry powder, cumin, salt, and black pepper. Cook for 1 minute until fragrant.
  4. Return the beef to the pot. Add the coconut milk and beef broth. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour.
  5. Add the carrots and potato. Continue to simmer, covered, for another 30 minutes until the vegetables are tender and the beef is fork-tender.

The magic of this Beef Curry lies in the slow simmering process, which melds the spices into a rich, velvety sauce that clings perfectly to the tender beef and vegetables.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for 30 seconds before adding it to the dish.

Prawn Masala

Prawn Masala

Dive into the vibrant flavors of this Prawn Masala, a dish that brings the warmth of Indian spices right to your kitchen with minimal fuss.

Ingredients

  • 1 lb large prawns, peeled and deveined
  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp chili powder
  • 1 cup tomato puree
  • 1/2 cup coconut milk
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat 2 tbsp vegetable oil in a large pan over medium heat. Add 1 large onion, finely chopped, and sauté until translucent, about 5 minutes.
  2. Stir in 2 cloves garlic, minced, and 1 inch ginger, grated, cooking for another minute until fragrant.
  3. Add 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp chili powder to the pan, stirring well to coat the onions.
  4. Pour in 1 cup tomato puree and cook for 5 minutes, allowing the mixture to thicken slightly.
  5. Add the prawns to the pan, stirring to coat them in the spice mixture. Cook for 3 minutes.
  6. Pour in 1/2 cup coconut milk and simmer for another 5 minutes, or until the prawns are cooked through. Season with salt to taste.
  7. Garnish with fresh cilantro before serving.

The magic of this Prawn Masala lies in the quick cooking time of the prawns, which keeps them succulent and perfectly infused with the rich, spiced tomato-coconut sauce.

Tip: For an extra layer of flavor, toast the whole spices before grinding them yourself.

Sambar

Sambar

Warm up your kitchen with this comforting Sambar, a hearty lentil and vegetable stew that’s a staple in South Indian cuisine, perfect for a cozy dinner.

Ingredients

  • 1 cup toor dal (split pigeon peas)
  • 1 medium onion, diced
  • 1 medium tomato, chopped
  • 1 cup mixed vegetables (carrots, beans, eggplant), chopped
  • 2 tbsp sambar powder
  • 1/2 tsp turmeric powder
  • 1 tsp salt
  • 2 tbsp tamarind paste
  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • 2 dried red chilies
  • A few curry leaves
  • 2 cups water

Instructions

  1. Rinse the toor dal and cook with 2 cups water and 1/2 tsp turmeric powder in a pressure cooker for 3 whistles, or until soft.
  2. Heat oil in a pan, add 1/2 tsp mustard seeds, 2 dried red chilies, and a few curry leaves. Saute until the seeds pop.
  3. Add the diced onion and sauté until translucent. Stir in the chopped tomato and cook until soft.
  4. Add the mixed vegetables, 2 tbsp sambar powder, and 1 tsp salt. Cook for 5 minutes.
  5. Mix in the cooked dal and 2 tbsp tamarind paste. Simmer for 10 minutes until the vegetables are tender.

The magic of this Sambar lies in the balance of tangy tamarind and earthy lentils, creating a depth of flavor that’s irresistibly comforting.

Tip: For an extra layer of flavor, garnish with fresh cilantro before serving.

Rasam

Rasam

Warm up your kitchen with this comforting Rasam, a South Indian soup that’s as nourishing as it is flavorful, perfect for those chilly evenings.

Ingredients

  • 1 cup toor dal (split pigeon peas)
  • 4 cups water
  • 1 medium tomato, chopped
  • 1/2 tsp turmeric powder
  • 1 tbsp rasam powder
  • 1/2 tsp salt
  • 2 tbsp tamarind paste
  • 1 tsp mustard seeds
  • 2 dried red chilies
  • 1/4 tsp asafoetida (hing)
  • 2 tbsp chopped cilantro
  • 1 tbsp ghee

Instructions

  1. Cook the toor dal with 4 cups water in a pressure cooker for 3 whistles, or until soft. Mash lightly and set aside.
  2. In a pot, add the mashed dal, chopped tomato, turmeric powder, rasam powder, salt, and tamarind paste. Bring to a boil, then simmer for 10 minutes.
  3. Heat ghee in a small pan. Add mustard seeds and let them pop. Add dried red chilies and asafoetida, sauté for a few seconds, then pour this tempering over the rasam.
  4. Garnish with chopped cilantro and serve hot.

The magic of rasam lies in its tempering—the sizzle of mustard seeds and the aroma of asafoetida transform this simple soup into something extraordinary.

Tip: For an extra tangy kick, adjust the amount of tamarind paste to your liking.

Conclusion

We hope this roundup of 20 Delicious Instant Pot Indian Recipes inspires your next meal! Each dish is a breeze to make, bringing the vibrant flavors of India right to your kitchen. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for your next culinary adventure. Happy cooking!

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