Indian Instant Pot(R) Cookbook: Traditional Indian Dishes Made Easy and Fast

I've tried a few recipes so far and been blown away. Honestly this is so flavourful, easy and I cannot get enough of it. I bought this mainly for a baingan bharta and dal makhani recipes. The rice's, dals and beans chapter and the vegetables and vegetarian chapter are brilliant. I'm vegan so not all the recipes work for me but I'll be trying out a few with different meat replacements. I also swap paneer for tofu instead. These work very well in the instant pot which makes it so quick and easy. Very pleased overall

Fantastic book for the curry lover. The recipes are simple and easy to do. My cooking skills are limited and tolerated by my long suffering husband . He now has second helpings and takes left overs to work. recipes are very tasty and varied. I had to expand my spice cupboard but it was well worth it. I have had no issues with burning as per some reviews, in fact quite the opposite I was dubious with how little water was added ... trust the recipe! It works

I find it really hard to find instant pot recipes for the UK market and this is no exception you need to know what cilantro is for example and all recipes are measured partly in cups but that said it is more detailed than other instant pot books I've tried and has nice pictures. The author has a nice writing style and explains things well. Well worth a go if you have an Instant Pot and like Indian food!

I use my Instant Pot all the time and i love Indian food so i thought i would give this book a go. I have made about 10 of the recipes so far and they have all been delicious. The author really knows her spices and how to use a pressure cooker. There are many ordinary instant pot cookbooks out and this isn't one of them! Buy it!

I have my reservations about this book. The InstantPot is super useful for meal prep and certain types of cooking, but it's notoriously temperamental with thick sauces. Sure enough, the first few dishes I tried--including the butter chicken--gave me the dreaded 'overheat' message despite following her instructions to the letter and carefully adding ingredients to try to avoid burning. I'm starting to suspect--though I've not yet had this proven--that there's a difference in how these function on our higher voltage here in the UK than on the much lower voltage in the US, because this isn't the first InstantPot disaster from tried and true recipes that are otherwise highly rated by everyone who's tried them. What I've taken to doing is using low rather than high pressure for the saucier recipes and increasing the cooking time. Rice came out claggy in both the recipes I tried from this book, so I've taken to using the spicing but using my go-to version; that being said, rice is a fickle thing and things like grain size, moisture level, and milling quality all affect the final outcome, so I'm less bothered about these going amiss. There are also the recipes that just gratuitously use the InstantPot when they really don't need to. For example the spiced potatoes, where you steam the potatoes first, then heat your oil and spices in the InstantPot and add the potatoes to sautee. Personally, I find the InstantPot too large and too prone to overheating for this to be comfortable, so after steaming the potatoes in the InstantPot, I then do the following steps in a different pan on the stove. It also means I just have to rinse out the InstantPot liner without needing to try to scrub oil and spices and bits of seared potato skin off it. I'd give this 3 1/2 stars if I could. Aside from the fact that, for an experienced cook (and an experienced InstantPot user), this book has produced inconsistent results, the recipes are quite solid. They're definitely aimed for a Western audience, with fewer types of spices used. I made the author's garam masala as recommended, with fresh organic spices, and I'm not terribly wowed, but for Western cooks looking for comforting and not overly challenging food, this is sure to be a big hit.

Having bought the book on a Kindle daily deal, I found the approach of a sub-set of the key spices and dals, very clear instructions and a manageable number of recipes appealing. So, I ordered an Instant Pot on another daily deal (I am sure other makes would also work perfectly well) and tried one of the recipes. I do not eat Indian food at all frequently, but I didn't find the dish anywhere near the best I have eaten. A friend with a lot of experience of making Indian food suggested the spicing level in the recipes is perhaps a bit low, and so worth experimenting. Anyway, I will continue to work through the recipes, given that they are quick and easy, and I know what ingredients are in them. So, for me, it has been a painless entry to making some Indian dishes, and I am thankful to the author for her efforts and approach.

Have tried many of the recipes and have enjoyed them all. I can not say if they are traditional or not as I am not Indian but they do appear to be. I have been adjusting them to be used with a Pressure king pro cooker with no trouble. I believe I have found the odd error it same of the qualities like 1/4 cup of rice for 6 people. The author claims to tried and tested the recipes many times to get them right . It tend to believe them.

Good book to read and very nice recipes which I have seen going through the sample of recipes given by the author.

I've been making Indian food for 30 years but I didn't learn to cook in an instant pot - this book has helped me reformulate old recipes in new instant pot compatible techniques and also given me some lovely new recipes to try. So far following the recipes and techniques in this book I've had beautiful results every time. Well worth the purchase.

Simple, straightforward recipes with excellent results. We have made 5 or 6 recipes (several times) thus far and will make many more as all have been well received at our family table, by young and old. While we have cooked Indian food before, we often found the flavour of various dishes (using other cookbooks) to be very similar (or the same) in flavour. What strikes us most about these recipes is that each is a stand-alone in flavour and texture. We’ve had our IP for less than a year and use it 1~3 times / week. While I owned the book a good while before we started using, it is now the one I’m reaching for most often for the IP. The herbs / spices are readily found in a chain supermarket and are worthwhile additions to your collection if you don’t own them already. The author includes both the Indian name for the dish as well as English, and a brief introduction, for all which we enjoy. This is the book I recommend most to friends new to IP or those considering purchasing an IP.

This is my 22nd Instant Pot cookbook (total count across both hardcopy and kindle). So to say I’ve laid eyes upon a few IP cookbooks it a bit of an understatement. Twenty-Two is certainly more than “a few”. I devoured Chapters 1 and 2 of the Kindle version of this “Indian Instant Pot Cookbook: Traditional Indian Dishes Made Easy and Fast” within hours of it being electronically delivered. And I am eagerly awaiting the hardcopy version to arrive next week! Within just the first Chapter there is more useful and detailed -- yet easy to understand -- Instant Pot specific information than any other IP cookbook that I own. The table of contents for this book hides the true value hidden in just Chapter 1 by not listing its subsections (I’ve done so for you below!). It is rich with helpful information some of which I’ve seen before, some which I haven't -- but what I have seen is spread out across multiple cookbooks and IP websites. Never before have I see so much useful IP information assembled all in one place in such a clean, straightforward, easy-to-follow manner. More importantly: Chapter 1 addresses the “elephant in the room” of the Instant Pot world. And that is the fact that the IP needs time to reach pressure, and it needs time to release pressure. Not only is this mentioned more than once -- it is accounted for in the recipes! Nowhere else have I _ever_ seen an IP cookbook or recipe website address this problem! For example, the Onion Masala recipe: “Prep Time: 10 minutes; Saute: 10 minutes; Manual High Pressure: 15 minutes; Total 60 minutes”. ANY other cookbook would list this as “Prep: 20 minutes; Cook: 15 minutes; Total: 35 minutes”. But not THIS cookbook. THIS cookbook is the first one I’ve seen to actually acknowledge reality for cooking with an Instant Pot. So right out of the gate, by the end of Chapter 1 -- the $6.99 full priced Kindle version has more than paid for itself in the value and richness of information provided. The remaining chapters of recipes are just icing on the cake! (Pure, rich, truthful, gonna-be-so-yummy icing + cake.) One of the earlier reviewers stated that many of the recipes included in this cookbook are already available on the author’s website -- as if that was a bad thing. So what if the cookbook came second and the website came first? If it were the other-way-around (cookbook first, then website) the author would likely be praised for providing such a rich supply of free “supplemental materials” to her recipes. Knowing that that I can go to the website and get detailed photos and descriptions, and then come to the cookbook to get just the bare-basic recipe details -- in a nice printed and bound cookbook, instead of a binder of loose-leaf printouts! -- that is a positive for me, and not at all a negative. Cookbooks are just that most of the time: bare-basic recipe details, where we’re lucky to get a few photos here or there, and almost never get a large-format good-quality photo to go with every recipe. (And when we do get those photos, the cookbook is usually hard-cover, costs and arm and a leg, and is better suited as a coffee table book than as a kitchen resource!) The fact that I go to the website and verify -- for free -- via individual recipe photos that yes, indeed, I am on the right track is a huge plus for me. (Because I am seriously a complete hot-mess in the kitchen. I need all the help I can get. The author's website is going to be an awesome supplement to her cookbook!) Not only am I a hot mess at trying to cook, I pretty much just flat-out hate cooking -- or at least I did until I got my first Instant Pot. Now I don’t hate cooking quite as much (but I am still pretty terrible at it). What I’ve managed to read in this cookbook so far has given me a new-found enthusiasm for trying things outside the usual mac & cheese, pot roast, chili, and chicken pasta. The recipes I’ve managed to read through so far are all clearly written in simple easy-to-understand steps; the ingredients are all things I’ve heard of, that I can pronounce, and that I know where to find in my regular grocery store. AND, as explained in Chapter 1, almost all of them are start-to-finish in less than an hour total -- with that "total time" being the actual truth that includes come-to-pressure and release-pressure time. Seriously, what’s _not_ to love here? If you like Indian food, you’re going to more than earn back your investment in this cookbook with the first few things you make from it (instead of getting them at an Indian restaurant). My only problem now is which ones to start with. (I’ll come back in a few weeks after I’ve made a bunch, and update this review with a progress report.) Here’s the full table of contents of everything you get with this cookbook (with some additions from me of section headers not included in the table of contents -- but should have been, in my opinion). . . . . . . . . . . . . . . . . . Introduction Chapter 1 : Indian Food, Easy & Fast * The Pressure Cooking Tradition (in Indian Cooking) * Instant (Pot) Love * Rethinking the “Instant” in Instant Pot * The Indian Pantry * * Spices * * Dals & Beans * * Herbs * * Packages, Bottles, Cans * Instant Pot Terminology * Essential Equipment * Frequently Asked Questions * Pressure Cooking at High Altitude Chapter 2 : Kitchen Staples * Garam Masala * Punjabi Garam Masala * Goda Masala * Onion Masala * Ghee * Ginger-Garlic Paste * Paneer * Greek Yogurt * Meyer Lemon Chutney * Coconut Green Chutney * Mango Chutney Chapter 3 : Rice, Dals & Beans * Basmati Pilau * Masale Bhat (Marathi Spiced Rice) * Khichadi (Rice with Lentils) * Dal Fry (Lentils with Fried Onions) * Dal Makhani (Creamy Lentils) * Langar Ki Dal (Creamy Mixed Lentils) * Chana Masala * Chana Salaad (Chickpea Salad) * Punjabi Lobia (Black-Eyed Peas with Spinach) * Matki Chi Ussal (Spiced Sprouted Beans) * Punjabi Rajma (Red Kidney Beans) Chapter 4 : Vegetables & Vegetarian * Aloo Gobi (Potatoes and Cauliflower) * Aloo Jeera (Cumin-Spiced Potatoes) * Beet Koshimbir (Beetroot Salad) * Buhdh Gobi Mutter (Cabbage and Peas) * Baingan Bharta (Eggpland with Onions) * Coconut-Tomato Soup * Marathi Kadhi (Tango Yogurt Soup) * Marathi Rassa (Mixed Vegetables with Coconut) * Sindhi Sai Bhaji (Sindhi-Style Mixed Vegetables) * Paneer Biryani * Palak Paneer Chapter 5 : Fish, Chicken & Meat * Patra Ni Macchi (Fish with Green Chutney) * Jhinga Nariyl Wala (Shrimp Coconut Curry) * Chicken Biryani * Murgh Makhani (Butter Chicken) * Punjabi Chicken Curry * Chicken Vindaloo * Chicken Korma * Chicken Tikka Masala * Beef Curry * Kheema Nariyal Saag (Ground Beef Coconut Curry & Spinach) * Kheema Matar (Spiced Ground Beef) * Pork Saag * Lamb Rogan Josh (Lamb Curry) * Lamb Dum Biryani (Lamb & Rice Casserole) Chapter 6 : Drinks & Desserts * Aam Panha (Raw Mango Drink) * Gulabi Doodh (Rose Milk) * Masala Chai (Spiced Tea) * Caramel Custard * Elaichi Dahi (Creamy Cardamom Yogurt) * Mitha Dahi (Steamed Yogurt Custard) * Gajjar Halva (Carrot with Raisins) * Chawal Ki Kheer (Indian Rice Pudding) * Narali Bhat (Sweet Coconut Rice) Pressure Cooking Time Charts * Beans and Legumes * Grains * Meat * Poultry * Fish & Seafood * Vegetables Measurement Conversions Acknowledgements About the Author

Excellent product.Saw it in USA for the first time.Good purchase.

TipTop