Sambhar in instant pot V2

Ingredients:

Toor dal-1 cup (pressure cook with 3 cups of water in instant pot for 15 min in pressure high mode)
Onion- 1 medium
Tomato- 1 medium
Sorakaya- 1/2 small
Swetha telugu foods sambhar powder- 2 tsp (can add more or less to taste)
Tamarind balls (costco sweet and spicy tamarind balls)-3
Salt-to taste
Oil-2 tbsp
Cumin seeds-1/2 tsp
Mustard seeds-1/2 tsp
Turmeric-pinch
Hing-pinch
Curry leaves-5-10
Water-3 cups

Method:

1. Set saute mode on instant pot. Heat oil and add cumin seeds, mustard seeds, curry leaves, hing and turmeric. Allow the seeds to splatter.
2. Add finely chopped onion and saute for couple of minutes.
3. Add chopped tomato and sorakaya pieces.
4. Add sambhar powder, salt, tamarind balls, cooked dal and enough water.
5. Adjust for spices and consistency. Pressure cook in instant pot for 4 min under high pressure mode.
6. Once the steam is released, serve hot with rice, idli, dosa etc.

Mint pulao

Ingredients:

Basmati rice-2 cups
Oil-2 tbsp
Cloves-5
Cardamom-6
Bay leaves-4
Shah jeera-2 tsp
Star anise-5
Onions-1 big
Potato-1 big
Peas-1/4 cup
Turmeric-pinch
Salt-to taste
Water-4 cups

Mint paste:

Mint-2 cups
Green chillies-5
Garlic-5 cloves
Ginger-2 inch piece
Coconut shredded-1 tbsp
Water-enough to make paste

Method:

1. Wash and soak basmati rice for 30 min.
2. Add ingredients listed under mint paste into a blender and make into a fine paste.
3. Slice onion lengthwise, cut potato into cubes. Keep them aside.
4. Heat oil in a pressure cooker and add jeera, cloves, cardomom, bay leaves, star anise. Allow them to splutter.
5. Add sliced onion and fry till golden brown.
6. Add mint paste and saute for a couple of minutes.
7. Add rice and let it coat with the mint masala paste. Cook for a minute.
8. Add turmeric, potato cubes, peas, salt and water.
9. Check for spices and adjust as needed.
10. Pressure cook for two whistles and serve warm with raita.

Apple steel cut oatmeal in instapot

Ingredients:

Steel cut oats: 1 cup
Apple: 1 (chopped into bite sized pieces)
Cinnamon sticks: one 2'' piece
Water: 2 cups
Milk: 1 cup
Maple syrup: 1 tbsp
Vanilla: 1 tsp
Salt: 1/4 tsp
Ghee: to cover the surface

Method:

1. Apply ghee to the surface of the instapot cooker.
2. Combine all ingredients in the cooker.
3. For old instapots:
    Press manual mode and set the timer for 4 min (high pressure).
    For new instapots:
    Press pressure cook and set the timer for 4 min (high pressure).
4. Release the steam naturally for 20 min and let the remaining stem vent off naturally.
5. Make sure the safety valve is up and open the lid.
6. Mix well and enjoy with honey, fruit, peanut butter.

Note: You can refrigerate for upto 1 week. To re-heat, microwave with more milk.