Monthly Archives: January 2020

Instant Pot Banana Bread with Walnuts

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Recipe by Chop Secrets with slight modifications

Ingredients:

1 teaspoon baking soda
½ cup sour cream
1 cup sugar
1 stick butter
2 eggs
1 teaspoon baking powder
2 ripe bananas, mashed
1 teaspoon vanilla extract
1½ cups flour
½ cup chopped walnuts

Directions:

Coat the inside of a 6-cup bundt pan with non-stick spray.

In a medium bowl, combine baking soda in the sour cream. Set aside to allow the baking soda to dissolve.

Using an electric mixer, cream the butter with the sugar in a large bowl until thoroughly combined. Add the eggs one at a time and beat until uniform.

Add the baking powder, bananas and vanilla extract to the sour cream mixture and stir to combine, then fold into the large mixing bowl with butter/sugar mixture. Add the flour and walnuts. Stir until just combined. Do not overtax. 

Pour batter into the bundt pan, tap gently on the counter, and cover loosely with foil. Do not seal. Place in the silicone sling.

Put 1½ cups of water in the Instant Pot. Carefully lower the bundt pan into the Instant Pot. 

Select “Pressure Cook” or “Manual” function. Use (+) or (-) to set the time for 45 minutes.

When the time is up, press “Cancel” and let the pressure naturally release until the pin drops (typically 15-20 minutes), then careful remove the pan from the Instant Pot and let cool for 5-10 minutes.

Turn out onto a plate while still warm.

*The MANUAL and PRESSURE COOK buttons are interchangeable.

Instant Pot FriChik Curry

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FriChik Curry-lastIngredients:
For the spice blend

12 Cashew nuts
½ cup hot water
5 cardamoms
5 cloves
2 1-inch piece of cinnamon
1½ teaspoons fennel seeds
1 small piece of black stone flower, optional
¼ cup grated coconut
2 sprigs curry leaves
2 tablespoons cilantro

Directions:

Add the cashew nuts to a small bowl. Cover them with half a cup of hot tap water and let them soak for 15 minutes. Add the cashew nuts, along with the water they were soaking in, into a blender. Add the rest of the ingredients and blend to a smooth paste. Set aside until you are ready to use it in the curry. 

Ingredients:
To make the curry

¼ cup oil
1 teaspoon cumin seeds
1 cup ground onion
1 tablespoon ginger-garlic paste
1 teaspoon turmeric
1 cup diced tomatoes
1 teaspoon cumin powder
2 teaspoons Kashmiri chilli powder, depending on heat and your preference
2 teaspoons coriander powder
1 teaspoon garam masala, optional
2 medium potatoes, each cut into quarters
1 cup Lima beans
1 large can (2 lbs) Worthington FriChik original, drain and cut into four pieces
Salt
3 cups water
2 tablespoons finely chopped cilantro

Directions:

Select sauté to pre-heat the Instant Pot. When the word “Hot” appears on the display add the oil. Add cumin seeds and ground onion. Sauté for 2 minutes. Add the ginger-garlic paste and turmeric. Sauté for another 2 minutes. When the raw smell of turmeric disappears add the tomatoes. Sauté for a minute. Add cumin powder, chili powder, coriander powder, garam masala, potatoes, peas, FriChik, and salt. Mix well. Add water. 

Close and lock the lid. Select “Pressure Cook” or “Manual” and set 4 minutes. When time is up use Quick release. (Release pressure instantly, by pressing (Cancel) and then turning the steam release handle on the lid to “Venting” position.)

Instant Pot Vegetable Pulao

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20121021-201118.jpgIngredients:
For the spice blend

2 teaspoons coconut oil
2 1-inch pieces of cinnamon
5 cloves
5 cardamoms
1 cup chopped onion
1 tablespoon chopped garlic
1 tablespoon chopped ginger
2 tablespoons chopped cilantro
¼ cup grated coconut
¼ cup warm water

Heat coconut oil in a small pan on medium heat. Add the cinnamon, cloves, and cardamom. Fry for a minute, and remove from heat, and cool. Add all the ingredients to a blender with the warm water, and grind to a smooth consistency. Set aside till ready to use.

Ingredients:
For the rice

3 tablespoons coconut oil
½ cup chopped tomatoes
1 tsp turmeric
½ cup diced carrot
½ cup diced French beans
1-2 green chillies, slit in half, optional
½ cup green peas, fresh or frozen
Salt
2 cups rice
3 cups water

Rinse the rice and soak it in fresh water for 15 minutes. Strain the water and set aside.

Select “Sauté” to pre-heat the Instant Pot. When the word “Hot” appears on the display, add the oil and sauté the spice blend for 3-4 minutes. Add the tomatoes. Sauté for a minute. Add turmeric and sauté until the raw smell of turmeric disappears.

Add carrots, beans, green chillies, peas, salt, and rice. Sauté gently for two minutes. Add water. Taste to make sure there is enough salt.

Close and lock the lid. Select “Pressure Cook” or “Manual” and then use the (+) or (-) button to set 4 minutes of pressure cooking time. 

When time is up, open the lid using the “10-Minute Natural Release”.
(Let pressure cooker go into “Keep Warm” mode and count up to 10 minutes. Then press “Cancel” and position the steam release valve on the lid to the “Venting” position.