LINKDING

ingredients 2 to 6 slices of bacon diced (optional) 2 tablespoons butter 2 carrots diced 2 ribs celery diced 1 onion diced 2 cloves garlic minced 1 3/4 cup dried yellow split peas 2 to 4 cups of pork broth, plus enough water to make 8 cups of total liquid 2 bay leaves 3 teaspoons thyme 3/4 teaspoons salt 1/4 teaspoon pepper Maple syrup to drizzle (optional) DIRECTIONS If using bacon, begin by putting it into a large pot and frying until it begins to crisp ever so slightly Add the butter carrots, celery, onion and garlic; cook, stirring occasionally, until softened and golden, about 15 minutes. Stir in split peas, bay leaves, thyme, salt and pepper; cook, stirring, for 2 minutes. Stir in broth and water. Bring to boil; reduce heat, cover and simmer, stirring occasionally, until peas are very soft and soup is thickened, 1-1/2 to 2 hours. Discard bay leaves and serve with a drizzle of maple syrup if desired NOTES 15 min at high pressure plus 10 min release in the Instant Pot is infinitely simpler and more foolproof than cooking on the stovetop, and may even taste better; pressure cooker ratio is 6 cups stock to 2 cups split peas instead of using bacon you can use ham, plus frying in lard/bacon fat.

1.5 tablespoon oil use oil of choice 1 inch ginger 10 grams, chopped 2 large garlic cloves 7 grams, chopped 1 medium red onion 120 grams, sliced 3 stalks of green onion chopped 1/2 teaspoon cumin powder 2 teaspoons berbere spice adjust to taste 2 tablespoons tomato paste 3/4 cup red lentils 135 grams 2 cups vegetable broth divided 25-30 baby spinach leaves cilantro or parsley to garnish Press the saute button on your Instant Pot. Once it displays hot, add the oil and then add the chopped ginger, garlic, red onion & spring onion. Cook the onion, ginger and garlic for around 3 minutes until softened. Then add the cumin powder and berbere spice, mix well and cook for few seconds. Add the tomato paste, red lentils and stir for 30 seconds. Then add 1.5 cups vegetable broth and close the lid. Press the manual or pressure cook button and cook on high pressure for 6 minutes, with the pressure valve in the sealing position. Quick release the pressure and then press the saute button. Add the remaining 1/2 cup of the vegetable broth if desired at this point. I added the remaining 1/2 cup. Stir in the spinach leaves. Let it simmer for 1 minutes or until the spinach leaves have wilted. Serve this Instant Pot Ethiopian Lentil Stew with injera (the Ethiopian flat-bread) or plain rice! You may garnish it with cilantro or parsley.

Dice two onions, sautee with some olive oil and sesame oil until translucent Add 6 cups chicken broth and 3/4 cups rice Flavour with garlic, ginger, fish sauce, and soy sauce to taste Dice 4 small breakfast sausages and stir in Pressure cook on high for 30 min, then let depressurize naturally Stir in 1 cup of defrosted frozen corn kernels and a garlic mustard cube Top with diced cilanto and a touch of rice vinegar, enjoy

1 cup split peas 1/2 teaspoon turmeric powder 1 teaspoon salt 3 cups water Put into a pressure cooker. Pressure cook on high for 9 minutes with natural pressure release. Set it aside. Mise en place for cooking: BOWL ONE 1 teaspoon cumin seeds 1 tablespoon coriander seeds crushed in mortar pestle 2 cloves BOWL TWO 1 medium onion, chopped BOWL THREE 4 large garlic cloves, minced 1 inch ginger, microplaned 2 green chilies, minced BOWL FOUR 1 pint jar canned tomatoes 1/2 tsp salt BOWL FIVE 1/2 teaspoon coriander powder 1/4 teaspoon garam masala 1/2 teaspoon kashmiri red chili powder 1/8 teaspoon red chili powder or adjust to taste 1 teaspoon kasuri methi crushed, dried fenugreek leaves In a heavy bottom pan, heat generous amount of oil on medium heat. Once hot, add the cumin seeds, crushed coriander seeds and cloves. Saute for few seconds until fragrant. Then add onions, cook for around 3 to 4 minutes until they are soft and start changing color. Add the crushed garlic-ginger-green chili. Cook for 1 to 2 minutes until the raw smell goes away. Add the chopped tomatoes along with 1/2 teaspoon salt and mix. Cook for 7 to 8 minutes until tomatoes are very soft and cooked. Then add the coriander powder, garam masala, kashmiri red chili powder, red chili powder, cilantro and kasuri methi. Stir together and cook another minute. Pour into the pot of boiled dal and mix thoroughly. ➤ Not quite on par with the best restaurant dal I've had, but pretty dang good.

Onion Tomato Sauce 1 onion, roughly chopped 4 cloves garlic, roughly chopped 2-inch ginger, roughly chopped 1 tomato, chopped 1/2 Serrano pepper or green chili (optional) Cashew Sauce 1 cup water 1/2 cup cashews 1/4 cup heavy cream or full-fat coconut milk 3 tablespoons ghee 1/4 cup cashews 1/4 cup golden raisins 1/2 teaspoon cumin seeds Spices 2 teaspoons paprika 1 teaspoon salt 1 teaspoon coriander powder 1/2 teaspoon turmeric powder 1/2 teaspoon garam masala 1/4 teaspoon ground cardamom 2 cups chopped potato (1-inch cubes) 1 cup water 5 cups chopped vegetables (peas, carrots, green beans, bell pepper, broccoli, cauliflower, corn, whatever) ½ teaspoon dried fenugreek leaves (kasoori methi) Cilantro, garnish Instructions To prepare the onion tomato sauce, add the onion, garlic, ginger, tomato, and Serrano pepper to a blender or food processor and puree until smooth. Set this aside. Prepare the cashew sauce by blending 1 cup water, 1/2 cup cashews, and heavy cream until smooth. Set aside. Press the sauté button, add ghee, 1/4 cup cashews, and golden raisins to the pot. Stir-fry until the cashews turn golden. Remove the cashews and raisins from the pot and set aside. (this step is optional, you can garnish with these things untoasted, but it is a nice touch) Add cumin seeds to the pot. Once they begin to brown, add the onion and tomato mixture and stir-fry for 7-8 minutes, or until the onion and tomato mixture has thickened. Add all of the remaining spices along with the potatoes and mix well. Add 1 cup water, secure lid, close the pressure valve and cook for 5 minutes at high pressure. Open the valve to quick release any remaining pressure. Add the remaining chopped vegetables. Secure the lid and cook for an additional 2 minutes at high pressure. Open the valve to quick release any remaining pressure. Stir in the cashew sauce and fenugreek leaves. Garnish with cilantro and ghee-coated cashews and raisins.

Oil 2 onions diced 3 carrots diced 2 cups dry split peas 6 cups homemade ham stock 2 cups water salt and black pepper Turn pressure cooker to the "sauté" setting. Sauté onion and carrots in oil, for about 5 minutes, until softened. Add the split peas and stock. Cover pressure cooker and set to manual, high pressure for 18 minutes. Allow the pressure to naturally release for 15 minutes. Add salt and pepper to taste. Will look extremely runny but thickens up as it cools.

3 chicken breasts 1/2 bag stir-fry rice noodles 1 cup snap peas 3/4 cup coconut milk 1/2 cup peanut butter 2 Tbsp sesame oil 1/4 cup lime juice 2 Tbsp soy sauce Red pepper flakes 1 Tbsp rice wine vinegar 1 Tbsp brown sugar 1/4 tsp ground ginger Mix in a bowl all the ingredients from coconut milk down (a whisk works fine, a blender works great). Put this sauce and the chicken in the instant pot, cook on high pressure 12 minutes with instant release. May need extra time if chicken is frozen all together in one big lump. While this is cooking, saute the snap peas on the stove and cook the rice noodles. When instant pot finishes, remove chicken and shred it. Add the peas and chicken back in and stir it all up together. Would be good without the chicken too, in which case instant pot is unnecessary.

3 chicken breasts 1 can coconut milk 3 Tbsp thai red curry paste 6 cups worth of veggies (eggplant, bell peppers, sweet onion) 3 Tbsp fish sauce 2 Tbsp brown sugar 1.5 Tbsp lime juice 1.5 cups rice Combine chicken, coconut milk, curry paste, fish sauce, and sugar in instant pot. Cook high pressure 8 minutes then quick release. If chicken is from frozen and all in one big chunk, may take longer to cook through. Meanwhile, fry vegetables in oil in a pan on stove. When chicken mix is done cooking, slice the chicken and add it back in and add the cooked vegetables as well. Serve with rice. Works fine with extra coconut milk, creating a soupier experience. For a quick easy one-person meal version of this: fry an onion and a bell pepper. Mix 1 can coconut milk, ~1 Tbsp each of curry paste and fish sauce and lime juice, and a small spoonful of brown sugar. Add sauce to veg. Stick in some thin quick-cooking rice noodles. Add a can of tuna. Done.

1.5 lb stewing beef 4 medium potatoes 4 medium carrots 2 ribs celery 1 onion 3-4 cloves garlic 1 can tomato paste 2 Tbsp Balsamic vinegar 1-2 tsp Worcestershire sauce 4-5 cups beef broth (water and bouillon) 2.5 tsp Italian seasoning Salt & pepper to taste 1/3 cup flour for thickening Mix together flour, salt, pepper, Italian seasoning. Mix with meat (chopped to bite-size) till well coated. Then dump this mixture along with everything else (chopped to appropriate size) into instant pot. Cook on slow-cooker high setting all day, or cook 20 min high pressure with 15 min natural release.

Ingredients 1 tbsp oil 9 curry leaves 5 cloves garlic 1onion finely chopped 1.5 cup red lentils 4.5 cups water with 1/3 cup coconut milk powder and spoonful bouillon Spices 1 Tbsp cumin 1.5 tsp coriander 1.5 tsp paprika 1.5 tsp turmeric a few shakes of cayenne 1 cup rice 1 cup water Start the instant pot in sauté mode and heat the oil in it. Add the curry leaves and garlic. After the garlic turns light brown, add the chopped onions and cook for 2 minutes until the onions turn golden brown. Add spices and cook for another 2 minutes. Add the lentils and liquid. Stir it all up. Place the trivet. In a bowl, add ingredients for rice and place it on top of the trivet. Change the instant pot setting to manual or pressure cook mode at high pressure for 8 mins. After the instant pot beeps, release the pressure manually (5 minute NPR). Carefully take out the bowl of rice. Then take out the trivet, add some lemon juice, and stir the dal. Inspired by https://pipingpotcurry.com/dal-tadka-instant-pot/

1 onion a few handfuls frozen diced bell pepper (OR 2 small zucchinis OR extra onion OR probably other veg too) 2 spoonfuls diced garlic 3/4 cup rice 3/4 cup red lentils 2 3/4 cup water spoonful veg bouillon 1 pint jar tomatoes 2 tsp chilli powder 2 tsp oregano 1/2 tsp paprika 1 tsp cumin generous fresh-ground black pepper grated cheese Saute onion, garlic, peppers in Instant Pot. Add everything else but the cheese, close up, and use the rice function to cook. Upon decanting, grate a bunch of cheese and stir it in till it's melty. It honestly feels almost unfair how tasty this is. Hit the spot perfectly.

1 cup Split Pigeon Pea (Toor dal) washed (or red lentils) 2 cup Spinach (Palak) chopped 1 tablespoon Ghee or Oil 1/4 teaspoon Cumin seeds (Jeera) 1 Green Chili Pepper sliced (optional) 1/2" Ginger finely chopped 4 cloves Garlic finely chopped 1 Tomato large, chopped 3 cups Water 1/2 teaspoon Garam Masala Spices 1 teaspoon Salt 1/4 teaspoon Ground Turmeric (Haldi powder) 1/4 teaspoon Cayenne or Red Chili powder Instructions Start the instant pot in SAUTE mode and heat oil in it. Add cumin seeds, green chili, ginger and garlic.  Saute for 30 seconds until garlic turns golden brown, then add chopped tomato and spices.  Add the lentils and water. Stir well. Press CANCEL and close the instant pot lid with vent in sealing position.  Press MANUAL or Pressure Cook mode for 3 minutes. When the instant pot beeps, do a quick pressure release.  Open the lid and add chopped spinach and garam masala.   Press SAUTE mode. Simmer for 2 minutes until the dal starts boiling and spinach is mixed with the lentils. Spinach dal is ready to be served.   Recipe Notes You can use only toor dal or only masoor or equal quantities of both.  If using another dal, the cooking time may vary.