The Essential Indian Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker

Great recipes - easy to follow and outcomes are amazing! Good work Archana!I made palak panner, oats kheer and aloo dum

This really is an essential Indian Instant Pot Cookbook. I have several Instant Pot cookbooks & this is my favorite because:1. The author, Archana Mundhe, identifies each recipe & ingredient with its original name and its English name. Dals no longer confuse me!2. The author explains each ingredient and suggests brand preferences and substitutes so if you don't have a well-stocked (or Indian) grocery store you can still make this awesome food (also, Amazon has all the ingredients!).Mundhe also offers gluten-free, vegetarian, and vegan options.3. The recipes include everything from traditional Indian restaurant dishes from dals (lentils, chickpeas, beans), tikka masala & butter chicken, biryani, palak paneer, curried cauliflower, lamb Rogan Josh & vindaloo to yogurt, kheer & the most divine mango cheesecake. Recipes are included for ghee, raita, garam masala, paratha (& roti).4. The author also provides explicit & easy instructions for how to use your Instant Pot. She has a recipe blog at MinistryofCurry.com where she posts additional recipes and Instant Pot tips & tricks.I've made 26 of the more than 150 recipes from this cookbook and they've all been really good. There aren't any beef or pork recipes but there are lamb recipes & lots of seafood & fish - the salmon tikka masala is amazing & lighting fast!I haven't had any problems with burn notices or things being too watery. I made the author's garam masala & I alternate it with another garam masala because sometimes I like my food super spicy & sometimes I don't.P.S. The lemon pickle is as addicting as she says it is.

EDIT: As mentioned below, my pre-teen daughter loves to bake and finally during this Thanksgiving break, she picked 5 recipes from the book that she wanted to try using the Instant Pot each day. The recipes she picked were Mango Cheesecake, Rose Milk Cake, Sweet Corn Soup, Butter Chicken & Lemon Rice. She did Mango Cheesecake on the first day and I was watching and guiding her very closely on this one. Once she gained confidence, she was able to independently do rest of the recipes with almost no guidance from me. The key difference I thought that made this easy for my daughter was the advice I got from the author (Archana), to first measure and prepare all ingredients. Once all ingredients are prepared and kept ready, following the instructions on the book was just so easy that even a kid was able to do it. The food not only turned out the way it was pictured, it also tasted so good. My daughter loved the book and we had such a good Thanksgiving break.OMG, I was literally drooling as I was flipping through the recipes in the book. Beautiful and well captured pictures. A book well organized, so it’s easy to quickly find a recipe. The instructions are simple and yet detailed. There’s just so much love and effort put into creating this book. Kudos to the author and others who worked on this masterpiece.Yes, we can find a lot of recipes on the Internet, but when it’s time to cook, I prefer having something in print in front of me, so I can carefully follow the instructions. There just aren’t many good books on Indian cooking with Instant Pot. Glad I have the book in my kitchen now.My preteen daughter loves to bake and I’ve been planning to introduce her to Instant Pot and Indian cooking. This book would be a great bonding time with my daughter as we try out some recipes. Will post an update on how easy my daughter found the instructions.

I always check cookbooks out of the library before committing to buying them just to test them out first, and this one won me over! I miss living closer to restaurants serving Indian food, but this book satisfies the craving. I'm overall very happy with the recipes!Pros:*Very efficient recipes that utilize the pot-in-pot method of cooking rice simultaneously.*Excellent use of spices.*Great selection of recipes.Cons:*As meticulous as I was able trying to prevent scorching, the pot sometimes took so long to come to pressure that I got a burn warning anyway and had to start over.

This is a high quality cookbook & you can tell the author put a lot of effort into it. It's thoughtful and well organized. The first section introduces the ingredients. There's another section that suggests what & where to buy stuff for your pantry if you plan to cook Indian food more than once. There were many helpful photos.I love Indian food from restaurants and want to get my family into it more but experimenting with carryout has taken some planning and been $$. I got an IP/Yedi to master 2 things: steel cut oats and a 1 pot Butter Chicken & rice dinner. I have had the IP for 3 days and have cooked Indian food exactly -zero- times in my life.Tonight I made the Butter Chicken recipe on page 103 and it came out great!! I am new to IP so I was really careful to follow the recipe & instructions. I didn't have fenugreek leaves so I left them out like the author advises. I didn't have Kashmiri red chile powder so I used a 3:1 ratio of paprika:cayenne (3/4 tsp paprika + 1/4 tsp cayenne red pepper = 1 Tbsp Kashmiri chili powder). No idea if that was right but it tasted awesome so it couldn't have been that wrong.I found a stainless steel bowl to use for the rice (many recipes recommend having a 1.5 Qt SS bowl) that sits on top of one of the racks, basically hovering above the curry. My bowl had high sides so I used the low rack with the Yedi but it was just high enough to clear the chicken. The rice came out perfectly!2 lessons learned for me: I'll use a little less salt than the recipe next time, and I will buy another silicone ring for the IP. No matter how much I wash/soak it, I can't get the Garam Masala odor out. That's okay though because I'll definitely make this dish again and others in the cookbook now that I know I can do it. :-)

Love this book! Have been wanting to become more conversant with how to prepare Indian dishes. To find a Instantpot based book was a bonus. Not only are the recipes easy to prepare but they are delicious- like restaurant level delicious. This book has given me the confidence to try new flavours and techniques. So happy with this purchase.

I bought this book because I use the Instant Pot Chicken Biryani from the author's Ministry of Curry website. So far everything I've made has been exceptional, and there are some recipes that aren't on the website, too. I'm considering making this a Christmas gift for IP-loving relatives!

Very well written, whether you are new to the Instan ot or experienced you will find it easy to follow.The recipes are varied and do not contain ingrediency that is only obtainable on Mars. Highly recommended.

This book tranformed me - a kitchen train-wreck- into someone who knows her way around the kitchen.For wholesome, authentic, home cooked flavours in the instantpot - look no further. The writing is simple, instructions clear, and you get consistent results day after day when you follow the recipe in your instantpot - a godsend for rookie chefs cooking in a hurry.I bought the borosil mini food processor - to chop veggies - as an instantpot accompaniment; that, with this book has made my life so much simpler.Thanks Ms. Mundhe!

Ho letto diverse ricette di Archana che seguo anche su FB. L'unico problema è che le spezie che lei usa (alcune) e altro non sono reperibili da noi qui a Venezia. Le ho dato 5 stelle perché sono ben descritte e vedrò se posso usarne qualcuna.