Recipes

Method:

  1. Set Instant Pot on SAUTE setting and heat coconut oil.  Add the mustard seeds and curry leaves, stir and cook for 5 to 10 seconds.   
  2. Add onions, garlic, cumin seeds, turmeric powder, cinnamon stick, green chilli, and a pinch of salt, sauté for about 2-3 minutes until the onions have softened.   
  3. Add the lentils and fry till they have a glossy coat.  Add water and salt, stir ingredients together. 
  4. Cancel the SAUTE setting.  Close the lid and set the vent to SEALING. Select the PRESSURE setting and set the cooking time for 5 minutes at high.  When the cooking program ends, quickly release all the steam. 
  5. Remove the lid and set the Instant Pot to Sauté mode.  Add the coconut milk and cook for 5 minutes as the dhal continues to thicken. 
  6. Serve with rice or roti bread on the side. 

 

Recipes
Sri Lankan Dhal by Zahra with Instant Pot  
Recipes

Method:

  1. Chicken marinate: In a bowl combine yoghurt, ginger, garlic, lime juice, cumin powder, coriander powder, garam masala, paprika, chili powder, and salt. Stir in the chicken. Cover and place in fridge for 30 mins to marinate.  
  2. Set Instant Pot on SAUTE setting. Melt the butter, once the butter has melted add the onion and sauté for 2-3 minutes or until soft. Now that the onion are softened, add the chicken and fry it until browned. Then stir in the tomato, tomato puree, and cashew nut butter and mix the ingredients together.   
  3. Cancel the SAUTE function.  Close the lid and set the vent to SEALING. Select the PRESSURE COOK setting and set the cooking time for 12 minutes at high.  When the cooking program ends, quickly release the steam. 
  4. Open the lid, set Instant Pot on SAUTE function.  Stir in the cooking cream and simmer for additional 5 minutes until the sauce thickens. 
  5. Serve with Rice on the side.  
Recipes
Butter Chicken by Zahra with Instant Pot  
Recipes

Method: 

  1. Set the Instant Pot on SAUTÉ program, sauté onions with vegetable oil on high heat until translucent.  
  2. Add the lamb cubes and bay leaf, sauté until the meat is browned 
  3. Once the lamb habeen browned, season the meat with garam masala, cinnamon, salt, and pepper.  
  4. Add the carrots, potatoes, tomato paste, tomato puree, and water. Cancel the SAUTE function, close the lid, set the MEAT/STEW function for 35 minutes. When cooking time has finished, quickly release the pressure. 
  5. Serve with rice on the side. 

 

Recipes
Pea and Lamb Stew by Zahra with Instant Pot
Recipes

Method:

  1. In a bowl, beat the egg whites separately with sugar until they become a light foam. 
  2. In another bowl, whisk the egg yolks, sugar, butter, and vanilla well until a foam is formed. Add the dry ingredients and stir with a silicone spatula until combined.  
  3. Add the egg white foam gradually on to the egg yolk batter and fold gently to maintain it’s a light texture. 
  4. Set the instant pot to Sautee, then close the pot and set it on high temperature for 2 minutes.  
  5. Add the pancake mixture and set the cooker on sautee for 3 minutes. Then cancel.  
  6. Close the pot, and set cake cooking program for 30 minutes.  
  7. When cooking program is done, there won’t be a large amount of steam to release. Open the pot and set the sautee program and continue cooking for 2 minutes without covering the pot to get rid of the excess steam.  
  8. Flip the pancake in a serving plate and serve it with your favorite toppings
     

 

 

Recipes
Crispy Japanese Pan Cakes by Chef Fatima Jamal
Recipes

Method: 

  1. Set the instant pot to saute program,  saute the beef from all sides until golden brown then click on cancel.   
  2. Add 2 cups of water in the pot with the chard spices and the onion, then set the pressure cooker to 15 minutes high.      
  3. Release the pressure manually, then remove the meat from the pot as well as the beef broth and set aside.  
  4. Set the instant pot to saute program, and add the onion and leave it without stirring until it acquires its golden color. Then add ¼ cup of water and stir the onion well, then add the ghee. 
  5. Add the crushed spices and stir, then add the tomatoes and leave it for 3 minutes.  
  6. Add the garlic and ginger, stir for 1 minute only, then add all the spices, broth, coriander and dill.  
  7. Return the pieces of meat to the pot, then add rice and 2 ½ cup of beef broth. Set the pressure cooker to rice program where it will automatically set the temperature and cooking time.  
  8. After the rice is cooked, manually release the steam, and open the lid to get rid of the excess steam. Serve immediately or keep it in the pot on keep warm program until it is time to serve.  

 

Recipes
Bahraini Meat Machboos by Chef Fatima Jamal
Recipes

Method:

  1. Set the instant pot on Sauté program, then add 2 tbsp ghee or olive oil and all veggies, sprinkle salt, cook till golden brown.
  2. Add chicken, rice, and hot water that just covers the riceSeason with ½ tbsp salt or salt to taste.
  3. Close lid, choose rice program on the Instant Pot, low pressure for 8 min.
  4.  Open the pot after it is cooked. 
  5. Garnish with roasted pine nuts, fried onions, diced cilantro, and serve.   

 

 

Recipes
Chicken Kabsa Paella Recipe by Chef Eman Gazaz
Recipes

Method: 

  1. Use a food processor or blender to crush the hazelnutsbiscuits chocolate coarsely. 
  2. Add the melted butter, brown sugar, salt, and sumac, and mix. 
  3. Line a 7” Wilton Preferred Baking pan with oil and parchment paper. 
  4. Add the processed biscuits mixture on the lined baking pan, tap the base firmly, and freeze. 
  5. Use a hand mixer to beat the cream cheese and caster sugar, then add the sour cream. 
  6. Add the eggs one by one and the zest of lemon and a pinch salt. 
  7. Pour this batter on top of the biscuits in the baking pan. 
  8. In your instant pot liner, pour 1 cup of water, place the steaming rack in, position the baking pan on the rack. 
  9. For Duo plus mode:
    a)
    Lock the Lid, select cake function, normal time for 33 minutes.
    b)
    When cooking program is done, allow natural release only (Quick release may crack the cake). 
    c)Remove the cake pan from the instant pot with mittens on, and refrigerate 6-8 hours before slicing.
  10. For Duo model:
    a)Lock the lid, turn the knob to sealing position.
    b)Select Pressure cook function, normal time for 33 minutes.
    c)When the cooking program is done, allow natural release only (Quick release may crack the cake). 
    d)Remove the cake pan from the instant pot with mittens on, and refrigerate 6-8 hours before slicing.
  11. Grate dark chocolate on top and sprinkle of sumac to decorate. 

 

 

 

Recipes
Cheesecake with Dark Chocolate and Sumac crust by Rebecca Potou
Recipes

Method: 

  1. In a bowl, crush the biscuits and mix them with the melted butter till well combined.  
  2. Line a 7” Wilton Preferred Baking pan with oil and parchment paper. 
  3. Add the crushed butter biscuit mixture in the lined baking pan, tap the base firmly, and freeze. 
  4. Use a hand mixer to beat of the brie cheese and ground sugar, then add the sour cream. 
  5. Add the eggs one by one, the lime zest, salt and mix. 
  6. Use a spatula, fold in the fresh raspberries. 
  7. Pour this batter on top of the biscuits in the baking pan. 
  8. In your instant pot, pour 1 cup of water, place the steaming rack in and position the baking pan on the rack. 
  9. For Duo plus model:
    a)
    Lock the Lid, select cake function, normal time for 30 minutes.
    b)
    When cooking program is done, allow natural release only (Quick release may crack the cake).
    c)Remove the cake pan from the instant pot with mittens on, and refrigerate 6-8 hours before slicing.
  10. For Duo model:
    a)
    Lock the lid, turn the knob to sealing position.
    b)Select Pressure cook function, normal time for 30 minutes.
    c)
    When cooking program is done, allow natural release only (Quick release may crack the cake).
    d)Remove the cake pan from the instant pot with mittens on, and refrigerate 6-8 hours before slicing.
Recipes
Raspberry and Brie Cheesecake by Rebecca Potou
Recipes

Method:

  1. Select Sautee on your instant pot, then add the olive oil, and vegetables and sautee until wilted.  
  2. In a bowl, mix the soya sauce, honey, fish sauce, black pepper, and set aside.  
  3. Turn off the Sauté selection and remove the vegetables from the pot.  
  4. Place the noodles in the pot, add a cup of water and the sautéed vegetables so they do not burn, and set to Pressure Cooker to 3 mins on High. 
  5. Open the pot after it is cooked, add the sauce and stir well. Garnish with sesame, cashew, or peanut in a serving dish.  

     

Recipes
Chinese Noodles by Chef Fatima Jamal
Recipes

Method: 

  1. Select Sauté function on more temperature, season the lamb shanks with salt. 
  2. When ‘hot’ is displayed, pour oil in your instant pot. Sear the shanks on both sides. 
  3. Remove the shanks from the pot and add the carrots, onion, garlic/ginger paste to the pot sauté on ‘normal’ or ‘more’ temperature setting. 
  4. Add the Arabic spices, 1 cinnamon stick, chilies, dried black lemon, cardamom pods, and tomato puree. 
  5. Deglaze with stock, ensure to scrape the bottom of the pan to release any caramelized sauces. 
  6. Add the lamb shanks back in, stir well and ensure the stock goes to the base of the pot. 
  7. Lock, select meat/stew function, one more time; adjust to 1 hour and 15 minutes, on high-pressure level. 
  8. Allow pressure to release naturally, or quick release after 10 minutes.
  9. Serve with rice and parsley.
Recipes
Lamb Shanks in Arabic spices by Rebecca Potou