Indian Instant Pot(R) Cookbook: Traditional Indian Dishes Made Easy and Fast

by Urvashi Pitre

THE ONLY AUTHORIZED INSTANT POT COOKBOOK FOR INDIAN COOKING AT HOME….
“[Indian Instant Pot Cookbook] has been very popular and for good reason. Whether you're giving an Instant Pot or receiving one, this is the book for you."–Seira Wilson, Amazon.com Senior Books Editor

It’s tempting to dine out when you think about the intricacies involved in making traditional dals and curries. But Indian Instant Pot Cookbook combines the technique of pressure-cooking with classic Indian foods to give families an easier (and healthier) way of preparing authentic Indian meals. Join Urvashi Pitre, who is best known as the “Butter Chicken Lady,” as she shares the how-to’s of creating delicious Indian dishes of all types in Indian Instant Pot Cookbook.

Indian Instant Pot Cookbook offers:

50 Easy, Authentic Recipes that are ready in 60 min or less and require minimal ingredients Tried and Tested Guidance from Indian cuisine experts and Instant Pot pros alike Useful Tips for substituting ingredients and stocking your kitchen with the right tools and spices

“The recipes [in Indian Instant Pot Cookbook] are simple to prepare and average about 10-15 minutes prep time. Who doesn’t love saving time in the kitchen?!.”—Amee’s Savory Dish blog

“[Indian Instant Pot Cookbook] is filled with recipes that will help me expand my love of Indian cooking.”—Pressure Cooking Today blog

Genres: Cookbooks, Cooking, Food, Reference, Nonfiction, India, Foodie

174 pages, Paperback

First published September 14, 2017

Reviews

[Woman Reading (is away exploring) · Rating 4 out of 5]

4 ☆

Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast presented recipes that reflected Urvashi Pitre's culinary heritage from the states of Punjab and Maharashtra. According to Pitre, many of the Indian restaurants in the US showcase the former part of the vast subcontinent while the latter is quite uncommon. I've loved the spice blends of the northwestern Punjabi area since my university days so many of the included recipes such as chicken korma, chicken biryani, and lamb rogan josh are familiar.

The state of Maharashtra is along the west coast around the middle of the nation and encompasses Mumbai. The cuisine in this central region incorporates coconut, jaggery (a type of sugar), peanuts, white sugar, and cilantro. Included recipes typical of this area are masalé bhat (spiced rice) and matki (spiced sprouted beans).

It's not an expansive book as it numbered only about 160 pages (which was disappointing as I had hoped for more coverage on legumes). I'm likely to try nearly all but a handful of recipes in the future as the latter requires ingredients too esoteric for me to find (ex. chana masala powder). With the number of recipes included within parentheses, the major chapters are as follows:
▪︎ Kitchen Staples (11)
▪︎ Rice, Dals, & Beans (11)
▪︎ Vegetables & Vegetarian (11)
▪︎ Fish, Chicken & Meat (14)
▪︎ Drinks & Desserts (9)

Pitre also had brief sections with advice for using a pressure cooker as this is an official cookbook for the Instant Pot.

[Deanna · Rating 4 out of 5]

Another winner instant pot cookbook. I’m on a roll and learning a number of tricks with this way of cooking.

[Amelia]

I am new to the instant pot so I'm trying some different things with it. I picked up this book on sale the other day, as an ebook. I generally prefer print cookbooks, but my shelves are crowded, and in this case the recipes are formatted clearly enough to read in the kitchen (not the case with some other e-cookbooks I've tried). I don't normally sit down and read cookbooks, but I found myself reading through all of the recipe header notes and skimming most of the recipes. It's quite well-written, and the one recipe I tried so far turned out well -- except that it had too much liquid because I pre-soaked the beans (all my fault! Not recommended in the recipe!). I'm looking forward to trying more of these.

[C. Clark · Rating 5 out of 5]

I've developed a recent intrigue with Indian food, but unfortunately my first experience was with a native-Indian friend who cooks like a dream. So I bought two copies of this, for me and for her. I am more familiar with an Instant Pot than she. We are both thrilled at what's offered. The majority of the recipes excite me. I adore reading cookbooks like a good novel, and this one makes me want to run grab my apron and get busy in the kitchen.

[Faith B · Rating 5 out of 5]

I have cooked 4 or 5 recipes from this book so far and every single one has been an absolute delight. I keep being completely shocked that this white girl is making food that tastes like I got it from one of my favorite Indian restaurants. I also enjoy reading Pitre's commentary; she explains everything very well and I like hearing her stories about each recipe. I highly recommend it! One note: you'll need to stock up on a LOT of spices to make most of these--I found nearly everything I needed at World Market, but did have to make my way to an Indian grocery store to get the last few things, so if you don't live near an Indian grocery store you may have to order some of the ingredients from Amazon.

[Jen Shapiro · Rating 4 out of 5]

Indian food is one of the most natural for the Instant Pot since a pressure cooker is already so widely used already. The author's introduction is well written and well formulated for an American cook with some basic knowledge of Indian cuisine. I especially appreciate that there are many vegetarian recipes included.

[Sue · Rating 3 out of 5]

I may update my rating after actually having a chance to try some of these recipes, which all look delicious. I just did a quick read-through in general, not enough to evaluate the contents of this cookbook fully.

[Muyfifi · Rating 5 out of 5]

I'm new to the InstantPot, and after purchasing multiple different cookbooks, I found that the biggest problem for me is I don't eat a lot of stuff with pasta. I tend toward low glycemic foods, more rice and beans, etc. I already knew that I loved Indian food, but I had no clue how to cook, and assumed this would be incredibly complex.

Thankfully, Urvashi Pitre knows that anyone who might want to tackle Indian food with the Instant Pot could be new to the IP, or very experienced. For me as a newcomer, the opening section covering basics was profoundly helpful. She easily demystifies Indian spices (where to buy, what to keep on hand, how to use, what to swap, etc.). All of the recipes I have used have been incredibly easy to cook, and powerfully flavorful.

I cannot recommend this cookbook highly enough--come join the legion of butter chicken converts who are cheerfully serving up Indian food for dinner!

[Ruth · Rating 4 out of 5]

I'm new to pressure cooking but love Indian food so purchased this today. I've not cooked anything yet but so far the recipes look very do-able, healthy, and tasty. Using simple steps, along with some personal insights, the author's helps you cook some favorite dishes quickly at home by using an electronic pressure cooker.

[Lois · Rating 5 out of 5]

Excellent cookbook with lots of good recipes and details. Everything I've made I love and they're all simple!

[Ellen Barry]

Very basic homey dishes. Easy to follow recipes. Delicious!

[Mindy Kannon · Rating 5 out of 5]

A great quick way to make Indian food. The perfect find!

[Rochelle · Rating 5 out of 5]

Easy to find ingredients, easy to understand steps, amazing traditional Indian recipes, hardly any store bought mixes, made from scratch rubs, what more can you ask for?

Maybe, more pics.

I usually like recipe books with tons of pics but given all the other reasons stated above, I felt this book was well worth five stars.

[Nancy Travers · Rating 5 out of 5]

This was boy the BEST Indian and BEST Instant Pot ever!

[Caro · Rating 4 out of 5]

I've only made the Palak paneer, garam masala and Black eyed peas and spinach, but this is a keeper. I've now bought the book (thank you, Thrift Books) and plan to keep going.

[Alicia Taylor · Rating 5 out of 5]

I read a review copy provided by the publisher. I love that Urvashi Pitre shares so much of herself in this book. Growing up as a child of Indian parents from different parts of the country gives her a unique insight into the differences in the food. The recipes are straightforward to follow and do not contain hard-to-find ingredients. Also, while this book does provide many typical Punjabi restaurant fare recipes, it also introduces new dishes most people outside of India have never tried, such as Marathi Kadhi.

Indian Instant Pot® Cookbook: Traditional Indian Dishes Made Easy and Fast begins with a little of the author's background and continues with a primer on Instant Pot use, answering questions such as "How full can I fill my Instant Pot?." It also answers questions about Indian food and explains that author has modified traditional recipes to make them more suitable for busy households. She also talks about some kitchen items you may need - an Instant Pot for example.

The following chapter delves into kitchen staples and walks you through making your own spice mixes. Finally, chapter 3 introduces the recipes.

Each chapter includes a gorgeous full-color photo, and so do many of the recipes. Many recipes include short tips for substitutions, additions, or times savers. Each recipe contains approximate times including prep, cook, and release. The author clearly points out vegan recipes - and includes a special section for them in the book index. In addition to the book index, a recipe index is also included.

The author also thoughtfully includes several cooking time charts if you desire to substitute ingredients. For example, fish cooks much faster than chicken.

[Anksita · Rating 5 out of 5]

Omg my college life is so much easier
The recipes are sooo easy and they taste so good
Impossible to fuck cause the instructions are clear cut and easy to follow
*Singh* 😍

[Maisha · Rating 4 out of 5]

A lot of great recipes that are perfect for the Instant Pot, with no sacrifice of quality for speed. I wish there were a greater number of recipes offered, but everything I've tried so far (except for the single not-ground beef dish) has been delicious. Her explanation on the best kinds of ingredients to use and how to prepare each dish in a foolproof way have been useful. I also appreciated her explaining the different Indian states her parents are from and the different recipes she writes about as a result.
Great cookbook for both those who have grown up eating South Asian food and those who are unfamiliar with the cuisine.

Also, I'm keeping track of the recipes I've tried (liked & disliked), as well as any modifications made over on this blog.

[Stacey Sieczko · Rating 5 out of 5]

Don't yet have my own Instapot, but we are in the market. I saw a review that said this book was great for the tips, tricks, and general instapot guidelines. It was on a reduced price, so I snagged it. Great?? That's the truth! I love Indian food, and am eager to try out a few of these! The recipes are clear and explain so much more than just "buy garam masala" she actually explains garam masala, and how to make it, as well as other masala recipes.

I recommend this book to anyone who has access to an instapot. :)

[Pamela · Rating 5 out of 5]

Not only is this book a great primer on using your electric pressure cooker, but the author has simplified many popular Indian recipes, so that the average person can reproduce them at home. She has pared down the number of spices used, so you don't have to buy twenty special spices and most are available at my local grocery store.

Attractive photos and easy to follow directions make this book a pleasure to read.

[Jane Austin · Rating 5 out of 5]

Excellent Indian Cuisine

The recipes are straight forward and well thought out. I have tried making a few of the beef recipes with great results. I am looking forward to make the rice pudding. This cookbook is well worth the time and money. Enjoy.

[Annette Boersma · Rating 4 out of 5]

Easy to follow recipes with easy took squire ingredients. Very clear pressure cooker directions.

[Sheera · Rating 5 out of 5]

The most mileage I've ever gotten out of a cookbook, by far! This book has proved to be a staple in my house and I have it to thank for all the ridiculoulsly good channa masala, biryani, and pantry full of fresh ground garam masala. Is there a sequel?

[Tigerlille · Rating 5 out of 5]

I love Indian food, and this cookbook is written with real expertise. The author specifies what to purchase for pantry ingredients, and as there is a comprehensive Asian grocery store in my town, I will be able to make an initial investment in expensively. I am not sure what the alternative is if you don’t have access to an Asian or Indian grocery store. The author makes the point that pressure cooking has been popular in India for decades, and I am very encouraged that these recipes will simplify the production of good Indian food. I am largely vegetarian, as is so much of India, and there is a chapter devoted to vegetarian entrees. I will come back and update this review once I have actually cooked from the book, but the recipes are well written, and I am convinced that the outcome will be good. Indian food is so healthy and flavorful and delicious, if you have an Instant Pot or simply an old fashioned pressure cooker, I encourage you to investigate this world class cuisine.

[Amelia · Rating 5 out of 5]

Sat down and read this cover to cover, ingredients and all. Tried two recipes so far: Beef Curry and Coconut Tomato Soup. Both were easy and tasty. The ingredients aren't hard to find, especially if you have an Indian grocery, but most can be found in a general grocery. I loved her stories and explanations, especially since I'm not familiar with all the terms and types of Indian cooking. I also appreciated the section on the Indian pantry and the recipes for some of the Staples; the garams, masalas, and chutneys. I learned so much just about the food and types of cooking too. Can't wait to try more. I've been wanting to use my Instant Pot more and cook Indian more since my whole family loves it. Win-win! These recipes can even be made on a busy weeknight.

[Dave · Rating 5 out of 5]

Indian food is a natural fit for pressure cookers, but prohibitively mysterious for us to this point. We've made a handful of recipes from here and they came off without a hitch. Even the paneer was easy, which we've never done before.

These dishes come together at a mind-boggling rate: four minutes for palak paneer; 5 minutes for a biryani; 10 minutes for chicken korma.

If you want easy naan to go with these recipes, use the Artisan Bread in 5 Minutes a Day method, pull off little balls of dough, roll out, and heat on a cast iron skillet. I like to rub them with a garlic clove, then sprinkle with butter, kosher salt, and minced cilantro.

I'm looking forward to an Indian week every month from now on

[Chuck Glenn · Rating 4 out of 5]

I would give this book 5 stars if it would offer alternatives for those of us who own a stove. Instead it often instructs the cook to use the pot itself in "saute mode" for parts of the recipes. If you own a stove, just do those steps on the stovetop instead of the pot. These sorts of instructions seem like a contrived way to over-use the Instant Pot, perhaps because she had to get the manufacturer's approval to put their product name in the title.

If not for that I would have given it 5 stars. The recipes are easy, the instructions are clear, and the result will probably be better than what you get at your best local Indian restaurant. Examples include her Chana Masala and Langar Ki Dal which often appear as lunch buffet choices.

[Sian · Rating 5 out of 5]

Delicious and easy Indian recipes

I got my Instant Pot in January 2017, and one of the first FB communities I joined was Urvashi's. Her recipes are easy to follow and so delicious. So far, I've made her widely adored (for good reason) Butter Chicken and Chicken Biryani. Both are fabulous. I look forward to trying the rest of her recipes. The book provides an excellent background into Indian spices and other ingredients, explaining how to use them in a very clear and accessible way. I highly recommend this book.

[Catherine Rose · Rating 5 out of 5]

This is a fantastic book for us novice Indian food/instant pot fans. Her instructions are simple, common sense, and easy to follow.

I started with the butter chicken (no surprise there); my 10 yr. old son declared he wasn't going to it it-it looked different from anything else he'd had.

I made him try it, and then he had FOUR helpings.

I've also made the palaak paneer (which included making the paneer in the instant pot). They turned out wonderfully.

I'd recommend this to anyone who wants to venture into this culinary world!

[Pam · Rating 5 out of 5]

I got an Instant Pot and for months I was afraid to use it. The author of this cookbook and her how to videos led me through it step by step. The recipes I’ve made in it (3) are all very easy to follow and taste so good. It is easy to adjust for how spicy you want it. Most are low carb with options to add carbs if you want. Recipes can be done in slow cooker too! Well worth the cost; you will use it over and over!