Monthly Archives: February 2017

I can haz KHEER! (Instant Pot Indian Rice Pudding)

img_0482Most people probably go to Indian restaurants for the lovely delicious curries and entrees…weirdo that I am I mainly go for two things: the fresh-from-the-oven naan, and the kheer, a delicious soupy cardamom-spiced rice pudding. I’ve attempted to make it time and time again, and it’s never right. So I finally gave up.

Till now. When my friend Beena told me how a lot of Indian cooking not only is better in but depends on a pressure cooker, I figured it was time to try again.

It worked. Easy. Delicious.


  • 1/2 cup basmati rice
  • 4 cups milk
  • 1/2 cup sugar
  • 1 tsp cardamom powder
  • 1/3 cup sliced, chopped, or slivered pistachios or almonds (my daughter is allergic to pistachios, which is why we never to go Indian restaurants as a family)
  • 1/4 cup raisins if you want (I don’t care for them in my rice pudding)


  1. Place rice and milk into Instant Pot
  2. Cook 20 minutes on high pressure on manual, then let pressure release naturally (about 15-20 minutes).
  3. Open lid. Stir; rice will be very soupy. Stir in sugar, cardamom, and nuts.
  4. Let cool; it will thicken as it stands

That’s it. (Although I bet a splash of rosewater would be lovely…)

This was incredibly easy–I will make this again and again. I can haz kheer! At home! On my own!


Instant Pot Curried Lentils and Rice

I found another one! A healthy and completely hands-off Instant Pot recipe.

One of my favorite things to cook, especially when I’m trying to get a handle on my junk food and too-much-meat eating habits, is a nice spicy mixture of green lentils and brown rice. But I haven’t been able to find any recipes online for what I was looking for for the Instant Pot.

So, as is my way, I made something up myself. And it’s exactly what I wanted. I’ll be making this a lot. Not super-fast, honestly, but the hands-off aspect is not to be beaten.


  • 1 cup green or brown lentils
  • 1 cup brown basmati rice
  • 1 bell pepper, chopped
  • 1 medium onion, chopped
  • 2-3 cloves minced garlic
  • 2 1/2 cups water or stock
  • 3-4 tbs. curry powder (I use mostly mild and 1 tbs sweet; it depends how hot you like it!)
  • 1/3 cup coconut milk or yogurt (opt)

Put all ingredients except coconut milk into the Instant Pot, cook on Manual 22 minutes, let sit on slow release another 15-20 minutes, release pressure. If desired, stir in 1/3 cup or so coconut milk or yogurt. (You could probably make it with coconut milk subbing for some of the stock too if you wished.)

(Disclosure: whenever in a recipe I say “a bell pepper and an onion, chopped”–I mean “drop in a bag of Trader Joe’s frozen bell peppers and onions.” I buy about 10 at a time and have to replace them frequently. )

This is excellent! It will become one of my take-to-work lunch staples.