Category: Recipe’s

Instant Pot Ribs – Sticky Prego Flavour

Instant Pot Ribs – Sticky Prego Flavour

Posted on by Rebecca

Heritage Day is one of those Public Holiday’s that is Proudly South African. A day to celebrate all of the unique and mixed cultures we have in our Rainbow Nation. No other country in the world can claim to have so many national languages, so many different and unique cultures and such a fantastic array of food!

I asked over on Instagram if you could pick one meal unique to YOUR heritage, what would it be? Here are some of the fantastic answers.

  • Samp and Beans – Which I am proud to say I have tried and tested and actually LOVED in my Instant Pot
  • Chicken Curry – Another one I have successfully “crossed over” and now will only make in my instant pot, i’ll be sharing my favourite recipe soon!
  • Bunny Chow – Last year I did a lamb curry for Heritage Day, you could easily convert that and put it into your bread?
  • Khowse
  • Bobotie & rice
  • Lamb
  • Ribs
  • Koeksisters

So what did I choose to make for Heritage Day?

We adore a good set of ribs, our preference is without a doubt beef ribs. I find the flavour a little more “mild” in comparison to lamb and I love the amount of meat you get on the bone. I have NEVER tried to make them in my Instant Pot, my normally “braai” them but let’s face it, with temperatures soaring as they have been the last week, why not skip the “braai day” and just have a swim and spend the time with your family day?

The ribs were fall off the bone tender, and I finished them off under the grill for 5 minutes so they had that beautiful charred texture. I marinated these in a Prego style sauce and my husbands only complaint was that we didn’t have more ! Served up with mealies (also cooked in my IP), homemade coleslaw and some garlic bread, you couldn’t get more South African if you tried 🙂 Actually we could… For dessert I made a “milk tart” flavoured Crème Brulee, both are some of my ALL TIME favourite desserts, so why not try to combine them?

No dealing with messy water baths here, I steamed them in my Instant Pot and they cooked in 7 minutes! The only let down was I ran out of gas in my blowtorch (which I bought years ago in my Master Chef days, specifically for Brulees 🙂 ), so I had to grill them in the oven, so excuse the less then “Pintrest Worthy” picture, but hey, it was a family meal after all and it’s the taste that counts right? TRUST ME, if you are a fan of Milk Tart or Crème Brulee, you need to try this recipe !

Happy Heritage Day South Africa, may this day bring positivity and a united spirit in us all. Whatever meal you choose, cut down the time cooking, use your Instant Pot and enjoy the day with your family! Recipes below:

For a step by step video tutorial check out my Instagram Page here

Print Recipe

Instant Pot Ribs

Tender, fall off the bone, sticky ribs made in record time!
Prep Time10 mins
Cook Time22 mins
Total Time32 mins
Servings: 4 people

Equipment

  • Pressure Cooker

Ingredients

  • 1/4 cup Steers Prego Sauce
  • 2 TBSP Steers Barbeque Sauce
  • 3 TBSP Tomato Sauce
  • 2 tsp Red Ginger Garlic Masala
  • 1 tsp Crushed Garlic
  • Salt and Pepper
  • 1/2 cup Apple Cider Vinegar For the steaming liquid

Instructions

  • Marinate your ribs in all of the above ingredients (except for the vinegar), Ideally for a minimum of 2 hours.
  • Put 1/2 cup water, 1/2 cup apple cider vinegar into the container and place the metal trivet on top.
  • Place the ribs on the trivet or steamer basket.
  • Place your lid on and make sure the vent is set to steaming.
  • Select pressure cook, make sure its on high pressure and set the timer for 22 minutes.
  • Natural pressure release for 10 minutes and then release the rest.
  • Baste your ribs with the remainder of the marinade and grill/broil for 5 minutes to give them that charred feeling.
  • Get messy and enjoy!
Instant Pot Lamb Stew

Instant Pot Lamb Stew

Posted on by Rebecca

When I think of winter comforts, lamb stew features in my top five without a doubt. This classic lamb stew features hearty, healthy ingredients and cooked in the pressure cooker the lamb is tender and flavourful, surround by a rich, deeply flavoured sauce.

As simple as this recipe is, it produces the most incredible stew that the entire family enjoys, from my 1 year old daughter through to my eldest, 6 year old son. I often dish up for them first and then will go in and add a bit of red chilli for my husband and I afterwards.

Ingredients for this Lamb Stew

It contains all the classics, small yellow potatoes, sweet baby carrots, earthy onions and fresh mushrooms (that even my kids don’t mind). Paired with Thyme, Bay Leaf and Fresh Parsley it really is the traditional lamb stew, adjusted to cook in quicker time in my Instant Pot.

How to make this easy lamb stew

  1. Season your trimmed lamb pieces with flour, garlic salt, pepper and a little paprika. Toss to combine all the flour and ensure every piece of lamb is covered.
  2. Switch on your Instant Pot to Saute and gently brown the lamb on all sides. Remove the lamb.
  3. Gently saute the onions along with the garlic until soft. The original recipe calls for wine, however we don’t drink alcohol, so I substituted this with some balsamic vinegar to deglaze the pot. Add in the thickly sliced mushrooms and brown.
  4. Return the lamb to the pot, along with the baby carrots, potatoes, bay leaves, thyme, 4 cups of stock, 1 TBSP tomato paste, salt and pepper.
  5. Make sure the potatoes are covered with liquid.
  6. Place lid on and set to sealing. Select “Stew” function and choose a 30 minute cook time.
  7. Once the time is up, do a natural release for about 5 minutes and then manually release. Open the lid and check the consistency. When making stews and curries in the instant pot, you usually have to saute it up a bit for the sauce to thicken. I also added in one heaped teaspoon of corn flour, mixed with a little water to thicken the sauce.
  8. Serve with either Crusty Bread or a soft, fluffy mash dependent on your preference.
Print Recipe
5 from 1 vote

Instant Pot Lamb Stew

This classic lamb stew is a firm family favourite. It has hearty, wholesome ingredients and cooked in your pressure cooker, the lamb is melt in your mouth tender.
Prep Time10 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: English
Keyword: Classic lamb Stew, Instant Pot Lamb Stew, Lamb Stew, Lamb Stew Recipe
Servings: 5 people
Author: Rebecca

Equipment

  • Pressure Cooker

Ingredients

  • 700 grams Stewing Lamb (bone on) (If using boneless you need about 500g)
  • 1 medium Onion Diced
  • 1 packet baby carrots
  • 5-6 small baby yellow potatoes
  • Half a packet of button mushrooms thickly sliced
  • 1/4 cup Flour
  • Salt, pepper, paprika to season
  • Handful Thyme
  • 2 Bay Leaves
  • 4 cloves Garlic, minced
  • 1 TBSP Tomato paste
  • Balsamic Vinegar to deglaze
  • 4 cups Beef stock
  • Fresh Parsley to garnish

Instructions

  • Season your trimmed lamb pieces with flour, garlic salt, pepper and a little paprika. Toss to combine all the flour and ensure every piece of lamb is covered.
  • Switch on your Instant Pot to Saute and gently brown the lamb on all sides. Remove the lamb.
  • Gently saute the onions along with the garlic until soft.
  • The original recipe calls for wine, however we don't drink alcohol, so I substituted this with some balsamic vinegar to de-glaze the pot.
  • Add in the thickly sliced mushrooms and brown.
  • Return the lamb to the pot, along with the baby carrots, potatoes, bay leaves, thyme, 4 cups of stock, 1 TBSP tomato paste, salt and pepper.Make sure the potatoes are covered with liquid.
  • Place lid on and set to sealing. Select "Stew" function and choose a 30 minute cook time.
  • Once the time is up, do a natural release for about 5 minutes and then manually release. Open the lid and check the consistency.
  • When making stews and curries in the instant pot, you usually have to saute it up a bit for the sauce to thicken. I also added in one heaped teaspoon of corn flour, mixed with a little water to thicken the sauce.Serve with either Crusty Bread or a soft, fluffy mash dependent on your preference.
Instant Pot Potato And Leek Soup

Instant Pot Potato And Leek Soup

Posted on by Rebecca

This classic potato leek soup has been adapted to the Instant Pot. With the potato and leeks cooked under pressure, your favourite wholesome soup is cooked in record time for a smooth and creamy soup, perfect for a starter or lunch time meal.

Leeks are probably one of the most underutilised vegetables but can add a lot of depth and flavor to any dish. This wholesome soup has the most basic ingredients but soothes the soul with its earthy, classic flavours. It’s one of my absolute best and is perfect for the cold weather.

How to make Instant Pot potato and leek soup

  • Prep your potatoes and leeks.
  • Sauté the leeks in butter for 3-4 minutes.
  • Add the garlic, followed by the stock, potatoes, and thyme.
  • Cook on high pressure for 7 minutes, and then do a natural pressure release.
  • Blend the soup until it’s smooth (I used an immersion blender). 
  • Season as needed and enjoy! 

Vegan Friendly Option

I use butter to Saute my leeks and add in cream at the end for an extra touch of decadence, but you don’t have to do this. This soup is a perfect vegan recipe .

Print Recipe

Instant Pot Potato And Leek Soup

A classic, creamy potato and leek soup adapted to a pressure cooker.
Prep Time10 mins
Cook Time22 mins
Total Time30 mins
Course: Appetizer, Dessert, Soup
Keyword: Potato and Leek Soup, Pressure Cooker Soups, Soup, Wholesome Soup
Servings: 4 people
Author: Rebecca

Equipment

  • Instant Pot

Ingredients

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 4 cups chopped leaks
  • 2 cloves crushed garlic
  • 3 cups chopped potatoes peeled and cut into inch cubes
  • 4 cups vegetable or chicken stock
  • 3-4 sprigs fresh thyme
  • 1/4 cup thick cream
  • 1/4 cup full cream milk
  • salt & pepper to season
  • 1 bay leaf

Instructions

  • Select the "Saute" function on the Instant Pot.
  • Add the butter and olive oil to the pot, once hot add the leeks. Saute until softened, stirring frequently.
  • Add garlic and saute to release flavour, if using green chilli, add it in here.
  • Add potatoes, stock, salt, bay leaf and thyme. Stir to combine.
  • Place the lid on your Instant Pot and set to "sealing"
  • Select the "High Pressure" setting and set timer to Set the timer to 7 minutes . It usually takes 5-10 minutes for your Pressure Cooker to reach high pressure and then the countdown begins.
  • Natural Pressure Release for 15 minutes.
  • Remove and discard bay leaf and thyme sprigs.
  • Using your hand blender, blend the soup until smooth.
  • Add in milk, heavy cream and pepper, stirring to combine
  • Garnish with a drizzle of cream and chives or croutons

Notes

MAKE IT DAIRY-FREE & VEGAN: Substitute butter with olive oil, omit the cream and milk.
  • 1 tablespoon (15 ml) olive oil
  • 1 tablespoon (14 g) unsalted butter
  • 4 cups (312 g) chopped leeks, white and light green parts, ⅛-inch slices
  • 2 cloves garlic, roughly chopped
  • 3 cups (454 g) russet potatoes, peeled and cut into 1-inch cubes
  • 4 cups unsalted vegetable broth, or stock
  • 1 teaspoon kosher salt
  • 1 bay leaf
  • 3 sprigs thyme
  • ¼ cup (60 ml) heavy cream
  • ¼ cup (60 ml) whole milk
  • ¼ teaspoon black pepper
  • 1 tablespoon (3 g) chopped chive
Instant Pot Haleem

Instant Pot Haleem

Posted on by Rebecca

Iconic to South African Ramadan, Haleem is a dish that always makes an appearance in this Month. Its a hearty, thick stew packed with meat (either lamb or chicken) and a variety of wheats – Oats, barley, lentils.

Haleem is a staple for Iftaar, and is perfect to break the day long fast as it is wholesome, rich in protein and is easily digestible. I’ve made it a few times but always with Shan pre-mix, which comes with all the spices and grains already. It’s typically a huge effort to make because it takes so long to cook, well not anymore.

I made my own Haleem, in my Instant Pot, from scratch. Yup, you read right, no pre-mix in sight! I honestly never knew it was so easy, for all of these years I have been ordering my Haleem or using the mixes.

I prefer chicken haleem, though traditionally its made with lamb, served with lemon wedges to lift it up. Depending on were you are form there are variations of it, some prefer it thicker, like a stew but in South Africa, most people prefer to serve it like a soup.

Print Recipe

Instant Pot Haleem

This wholesome soup is a Ramadan staple and with the Instant Pot and a handy immersion blender, you can have this dish ready in an hour when it normally takes 4-5 hours on the stovetop.
Course: Main Course
Cuisine: Indian, Middle Eastern
Keyword: Chicken Haleem, Haleem, Instant Pot Haleem, Pressure Cookier Haleem
Servings: 4 people

Equipment

  • Instant Pot

Ingredients

  • 1 cup jungle oats
  • 1/4 cup pearled barley
  • 1 1/2 litres water
  • 1 onion finely diced
  • 2 tbsp ghee
  • 1 1/2 tsp ginger/garlic
  • 1/2 chicken cut up
  • 3 whole peppercorns
  • 2 cloves
  • 1 cinnamon stick
  • 1 1/2 tsp ground cumin/coriander
  • 1 tsp salt
  • 1/4 tsp turmeric
  • 2 tsp green chillies

For the Wagar

  • 1 tsp ghee
  • 1 small onion sliced
  • 1 tsp whole cumin seeds
  • 2 whole green chillies split
  • 1/2 tsp garam masala optional
  • chopped coriander

Instructions

  • Start by pre-boiling your oats with salt and water until thick (you can do this in your instant pot in a separate insert as well)
  • Par cook pearled barley as well (I popped mine in water in the microwave for 5 minutes)
  • Select saute function and braise onion in ghee until translucent. Add the chicken and spices and saute further, adding in 1 cup of water. Put lid on and select soup function for 15 minutes.
  • Add oats and barley to the chicken, replace the lid and cook for approx another 6 minutes (on soup still).
  • If you are using chicken on the bone, now is the time to remove the bones and whole spices like cloves, cinnamon etc
  • If you like it smoother, use an immersion blender to gently blend it (Haleem is nice with a bit of chunk). Add more water if need be.
  • In a separate pan, heat the ghee for the Wagar and fry the onion, chilli, cumin seeds and garam masala until onion is crisp.
  • Pour this mixture over the top of your soup, with some fresh coriander to serve.
  • This post was written in collaboration with Instant Pot South Africa.
Instant Pot Kheer

Instant Pot Kheer

Posted on by Rebecca

I’ve had a weekend of craving more “traditional” Ramadan meals. A sign that I am properly missing the community of sharing and visiting this Ramadan. Normally when breaking fast with friends or family I can always rely on at least one person to bring along a big batch of Haleem, some Badam Milk or good old Carrot Sojee. I am a fan of the classics and if anyone is ever offering up a warm bowl of Kheer or Halwa I’m first in line with my plate 🙂 So this weekend I got to experimenting.

Let me start by saying, not all experiments are successful. I started by making a carrot Sojee, but converted our usual recipe with egg yolks, dessert cream and tons of sugar, and tried to cook it in my Instant Pot the same way all the vegan Sojee recipes had been cooked online. Suffice to say it didnt work, I ended up with the burn function and reverted to stove top. I need to play around more and adjust the sugar/water content to do it again (so watch this space). In the meantime, I tried a Gajar Halwa which came out perfectly! But that’t not why you are here. Lets talk about Kheer.

What is Kheer?

A creamy, classic, age old favourite, an Indian version of “Rice pudding” if you will. Indian desserts however, are always extra. So think of a sweetened version, with a little extra “zing” from the elachi and rose water. Every family has their own version, some people do straight rice, others do vermicilli or sago. I think adding a touch of sago to the rice to bring in another dimension. Some people like theirs a thinner consistency, to “sip”, others prefer a more pudding like texture. Whatever your choice, cooking this in the Instant Pot was easy breezy. I just chucked everything in and walked away.

Kheer requires a few essential ingredients, which makes it an easy dessert to whip together. Rice, milk and sugar. If you are dairy free to vegan, no problem, just substitute it for coconut milk for an exotic take. Its adaptable, if its a little chillier, like now, serve it warm (my preference), or if its hotter outside, serve it chilled.

The secret to cooking Kheer in an Instant Pot

How do you prevent the milk from burning or sticking? After my sojee disaster I was naturally a little hesitant, but I saw a tip online that worked a charm. Press the saute button, add a bit of water and get it steaming before adding in your milk mixture. It keeps the milk from sticking to the bottom.

Print Recipe

Instant Pot Kheer

Kheer, a delicious, creamy rice pudding that is the epitome of comfort food. Served either warm or chilled, this Indian classic requires 3 basic ingredients, which makes it easy to whip up at a moments notice. This version substitutes sugar with condensed milk which results in a creamier, smoother consistency.
Cook Time20 mins
Course: Dessert
Cuisine: Indian
Keyword: instant pot, kheer, kheer dessert, rice pudding

Equipment

  • Instant Pot
  • Pressure Cooker

Ingredients

  • 1/2 cup basmati rice soaked for 15 minutes
  • 2 cups full cream milk
  • 1/2 cup water
  • 1 tin nestle condensed milk
  • 2 tsps rose water optional
  • 3/4 tsp ground cardamom
  • 1 1/2 tblsp crushed almonds
  • 1 1/2 tblsp crushed pistachio

Instructions

  • Soak the basmati rice in cold water for about 15 minutes. Drain, rinse and set aside.
  • Press Saute on your IP and add in 1/2 cup of water. Once the water begins to steam, add in 2 cups whole milk and tin of Nestle condensed milk, stir through. Switch of Saute.
  • Add in your Rice, rose water, cardamom. Make sure no rice is stuck to the side.
  • Secure the lid, close the value and cook at high pressure for between 17 and 20 minutes (depending on the consistency you prefer)
  • Naturally release the pressure (don't quick release, you'll end up with splattered milk everywhere).
  • Lift the lid and press Saute, adding in your crushed almonds and pistachio (and saffron strands if using). Stir well until combined. Your Kheer will thicken as it cools down so if you prefer a thicker Kheer saute until you reach your desired consistency.
  • Serve warm or chilled. Top with a few sliced pistachio and almonds.
Ramadan Meals – Instant Pot Chicken Pulao

Ramadan Meals – Instant Pot Chicken Pulao

Posted on by Rebecca

We are well into the Islamic Month of Ramadan, a holy month where Muslims around the world fast for a full month. From pre-dawn to sunset, no food or drink is consumed and we take the time to reflect, to pray, to help those in need and to show gratitude for what we have. Personally, this Ramadan means more to me then ever before.

Each family, each culture have their own unique dishes that form part of Ramadan. From Suhoor (the meal before dawn), to Iftaar (the breaking of the fast) each home has their own special traditions. Over the next week, I’ll be showing you three easy Instant Pot dishes to create, that we feature during this month. Typically we look more towards foods that hydrate and don’t take long to make, such as soups. You will always find some on our table. I’ve featured some of our favourites like Chicken and Vegetable and butternut before, and will certainly be sharing two more favourites over the next week. Cooking soups in the Instant Pot is a breeze!

For now, let’s focus on the Pulao/Pilaf. Not quite a Biryani, but a close enough “cousin”. This is a super quick and easy mid week meal, and I have made mine with de-boned chicken thighs to make it even easier! This Instant Pot Chicken Pulao recipe requires just 15 minutes of prep work and results in flavourful chicken and wonderfully soft rice.

I have yet to master my mum in law’s Pilaf, every time I try to make it my husband says its not the right way, so I adapted my own and call it something different 🙂 The kids ate two big servings of this, so to me, that’s a winner!

A few tips:

  • Don’t forget to remove all whole spices before serving!
  • Your cook time may vary depending on the quality of rice you use.
  • Use a small size salad tomato to prevent any “soggyness”.

Print Recipe

Instant Pot Chicken Pulao

A quick and easy mid week meal that is packed full of flavour. This Instant Pot Chicken Pulao recipe comes together in under 30 minutes and results in flavourful chicken and perfectly cooked rice.
Cook Time21 mins
Course: Main Course
Cuisine: Indian
Keyword: Chicken and Rice, Chicken Pilaf, Chicken Pulao, Instant Pot Chicken Pilaf, Ramadan Meals
Servings: 4

Equipment

  • Instant Pot

Ingredients

  • 1.5 cups Basmati Rice
  • 500 grams boneless chicken thighs or fillets
  • 1 medium yellow onion thinly sliced
  • 4 garlic cloves crushed
  • 2 Bay leaves
  • 1/2 tsp whole black peppercorns
  • 1 Cinnamon Stick
  • 2 Cardamom pods bruised
  • 4-5 whole cloves
  • 1 tsp whole cumin seeds
  • 1/2 tsp coriander powder
  • 1/2 tsp crushed ginger
  • 1-2 tomatoes chopped
  • 1-2 green chillies (whole or sliced)
  • 1 3/4 cups water
  • small pinch of saffron dissolved in a little water
  • handful of coriander leaves
  • oil/ghee to fry

Instructions

  • Wash the rice and soak it in water for about 15 minutes. Then drain.
  • Select the sauté setting on the Instant Pot. Once hot, add the oil, ghee, and onion. Sauté, stirring often, until the onions are golden brown. Deglaze the pan with a little water. You want your onions nice and golden because it will colour your rice.
  • Add the spices, garlic, and ginger and sauté for another minute until fragrant. Add the chicken and ¼ tsp of salt and fry until the chicken changes colour. Add the tomato and chili and sauté until the tomato softens.
  • Add in the rice, salt, and water and stir to combine. Scrape the sides of the pot and make sure all the rice is submerged in water.
  • Switch of saute setting and secure the lid, set the Pressure Release to Sealing. Pressure-cook on high setting for 6 minutes with a natural release of 15 minutes. Then manually release any remaining pressure by moving the Pressure Release to Venting. Fluff up with a fork.
  • Sprinkle the cilantro/mint over the top and serve with raita made of yoghurt, coriander, chilli.
Classic English Scones

Classic English Scones

Posted on by Rebecca

You cant get much better then a quintessential English scone. Except when it’s a scone served the day before Ramadan begins, knowing that its your last afternoon tea for a while. The last time I had a proper English scone was sitting in the prettiest Tea Garden at Watersmeet House in Devon, surrounded by the most glorious green forest. So I thought we should recreate a classic English Tea.

There are so many different variations of scones, the debate is not only whether you put your cream or your jam on top, but its also e on whether you use buttermilk or not. My gran (and mum) make scones with soda water, which adds to the rise and produces a soft and fluffy texture. I adore the buttermilk scones as well, it creates such a moist cake. Lock-down however, had other plans.

There are some tips to getting the perfect scone:

  • The trick to a good scone is to not overwork your dough at all.
  • Crumble the butter in, either using the tip of your fingers or a butter knife and then mix it with the softest touch. Love your scones.
  • Make sure your cutter is nice and sharp, a clean edge helps it rise nice and high.
  • By using buttermilk, your scone will have a higher rise. I didn’t have any so made do with what I had.

Alright, I’ll get on with the recipe, because I know that’s the real reason you are here. This recipe is adapted from the Queen of English baking, Mary Berry.

Print Recipe

English Scones

Scones make the perfect afternoon tea treat. Soft, fluffy and best served warm.
Cook Time15 mins
Course: Dessert
Cuisine: English
Keyword: Cream Scone, English scone, scone
Servings: 4

Ingredients

  • 450 grams self-raising flour
  • 2 tsp baking powder
  • 75 grams ice cold butter cut into cubes
  • 50 grams castor sugar
  • 2 eggs
  • 250 ml fresh cream (you can use full cream milk as well)
  • pinch of salt
  • egg to brush the top
  • clotted/ whipped cream to serve
  • strawberry jam to serve

Instructions

  • Preheat Oven to 200 Degrees Celsius (205 to be exact)
  • Sift together flour, baking powder and salt.
  • Add in the chopped butter, and rub butter into the flour mix using your fingertips until a fine breadcrumb consistency. You can also "cut" the butter through with a knife.
  • Beat the eggs into a measuring jug, then add the milk. Make a well in the center of the flour and stir the egg and milk into the flour – you may not need it all – and mix to a soft, sticky dough.
  • Turn out onto a lightly floured work surface, knead very lightly to form a thickness of about 2 cm.
  • Cut into as many rounds as possible with a a 5 cm cutter and place them on the prepared baking trays. Brush the tops of the scones with a little extra milk, or any egg and milk left over.
  • Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour.
  • Serve with your choice of cream and jam.
Pantry Staples – Instant Pot Butter Bean Curry

Pantry Staples – Instant Pot Butter Bean Curry

Posted on by Rebecca

A simple, quick and delicious recipe for Butter Bean/ Lima Bean Curry. This curry literally has a cook time of under 10 minutes in the Instant Pot. It’s packed full of protein and is meat free, making it the perfect dish for “Meat Free Monday”.

Serve this up for a hearty and comforting weeknight meal, and you can just adjust the chilli content to suit the family. Butter beans are creamy, full beans that don’t have an obtuse flavour.

I know we are allowed to go out to get essentials during lockdown, but to be honest, I don’t want to. As much as I can I chose to stay home, minimising the risk to my family, and to others. So we are using our pantry essentials as much as we can, and it’s allowing me to get a bit more creative in the kitchen. So if you are looking for a vegan option to add to your weeks routine, print out this super easy recipe and let me know how it goes.

And yes, you read that right, this curry is ready in less then 15 minutes total. I love pressure cooking.

Print Recipe

Butter Bean Curry

This highly nutritious curry has a total cook time of 6 minutes in your pressure cooker. Butter beans/ lima beans are delicious cooked in curry and served with rice or roti for a deeply satisfying meat-free dish.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: Bean Curry, Butter Bean Curry, Lima Bean Curry
Servings: 4 people

Equipment

  • Pressure Cooker

Ingredients

  • 2 cans butter beans
  • 1 tsp ginger & garlic paste
  • 2 bay leaves
  • 2 tsp chilli Powder
  • A few sprigs of Thyme
  • 2 cloves
  • 1/2 tsp mustard seeds
  • 1 cinnamon Stick
  • 1 tsp whole cumin seeds
  • 1 medium onion diced
  • 2 tomatoes grated
  • 1 tsp turmeric
  • 1 tsp ground cumin powder
  • 1 tsp coriander powder
  • 1 large potatoes quartered
  • oil to fry
  • 1 cup water
  • handful of green beans

Instructions

  • Set your Instant Pot to "saute" mode
  • Add in oil, onion, cinnamon, cumin seeds, mustard seeds, cloves, bay leaves and ginger garlic and braise onion until soft.
  • Add in chilli powder, turmeric, coriander + cumin powder, salt and fry until fragrant
  • Add in tomatoes
  • Add in potatoes and about a cup of water (to just cover potatoes).
  • Set to Manual, Seal vent and set to 4 minutes
  • Quick Release and add in your green beans and canned butter beans
  • Lid back on and seal, setting manual time to 2 minutes
  • Quick pressure release and if need be saute to thicken sauce.

Notes

If you are using dry beans as opposed to canned you would soak them overnight and cook in the same time. The beauty of the Instant Pot is you can cook beans without soaking, if you go this route your cook time will be about 25 minutes, just remember to only through in the potatoes and green beans closer to the end.
Instant Pot Dhal

Instant Pot Dhal

Posted on by Rebecca

This warm, comforting Dhal is the perfect recipe for a pick me up. We are definitely in a time of uncertainly, and while a large portion of South Africans have already started to “social distance” themselves, the reality is that this hasn’t even started to hit us yet! The main of social distancing is to prevent the COVID-19 virus from spreading, so if that means us not going into the grocery store, so be it. We’ve stocked up on pantry essentials, but are we used to cooking with them?

I bet my husband is secretly thanking my “Zimbabwe ways” now. You see my parents grew up in a war situation. Commodities were hard to come by and you had to learn to do what you could with the basics. So I grew up with frozen butter in the freezer and the pantry was always stocked with the basics, every item of food was saved and rehashed into another meal, so nothing was wasted. It just makes you realise how much food is typically wasted.

Together with Instant Pot, I’ll be focusing on some pantry essential meals over this next month.

Lets start by looking at my one go to. Lentils. Dried lentils can keep for years in a packet and are rich in iron and folate and an excellent source of protein. Dhal used to take a good hour or so to cook on the stove, with constant supervision to make sure it doesn’t burn. Cooking Dhal in my Instant Pot had honestly revolutionised the way I make it, and I will never do stove top again!

You can choose to add meat, or cook them plain, but very few ingredients are needed for a good dhaal. Some onion, grated tomato and spices are your core base.

When cooking in the Instant Pot, just remember to add enough water, otherwise the “burn” function will kick in.

Let me know your thoughts, but I guarantee once you try Dhal in your IP, you’ll never cook it any other way!

Print Recipe

Instant Pot Dhal

In times when we are relying more on pantry essentials, this Dhal made in an Instant Pot, is quicker then ever to cook.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Indian
Keyword: dhal, dhal and rice, instant pot, instant pot dhal, pantry essentials
Servings: 4 people

Equipment

  • Instant Pot
  • Pressure Cooker

Ingredients

  • 1 medium Onion finely chopped
  • 1.5 cups red lentils (oil dhal)
  • 1 Medium chicken (cut into pieces)
  • 1 cinnamon Stick
  • 2 cardamom Pods
  • 1 tsp whole cumin seeds
  • 3 grated tomatoes
  • 2 tsp ginger garlic paste
  • 1/2 tsp tumeric
  • 1 tsp chilli powder
  • 1 whole green chilli (slit)
  • 1.5 tsp salt
  • 1.5 tsp cumin/coriander mix

Instructions

  • Marinade chicken with ginger/garlic masala
  • Switch your Instant Pot onto Saute mode.
  • Braise your sliced onion in oil, with cumin seeds, cinnamon stick and whole slit chilli, cardamom pods
  • Add in your 1.5 cups red lentils
  • Add in your spices : salt, red chilli powder, cumin/coriander mix, tumeric
  • Add in your grated tomatoes
  • Add in your chicken pieces
  • Pour over approx 2.5 cups of water, and make sure there is no dhal stuck on the bottom, otherwise the "burn" function will come up.
  • Set to pressure cook for 25 minutes, with a 5 minute natural release.
  • Open the lid and de-bone any chicken if need be. If you prefer your dhal smoother (we do), you can blend it a little with a hand blender.
  • Serve with some thin sliced, cripsy potatoes (aloo fry), rice and some kachumber (cucumber, onion, tomato and coriander)
Instant Pot 101 – A guide for beginners

Instant Pot 101 – A guide for beginners

Posted on by Rebecca

Let me start my saying, the first few days with my Instant Pot were rough! I couldn’t figure out how to put the lid on, I wasn’t used to pressure cooking and it took me a while to actually “fall in love” with this little firecracker. Yet now, I proudly back this product with my life, I use it on rotation at least 3 times a week, so I thought I’d write a few tips on getting you through those early days.

Did you read the manual? Nope, Didn’t think so. The good news is there are a ton of community groups out there to help across social media, so instead of letting it gather dust in the cupboard, join them, read this, and just take the leap to get started.

You can live without it

Yes I know, any good “influencer” would not say that, but you can. You lived without it for all your life. What it does help with dramatically is EASING your life. Things that used to take 5 hours to cook can be cut down to 45 minutes. So, you certainly CAN live without it, but once you have experienced it, you may not want to 🙂 Mine has literally become my mid-week meal lifesaver!

You need to Prepare your meals

Pressure cooking can deeply intensify the flavours of your dish, but because you can’t freely open and close the lid, and chuck in your spices as you go along, you need to pre-think your flavours. Add your spices and herbs in in the beginning, so that they all cook together.

What happens if I want to slow cook?

The main difference between an Instant Pot and a normal pressure cooker, is that the Instant Pot is a “multi-function” cooker. As much as you can “speed things up”, you can slow them right down by selecting the slow cooker function. You can also steam, saute and sterilise at the touch of a button, heck, I have even baked in mine.main difference between an Instant Pot and a normal pressure cooker, is that the Instant Pot is a MULTI-FUNCTION cooker. That’s right, as much as you can speed up things, select the slow cooker function to take a slow ride. Over and above the slow cook function, you can steam, saute and sterilise, all at the touch of a button! Heck, I’ve even baked in mine!

Always make sure you have enough liquid.

Make sure that you always have at least 250 ml of liquid in your pot. The pressure builds up from steam, so if there is not enough, it won’t come up to pressure.
Consider investing in Stackable steamers – This will really give you another take one “one pot” cooking.

Use the “Saute” function to thicken your liquids

At the same time, always use flour or cornstarch AFTER pressure cooking, not before, otherwise you will end up on the “burn” option, and your dish can stick. Sometimes sauces or cans with a high sugar content, like tinned tomatoes, can also make this happen. To fix this, add in ingredients that either release water or add in an extra half a cup of water to make sure that enough liquid is present to steam. the ‘Sauté’ function if you meal has too much liquid. This will help the excess liquid to reduce. Stir frequently while cooking on sauté.

Natural versus Quick Release

This was probably one of the most intimidating things for me. The first time I moved that steam vent for quick release, I had gloves on, a cloth around my arm, AND I used a spoon. The Instant Pot takes a while to build up to the pressure setting called for in each recipe, and, it also needs time to release that pressure. For the QR (quick release), turn the vent counter clockwise. If time isn’t an issue, the Natural Pressure Release (NPR) will happen on its own, most often in 10 to 15 minutes. Use the Natural release with large cuts of meat which take longer to cook and other items which have a good amount of liquid, or a high starch content like dry beans and soups

Cooking times can be deceiving

When you first see a recipe, you get super excited because you’ll see a cooking time of say 8 minutes. However, you need to realise that every recipe needs some time on the front end to come to pressure, as well as time to depressurise afterwards. Think of it like your oven having to preheat.

That’s it! Start off by cooking the more simple things like the stews or pastas and from there start experimenting. You’ll soon find that using this nifty little tool comes naturally.