When I ordered my 3 quart Instant Pot back in March, I also ordered a 3 quart Instant pot cookbook for 2. It was the worst cookbook, of any kind, I have ever seen. The ingredient lists weren’t complete, the timing of the recipes was way off, and the none of the recipes gave the kind of pressure release needed, and there were obvious typos throughout the book. I was so disappointed. The book was obviously written, solely, to take advantage of the instant pot craze, not to provide cooks with good recipes. This recipe made me incredibly sceptical of ordering cookbooks without actually having seen them personally.
So when Dr. Urvashi Pitre started taking preorders for her new Indian Instant Pot Cookbook on her blog, Twosleevers.com, I didn’t preorder, even though, I love Indian food and my instant pot. I won’t make that mistake again. Dr. Pitre’s cookbooks are awesome. Dr. Pitre has an incredible talent for taking complicated recipes and making them simple without losing the recipe’s heart. Dr. Pitre’s recipes are accurate, from the ingredient lists, to the cooking times, to the type of pressure release needed. Best of all, I have never made a recipe from her cookbooks or blog that didn’t taste amazing.
If Indian food isn’t for you, try the recipes in her Keto Instant pot cookbook or her blog, Twosleevers.com. They both have recipes for airfryers, pressure cookers, the oven and the stove. She also has recipes for food from all over the world. It is easy to find recipes that will become regulars in your rotation.
Originally, this recipe was for the airfryer. I don’t have one and I don’t want one but I love Keema and the idea of making it into meat loaf. I tried cooking the meat loaf in the pressure cooker because I didn’t have time to cook it in the oven. It turned out very well but it didn’t have that tasty crust most meatloaves have so I put it under the broiler. You can skip that step if you want to.
Move the rack in your oven to 5-6 inches from your broiler. Preheat the broiler. In a medium-sized bowl, combine all the ingredients and mix well. Spray a 5 inch spring form pan with non-stick cooking spray. Pack the meat mixture into the spring form pan. Smoosh it into the pan very well. Cover the pan with a piece of foil. Place the trivet in the bottom of the liner of your pressure cooker. Add one cup of water to the liner. Place the spring form pan on the trivet. Lock the lid and cook on high for 6 minutes. Let it natural release for 10 minutes then quick release the remaining pressure. Remove the spring form pan from the liner and let sit a few minutes. Remove the meat loaf from the spring form pan and place under the broiler for 5- 10 minutes or until it crisps up and the top browns. Serve.
I love my pressure cooker and I love Indian food so it was inevitable I would love Dr. Urvashi Pitre’s Indian Instant Pot cookbook. Dr. Pitre has an incredible talent for taking complicated recipes and simplifying them without changing the recipe’s essential flavor.
I love the way Dr. Pitre gives recipes for all the spice blends he uses in the book, except for her Chana Masala recipe. Dr. Pitre allows us to use a store-bought blend in that recipe because the individual ingredients would be too hard for the average person to find. Best of all, her recipes taste fantastic.
If you don’t want to buy a cookbook, although I heartily suggest that you do, or don’t have a pressure cooker, check out Dr. Pitre’s blog, Two Sleevers. She has tons of recipes from all sorts of cuisines from all over the world, all types of cooking methods, and all types of diets.
In the liner, combine chickpeas, bay leaves and water. Lock the lid and cook on high 20 minutes. Allow the pressure to release 10 minutes then quick release the remaining pressure. While the chickpeas are cooling, combine the onion, tomato and cilantro in a large bowl. Drain the chickpeas and add them to the vegetables. Add the salt, cayenne, and lemon juice. Mix well, taste and adjust the seasoning as necessary.
Two summers ago, I really got into learning how to cook Indian food. I spent the better part of three months finding ingredients and experimenting with recipes from Raghavan Iyer’s amazing cookbook, 660 Curries. Then I got my first pressure cooker and became a little, okay, a lot, obsessed with learning how to work it and what it could do. I sort of fell a way from Indian cooking.
A few days ago, I found Two Sleevers, a blog that features pressure cooker recipes for Indian food. I was destined to fall in love with this site. I chose to try the ground beef Shawarma because I already had all the ingredients on hand and I have been curious about Shawarma ever since I have seen the Avengers.
One of the reasons I like this site is the creator provides recipes for any spice blends she uses. She doesn’t assume we all have access to an Indian store for Indian spice blends. I am always a bit concerned about how spicy a recipe is because I am a wimp when it comes to hot food. This recipe has a nice flavor but no heat.
Pressure cooker: Turn your pressure cooker onto Sauté. . When hot, add oil. When the oil is hot and shimmering, add the minced garlic and sauté for 30 seconds. Add onions and ground beef. Stir while breaking up the ground beef clumps. Break it up well. Add rice, water, cabbage, salt, and shawarma spice. Cook on High Pressure for 5 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.
Stove top: In a large frying pan, over medium heat, add the onion, garlic and ground beef. Cook until browned, breaking up the meat with a fork; drain any grease. Add the rice, wate, cabbage, salt and shawarma spice. Bring the water to a boil. Reduce heat to a slow simmer and cook until the rice is tender and the water is absorbed, 20-25 minutes.
If you went to India and asked someone about finding some Madras curry powder no one would know what you were asking for. Madras curry powder doesn’t actually exist in India. It was created by the British in the 18th century to help them recreate the curries they had in India when they come back to England.
If you like your curries hot, this is the spice blend for you. If you like milder curries go easy on this spice blend. You have been warned.
English Style Madras Curry Powder
1 TBS coriander seed
2 tsp cumin seed
1/2 tsp whole cloves
1/2 tsp fenugreek seeds
1/2 tsp black peppercorns
5-7 dried red Thai chilies
1 tsp ground tumeric
Mix everything together except the ground turmeric, and grind in a spice grinder or a mortar and pestle. The texture should be similar to course ground black pepper. Add the tumeric and mix well. Store in an airtight container for 1 month.
I am not a stranger to making my own spice blends. However, this blend is the first time I have ever made a spice blend grinding whole spices. All I can say is WOW!!!!! IT SMELLS AMAZING!!!! I am sorry for yelling but I don’t have scratch and sniff posts……. yet. Seriously, I could wear this stuff as perfume. I am very excited to try this blend in my next recipe. Mr. Iyer suggests using this blend instead of store bought curry powder in any recipe with curry powder. I used a mortar and pestle to grind my spices but you can use a dedicated coffee grinder to do it too. The first recipe using this spice blend will be posted on Monday.