22/01/2021
Lunches and dinners in 10 minutes using a pressure cooker
I found a way to save a lot of time in the kitchen and eat healthy, mainly vegetarian food
Pressure cookers are used commonly in India and in the UK we are now seeing them being used more widely again.
Mine is an Instant Pot Due, electric pressure cooker that sits on the worktop. I love that I can leave the food cooking unattended while I do something else. I also love the taste and texture of the pulses compared to tinned pre-cooked pulses. Here are some examples of simple recipes I've been cooking, so you get an idea of how much time it can save you.
One-pot red lentils with rice and veg
-Saute onion, garlic, ginger few minutes until soft using the saute function
- Add any spices such as cumin, coriander, cinnamon, fennel, turmeric, curry leaves, plus any chopped vegetables
- Add washed white basmati rice and red lentils (approx 1/4 cup of each per person)
- Cover with water to 1cm above the food
- Pressure cook (high) for 4 minutes
Release the steam and serve with a squeeze of lime juice and salt/pepper to taste
Split pea dhal, serve with flat bread
- Saute onion, garlic, ginger for a few minutes until soft
- Add cumin, paprika and thyme and cook for a further minute
- Add washed split peas and cover with water or stock to 1cm above the peas
- Pressure cook for 5 minutes
Butter beans and vegetable stew
- Soak dried butter beans overnight
- Saute onion/celery/carrot
- Add butter beans and chunks of vegetables of your choice, such as butternut squash, celeriac, peppers, fennel, leek, potato)
- Cover with yeast-free cooking stock to 1 cm above food
- Pressure cook (high) for 10 mins (if you prefer vegetables aldante, cook the butter beans for 6-7 mins and then add the vegetable for the final 3-4 minutes of cooking time)
- If you want to thicken the sauce you can add a little cornflour to some hot water and then stir this into the mixture, press cancel and turn on to the saute function and let it bubble for a few minutes. Add some fresh chopped herbs such as parsley and thyme before serving.