Instant Pot Lentil, Carrot & Potato Curry

Ingredients:

3/4 tsp oil
1/2 tsp mustard seeds
4 cloves of garlic (finely chopped)
1/2 medium onion or 1 small one (finely chopped)
1 inch ginger (1tbsp) (finely chopped)
1 hot chili or 1/2 big one (finely chopped)
1/2 tsp turmeric powder
1/2 tsp curry powder
1/4 tsp black pepper
2 medium carrots (sliced)
2 medium potatoes (cubed)
1 cup red lentils
14 oz can of coconut milk
3/4 cup of water
1/2 tsp salt

Can add 1/2 cup of beans (canned or cooked) if desired.

Lime juice and cilantro for garnish (optional)

Instructions:

Start the Instant Pot on sauté. Add the oil and once it has heated, add the mustard seeds and wait for them to sputter or change color. Add the chopped onion, garlic, ginger, chili. Cook for 2 minutes. If need be add a little water at this stage or the next.

Add the spices and mix well. Add the carrots and potatoes, coconut milk, lentils, water and salt. Mix well to combine. Cancel sautes function. Close the lid and pressure cook for 4 minutes. [try 3 minutes] Quick release the pressure.

Note: Makes a thick curry, add more water for a runnier sauce.

==========================================
ORIGINAL RECIPE (Instant Pot Lentil Butternut Curry)
==========================================

Instant Pot Chickpea Coconut Curry

Ingredients:

1/4 cup water
1/2 onion, chopped
4 garlic cloves, finely chopped
1 tbsp minced ginger
3/4 tsp salt

1 cup chickpeas, soaked and drained
13.5 oz can coconut milk
1/2 cup water
lemon/lime juice

Spices:

1 hot chili or 1/4 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1/4 tsp cinnamon
1/4 tsp ground cardamom
1/3 tsp cayenne
1/4 tsp dried oregano

OR:

You can add spice blends of choice here such as curry powder, garam masala, berbere or jamaican curry powder, or curry pastes instead of listed spices).


Instructions:

Press saute on the Instant Pot. Add onion, garlic, fresh chili and salt into the 1/4 cup of water and cook for 3 to 4 mins until translucent. Deglaze with more water if needed.

Add the spices and mix in for 1-2 minutes.

Add the ginger and mix. Add the chickpeas. Add coconut milk and water and give it a good mix to pick up any stuck bits.

Cancel saute and close the lid to sealing. Pressure cook at high pressure for 40 to 45 mins (30 mins for overnight soak)**.

Let the pressure release naturally then open the lid.

If the mixture is thin, mash some of the chickpeas to thicken or blend half cup of the curry and mix in, saute for a few mins if needed. (Fold in some baby spinach at this point while the chickpeas are still hot). Garnish with lemon/lime juice.

** times are for creamy curry with soft chickpeas. Adjust the times based on preference if needed.

You can use white basmati rice. 1: 1.5 ratio (so for 1 cup of rinsed rice, use 1.5 cups water). Cook the chickpea curry in the main pot. Then use a trivet and another pot with the rice over it. Pressure cook for 6 mins. Natural release. Good idea if you do this, to add veggies at this point to preserve more nutrients.

Notes:

I found using just 1/2 a cup of water too much. Had to cook off excess liquid (using the 'saute' function).

Made with 2 cans of beans, carrots and half cabbage, didn't need to add water.

You can add other veggies like potato or squash.

I added 1/4 tsp Garam Masala instead of ground cardamom.

If using dried chickpeas, the pressure cooking time of 40 mins will over cook the vegetables. Add vegetables such as sweet potato, cauliflower, squashes, root vegetables close to the end (depending on their cooking times).

If using canned chickpeas, then add the veggies with the chickpeas. For canned chickpeas: Follow steps 1,2.3. Use just 1/4 cup water (no water?) 2.5 to 3 cups cooked chickpeas and pressure cook for 5 mins.

* Used 1 can of chickpeas, 1 medium-large carrot & 1 medium-large potato and 1/4 cup water was still too much, either skip water, saute to reduce or add more ingredients.

* Add a little of this dish to a big bowl of rice with veggies for a mixed rice dish.

[[ 'Erica' chickpeas - soaked for a day and a half, cooked on high pressure for 25 mins, then an extra 20 mins then an extra 30 mins (total 1 hour 15 mins) and they were only just cooked, not 'almost mushy'. ]]

My Italian Spice Mix

2 tbsp dried oregano
1 tbsp dried basil
1 tsp dried thyme
¼ tsp crushed dried bay leaves
1 tbsp dried Rosemary

=====
Original suggestion:

2 tbsp dried oregano
1 tbsp dried basil
1 tbsp dried parsley
1 tsp dried thyme
1 tsp dried sage
¼ tsp crushed dried bay leaves (or ⅛ tsp finely ground)
¼ tsp garlic or onion granules

Instant Pot Split Pea and Potato Soup

Ingredients:

7 cups water
500g green split peas (cups?)
3 small potatoes, chopped (or equivalent. sweet potatoes or parsnips for sweeter soup)
4 large carrots, cut into fat coins
1 medium onion, chopped
4 stalks celery, chopped
4 cloves pressed garlic (try 6)
1 Veg Stock Cube
2 Bay Leaves
1/4 teaspoon ground black pepper
1 tsp Thyme/Rosemary

Method:

Add all the ingredients to Instant Pot and make sure the vent pipe is set to "sealing" on manual for 15 minutes.

[Soften Onions: Heat up Instant Pot using Sauté. Saute diced onions until softened, add in minced garlic, herbs/spices, and 2 bay leaves, then saute for another minute. Optional: add in chopped carrots & celery, then saute for another minute.

Deglaze Instant Pot: Pour ½ cup stock. Scrub all the brown bits off the bottom of the pot (keep the brown bits as they are very flavorful).]