Here’s a whole Indian meal made at the same time. The creamy mushroom and veggie curry is served over the subtly spiced basmati rice. From The Ultimate Vegan Cookbook for Your Instant Pot by Kathy Hester, published by Page St. Publishing
Prep Time15 minutesmins
Cook Time27 minutesmins
Additional Time10 minutesmins
Total Time52 minutesmins
Course: Cooking Method
Cuisine: Indian
Keyword: cooking two dishes at the same time, instant pot curry, instant pot pilaf, mushroom curry, pot in pot method, vegan mushroom curry
1cup128 g cubed Idaho Potatoescauliflower florets, carrots, sweet potato or combination
1/2cup120 ml unsweetened nondairy milk
1/4cup61 g unsweetened plain vegan yogurt or cashew cream
1tspgrated ginger
1/2tspminced garlic
1/2tspsalt
1/2tspgaram masala
1/4tspground turmeric
1/4tspground coriander
1/8tspchili powder
Instructions
For the rice pilaf, combine the rice, water, cardamom pod, cinnamon stick, cumin seeds, turmeric and salt in your Instant Pot insert.
For the mushroom curry, get a Pyrex dish that fits into your Instant Pot, then mix the mushrooms, potatoes, milk, yogurt, ginger, garlic, salt, garam masala, turmeric, coriander and chili powder in it. Cover with foil.
Note: If your pan does not fit inside the rack handles, you will need to fashion some handles out of aluminum foil to lower the pan into the cooker. Tear off two pieces of foil about 3 feet (1 m) long, fold each one lengthwise two times. Lay the foil handles out on the counter in a plus sign near your cooker. Place your pan in the center, where the two pieces cross. Pull the handles up and carefully lift the pan and set it and the foil handles into your Instant Pot.
Cook on high pressure for 27 minutes. Let the pressure release naturally.
Once the pressure indicator goes down, remove the lid, lift out the pan using the foil handles and remove the foil that’s covering the pan.
Remove and discard the cardamom pod and cinnamon stick from the rice.