Instant Indian – Classic Foods from Every Region of India Made Easy in the Instant Pot
Discover favorite foods from all over India with the first regional Indian cookbook authorized by Instant Pot!
Rinku Bhattacharya — cookbook author and founder of Spice Chronicles — has put together a collection of 100 authentic recipes that showcase the diversity and range of the foods of India, where every state and region boasts its own unique dishes. Whether you crave takeout favorites or want to be introduced to lesser-known specialties, this cookbook brings the best of India to your table in an instant!
The Instant Pot® lends itself perfectly to Indian recipes, making flavorful, nutritious Indian fare (like simmering-all-day dals, legumes and all manner of curries) in minutes instead of hours. Instant Indian features numerous vegetarian and vegan options , and nearly all recipes are gluten-free.
With step-by-step instructions and color photos throughout, Instant Indian makes Indian cooking easy and fool-proof using all the functions of this popular appliance.
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About Rinku Bhattacharya

Rinku Bhattacharya ( was born in India, and now lives in a house with a vibrant backyard in Hudson Valley, New York with her husband, an avid gardener, and their two children. Rinku’s simple, sustainable approach to Indian cooking is showcased on her blog, Spice Chronicles, and in her Journal News column “Spices and Seasons.”

Rinku has been teaching recreational cooking classes for the past nine years, and works extensively with local area farmer’s markets on seasonal demonstrations and discussions. Rinku is also the author of The Bengali Five Spice Chronicles (Hippocrene Books, 2012), winner of the Gourmand World Cookbook Awards 2013 for Best Indian Cuisine. She writes for the Poughkeepsie Journal, the Journal News, and several online sites, and is a frequent guest on CT Style TV.


Misthi Pulao – Bengali Festive Golden Pilaf
This delicate, slightly sweet rice is a festive Bengali pilaf, usually served as an accompaniment to more complex, rich meat dishes. It is traditionally made with kalajeera rice and a lot of ghee but I make this with everyday basmati rice as a treat sometimes. The Instant Pot® cuts out any fuss
and delivers a perfectly cooked, impressive rice in less than twenty minutes.

To make this recipe vegan, you can simply substitute coconut oil for the ghee.

Serves: 4 to 6
Total Time: 35 minutes
Prep Time: 5 minutes
Sauté Time: 3 minutes
Rice Mode: 12 minutes
Pressure Release: 15 minutes

1 tablespoon ghee (page 27) or coconut oil
2 large bay leaves
4 or 5 whole cloves
3 or 4 green cardamom pods
2 star anise (optional)
1 large (about 4-inch) cinnamon stick
1½ cups basmati rice
¾ teaspoon ground turmeric
1 teaspoon salt
1½ teaspoons sugar
2 tablespoons slivered almonds
1 tablespoon raw unsalted cashews
1½ tablespoons assorted raisins
Method of Preparation
1. Set the Instant Pot® on Sauté mode and heat the ghee or coconut oil for about 1 minute. Add the bay leaves, cloves, cardamom pods, star anise, if using, and cinnamon stick, and stir for 1 minute until the spices darken a little.
2. Add the basmati rice, turmeric, salt, sugar, almonds, cashews, and raisins and mix well. Stir in about 1½ cups of water.
3. Press Cancel to turn off the Sauté mode and close the lid. Set the Instant Pot® to Rice mode (12 minutes).
4. When cooking time is complete, allow for Natural Pressure Release after about 10 minutes, then use Quick Release for any residual pressure. Open the lid, and serve immediately.

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