Warm, richly spiced, and built for a satisfying meal, Paneer Matar Makhana Curry is a vegan, vegetarian Indian main course made with ghee, cashews, and roasted makhana (phool makhana/lotus seeds) in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Crisp at the edges and tender through the middle, Paneer Jalfrezi Recipe (Paneer with Vegetables Stir-Fry) is a vegetarian Bengali, Indian main course made with cooking oil, cumin (jeera seeds), and onion in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Warm, richly spiced, and built for a satisfying meal, Pumpkin Chickpea Curry is a vegan, vegetarian Indian main course made with oil, paprika, and ground coriander in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Butternut Squash Carbonara is a vegan, vegetarian American main course made with olive oil, finely chopped onions, and garlic cloves in about 75 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Fragrant, comforting, and easy to serve as a complete meal, Instant Pot Jasmine Rice is a vegetarian Asian main course made with jasmine rice, water, and salt in about 12 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Warm, richly spiced, and built for a satisfying meal, Carrot Curry is a Indian main made with simple everyday ingredients in about 50 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Instant Pot Spaghetti Pesto is a vegetarian Italian main course made with spaghetti, water, and salt in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Warm, richly spiced, and built for a satisfying meal, Green Moong Dal is a vegetarian Indian main course made with oil, cumin seeds, and onion. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Warm, richly spiced, and built for a satisfying meal, Thai Red Curry with Vegetables - Instant Pot & Stovetop is a vegetarian, gluten-free Asian, Thai main course made with oil, garlic, and ginger in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Warm, richly spiced, and built for a satisfying meal, Instant Pot Pumpkin Curry is a vegetarian Indian main course made with oil, cumin (jeera) seeds, and green chilies in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Instant Pot Thai Peanut Noodles is a vegetarian Thai main course made with spaghetti, olive oil, and garlic in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Crisp at the edges and tender through the middle, Quinoa Fried Rice Recipe (Indo Chinese Style) is a vegetarian Indian, Indian-Chinese main course made with olive oil, garlic, and white spring onions in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.