Instant Pot dal makhani

4.41 from 5 votes

Creamy, rich Instant Pot Dal Makhani made effortlessly! Just add ingredients and let it cook—perfect for a quick, comforting Indian meal.

Course Main Course

Cuisine north indian

Diet Vegetarian

Keyword dal makhani in instant pot, easy instant pot dal makhani, vegan dal makhani

Method instant pot

Difficulty Easy

Recipe Type Vegetarian

Prep Time 10

Cook Time 1

soaking time 3

Total Time 4 10

Servings people

Calories 427kcal

Author Priya

Soak black whole gram and kidneybeans for 3 hours atleast.
1 cup whole black gram , ¼ cup red kidney beans, 2 cups water
Start the instant pot in sauté mode and heat oil in it. Add cumin and black cardamom. When cumin starts to crackle, add onion and minced garlic. sauté for 2 minutes. Also add tomato puree.
2 tablespoon oil, ½ teaspoon cumin, 1 clove black cardamom, 1 medium onion, 3 cloves garlic, 1 large tomato
Add salt, red chili powder, turmeric powder, coriander powder and mix well.
1 teaspoon red chili powder, ½ teaspoon turmeric powder, ½ teaspoon corinader powder, salt
Add soaked rajma(kidney beans), urad(whole black gram) and water.
4 cups water
Change the instant pot setting to manual or pressure cook mode for 60 minutes(1 hour) at high pressure with a vent in sealing position.
When the instant pot beeps, let the pressure release naturally.
Now, open the lid and gently mix and mash the curry with the back of your spatula.
Also, add fresh cream, butter and mix well.
½ cup fresh cream, 1 tablespoon salted butter
Add some butter if you like. Garnish with cilantro and serve hot.
cilantro

Always soak black gram and kidney beans for 3 hours at least.
You can add butter along with cilantro, however, it is totally optional.
Use either store-bought and homemade cream.
If you want to make this recipe dairy-free, then completely avoid butter and replace fresh cream with cashew cream or cashew milk.
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