Instant Pot Olan Recipe

Cooking Directions

• STEP 1.1. Soak the black-eyed peas in water for 4-6 hours or overnight. Drain and set aside.
• STEP 2.2. Turn on the Instant Pot and select the sauté function. Heat oil and add mustard seeds. Once they start to splutter, add curry leaves and dried red chilies.
• STEP 3.3. Add the chopped ash gourd, pumpkin, soaked black-eyed peas, turmeric powder, and salt. Mix well.
• STEP 4.4. Pour in the coconut milk and water. Close the Instant Pot lid and set the pressure valve to sealing.
• STEP 5.5. Select the pressure cook function and set the timer for 5 minutes on high pressure.
• STEP 6.6. Once the cooking is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
• STEP 7.7. Open the lid and give the Olan a gentle stir. Adjust the seasoning if needed.
• STEP 8.8. Serve the Instant Pot Olan hot with steamed rice or roti.

Cooking Tips

• 1. You can adjust the spiciness of the Olan by adding more or fewer dried red chilies.
• 2. If you prefer a thicker curry, you can simmer the Olan on the sauté function for a few minutes after pressure cooking.
• 3. Leftover Olan can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• 1. Serve the Instant Pot Olan hot with steamed rice or roti.
• 2. Garnish with fresh curry leaves and coconut flakes for added flavor and presentation.
• 3. Olan can also be enjoyed as a side dish with dosa or idli.