This is a guide to instant pot terminology and cooking modes you should know to use an instant pot like an expert. These terms are helpful to understand instant pot recipes in a better way.
Unlike electric or stovetop pressure cooker, an instant pot works in a peculiar way. When you are a beginner or a novice user of an instant pot it is all very confusing and intimidating.
Hence, I highly recommend you start with my Instant Pot 101 Guide for Beginners before understanding the terminology. From getting started to knowing how to use its different functions, you will be a pro in no time!
Here is a list of the most common Instant Pot Terminology , or abbreviations , you will come across in my Instant Pot recipes collection and while using the gadget on a daily basis.
- IP: Instant Pot
- Inner Pot: The stainless steel cooking pot
- Lid: The opaque lid to seal the instant pot
- Glass Lid: A transparent glass lid that comes to cover instant pot in case to avoid spluttering, splashing while using the SAUTE mode.
- Trivet: It is a stainless steel stand on which you can stack something for steam cooking.
- PC: Pressure Cooker Mode
- SC: Slow Cooker Mode
- HP/Hi: High Pressure
- LP/Low: Low Pressure
- Steam/Pressure Valve: A whistle like knob in the lid of an instant pot.
- The Pin: Float Valve). It is located right next to the pressure valve on the lid.It pops up once the pressure is built inside the instant pot.
- Sealing Ring: You place it underneath the lid which locks in pressure and steam. It is not removed regularly except for cleaning.
- Venting: It is the term for releasing the steam by moving the steam valve to VENTING position.
- Sealing: It is the term for sealing the steam inside the instant pot by moving the steam valve to SEALING position.
- QR: Quick Release. This term means that you can manually release the steam quickly by moving the steam valve from SEALING to VENTING position.
- NR: Natural Release. As the name suggest, let the steam slowly and naturally release from the pot without touching the steam valve.
- PIP: Pot-In-Pot . When you’re cooking multiple dishes stacking multiple pots inside the Instant Pot.
Instant Pot Common Cooking Modes Terminology
- SAUTÉ – Yes, you can sauté food in your Instant Pot just as you would in a pan while controlling the time and heat. It is one of the most commonly used instant pot function.
- PRESSURE COOK/MANUAL – This setting exactly works like a pressure cooker. The temperature, pressure levels, and cooking times can be controlled through the operation keys on the control panel. Read about my thoughts on instant pot vs pressure cooker .
- SLOW COOK – Slowly cooks the food from 1 hour to 8 hours. In this mode, an instant pot works like a slow cooker.
- SOUP/BROTH – For a gentle simmer mode or to avoid rigorous boiling use SOUP mode. It is perfect for cooking soups, clear broth, or Indian Kadhi .
- MEAT/STEW – Best for cooking large cuts of meat at high pressure. I use it for cooking mutton curries, and lentil stew .
- RICE – This program cooks on low pressure, and is best used for white rice or any other grains like quinoa, brown rice, red rice etc. Many instant pot models have a separate multigrain function for cooking other grains.
- BEAN/CHILI / DA L – Using this program results in different doneness levels for beans. You can use it for cooking Indian dals, rajma masala , or other lentil curries.
- PORRIDGE – Use the mode for a porridge/congee/ khichdi /oatmeal/ sweet dalia that contains a mixture of grains
- CAKE – This high-pressure mode creates a very moist, dense cake such as cheesecake.
- STEAM – Always use the steam rack/trivet to elevate food above the water.
- YOGURT – The mode is for fermenting milk when making yogurt, or for pasteurizing milk. It is one of my favorite and frequently used modes in an Indian kitchen .
- DELAY START – It delays the cooking time before the program starts. Like, if you want to start the cooking mode after 1 hour.
- KEEP WARM – The Instant Pot switches to this mode “automatically” after the cooking time is done.
If you are new to Instant Pot cooking, my best advice is to start with simple recipes. Check out a few of my favorite instant pot recipe collections.
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Bharwa Baingan is a crispy, spicy, masala-stuffed Indian dish with baby brinjal. It has a taste and aroma of an Indian pickle, hence the name Achari. These stuffed brinjals are vegan and gluten-free.
Achari Bharwa Baingan is one of the best Indian side-dish recipes that adds tons of flavour to an everyday meal.
In the Hindi language, the brinjal is called ‘Baingan’, the word bharwa means stuffed, and the term ‘achari’ is used to describe any dish with the taste/flavor or aroma of a pickling spice mix.
Like achari paneer tikka or achari pulao . The mix of pickling spices is an excellent flavouring agent that never fails to yield delicious results.
The masala stuffed brinjals are known as Bharwa Baingan in the Northern part of India.
More Reasons To LOVE Bharwa Baingan
- perfect for packed lunch ( office or travelling )
- meal prep friendly ( store it for 1 week )
- minimal effort, maximum flavour
- gluten-free and vegan
- easy peasy recipe
Ingredients Required
The good news about making achari bharwa baingan is you do not require tons of ingredients.
The core ingredient of this baingan recipe is the achari masala . You can use readymade or homemade achaar masala . Else, make a small batch of achari masala for this sabzi as I do every time.
Brinjal: Use the tiny, round purple brinjals (eggplant) for this bharwa baingan recipe. Do not use white, long, or big-size brinjals.
For Achari Masala: Yellow Mustard Seeds (sarson), Coriander Seeds (sabut dhania), Fennel Seeds (saunf), Fenugreek Seeds (methi), Cumin Seeds (jeera)
Mango Powder (amchur), Turmeric (haldi), Red Chili Powder (lal mirch), Salt
Oil: If you want a pickle-like taste, cook the brinjals only in mustard oil.
How To Make
Making bharwa baingan is a fuss-free and straightforward method. Except for slitting brinjals, no cutting, chopping, or sauteeing is required in this recipe.
Step 1) Rinse baby brinjals with water. Then, wipe with a clean kitchen towel to dry out completely ( image 1 & 2 ).
Step 2) Make an ‘X’ (a cross) at the bottom of each brinjal, slitting them lengthwise but leaving them intact from the stem ( image 3 ).
Step 3) To make achari masala, start with dry roasting the whole spices – mustard seeds, coriander, fennel, fenugreek, and cumin. Roast them for 2 minutes only to release the aroma ( image 4 ).
Step 4) Grind roasted spices to a fine powder using a blender or spice grinder. Transfer to a bowl ( image 5 ).
Step 5) Add red chilli powder, turmeric, salt, and mango powder to the ground spice mix. Combine. And the achari masala is ready! ( image 6 )
Step 6) Now, stuff each brinjal with a tablespoon of achari masala. Press tightly. Arrange them on a plate.
Step 7) Heat mustard oil in a heavy bottom pan till it starts smoking. Then, reduce the heat to low. Arrange the stuffed brinjals in the pan without overlapping each other ( image 7 ).
Step 8) Cook the stuffed brinjals over low heat. After 5 minutes, flip them using a tong. Cook till crisp from the other side as well. Lastly, cook them covered for 5 minutes.
Serving Suggestion
I usually prepare a batch of bharwa baingan over the weekend and serve them with various Indian main-course dishes throughout the week.
My favourite combination is achari baingan masala, arhar dal , and green boondi raita .
And in case I missed sharing with you that these baingan make a tasty travelling food when tucked inside the paratha or for husband’s office lunchbox as well.
More Indian Vegetarian Recipes
Aloo Ke Gutke
Paneer Jalfrezi
Lauki Kofta Curry
Cauliflower Curry
Kamal Kakdi Sabzi
Punjabi Arbi Masala
Mushroom Matar Masala
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 6 baby brinjals, baingan
- ▢ 1 tablespoon yellow mustard seeds (sarson)
- ▢ 1 tablespoon coriander seeds
- ▢ 1 tablespoon fennel seeds (saunf)
- ▢ 1 tablespoon cumin seeds (jeera)
- ▢ 1 teaspoon fenugreek seeds (methi)
- ▢ 1 tablespoon red chilli powder
- ▢ 1 tablespoon turmeric powder
- ▢ 1 tablespoon mango powder (amchur)
- ▢ Salt to taste
- ▢ ⅓ Cup mustard oil
Instructions
- Rinse baby brinjals with water. Wipe with a clean kitchen towel to dry out completely
- Make an ‘X’ ( a cross) at the bottom of each brinjal slitting them lengthwise but leaving them intact from the stem.
- To make achari masala, start with dry roasting the whole spices – mustard seeds, coriander, fennel, fenugreek, and cumin. Roast them for 2 minutes only to release the aroma.
- Grind roasted spices to a fine powder using a blender or spice grinder. Transfer to a bowl.
- Add red chili powder, turmeric, salt, mango powder to the ground spice mix. Combine. And the achari masala is ready!
- Now stuff each brinjal with a tablespoon of achari masala. Press tightly. Arrange them on a plate.
- Heat mustard oil in a heavy bottom pan till it starts smoking. Reduce the heat to low. Arrange the stuffed brinjals in the pan without over-lapping each other
- Cook the stuffed brinjals over low heat from one side till they are crisp.
- After 5 minutes flip them using a tong. Cook till crisp from the other side as well.
- Lastly, cook them covered for 5 minutes. Turn off the heat. Garnish with fresh coriander leaves.
- Serve Achari Baingan with chapati and dal.
Recipe Notes:
- Use only round, dark, or light purple baby brinjals for this recipe. Do not use long or large size eggplant.
- You can substitute mango powder chaat masala.
- If you do not want to make achari masala. Use 2 tablespoons of readymade pickle masala powder combined with red chili powder, turmeric, and salt.
- Do not cook achari baingan over high heat else they will scorch from outside and will remain uncooked from inside.
Nutrition
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