Restaurant-Style Punjabi Dal Makhani (Instant Pot)

This restaurant-style Punjabi dal makhani is a spin on a classic, made quicker and easier in the Instant Pot.


 While this dal makhani may taste like it cooked for hours, it only takes 30 minutes!

Step-by-step instructions!

Follow our easy instructions for success!

Soak the dal: Soak the lentils and kidney beans in water for 3 hours.

Pressure cook: Drain the soaked lentils and kidney beans, and add to the Instant Pot with water and salt.

Cover with the lid, and ensure that the knob on the top is set to sealing position. Pressure cook on HI for 10 minutes.

Start the tomato base: While the lentils are pressure cooking, saute ginger & garlic paste in butter in a skillet.