10+ Authentic Instant Pot Sri Lankan Recipes to Try

As an affiliate, we may earn a commission from qualifying purchases. We get commissions for purchases made through links on this website from Amazon and other third parties.

If you're looking to explore the vibrant flavors of Sri Lankan cuisine, you're in the right place. With the convenience of an Instant Pot, you can whip up dishes like Sri Lankan Chicken Curry and Spicy Lentil Dhal right in your kitchen. Each recipe offers a unique blend of spices and techniques. Curious about how to bring these authentic flavors to your table? Let's take a closer look at some standout dishes you can easily prepare.

Jump to: show

Key Takeaways

Explore a variety of Sri Lankan curries like chicken, egg, and beef, all simplified for Instant Pot cooking.
Try unique dishes such as Fish Ambul Thiyal and Jackfruit Curry (Polos) for bold flavors and textures.
Prepare comforting sides like Coconut Milk Rice and Spicy Lentil Dhal to complement your main dishes.
Enjoy popular street food with Vegetable Kottu Roti, a customizable and quick meal option.
Create traditional Hoppers using an Instant Pot for fermentation, providing a delightful breakfast or meal choice.

Sri Lankan Chicken Curry

Sri Lankan Chicken Curry is a fragrant and flavorful dish that embodies the rich culinary traditions of Sri Lanka. With its aromatic spices and tender chicken simmered in a luscious coconut milk sauce, this dish is perfect for serving with steamed rice or roti. The combination of spices such as cinnamon, cardamom, and turmeric gives the curry a warm and inviting flavor profile, making it a favorite among many.

Cooking this dish in an Instant Pot not only saves time but also enhances the flavors by allowing the spices to meld together beautifully. This recipe is straightforward and can be easily adapted to your taste preferences. Whether you're cooking for a family dinner or a special occasion, Sri Lankan Chicken Curry is sure to impress your guests with its delightful taste and aroma.

Ingredients:

2 lbs chicken, cut into pieces
2 tablespoons coconut oil
1 large onion, finely chopped
4 cloves garlic, minced
1-inch piece ginger, grated
2-3 green chilies, slit
2 teaspoons curry powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 stick cinnamon
3-4 cardamom pods
1 can (400 ml) coconut milk
1 cup chicken broth or water
Salt to taste
Fresh cilantro, chopped (for garnish)

To prepare the Sri Lankan Chicken Curry, start by setting your Instant Pot to the sauté function. Add the coconut oil and let it heat up. Once hot, add the chopped onions and sauté until they're translucent.

Stir in the minced garlic, grated ginger, and slit green chilies, cooking for an additional minute until fragrant. Next, add the chicken pieces and brown them lightly on all sides. Sprinkle in the curry powder, turmeric, cumin, coriander, cinnamon stick, and cardamom pods, stirring well to coat the chicken evenly with the spices.

Once the chicken is well mixed with the spices, pour in the coconut milk and chicken broth (or water). Season with salt to taste. Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 10 minutes.

After the cooking time is complete, allow the pressure to release naturally for about 10 minutes before performing a quick release for any remaining pressure. Open the lid, stir the curry, and garnish with fresh cilantro before serving.

Extra Tips:

For an extra depth of flavor, consider marinating the chicken in spices and yogurt for a few hours or overnight before cooking.

You can also adjust the level of heat by increasing or decreasing the number of green chilies. If you prefer a thicker curry, you can let the sauce simmer on sauté mode for a few minutes after pressure cooking. Enjoy your Sri Lankan Chicken Curry with a side of sambol for an authentic Sri Lankan experience!

Coconut Milk Rice

Coconut Milk Rice, also known as "Thengai Paal Satham" in Sri Lanka, is a luscious and aromatic dish that combines the rich creaminess of coconut milk with the fluffy texture of rice. This dish is perfect as a side for spicy curries or can be enjoyed on its own with a sprinkle of herbs. The use of coconut milk not only adds flavor but also lends a delightful fragrance, making it a favorite for family gatherings and special occasions.

Cooking Coconut Milk Rice in the Instant Pot is incredibly simple and quick, allowing you to achieve perfectly cooked rice with minimal effort. The Instant Pot guarantees that the rice absorbs all the flavors of the coconut milk while maintaining its soft and fluffy texture. Whether you're a seasoned cook or a beginner, this recipe will guide you through the steps to create a delicious dish that will impress your family and friends.

Ingredients:

1 cup basmati rice
1 cup coconut milk
1 cup water
1 teaspoon salt
1 tablespoon oil (coconut or vegetable)
1 bay leaf
2-3 whole cardamom pods (optional)
1-2 cloves (optional)

To prepare Coconut Milk Rice, start by rinsing the basmati rice under cold water until the water runs clear. This step helps to remove excess starch and prevents the rice from becoming sticky. Once rinsed, drain the rice and set it aside.

In the Instant Pot, heat the oil using the "Sauté" function, then add the bay leaf, cardamom pods, and cloves. Sauté for about a minute until fragrant. Next, add the drained rice to the pot, stirring to coat the grains in the oil and spices.

Pour in the coconut milk, water, and salt, then stir to combine. Close the lid, making sure the vent is set to sealing, and select the "Rice" function, which typically cooks for about 12 minutes. Once the cooking cycle is complete, allow for a natural release of pressure for about 10 minutes before carefully releasing any remaining steam.

For the best results, allow the Coconut Milk Rice to rest for a few minutes after cooking before fluffing it with a fork. This resting period allows the flavors to meld together beautifully. You can also add a sprinkle of fresh herbs like cilantro or mint for added freshness and color.

Remember to taste and adjust salt if necessary, as coconut milk can vary in sweetness and saltiness. Enjoy your Coconut Milk Rice as a delicious accompaniment to your favorite Sri Lankan dishes!

Spicy Lentil Dhal

Spicy Lentil Dhal is a beloved staple in Sri Lankan cuisine, known for its rich flavors and hearty texture. This dish isn't only nutritious but also incredibly satisfying, making it a perfect accompaniment to rice or flatbreads.

The combination of lentils and spices creates a warming and aromatic meal that can easily be prepared in an Instant Pot, greatly reducing the cooking time while enhancing the flavors.

Using the Instant Pot to prepare Spicy Lentil Dhal allows you to achieve a creamy consistency with minimal effort. The pressure cooking method helps to meld the spices beautifully and guarantees that the lentils cook to perfection.

This dish can be made as mild or as spicy as you like, depending on your preference for heat. Serve it with a side of coconut sambol or a fresh salad for a complete meal that showcases the vibrant flavors of Sri Lanka.

Ingredients:

1 cup red lentils (masoor dal), rinsed
1 medium onion, finely chopped
2 cloves garlic, minced
1-inch piece of ginger, minced
2 green chilies, slit (adjust to taste)
1 teaspoon turmeric powder
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 tablespoon coconut oil or vegetable oil
4 cups vegetable or chicken broth
Salt to taste
Fresh cilantro, for garnish
Juice of half a lime (optional)

Cooking Instructions:

Set the Instant Pot to the sauté function and add the coconut oil. Once hot, add the mustard seeds and cumin seeds. Allow them to sizzle for about 30 seconds until fragrant.
Add the chopped onion, garlic, ginger, and green chilies to the pot. Sauté until the onions are translucent and softened, about 3-4 minutes.
Stir in the turmeric powder and rinsed lentils, followed by the broth. Season with salt to taste. Close the lid and set the Instant Pot to manual high pressure for 8 minutes.
Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then perform a quick release for any remaining pressure. Open the lid and stir the dhal well. Adjust seasoning if necessary and garnish with fresh cilantro and a squeeze of lime juice if desired.

Extra Tips:

To enhance the flavor of your Spicy Lentil Dhal, consider adding a splash of coconut milk after cooking for a creamier texture.

If you prefer a thicker consistency, allow the dhal to sit for a few minutes after cooking to thicken, or use the sauté function again to evaporate some liquid.

This dish also freezes well, so you can make a larger batch and enjoy it later on busy days!

Fish Ambul Thiyal

Fish Ambul Thiyal is a traditional Sri Lankan dish known for its bold flavors and aromatic spices. This dish features fish marinated in a tangy mixture of spices and cooked to perfection, resulting in a delectable meal that pairs beautifully with rice or bread. The use of goraka, a dried fruit that adds a unique sourness, sets this dish apart from other fish recipes. The Instant Pot makes it easy to achieve tender fish while infusing the flavors deeply into the dish.

Cooking Fish Ambul Thiyal in an Instant Pot not only saves time but also locks in moisture, ensuring that the fish remains succulent. With a few simple steps, you can recreate this beloved Sri Lankan classic in the comfort of your home. Whether you're familiar with Sri Lankan cuisine or trying it for the first time, this recipe is sure to impress your family and friends.

Ingredients:

500g firm white fish (like tuna or mackerel)
2 tablespoons goraka (dried fruit)
1 tablespoon turmeric powder
2 tablespoons chili powder
1 tablespoon black pepper
1 teaspoon salt (to taste)
1 teaspoon mustard seeds
1 onion, finely chopped
4 cloves garlic, minced
1-inch piece ginger, minced
1-2 green chilies, slit (optional)
1 tablespoon coconut oil
1 cup water
Fresh curry leaves (for garnish)

To begin, soak the goraka in warm water for about 15 minutes to soften it. After soaking, blend the goraka with turmeric powder, chili powder, black pepper, and salt to form a smooth paste. Marinate the fish pieces with this spice paste and let it sit for at least 30 minutes to absorb the flavors.

In the Instant Pot, use the sauté function to heat coconut oil, then add mustard seeds and wait for them to pop. Follow with the chopped onion, garlic, ginger, and green chilies, sautéing until the onions are translucent.

Next, carefully add the marinated fish to the pot, along with the water. Close the lid and cook on high pressure for 5 minutes. Once the cooking time is complete, allow for a natural release for about 10 minutes before manually releasing any remaining pressure. Open the lid, gently stir the fish, and let it sit for a few minutes to absorb the sauce. Garnish with fresh curry leaves before serving.

When making Fish Ambul Thiyal, it's crucial to choose the right type of fish for the best flavor and texture. Firm white fish works best, as it holds up well during cooking and absorbs the spices beautifully. Additionally, feel free to adjust the spice levels according to your taste preference.

If you can't find goraka, you can substitute it with tamarind paste for a similar sour flavor, but the taste will vary slightly. Enjoy your delicious Fish Ambul Thiyal with steamed rice or bread, and savor the authentic taste of Sri Lanka!

Vegetable Kottu Roti

Vegetable Kottu Roti is a popular Sri Lankan street food that combines chopped roti (a type of flatbread) with a medley of vegetables and spices. This vibrant dish isn't only packed with flavor but also customizable with your choice of vegetables. Preparing it in an Instant Pot simplifies the cooking process, allowing you to achieve that delicious taste without the hassle of traditional methods.

This hearty meal is perfect for a quick weeknight dinner or a delightful weekend treat. The combination of textures and flavors from the vegetables, spices, and roti makes it a favorite among many. Serve it hot, topped with a sprinkle of fresh herbs for an added burst of flavor.

Ingredients:

4-5 pieces of roti (store-bought or homemade)
1 cup mixed vegetables (carrots, green beans, bell peppers, etc.)
1 medium onion, finely chopped
2-3 green chilies, slit
2 cloves garlic, minced
1 tsp ginger, minced
1 tsp curry powder
1 tsp soy sauce
1-2 tbsp vegetable oil
Salt, to taste
2 tbsp chopped fresh cilantro (for garnish)

To prepare Vegetable Kottu Roti in the Instant Pot, start by setting it to the sauté mode. Add the vegetable oil and let it heat up. Sauté the chopped onions, garlic, and ginger until fragrant and the onions are translucent.

Then, add the mixed vegetables and green chilies, stirring them until they're slightly tender. Sprinkle in the curry powder, soy sauce, and salt, mixing everything together well.

Next, chop the roti into small pieces and add it to the pot, stirring until combined with the vegetable mixture.

Close the Instant Pot lid and set it to pressure cook on low for about 3 minutes. Once the cooking time is up, perform a quick release to let out the steam. Open the lid and give the Kottu Roti a good stir to confirm everything is well combined.

Serve hot, garnished with fresh cilantro, and enjoy your delicious Vegetable Kottu Roti!

Extra Tips: For an extra kick of flavor, consider adding a dash of chili flakes or a splash of lime juice just before serving. You can also include protein like scrambled eggs or cooked chicken for a heartier meal. If you prefer a more traditional taste, you can cook the roti on a flat pan before chopping and mixing it in the pot.

Sri Lankan Egg Curry

Sri Lankan Egg Curry is a flavorful and hearty dish that showcases the rich culinary traditions of Sri Lanka. This curry combines the warmth of spices with the comforting texture of eggs, making it a delightful meal for any occasion. The blend of aromatic spices, coconut milk, and fresh herbs creates a delicious sauce that perfectly complements the boiled eggs, resulting in a dish that's both satisfying and nourishing.

Cooking Sri Lankan Egg Curry in an Instant Pot simplifies the process while retaining all the authentic flavors. With the pressure cooking feature, you can achieve tender ingredients and a well-developed sauce in a fraction of the time compared to traditional methods. Serve it over steamed rice or with roti for a truly comforting meal that will impress your family and friends.

Ingredients:

6 large eggs
1 medium onion, finely chopped
2 cloves garlic, minced
1-inch piece ginger, grated
2-3 green chilies, slit lengthwise
1 can (400 ml) coconut milk
1 tablespoon Sri Lankan curry powder
1 teaspoon turmeric powder
1 teaspoon mustard seeds
2 tablespoons oil (coconut or vegetable)
Salt to taste
Fresh coriander leaves for garnish

To prepare Sri Lankan Egg Curry in your Instant Pot, start by boiling the eggs until they're hard-boiled. Once cooked, peel them and set aside.

In the Instant Pot, select the 'Sauté' mode and heat the oil. Add the mustard seeds and let them crackle. Then, add the chopped onions, garlic, ginger, and green chilies. Sauté until the onions are translucent.

Stir in the curry powder, turmeric, and salt, mixing well to combine with the onion mixture. Next, pour in the coconut milk and gently stir to incorporate all the ingredients.

Carefully add the boiled eggs to the pot, ensuring they're coated in the sauce. Close the lid of the Instant Pot and set it to 'Pressure Cook' for 5 minutes. Once cooking is complete, allow for a natural release for about 10 minutes before doing a quick release for any remaining pressure.

Open the lid and give the curry a gentle stir. Garnish with fresh coriander leaves before serving.

Extra Tips: When making Sri Lankan Egg Curry, you can customize the level of spiciness by adjusting the number of green chilies according to your taste. For added depth of flavor, consider including a pinch of sugar or tamarind paste to balance the spices.

This dish can also be made with other proteins like chicken or tofu if you're looking for variations. Enjoy!

Beef Curry With Aromatic Spices

Beef Curry with Aromatic Spices is a delicious and flavorful dish that showcases the rich culinary heritage of Sri Lanka. This recipe combines tender beef with a blend of aromatic spices, creating a comforting and hearty meal that's perfect for any occasion. Utilizing the Instant Pot not only speeds up the cooking process but also guarantees that the beef becomes tender and infused with the complex flavors of the spices.

The beauty of this Sri Lankan dish lies in its aromatic spices, which include cinnamon, cardamom, and curry leaves. These ingredients come together to create a robust flavor profile that pairs perfectly with rice or naan. Whether you're looking to impress your guests or simply enjoy a cozy meal at home, this beef curry is sure to satisfy your cravings.

Ingredients:

2 lbs beef, cut into cubes
2 tablespoons vegetable oil
1 large onion, finely chopped
4 garlic cloves, minced
1-inch piece of ginger, grated
2 tablespoons curry powder
1 teaspoon turmeric powder
1 teaspoon cumin seeds
1 teaspoon coriander powder
2-3 green chilies, slit
1 can (14 oz) coconut milk
1 cup beef broth
1-2 sprigs of curry leaves
Salt to taste
Fresh cilantro for garnish (optional)

To prepare the Beef Curry, start by setting your Instant Pot to the sauté mode. Add the vegetable oil, followed by the chopped onions, garlic, and ginger. Sauté until the onions become translucent, about 5 minutes.

Next, add the curry powder, turmeric powder, cumin seeds, coriander powder, and green chilies. Stir well to toast the spices for about 2 minutes, enhancing their flavors. Then, add the beef cubes and season with salt, stirring to coat the meat with the spice mixture.

Once the beef is browned, pour in the coconut milk and beef broth. Toss in the curry leaves and give everything a good mix. Close the Instant Pot lid and set the valve to sealing.

Select the manual pressure cook setting and cook on high pressure for 35 minutes. After the cooking time is up, allow for a natural pressure release for about 10 minutes before carefully switching the valve to venting to release any remaining pressure.

Open the lid, stir the curry, and garnish with fresh cilantro before serving with rice or naan.

Extra Tips: To enhance the flavor of your Beef Curry, consider marinating the beef in the spice mixture for a few hours or overnight. This allows the meat to absorb the spices more deeply.

Additionally, you can adjust the level of heat by varying the number of green chilies used or adding a pinch of cayenne pepper for an extra kick. Enjoy your flavorful journey through Sri Lankan cuisine!

Jackfruit Curry (Polos)

Jackfruit Curry, or Polos, is a cherished dish in Sri Lankan cuisine, known for its rich flavors and unique texture. This curry is typically made with young jackfruit, which has a meaty consistency that absorbs spices beautifully. Cooking it in an Instant Pot not only speeds up the process but also retains the vibrant flavors and nutrients of the ingredients.

Perfectly suited for a family meal or a gathering, this dish is sure to impress and satisfy with its hearty, comforting taste.

In addition to its delightful flavor, Polos is a versatile dish that can be served with a variety of sides such as rice, roti, or even bread. The combination of spices used in this recipe creates a fragrant and aromatic curry that's both satisfying and nourishing.

Whether you're a seasoned cook or trying your hand at Sri Lankan cuisine for the first time, this recipe is simple and straightforward, guaranteeing that everyone can enjoy this traditional favorite.

Ingredients:

1 can of young green jackfruit (or 2 cups of fresh young jackfruit, chopped)
1 medium onion, finely chopped
2-3 cloves of garlic, minced
1-inch piece of ginger, grated
2 tablespoons curry powder
1 teaspoon turmeric powder
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1-2 green chilies, slit
1 cup coconut milk
1 tablespoon tamarind paste (or juice of 1 lime)
Salt to taste
2 tablespoons oil
Fresh curry leaves (optional)
Fresh coriander leaves for garnish

Instructions:

Start by setting your Instant Pot to the sauté mode. Heat the oil, then add mustard seeds and cumin seeds, allowing them to splutter.

Add the chopped onions, garlic, and ginger, sautéing until the onions are translucent. Next, stir in the curry powder, turmeric, and green chilies, cooking for an additional minute to release the spices' aroma.

If using fresh jackfruit, confirm it's chopped into bite-sized pieces; if using canned, drain and rinse before adding.

Add the jackfruit to the pot, followed by the coconut milk, tamarind paste, and salt. Stir well to combine all the ingredients.

Close the lid of the Instant Pot, set it to manual high pressure, and cook for 10 minutes. Once the cooking time is up, allow for a natural release of pressure for about 5 minutes before manually releasing any remaining pressure.

Open the lid and stir gently, being careful not to break the jackfruit pieces. Garnish with fresh coriander leaves and serve hot.

Extra Tips:

For an enhanced flavor, consider marinating the jackfruit in spices for a few hours before cooking.

Additionally, you can adjust the spice levels according to your preference by adding more or fewer green chilies. If you like a thicker curry, you can also use less coconut milk and allow it to simmer with the lid off for a few minutes after pressure cooking.

Enjoy your delicious Jackfruit Curry with your choice of sides!

Sambal Salad

Sambal Salad, a vibrant and flavorful dish from Sri Lanka, is a wonderful way to enjoy fresh vegetables combined with a spicy and tangy dressing. This salad isn't only quick to prepare but also allows for personal customization based on your preferences for heat and flavor.

Using the Instant Pot, you can easily whip up this salad as a side dish or a rejuvenating main course, perfect for any occasion. This dish typically features a mix of fresh vegetables, herbs, and a sambal dressing that packs a punch.

The Instant Pot can be used to quickly steam or soften the vegetables, guaranteeing they retain their crunch while absorbing the bold flavors of the sambal. Whether you're serving it at a family gathering or a casual dinner, Sambal Salad is sure to impress and satisfy your taste buds.

Ingredients:

2 cups of mixed salad greens (e.g., lettuce, spinach)
1 cup of diced cucumber
1 cup of shredded carrots
1 cup of chopped tomatoes
¼ cup of red onion, thinly sliced
2 green chilies, chopped (adjust based on heat preference)
½ cup of freshly chopped coriander leaves
Juice of 1 lime
1 tablespoon of soy sauce
1 tablespoon of sambal oelek (or any chili paste)
Salt to taste

To prepare the Sambal Salad, start by rinsing all the vegetables thoroughly. In your Instant Pot, set it to the sauté function and lightly steam the carrots and cucumbers for about 2-3 minutes, just enough to soften them slightly while keeping their crunch.

After steaming, remove them from the pot and let them cool. In a large mixing bowl, combine the salad greens, tomatoes, red onion, green chilies, and coriander. In a separate small bowl, whisk together the lime juice, soy sauce, sambal oelek, and a pinch of salt to create the dressing.

Pour this dressing over the salad and toss gently to guarantee everything is well coated. When making Sambal Salad, keep in mind that you can adjust the ingredients to your liking.

Feel free to add other vegetables such as bell peppers or radishes for extra crunch, or incorporate proteins like chickpeas or grilled chicken to make it a more filling meal. Additionally, let the salad sit for a few minutes before serving to allow the flavors to meld and enhance the overall taste.

Enjoy your vibrant and zesty dish!

Instant Pot Hoppers

Hoppers, also known as appam, are a traditional Sri Lankan dish that has gained immense popularity for their unique bowl shape and crispy edges. They're typically made from fermented rice flour and coconut milk, which gives them a subtle sweetness and a delightful texture.

Cooking hoppers in an Instant Pot isn't only a time-saver but also guarantees that they're cooked evenly and perfectly. This recipe will guide you through the process of making these delicious hoppers effortlessly.

To serve hoppers, you can pair them with a variety of accompaniments such as coconut sambal, dhal curry, or even a fried egg placed right in the center. This versatility makes hoppers a great breakfast choice or a fun addition to any meal.

With the Instant Pot, you can achieve the perfect fermentation and cooking temperature, resulting in fluffy and crispy hoppers that everyone will love.