Instant pot Pav Bhaji is a quick, delicious take on the popular Indian Street food. Served with warm dinner rolls / pav and garnish for a sumptuous brunch, snack or dinner.
Instant pot has revolutionised cooking for millions across the world. Hands- free, mess-free and easy to scale a recipe are only few of the advantages of using an Instant pot. From soups, Chilli garlic noodles to breakfast to Veg stock / broth to Homemade jams and condiments to kheer (sweet pudding), I use Instant pot all on a daily basis.
While the pressure cooker is a trusted friend, Instant Pot comes a close second, especially when I need to juggle different cuisines on the go. Like when I needed to make Pav bhaji alongside breakfast and lunch preps, this IP (Instant pot) pav bhaji was a runaway hit, not to mention that it was loaded with veggies and cleaned up the fridge too.
And what do we do with leftover Bhaji ? This utterly-delish PAv Bhaji Pizza of course 🙂
5 reasons to make this IP Pav bhaji:
- Low calorie recipe that’s high on flavour and easily scaleable when making for a crowd.
- 100% customisable with any veggies on hand (except okra, of course)
- Spice levels can be moderated depending on the age
- 100% homemade with no colour / additives added
- 200% handsfree recipe that left me to tackle other chores alongside !
Different takes on Pav Bhaji
And while we all love the MUMBAIYYA Pav bhaji made the traditional style, or the Low cal NO-Potato pav bhaji (Jain Style)that the husband and me love, this was an equal winner and got demolished by the kids and their friends who had come over for a catch up. All in all, mommy happy, kids thrilled ! Win-win, I say!
Other street food and Instant Pot Dishes you may love on this blog:
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PIN FOR LATER
Prep time – 15 mins, cook time – 15 minutes, serves – 4 adults
Cuisine – Indian Vegetarian / Street food
What are the ingredients to make Instant pot Pav bhaji :
- 200 grams veggies (I used shredded cabbage, carrot, pea,french beans, cauliflower florets)
- 2 onions (minced fine)
- 1/4 cup bell pepper (minced)
- 50 grams beetroot (peeled and diced)
- 1 large potato (peeled and cubed)
- 1 tsp garlic (minced)
- 1 tsp caraway seeds (shahjeera)
- 2 TBSP oil
- 2 TBSP table butter (sub with oil, for vegan or use vegan substitutes)
- 4 tomatoes (ripe, large)
- 2 tsp Pav bhaji masala (store bought or homemade)
- 1.5 tsp salt (or to taste)
- 1 tsp kasuri methi (crushed fine)
- 1.5 tsp kashmiri chilli powder
Garnish:
- 1/2 cup minced onion
- 2 tsp lemon juice
- 1 tsp butter
- 3 TBSP coriander leaves (finely minced)
Serving suggestions:
- With homemade dinner rolls / laadi pav (indian pav buns)
How to make Instant pot Pav bhaji
- Set Instant Pot (IP) Inner Pot to SAUTE HIGH
- Take the oil and half the butter and add to the pot when hot
- Add caraway seeds, garlic, onions and saute well.
- After the onions turn slightly translucent, add the chopped tomatoes, saute well for 2-3 mins
- Add the washed, prepped veggies one by one and saute the veggies for 4-6 mins on high
- Add homemade veg stock / broth OR hot water, the salt, kashmiri chilli powder, pav bhaji masala.
- Close the IP to pressure cook for 7 minutes
- Once the cook is done, MANUALLY release the pressure.
- Using a pav bhaji masher or stick bender, puree the bhaji smooth.
- Alternatively, cool and puree in a mixer for 10-12 seconds. Transfer it to the IP Inner pot
- Now set SAUTE on IP, let it simmer for 2-3 minutes before you add the crushed kasuri methi
- Finish with remaining butter.
- Serve hot with warm pav buns / dinner rolls and garnish on the side.
Instant Pot Pav Bhaji | Pav Bhaji recipe in Instant Pot
Instant pot Pav Bhaji is a quick, delicious take on the popular Indian Street food. Served with warm dinner rolls / pav and garnish for a sumptuous brunch, snack or dinner.
Equipment
- Instant Pot
- Knife and Cutting Board
Ingredients
- 200 grams veggies I used shredded cabbage, carrot, pea,french beans, cauliflower florets
- 2 onions minced fine
- 1/4 cup bell pepper minced
- 50 grams beetroot peeled and diced
- 1 large potato peeled and cubed
- 1 tsp garlic minced
- 1 tsp caraway seeds shahjeera
- 2 TBSP oil
- 2 TBSP table butter sub with oil, for vegan or use vegan substitutes
- 4 tomatoes ripe, large
- 2 tsp Pav bhaji masala store bought or homemade
- 1.5 tsp salt or to taste
- 1 tsp kasuri methi crushed fine
- 1.5 tsp kashmiri chilli powder
Garnish:
- 1/2 cup Onion minced fine
- 2 lemon quartered
- 1 tsp butter
- 3 TBSP coriander leaves finely chopped
Serving Suggestions:
- Homemade dinner rolls / laadi pav indian pav buns
Instructions
- Set Instant Pot (IP) Inner Pot to SAUTE HIGH
- Take the oil and half the butter and add to the pot when hot
- Add caraway seeds, garlic, onions and saute well.
- After the onions turn slightly translucent, add the chopped tomatoes, saute well for 2-3 mins
- Add the washed, prepped veggies one by one and saute the veggies for 4-6 mins on high
- Add homemade veg stock / broth OR hot water, the salt, kashmiri chilli powder, pav bhaji masala.
- Close the IP to pressure cook for 7 minutes
- Once the cook is done, MANUALLY release the pressure.
- Using a pav bhaji masher or stick bender, puree the bhaji smooth.
- Alternatively, cool and puree in a mixer for 10-12 seconds. Transfer it to the IP Inner pot
- Now set SAUTE on IP, let it simmer for 2-3 minutes before you add the crushed kasuri methi
- Finish with remaining butter.
- Serve hot with warm pav buns / dinner rolls and garnish on the side.
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I find making pav bhaji in an Instant pot a comes in so handy when I have guests staying at my place. Saute and pressure cooking it in the IP allows me to spend time chatting with them.
absolutely ! IP’s handsfree feature allows us to multitask easily