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.

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!

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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 (shahajeera)
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.