Instant Pot Pav Bhaji

Why This Instant Pot Pav Bhaji Works

In the realm of quick and flavorful Indian cuisine, the Instant Pot Pav Bhaji shines as a star, blending the convenience of modern cooking with the rich flavors of traditional street food. Imagine the Instant Pot (IP), a modern marvel of culinary technology, humming with anticipation as it transforms a medley of vegetables into a luscious, fragrant and delicious bhaji. Carrots, potatoes, cauliflower, capsicum, green peas, and French beans dance together in a symphony of colors, their natural flavors intensifying under pressure. There are some times when I prepare pav bhaji in an Instant Pot. So, I thought I will share this method too. It is easy and does save time. Plus, the bhaji also tastes good. So, when in a hurry or when you have unexpected guests, you can consider making this Instant Pot Pav Bhaji. The recipe is similar to the way I prepare the bhaji in a pan or on a tawa (griddle). If you plan to make the recipe in a pan or wok (kadai), then you can check other variations like the good ol’ street-style Pav Bhaji, Khada Pav Bhaji and Paneer Pav Bhaji. In the Instant Pot, the cooking method is different. Unlike the street-side stalls where this dish is made on a very large tawa or griddle, everything is cooked together in the Instant Pot. Hence, this one-pot cooking method does save time and makes things easier. Garnished with fresh coriander, a squeeze of lemon, and a sprinkling of finely chopped onions, this Instant Pot Pav Bhaji is also an experience. With each bite, you’re transported to the bustling streets of Mumbai, where the aroma of pav bhaji wafts through the air, tantalizing taste buds and bringing joy to every palate.

How to make Instant Pot Pav Bhaji

Prep Veggies

1. Firstly, chop all the vegetables and keep them ready. You can add your choice of veggies that are traditionally included to make the bhaji. I have used a mix of potatoes, cauliflower, carrots, French beans, green peas and capsicum. Chop the carrots, beans, cauliflower, potatoes in small cubes or pieces so that they get cooked faster.

Sauté Spices & Aromatics

2. Turn on the Instant Pot. Press the sauté button on less mode.
3. Add 2 to 3 tablespoons butter in the IP inner pot.
4. When the butter melts, add ½ teaspoon cumin seeds and let them splutter and change color.
5. Then, add ½ cup finely chopped onions.
6. Sauté onions until they soften and turn translucent. If you prefer, while sautéing the onions, ginger-garlic paste and tomatoes, you can increase the sauté mode to normal. But make sure to stir often as the pan becomes very hot.
7. Next, add 2 teaspoons ginger-garlic paste and 1 or 2 chopped green chilies.
8. Stir and sauté for a few seconds or until the raw aroma of ginger-garlic fades away or dissipates.

Pressure Cook Vegetables

9. Next, add 2 cups of chopped tomatoes and ⅓ cup chopped capsicum (green bell pepper). Sauté for 1 to 2 minutes.
10. Add the chopped vegetables including ½ cup green peas.
11. Add ½ teaspoon turmeric powder and 1 to 1½ teaspoons Kashmiri red chili powder. If using any other red chili powder or cayenne pepper, then you can add less of it.
12. Mix everything very well. Deglaze while mixing so that any ingredient stuck at the bottom of the inner pot is removed. The moisture from the vegetables helps in deglazing.
13. Add 2 cups of water. Stir again. Deglaze, if required.
14. Press the cancel button. Now, press the pressure cooker/manual button and set time to 7 minutes on high pressure.
15. When the beep sound is heard and the pressure cooking is complete, carefully do a quick pressure release (QPR). When all the pressure is released, open the lid.

Make Instant Pot Pav Bhaji

16. Using a napkin or oven mittens, remove the steel inner pot from the IP. Place it on the kitchen counter. With a potato masher, begin to mash the cooked vegetables very well. You can even use an immersion blender and puree the vegetables to a semi-fine puree. 17. Now, add 2 tablespoons Pav Bhaji Masala and 1 to 2 tablespoons butter. You can skip the butter, if you want. Mix very well. 18. Place the inner pot containing the bhaji back in the IP. Press the cancel button and then press the sauté button on normal mode. Set the timer to 3 to 5 minutes or more. 19. Simmer the bhaji for a few minutes or till it thickens a bit. Stir often, so that the bhaji does not stick to the bottom. If the bhaji looks very thick, then add some water. 20. Simmer till you get the desired consistency. 21. Sprinkle 2 tablespoons chopped coriander leaves and mix very well. Check the taste and add salt, butter, Kashmiri red chili powder or pav bhaji masala, if required. Cancel and keep the IP mode on warm.

Toast Pav

22. Heat a tawa or griddle and melt some butter on it.
23. Place sliced halved Pavs (Dinner Rolls) on it.
24. Let the pav soak the butter and become warm. If you want, you can even lightly toast the pav.
25. For serving, pour the bhaji in a serving bowl or a serving plate. Garnish it with some chopped coriander leaves and top with some butter. Also, accompany chopped onions, coriander leaves and lemon wedges. Serve the butter toasted pav with the bhaji.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Instant Pot Aloo Gobi Instant Pot Rice Pudding Recipe Instant Pot Pulao Instant Pot Dal Makhani This Instant Pot Pav Bhaji from the archives was first published on October 2016. It has been updated and republished on May 2024.