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:

1. Low calorie recipe that’s high on flavour and easily scaleable when making for a crowd. 
2. 100% customisable with any veggies on hand (except okra, of course)
3. Spice levels can be moderated depending on the age
4. 100% homemade with no colour / additives added
5. 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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Other street food and Instant Pot Dishes you may love on this blog:

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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)
• ¼ cup bell pepper (minced)
• 50 grams beetroot (peeled and diced)
• 1 large potato (peeled and cubed)
• 1 teaspoon garlic (minced)
• 1 teaspoon caraway seeds (shahjeera)
• 2 tablespoon oil
• 2 tablespoon table butter (sub with oil, for vegan or use vegan substitutes)
• 4 tomatoes (ripe, large)
• 2 teaspoon Pav bhaji masala (store bought or homemade)
• 1.5 teaspoon salt (or to taste)
• 1 teaspoon kasuri methi (crushed fine)
• 1.5 teaspoon kashmiri chilli powder

Garnish:

• ½ cup minced onion
• 2 teaspoon lemon juice
• 1 teaspoon butter
• 3 tablespoon 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.