Instant Pot Pav Bhaji

By Dassana Amit
Last Updated: May 19, 2024

Vegetarian
5 from 18 votes • 28 Comments

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Looking for a recipe of pav bhaji that can be done in an Instant Pot or an electric pressure cooker? Well, here’s just that for you. In this post, I have shared a quick and easy recipe of Instant Pot Pav Bhaji that is just as tasty and satisfying like the classic one. All you gotto do is to dunk in the bhaji ingredients in the inner pot of the IP and cook it. Once done, serve with some lovely toasted pav a.k.a dinner rolls and relish a hearty and fulfilling meal.

instant pot pav bhaji
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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.

Step-by-Step Guide

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.

chopped mixed vegetables for instant pot pav bhaji.

Sauté Spices & Aromatics

2. Turn on the Instant Pot. Press the sauté button on less mode.

sauté button of instant pot pressed on less mode.

3. Add 2 to 3 tablespoons butter in the IP inner pot.

butter added to instant pot steel insert.

4. When the butter melts, add ½ teaspoon cumin seeds and let them splutter and change color.

cumin seeds spluttering in steel insert of instant pot.

5. Then, add ½ cup finely chopped onions.

finely chopped onions added in instant pot.

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.

sautéing onions.

7. Next, add 2 teaspoons ginger-garlic paste and 1 or 2 chopped green chilies.

ginger-garlic paste and chopped green chilies added to instant pot.

8. Stir and sauté for a few seconds or until the raw aroma of ginger-garlic fades away or dissipates.

sautéing ginger-garlic paste.

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.

chopped tomatoes and chopped capsicum added.

10. Add the chopped vegetables including ½ cup green peas.

chopped mixed vegetables and green peas added.

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.

spice powders added to vegetables.

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.

mixing ingredients with vegetables.

13. Add 2 cups of water. Stir again. Deglaze, if required.

water added to vegetables.

14. Press the cancel button. Now, press the pressure cooker/manual button and set time to 7 minutes on high pressure.

pressure cooking bhaji in instant pot.

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.

cooked bhaji in instant pot.

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.

mashing cooked bhaji.

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.

pav bhaji masala and butter added to bhaji in instant pot.

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.

cooking bhaji in instant pot in sauté mode.

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.

simmering bhaji in instant pot for few minutes.

20. Simmer till you get the desired consistency.

simmering the bhaji in instant pot.

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.

chopped coriander leaves added to instant pot pav bhaji.

Toast Pav

22. Heat a tawa or griddle and melt some butter on it.

melting butter on a tawa.

23. Place sliced halved Pavs (Dinner Rolls) on it.

sliced pavs placed on butter on tawa.

24. Let the pav soak the butter and become warm. If you want, you can even lightly toast the pav.

lightly toasted pav on tawa.

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.

instant pot pav bhaji garnished with coriander leaves and butter and served in a white plate with compartments.

Expert Tips

  1. Addition of veggies: You can add your choice of vegetables in the bhaji. Keep in mind that the taste and flavor of the bhaji will alter with the kind of the vegetables used. Eg carrots will add some sweetness.
  2. Quantity of cauliflower and carrot: You could opt to increase the quantity of any vegetable except for cauliflower and carrot. Ensure not to add more cauliflower and carrot than what is mentioned in this recipe. But remember that less quantities of these two vegetables can be added.
  3. Use of Pav Bhaji Masala: Pav Bhaji Masala is an essential spice blend. In case you do not have it, then add 2 teaspoons garam masala powder and 1 teaspoon dried mango powder (amchur powder).
  4. Variety of red chili powder: Kashmiri red chili powder gives a nice color. So, consider adding it. If using any other red chili powder or cayenne pepper, then add less amounts.
  5. Use of fats: Oil can be used instead of butter. Less or more butter can be added as per your requirements.
  6. Consistency: The bhaji usually has a medium-thick consistency. But you can add less or more water to get a slightly thicker consistency or a medium consistency.

More Instant Pot Recipes

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pav bhaji recipe in pressure cooker

Instant Pot Pav Bhaji

By Dassana Amit

A quick and easy recipe of Instant Pot Pav Bhaji that is just as tasty and satisfying like the classic one. All you got to do is to dunk in the bhaji ingredients in the inner pot of the IP and cook it. Once done, serve with some lovely toasted pavs or dinner rolls and relish a hearty and fulfilling meal.
5 from 18 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Cuisine Indian Street Food
Course Snacks
Diet Vegetarian
Difficulty Level Moderate

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Servings 5
Units

Ingredients

Veggies

  • 2 cups potatoes – chopped, 250 grams
  • ½ cup onions – finely chopped, 50 to 60 grams
  • 2 cups tomatoes – chopped, 300 grams
  • ¾ to 1 cup cauliflower florets – chopped, 100 grams
  • ¾ cup carrots – chopped, 100 grams
  • ⅓ cup capsicum – chopped (green bell pepper)
  • ½ cup green peas – fresh or frozen
  • ¼ cup french beans – chopped, optional

Other ingredients

  • 2 to 3 tablespoons Butter – salted or unsalted
  • ½ teaspoon cumin seeds
  • 2 teaspoons Ginger Garlic Paste or 1.5 inch ginger and 5 to 6 medium garlic cloves crushed in a mortar-pestle
  • 1 to 2 green chilies – chopped or 1 to 2 serrano peppers
  • ½ teaspoon turmeric powder
  • 1 to 1.5 teaspoons Kashmiri Chilli Powder or ½ to 1 teaspoon cayenne pepper or paprika
  • 1.25 cups water
  • salt as per taste
  • 2 tablespoons Pav Bhaji Masala
  • 1 to 2 tablespoons Butter – to be added later
  • 2 tablespoons coriander leaves – chopped, (cilantro)

Accompaniments

  • 2 to 3 tablespoons coriander leaves – chopped (cilantro), for garnish
  • ½ cup onion – finely chopped + 2 tablespoons chopped coriander leaves – mixed well
  • 1 lemon – chopped in wedges
  • Butter – as required while topping bhaji
  • 10 to 12 pav (dinner rolls)
  • Butter – as required for toasting pav

Instructions
 

Preparation

  • Firstly rinse and chop all the veggies and keep them ready. You can add your choice of vegetables.

Sautéing

  • Turn on the instant pot. Press the sauté button on less mode. Add 2 tablespoons butter in the inner pot of the Instant Pot.
  • When the butter melts, add cumin seeds and let them splutter and change color.
  • Then add finely chopped onions and sauté onions until they soften.
  • Next add the ginger-garlic paste and green chillies.
  •  Stir and sauté for a few seconds till the raw aroma of ginger-garlic dissipates.
  • Next add chopped tomatoes and chopped capsicum. Sauté for 1 to 2 minutes.
  • Add the chopped veggies and green peas.
  • Add ½ teaspoon turmeric powder and 1 to 1.5 teaspoons kashmiri red chilli powder.
    If using any other red chili powder or cayenne pepper, then you can add less of it.
  •  Also, add salt as per taste. Mix everything very well.
  • Add water and stir to combine.

Pressure cooking

  • Press the cancel button. Then press the pressure cooker/manual button and set time to 7 minutes on high pressure.
  • 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. 

Making Instant Pot Pav Bhaji

  • Using a napkin or oven mittens, remove the steel inner pot from the instant pot. Place it on your kitchen counter.
  • With a potato masher, begin to mash the cooked vegetables. Mash very well.
    You can even use an immersion blender and puree the veggies. Just make a semi-fine puree.
  • Now add 2 tablespoons pav bhaji masala and 1 to 2 tablespoons butter. You can skip the butter if you want. Mix very well.
  • Place the inner pot back again 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.
  • Simmer the bhaji for a few minutes, until the consistency thickens a bit and you get the desired consistency.
    Stir often, so that the bhaji does not stick to the bottom. If the bhaji looks very thick, then add some water.
  • Sprinkle 2 tablespoons chopped coriander leaves. Mix very well. Cancel and keep the IP on warm mode.
    Do check the taste and add salt, butter, kashmiri red chili powder or pav bhaji masala if required.

Toasting pav

  • For the pav, heat a tawa (griddle) or a flat skillet and melt some butter on it. Spread the melted butter on the tawa or skillet.
  • On a low-medium heat, place halved pav on it. Let the pav soak the butter and become warm. If you want you can even lightly toast the pav.
  • Serve the bhaji garnished with coriander leaves and topped with butter. 
  • Also accompany finely chopped onions, coriander leaves and lemon wedges. Serve the butter toasted pav with the bhaji.

Notes

  • Chop the carrots, beans, cauliflower, potatoes in small cubes or pieces so that they get cooked faster.
  • You can add less or more pav bhaji masala as per your taste preferences.
  • If you do not have pav bhaji masala then add 2 teaspoon garam masala powder and 1 teaspoon dry mango powder.
  • Add your choice of vegetables. 
  • You can increase the amount of any veggie except for cauliflower and carrot. Do not add more cauliflower and carrot than what is mentioned in the recipe. Less quantities can be added. 
  • When simmering the mashed bhaji, stir often so that the bhaji does not stick at the bottom of the inner pot. 
  • While sautéing onions and tomatoes, you can increase the sauté mode to normal if you want.
  • Deglaze while mixing vegetables with the sautéed onions and tomatoes, so that any ingredient stuck at the bottom of the pan is removed. The moisture from the vegetables helps in deglazing.
  • Note that the approximate nutrition info is for 1 serving of bhaji with 2 pav (dinner rolls).

Nutrition Info (Approximate Values)

Nutrition Facts
Instant Pot Pav Bhaji
Amount Per Serving
Calories 431 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 9g56%
Cholesterol 30mg10%
Sodium 1087mg47%
Potassium 700mg20%
Carbohydrates 60g20%
Fiber 9g38%
Sugar 7g8%
Protein 12g24%
Vitamin A 4468IU89%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 5mg25%
Vitamin B6 1mg50%
Vitamin C 53mg64%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 18µg17%
Calcium 199mg20%
Vitamin B9 (Folate) 102µg26%
Iron 6mg33%
Magnesium 65mg16%
Phosphorus 165mg17%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

This Instant Pot Pav Bhaji from the archives was first published on October 2016. It has been updated and republished on May 2024.

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Meet Dassana

I am Dassana Amit, a vegetarian chef and baker with decades of experience, professionally trained in Indian and continental cooking and baking. I’m also a certified pastry chef, trained at Le Cordon Bleu in plant-based patisserie. For over 16 years, I’ve shared trusted, strictly vegetarian recipes with step-by-step photos, expert tips, and practical guidance. Bringing together tradition, technique, and a love for honest, soulful vegetarian cooking.

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28 Comments

  1. Today I made a pav bhaji and it was fantastic. Thank you for the recipe.

  2. Hi Dassana,
    Today I cooked Pav bhaji for my wife and she loved it.
    Thnx for your recipes.
    Keep posting such easy way to cook so that we husband can cook for his love.5 stars

    1. Welcome Rajani. Glad to know that both of you liked this pav bhaji recipe. Will add more such easy recipes.

  3. Hello Dassana,
    This winter I have cooked pav bhaji three or four time so far using your recipe and it came out YUMMILICIOUS???? Thank you so much for your easily explained and step by step recipe.God bless you. Happy New year5 stars

    1. Welcome Shabistan. Glad to know that you liked this pav bhaji recipe. Thanks for your kind words and positive feedback. Happy New Year to you and your family.

  4. This looks fantastic, thank you for sharing. I have an electric pressure cooker (Instant Pot) and you can saute in it, which is handy. I love pav bhaji and have made it many times, but never yet in the Instant Pot. I don’t have time to do homemade masala, but for store-bought, I really like MDH brand. 🙂 Thanks again, can’t wait to try this in my new IP!

  5. Hi dassana,
    We made pav bhaji in cooker using this recipe tonight and it came out totally fabulous. Everybody just loved it. Last time when I made it, I skipped onion & garlic. But this time I added those & the bhaji came out very nice.
    Also, I made a small batch of pav bhaji masala at home using your recipe. The combination of that masala & your recipe is so good I think I will have to make larger batch of the masala soon.
    Thank you5 stars

    1. thanks ruchi. onion and garlic does make a difference. the pav bhaji masala recips is very good. i will be making a batch again. you can make a larger batch and keep in the fridge. the masala will stay for many months.

  6. Hello Dassana. Great recipes and most of the times awesome results. Keep up the fantastic work.

    I tried and prepared the Pav bhaji masala. I am not sure what was my mistake. My end masala powder misses/lacks that peculiar, strong pay bhaji masala aroma which any store bought pav bhaji masala has. Can you tell me why was it so? Or what do they add? Or will home made pav bhaji masala has this kind of aroma? I know it’s difficult for you to tell but any inputs?

    Thank you,
    Chetana

    1. chetana, did you use the pav bhaji masala recipe from the website. let me know. i am still using this homemade pav bhaji masala and even now pav bhaji made with this masala tastes good. in some they add dried garlic and dried onion powder. so this could be the reason for the strong aroma. hope this helps.

  8. Hi Dassana,
    I have started enjoying cooking a lot after using your website. I love your recipes. On my husband’s Birthday last year I cooked everything from the cake to the besan laddoos (which he loves), to the entire dinner for almost 20 friends using all your recipes and I suddenly became Famous for my cooking skills. All thanks to you Dassana 🙂5 stars

    1. Welcome Ritu. Glad to know this. Thanks for sharing this positive feedback. Happy Cooking.

  9. Hi, You have made cooking for guys like me easy and interesting. I haven’t cooked before except tea but Your recipes has made cooking easy. By following your recipes, I surprise myself and my wife and son with delicious food. So far all have come out really good. Thanks to you and your team for putting this together.

    God Bless…5 stars

    1. Welcome Deval. Glad to know that recipes are helping you. Thanks for your positive feedback and best wishes.

  10. Fantastically shown step by step procedures… Thumbs up for ur great efforts?5 stars

  11. Love your recipes, all because of you my husband thinks I am a great cook now5 stars

  13. I’ve just made this today and it was gorgeous!…I don’t have a pressure cooker so just cooked in a saucepan no trouble.
    I served this as brunch on toasted ciabatta sprinkled with coriander. Loved it !
    Ps I used MDH pav bhaji masala5 stars

    1. thats nice to know michael. thanks for sharing your feedback. mdh pav bhaji masala is a good one. i have also used it before.

  14. You got me stuck at pav bhaji masala. I don’t like premixed masalas. I like to make my own.