The BEST Instant Pot Pav Bhaji Recipe

If you’ve ever strolled through the bustling streets of Mumbai, you’ll know that pav bhaji is more than just a dish—it’s an experience. 

This spicy, buttery mash of vegetables served with warm, toasted pav buns is comforting, indulgent, and full of bold flavors.

With this Instant Pot recipe, you can recreate that street food magic in your own kitchen. It’s quick, easy, and perfect for feeding a crowd or enjoying as a cozy family meal. 

Whether it’s your first time making pav bhaji or you’re a seasoned pro looking for a shortcut, this recipe has you covered.

Ingredients For Pav Bhaji

For the Bhaji

• 2 tablespoons neutral oil
• 1 large yellow onion, finely diced
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, grated
• ½ red bell pepper, diced (optional)
• ½ green bell pepper, diced
• 2 large Yukon gold potatoes, peeled and cut into 1-inch cubes
• 5 cups cauliflower florets (about 1 small cauliflower)
• ½ cup frozen green peas
• 3 plum tomatoes, cored and diced
• 1 cup water
• 1–2 tablespoons pav bhaji masala
• 3 tablespoons tomato paste (optional, for a richer color)
• ¼ teaspoon ground turmeric
• 1 tablespoon Kashmiri red chili powder (adjust to taste)
• Salt, to taste

For the Pav (Bread Rolls)

• 12 ladi pav or soft dinner rolls
• 4 tablespoons vegan butter, softened

Garnishes

• ½ cup fresh cilantro, finely chopped
• 1 medium red onion, finely diced
• 1 lime, cut into wedges

How to Make Instant Pot Pav Bhaji

Step 1: Sauté the Vegetables

1. Set your Instant Pot to Sauté (High) and melt 2 tablespoons of butter.
2. Add the ginger, garlic, and onions. Stir and cook for 2–3 minutes until fragrant.
3. Toss in the bell peppers and sauté for another 2 minutes.
4. Add the potatoes, cauliflower, green peas, diced tomatoes, and salt. Pour in 1 cup of water and stir well to deglaze the bottom of the pot (no one likes a burn notice!).

Step 2: Pressure Cook and Mash

1. Secure the lid and set the Instant Pot to Pressure Cook (Manual) for 6 minutes on high pressure.
2. Once done, perform a quick release, open the lid, and switch the Instant Pot back to Sauté mode.
3. Use a potato masher to mash the vegetables to your preferred texture—smooth or chunky, your call!
4. Stir in the pav bhaji masala, tomato paste, turmeric, and red chili powder. Add an extra 2 tablespoons of butter (because why not?) and mix thoroughly.
5. Cover loosely with a lid and let the bhaji simmer for about 5 minutes until thick and fragrant. Taste and adjust the seasoning as needed.

Step 3: Toast the Pav

1. Generously spread softened butter on both sides of each pav roll.
2. Heat a skillet or griddle over medium-high heat and toast the rolls until golden and crispy on both sides. This step is crucial for that authentic street food feel!

Step 4: Serve

1. Ladle the hot bhaji into bowls, top with a dollop of butter, and sprinkle with diced onions and fresh cilantro.
2. Serve with toasted pav rolls and lime wedges on the side for that tangy, zesty finish.

Tips for Perfect Pav Bhaji

Cooking pav bhaji should be as fun and stress-free as eating it! Here are some handy tips to make your dish even better:

• Leftovers Are a Gift: Pav bhaji tastes even better the next day as the flavors deepen. Make a double batch and enjoy leftovers for lunch. You can even use them to create masala pav, pav bhaji cutlets, or tawa pulao.
• For That Vibrant Red Color: Use Kashmiri chili powder for its beautiful hue without too much heat. You can also add a small, peeled, and cubed beet while cooking for an all-natural red tint.
• Don’t Skip the Butter: Butter is what gives pav bhaji its signature richness. For a vegan twist, opt for a high-quality plant-based butter or neutral oil.
• Keep It Customizable: Feel free to swap or add vegetables like carrots, sweet potatoes, or even zucchini. It’s a great way to sneak in some extra nutrients for kids.
• Freeze for Later: Portion the bhaji into freezer-safe containers and freeze for up to 3 months. Thaw overnight and reheat thoroughly for an easy meal on busy days.
• Toast Like a Pro: Toasting the pav on a hot skillet with plenty of butter is non-negotiable. That crispy, buttery crust is what makes pav bhaji feel like a special treat!

Stovetop Method

If you don’t have an Instant Pot, no worries! The stovetop version is just as flavorful:

1. Heat 2 tablespoons of butter in a stovetop pressure cooker. Add ginger, garlic, onions, and bell peppers, and sauté until softened.
2. Add potatoes, cauliflower, green peas, tomatoes, salt, and water. Pressure cook on medium heat for 2–3 whistles (about 15 minutes).
3. Open the lid, mash the vegetables, and stir in the spices and butter. Simmer for 5 minutes. Garnish and serve as above.

Final Thoughts

With this Instant Pot Pav Bhaji recipe, you’re not just cooking a meal—you’re recreating the magic of Mumbai’s street food in your own home. 

It’s buttery, spicy, tangy, and incredibly satisfying. Perfect for a quick weeknight dinner or a fun family meal, pav bhaji is comfort food at its finest.

So, gather your ingredients, fire up your Instant Pot, and get ready to enjoy a delicious taste of India! 

And don’t forget to toast those buns to perfection—crispy, buttery bread makes all the difference.