Go Back
–+ servings
4.75 from 12 votes
Instant Pot Poha Recipe featured by top US instant pot recipe blogger, Cooking with Pree: Image of Instant pot poha topped with curry leaves and peanuts
Print
Instant pot poha
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A popular Indian breakfast where flattened rice (poha) cooked with potatoes and peas in the instant pot.

Course: Breakfast
Cuisine: North Indian
Keyword: instant pot
Servings: 4
Author: Preethi
Ingredients
  • 2 cups Thick poha
  • 1 potato cubed in medium size pieces
  • 1 big onion chopped finely
  • 1/2 cup peas
  • 1/2 tsp sugar (any kind) optional
  • 1 tsp salt or to taste
  • 1/2 lemon (juice extracted)
Tadka
  • 2 tsp coconut oil (or oil of choice)
  • 1 tsp mustard seeds
  • 2 to 3 green chillies (use as per spice levels)
  • 6 to 7 curry leaves
  • 1/2 tsp turmeric powder
Garnish
  • 1 tbsp finely chopped coriander leaves
  • 2 tbsp crushed or whole roasted peanuts
Instructions

  1. This instant pot poha recipe was done in a 3q IP. For making this in bigger size IP check out the notes for the water measurements.

  2. Take the poha in a colander and wash it in running water for a minute and not more than that. Drain and set it aside.

  3. Switch on the saute mode in your IP and add the oil. When it becomes hot, add the ingredients given under "tadka"

  4. When the mustard seeds splutter, add the onions and saute for a minute. (No need to brown the onions.)

  5. Add the potatoes, peas, 1 tbsp water, salt and switch off the saute mode immediately. The vegetables (onions, peas and potatoes should cover the bottom of the pan fully)

  6. Close the lid and cook on manual high for 2 minutes and release pressure immediately.

  7. On opening you will find a little bit of moisture in the mixture. If there is a lot of liquid, saute it for a couple of minutes until there is not much water. Then add the washed poha. Mix and close the lid again and let it rest for 10 minutes or more. (Do not switch on keep warm mode)

  8. The poha will get cooked in the retained heat. After 10 minutes, open up and add some lemon juice and sugar. Adjust salt as need at this stage.

  9. Garnish with coriander leaves and peanuts. Serve your instant pot poha recipe hot.

Recipe Notes
  • This recipe can't be done with thin variety of poha. If you wish to use thin poha, do not wash the poha poha in the begining. Add them in the end after the veggies are cooked and let it cook in the retained heat for 10 to 15 minutes.
  • I used my 3qt instant pot to make this recipe. So 1 tbsp of water was enough. For people using a bigger size  add 3 tbsp water extra. (Totally 1/4 cup for a bigger size instant pot)
  • The onions release some liquid which prevents burnt bottoms.