Instant Pot Poha Recipe – Peanuts, Potatoes & Spice Blend

Last Updated on 4 months by Neha Deshmukh

Instant Pot Poha Recipe – Peanuts, Potatoes & Spice Blend

Hey everyone! If you’re anything like me, a quick, comforting, and flavorful breakfast (or anytime snack!) is a total lifesaver. And honestly, nothing beats a good plate of Poha. I remember my grandmother making this for me every time I visited, and now, thanks to the Instant Pot, I can whip up a batch just as delicious in a fraction of the time. This Instant Pot Poha recipe is packed with peanuts, potatoes, and a beautiful blend of spices – it’s seriously good!

Why You’ll Love This Recipe

This isn’t just any Poha recipe. It’s fast, incredibly flavorful, and uses the Instant Pot to make things super easy. Forget standing over the stove stirring for ages! The Instant Pot does most of the work, leaving you with more time to enjoy a delicious, authentic Indian breakfast. Plus, the pressure cooking method makes the potatoes perfectly tender. Trust me, once you try Poha this way, you’ll never go back!

Ingredients

Here’s what you’ll need to make this amazing Instant Pot Poha:

• 1 cup oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 cup raw peanuts
• ½ teaspoon hing (asafoetida)
• 15-20 curry leaves
• 1 onion, chopped
• 2 green chilies, chopped
• 1 pound gold potatoes, cubed
• 1 teaspoon salt (approx. 6g)
• 1 teaspoon amchur powder (dry mango powder)
• 1 teaspoon coriander powder
• ½ teaspoon turmeric powder (approx. 2g)
• ½ teaspoon roasted cumin powder
• ½ teaspoon black pepper
• ½ teaspoon kala namak (black salt)
• ¼ teaspoon cayenne pepper (adjust to taste)
• 1 cup water (240ml)
• 2 cups thick poha (Kande Poha)
• ½ cup golden raisins
• Chopped coriander leaves, for garnish
• 1 tablespoon lemon juice

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Hing (Asafoetida): Don’t skip this! It adds a unique savory depth that’s essential to authentic Indian flavors. A little goes a long way, so don’t overdo it.
• Kala Namak (Black Salt): This adds a lovely, slightly sulfurous flavor that really elevates the Poha. It’s different from regular salt and totally worth seeking out.
• Thick Poha (Kande Poha): This is key! The thicker variety holds its shape better during pressure cooking and gives you that perfect, slightly chewy texture. If you can’t find it, regular poha will work, but reduce the cooking time slightly.
• Potatoes: I prefer gold potatoes for their creamy texture, but red potatoes work well too. Just make sure they’re cut into roughly the same size for even cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Press the “sauté” button on your Instant Pot and add the oil. Once hot, add the cumin and mustard seeds. Let them sizzle and pop – that’s when you know they’re ready!
2. When the cumin starts to brown, add the peanuts, hing, and curry leaves. Stir-fry for about 2 minutes until the peanuts are nicely roasted and fragrant. Remove the peanuts and curry leaves with a slotted spoon and set them aside. We’ll add them back later for that perfect crunch.
3. Add the chopped onions, green chilies, and cubed potatoes to the pot. Stir-fry for a minute or two until the onions start to soften.
4. Now, add all the spices – salt, amchur powder, coriander powder, turmeric, roasted cumin powder, black pepper, and cayenne pepper. Stir well to coat the potatoes and onions.
5. Pour in the water and give everything a good mix. Make sure there’s nothing stuck to the bottom of the pot!
6. Secure the lid, close the pressure valve, and cook on high pressure for just 1 minute. Yes, you read that right – just one minute!
7. Once the cooking time is up, do a quick pressure release. Carefully open the lid.
8. Rinse the poha gently under cold water, then add it to the Instant Pot along with the golden raisins. Mix gently to combine.
9. Secure the lid again, but this time, turn off the Instant Pot and let the Poha steam for 10 minutes. This allows the poha to absorb all those lovely flavors.
10. Remove the lid, add back the roasted peanuts and curry leaves, and stir in the lemon juice and chopped coriander leaves. Mix well and serve immediately!

Expert Tips

• Don’t overcook the Poha! The steaming step is crucial for getting the right texture.
• Adjust the amount of green chilies and cayenne pepper to your spice preference.
• If the Poha seems too dry, add a tablespoon or two of hot water.
• For extra flavor, you can add a pinch of sugar to balance the sourness.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Adaptation: Poha is naturally gluten-free, so you’re good to go!
• Spice Level Adjustment:
  • Mild: Reduce or omit the cayenne pepper.
  • Medium: Use ¼ teaspoon cayenne pepper.
  • Spicy: Add ½ teaspoon or more cayenne pepper, or a pinch of red chili powder.
• Festival Adaptations: This Poha is perfect for Makar Sankranti or as a hearty breakfast any time of year. My family loves it with a side of yogurt during festivals.
• Vegetable Boost: Feel free to add other veggies like peas, carrots, or even chopped bell peppers along with the potatoes.

Serving Suggestions

Serve this Instant Pot Poha hot, garnished with extra coriander leaves and a squeeze of lemon juice. It’s delicious on its own, or you can pair it with a side of yogurt or a cup of chai.

Storage Instructions

Leftover Poha can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop, adding a splash of water if needed.

FAQs

What is the best type of Poha to use for this recipe?

Thick Poha (Kande Poha) is ideal, as it holds its shape well during pressure cooking.

Can I make this recipe without an Instant Pot?

Yes! You can make this on the stovetop. Sauté the ingredients as directed, then add the water and simmer until the potatoes are tender. Add the poha and steam as instructed.

What does Hing (Asafoetida) add to the flavor?

Hing adds a unique savory, umami-like flavor that’s essential to many Indian dishes. It’s a bit pungent on its own, but it mellows out when cooked and adds incredible depth.

How can I adjust the sourness of the Poha?

Adjust the amount of amchur powder (dry mango powder) to your liking. You can also add a squeeze of lemon juice.

Can I add vegetables other than potatoes?

Absolutely! Peas, carrots, and bell peppers are all great additions.

How long does leftover Poha stay fresh?

Leftover Poha will stay fresh in the refrigerator for up to 2 days.

Enjoy! I hope you love this Instant Pot Poha recipe as much as my family does. Let me know in the comments how it turns out for you!