Instant Pot Bisibelebath Pressure Cooker

Growing up in Karnataka, bisi bele bath was a staple dish in our home. My mom used to make it regularly. It’s also commonly served for breakfast and lunch in restaurants. The authentic recipe for bisi bele bath is made without onions, garlic, or tomatoes. In this version, I’ve included onions, but you can also use sambar onions (shallots) as an alternative. For a healthier variation, check out my quinoa bisi bele bath recipe, which uses quinoa instead of rice. The secret to making a bisi bele bath lies in preparing fresh masala powder at home. While bisi bele bath powder is readily available in stores these days, you can conveniently use pre-made bisi bele bath masala if you’re short on time. I usually use MTR Bisi bele bath Masala for convenience. Below, I have also shared a recipe for making homemade bisi bele bath powder. Today, I am sharing how to make a one-pot bisibelebath recipe in an electric pressure cooker, Instant Pot DUO60 6 QT.

Ingredients

Sona masuri rice: Traditionally, medium-grain sona maoori is used. If you don’t have, use can also use basmati rice. Dal: Toor dal (split pigeon peas) is used to make the dish. Mixed vegetables: onion, carrot, beans, green peas, potato, and bell peppers are used. Peanuts are optional, I like to add them for extra protein. Bisi bele bath powder: use homemade or store-bought powder. I personally like MTR or GRB Bisi bele bath powder brand. Tamarind extract: you can make it at home or use a store-bought one. Soak tamarind in warm water for 10 minutes and extract the pulp. Spices: turmeric, red chili powder. Oil (or ghee): You can use any cooking oil. For best results, use homemade ghee. Tempering: Mustard seeds, jeera seeds (cumin), curry leaves, and asafetida (hing) are used. Coriander leaves: freshly chopped.

How to Make Bisi Bele Bath in Instant Pot

Firstly, chop all the vegetables and onion. Keep aside. Then, soak tamarind in warm water. Extract pulp and keep aside. Press SAUTE on Instant Pot. Add oil, and once it’s hot, add mustard seeds, cumin, curry leaves, and asafoetida. Let it splutter. Add onions or shallots and sauté for 2-3 minutes, stirring regularly, until they turn soft and light brown. Next, add mixed vegetables and cook for another 1-2 minutes. Then, add bisi bele bath powder, red chili powder, turmeric powder, tamarind extract, and salt. Keep stirring continuously to prevent the mixture from burning. Add rinsed toor dal (lentils), rice, jaggery, and water, then give it a good stir. Close the lid on the pot and turn the pressure valve to the SEALING position. Set the pot to ‘MANUAL/PRESSURE COOK’ (High Pressure) and the timer to 8 minutes. Do a NATURAL PRESSURE RELEASE (NPR) (Wait until the silver button on the lid drops). Remove the lid away from you, and garnish with Cilantro. Mix well. I prefer my bisi bele bath to have a mushy texture and a liquid consistency. Turn on the SAUTE mode again, and add ½ to 1 cup of water, depending on your desired consistency. Let it boil for 2-3 minutes. Pressure cooker bisi bele bath is ready. Prepare an additional tempering for extra flavor, but it’s completely optional. Serve Bisi bele bhath with kara bhoondi, potato chips, or papad.

Storage Suggestions

Leftovers can be stored in the refrigerator for up to 2 days in an air-tight container.

Variations & Substitutions

You can use vegetables of your choice, like pearl onions, pumpkin, and squash. If tamarind is unavailable, you can replace it with 1 tomato or juice of 1 lemon/lime. If you don’t have bisibelebath powder you can replace it with 2 tablespoons of sambhar powder and 1 tablespoon of vangibath powder. These powders are easily available in Indian grocery stores. Instead of using oil for tempering, you can use ghee, which vegans can avoid. You can also substitute white rice with quinoa or millet, using the same pressure cooking time. Substitute white rice with brown rice, and increase the pressure cook time to 20-22 minutes. Add an extra ½ to 1 cup of water for a more khichdi like consistency.