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    Home » Instant Pot

    Instant Pot Vermicelli Pulao Recipe (Masala Sevai)

    Published: Mar 7, 2019 · Last Modified: Aug 21, 2022 by Kanan Patel / Leave a Comment

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    Instant Pot Vermicelli Pulao Recipe (Masala Sevai) pin image

    I love Indian style vermicelli recipes so I am sharing this instant pot vermicelli pulao. It’s seriously easy, quick and of course seriously delicious! It requires minimal prep and very little cleanup.

    Instant Pot Vermicelli Pulao Served with lemon slices.

    I am adding a mix of vegetables like bell pepper, carrot, and peas. You can use frozen mixed vegetables that contain corn, peas, beans etc.

    I like to take a shortcut here by using my onion tomato masala instead of sautéing onion, tomato from scratch which would add more steps. It’s so good this way that it gets ready in just 10 minutes only.

    Basically, this instant pot vermicelli pulao is adump and go recipe (only if you have frozen onion tomato masala ready). No roasting, no sautéing required. Just add ingredients one by one and let it pressure cook. Once ready, drizzle some lemon juice and sprinkle cilantro leaves.

    This masala sevai is healthy, light and perfect for busy mornings. The delicious breakfast gets ready in a jiffy.

    This can be packed into a lunch box. Sometimes our family likes to have this vermicelli pulao as a light dinner.

    Which vermicelli to use for this masala sevai recipe?

    There are many different kind of vermicelli available in the market e.g. made from rice, semolina or wheat flour. Here we are using Indian vermicelli which is made from semolina or sooji.

    Since this masala sevai recipe is a dump and go recipe, we must use the roasted vermicelli. If you have unroasted kind in your pantry then you need to roast in little oil for 3-4 minutes or till it get light brown color.

    packet of roasted vermicelli with some removed in a measuring cup.

    Other names for vermicelli in Indian languages are sevai, semiya, seviya, shavige, shemai.

    Step By Step Photo Instructions:

    1). Turn on the instant pot with sauté mode. Once hot add oil and cumin seeds, let cumin seeds sizzle. Then add peanuts and fry for few seconds of till it becomes light brown.

    2) Then add frozen or fresh onion tomato masala.

    frying peanuts and adding onion tomato masala to make vermicelli pulao

    3) Add vegetables, salt and spice powders.

    4) Then add roasted vermicelli.

    add veggies, spices, roasted vermicelli to make instant pot masala sevai

    5) Mix well.

    6) Add water and stir.

    mixing and adding water for making instant pot vermicelli pulao

    7) Cover the instant pot with lid. Set the valve to sealing position. Cook on manual (high pressure) for 1 minute. Then do QPR (quick pressure release) by positioning the valve to venting. Once pin drops open the lid.

    8) Drizzle lemon juice.

    instant pot vermicelli pulao is cooked and drizzling lemon juice

    9) Sprinkle chopped cilantro.

    10) Mix well and it is ready to serve.

    final sprinkle of cilantro leaves on masala sevai

    How to make this vermicelli pulao on the stovetop?

    1. If using unroasted vermicelli then heat 1 teaspoon of oil in a pan on medium heat. Once hot add sevai, keep stirring and roasting till it is light brown in color. Then remove it to a bowl.
    2. In the same pan, heat oil. Once hot add cumin seeds and let them sizzle.
    3. Then add peanuts and roast till light brown.
    4. Add onion tomato masala, veggies, spices, salt, roasted sevai, and water. Mix well. Vermicelli water ratio for stovetop cooking: 1 cup sevai needs 1 ¾ cups water.
    5. Once water starts boiling, cover with lid, cook for 5-6 minutes or till all the water is absorbed.
    6. Lastly, add lemon juice and cilantro, mix and serve.

    Looking for simple south Indian upma recipe (mild, made without spice powders) then check out this semiya upma (vermicelli upma).

    Check out more Indian instant pot recipes

    • Instant pot bulgur recipe (dalia recipe)
    • Instant pot veg noodles
    • Instant pot pav bhaji
    • Ragda patties (ragda and tamarind date chutney together made in instant pot)
    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Instant Pot Vermicelli Pulao Recipe (Masala Sevai recipe)
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    Instant Pot Vermicelli Pulao Recipe (Masala Sevai)

    5 from 2 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    This instant pot vermicelli pulao is perfect breakfast for busy mornings. This masala sevai gets ready in a jiffy and keep you full for longer.
    Author: Kanan
    Course: Breakfast
    Cuisine: Indian
    Calories: 309kcal
    Servings 3 Servings
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 1 tablespoon Oil
    • ½ teaspoon Cumin seeds
    • 1 tablespoon Peanuts (you can use almonds, cashews)
    • ¼ cup Onion Tomato Masala (fresh or frozen)
    • Salt to taste
    • ½ cup Capsicum (Green bell pepper) chopped
    • ½ cup Green peas
    • ¼ cup Carrots chopped
    • ½ teaspoon Red chili powder
    • ½ teaspoon Coriander powder
    • ¼ teaspoon Turmeric powder
    • ½ teaspoon Garam masala
    • 1 teaspoon Kasoori methi (dried fenugreek leaves)
    • 1 cup Roasted vermicelli
    • 1 ⅓ cup Water
    • 1 teaspoon Lemon juice Or lime juice
    • 2 tablespoons Cilantro or coriander leaves chopped finely
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    Instructions 

    • Turn on sauté mode and add oil. Once hot add cumin seeds and let them sizzle.
    • Add peanuts and roast for a minute or till they are light brown in color.
    • Add onion tomato masala, veggies (bell pepper, peas, carrot), salt, spice powders (red chili powder, coriander powder, turmeric powder, garam masala, kasoori methi), roasted vermicelli and water. Mix well.
    • Cover it with lid, valve to sealing and pressure cook on manual (high pressure) for 1 minute and then QPR.
    • Once pin drops open the lid, add lemon juice and cilantro.
    • Mix well and masala sevai is ready to serve.

    Nutrition

    Calories: 309kcal | Carbohydrates: 49.6g | Protein: 9.9g | Fat: 7.6g | Saturated Fat: 0.9g | Cholesterol: 0mg | Sodium: 407mg | Potassium: 332mg | Fiber: 4.8g | Sugar: 5.1g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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