Name: Instant Pot Vermicelli Pulao Recipe (Masala Sevai)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
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 1/3 cup Water; 1 teaspoon Lemon juice (Or lime juice); 2 tablespoons Cilantro or coriander leaves (chopped finely)

Jump to Recipe Pin Recipe

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?

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.
In the same pan, heat oil. Once hot add cumin seeds and let them sizzle.
Then add peanuts and roast till light brown.
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.
Once water starts boiling, cover with lid, cook for 5-6 minutes or till all the water is absorbed.
Lastly, add lemon juice and cilantro, mix and serve.