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Instant Pot upma

Instant Pot Upma

Instant pot upma is a savory South Indian dish popular as a breakfast staple in Indian households. This pressure cooker upma is the easiest one-pot meal often loved by all ages.
5 from 6 votes
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Course: Breakfast, Side Dish
Cuisine: Indian
Keyword: Instant Pot rava khichidi, Instant Pot Upma, Rava khichidi, Rava upma, sooji upma
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Servings: 4
Calories: 285kcal
Author: Sophie
Cost: $5


  • Instant pot


  • 1 cup Roasted upma sooji thick variety
  • 2 tablespoon Cooking oil or ghee 
  • 1 Green chili pepper slit
  • ½ cup Red onion chopped
  • 1 tablespoon Grated ginger ½ cup mixed vegetables - carrots green beans, and green peas
  • Salt to taste
  • Roasted cashew and cilantro to garnish
  • 3 cups Water Hot
  • 1 tablespoon Lime juice optional

For Tempering

  • 8 to 10 Curry leaves
  • ½ teaspoon Chana dal
  • ½ teaspoon Urad dal
  • 1 teaspoon Mustard seeds


  • Set the instant pot to a sauté mode and let it heat. Add oil and all the seeds and dal listed under tempering ingredients.
  • Once the seeds splutter and dal turns brown, add curry leaves follows by green chili, onions and ginger.
  • Saute for a few minutes so that ginger doesn’t stick to the bottom of the pan.
  • Now add all the veggies and stir well. Add salt and mix well.
  • Add roasted sooji and water. Stir well and scrape if anything is stuck to the bottom.
  • Now close the lid and turn the vent to a sealing position.
  • Change the setting to pressure cook mode and set the timer for 2 min.
  • After the cooking time, the instant pot will beep and you need to do a quick pressure release at this time.
  • Open the lid and give a good mix. Add cashews, lime juice, and cilantro.
  • Now cover and keep the upma for at least five minutes. This step allows the grains to soak up the liquid well.
  • Serve upma warm with your favorite chutney.


  • Some new versions of IPs give a burn notice when anything sticks to the bottom of the pan. Therefore, always scrape everything before sealing and pressure cooking. If it still gives a burn notice, turn off the IP and cook the upma in sauté mode while stirring frequently.
  • If you see some upma stuck to the pan after cooking, just leave it for five minutes covered. The moisture helps the grains to loosen up and leave the instant pot stainless steel pot easily.
  • I made this recipe in a 6qt Instant Pot DUO60. 


Serving: 150g | Calories: 285kcal | Carbohydrates: 44g | Protein: 9.1g | Fat: 10.1g