Instant pot sambar, a quick and easy mixed vegetable sambar made in Instant pot. The recipe can also be made in normal pressure cooker.Jump to Recipe
Table of contents
- What is Sambar?
- What is so different about this sambar?
- Ingredients to make Mixed Vegetable Sambar in Instant Pot
- More Instant Pot Recipes
- Step by Step Instructions to Make Instant Pot Sambar
- Recipe Card for Instant Pot Mixed Vegetable Sambar
- If you are looking for more Sambhar Recipes
- Do you like this Recipe? PIN IT
What is Sambar?
Sambar is a south-indian style stew made of mixed vegetables cooked in tamarind broth and spices and thickened with lentil mash. Sambar is a regular at many south-indian households.
Usually made with tuvar dal/split pigeon peas, we also have tiffin sambar served with breakfast dishes, Keerai sambar made with spinach and lentils. The recipe might vary according the regions too. Like udupi region add little jaggery to the sambar, it will have a slight sweet taste .
What is so different about this sambar?
My version of Instant pot sambar is almost like instant sambar. You just need to grind a masala with coconut and tamarind and pressure cook it with vegetables.
- No need to soak tamarind
- No need to soak dal.
- Can be made in pressure cooker or Instant pot
- Can be made ahead, reheated before serving
This Instant pot or pressure cooker sambar is a regular at home and is popular among my friends, they make it often for a huge gathering. This can be easily scaled for a crowd of 12-15 people and even more.
Ingredients to make Mixed Vegetable Sambar in Instant Pot
- Mixed Vegetables, I have used mixed vegetables, pumpkin, radish, carrots and brinjal. You can also use chayote, drumstick, potato etc.
- Dal, I have used a mix of toor dal/pigeon peas and Moong dal/skinned yellow mung bean for this instant pot sambar.
- For the masala : Fresh coconut, sambar powder, red chilies, coriander seeds, tamarind
- Fresh herbs , I have used coriander and curry leaves along with some fresh ginger in this sambar recipe
- Tempering, regular Indian tempering spices mustard seeds, hing/asafoetida, fenugreek seeds along with cooking oil is used in making this pressure cooker sambar recipe.
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Step by Step Instructions to Make Instant Pot Sambar
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- Wash and chop the vegetables for the sambar. I prefer cutting them into chunks than smaller pieces. Since we are using pressure cooker, it is better to cut them chunky.
- Let us make the masala for the sambar. I have used my magic bullet to grind this sambar masala. I prefer magic bullet for its compact size and capacity to grind Indian masalas.
- In the magic bullet blender jar, add coconut, home made sambar powder, tamarind, fresh herbs, whole spices mentioned. Add enough water and blend it to a smooth paste.
- Let us make the sambar : Plug the Instant pot, turn it to saute mode for 15 minutes. When it flashes hot, add oil, splutter mustard seeds, hing/asafoetida, methi seeds and curry leaves.
- To this hot tempering, add the vegetables and saute for a minute. To this hot vegetables, add the ground masala and mix well. Now add washed dal to this mixture and top it up with enough water, around 3-4 cups of water.
- Add salt and turmeric powder to this, mix well. Close the instant pot lid, seal the vent position. Press Rice menu on the panel. I also used trivet inside and placed a separator with rice to cook along.
- After the preset time of cooking, let the Instant pot release pressure naturally for 10-12 minutes. I sometimes even leave it completely on NPR. If you want to open, quick pressure release after 12 minutes. Remove the rice separator carefully.
- Mix the sambar well. Check the consistency, i felt it was a bit thick, so added ½ cup hot water from my kettle. Mix it well. Garnish with fresh coriander leaves and serve it with steaming hot rice or with idly/dosa.
Recipe Card for Instant Pot Mixed Vegetable Sambar
Vegetable Sambar | Instant Pot | Pressure Cooker
- Magic bullet or equivalent blender for grinding the masala
- Instant Pot or Pressure cooker
- Trivet and separate pan if cooking rice along
- 400 grams Mixed vegetables I have used pumpkin, radish, brinjal and carrots
- ½ cup Tuvar dal/toor dal/Tuvaram paruppu split pigeon peas
- 3 tablespoon Moong dal/Pasi paruppu split green gram
- 4 cups water
- 2 teaspoon salt or to taste
For the sambar masala
- ¾ cup fresh coconut
- 20 grams tamarind a small goli gundu/marble sized
- 1¼ tablespoon homemade sambar powder
- 2 teaspoon coriander seeds/dhaniya
- ½ teaspoon black peppercorns/milagu
- few coriander leaves with stalks and few curry leaves
- ½ inch piece of ginger optional
- 2 tablespoon any neutral oil
- ½ teaspoon mustard seeds/kadugu
- ¼ teaspoon hing/asafoetida
- ¼ teaspoon methi seeds /fenugreek seeds/venthayam
- few curry leaves
- Wash and chop all the vegetables needed. I have used pumpkin, carrots, radish and brinjal. You can use potatoes, chayote squash, raw papaya, yam etc.
Let us make the sambar masala
- In a blender jar, i used take fresh coconut, sambar powder, coriander seeds, peppercorns, coriander, curry leaves and tamarind.
- Add 1 cup of water to this and grind it to a smooth paste. Keep aside until use.
Let us make the Sambar
- Plug in the instant pot and turn on sauté mode, set timer for 15 minutes.
- When it flashes hot, add oil, splutter mustard seeds, hing/asafoetida, and methi/fenugreek seeds.
- Dump the washed and drained vegetable to this hot tempering and saute for a minute.
- Add the ground masala to this and mix well. Add 2 cups of water to the blender jar wash well and add this to the instant pot. Mix well.
- Take the dals togethers, wash and drain and add it to the instant pot. Mix well
- Add turmeric powder and salt to this and mix well. Add another 1 cup of water to this.
- At this point, I added a trivet and placed a pot with 2 cups of rice to cook along.
- Close the instant pot. Check the vent into sealed position. Press the Autocook "Rice" option. You can also use Pressure cook for 7 minutes.
- Let the cooking time complete and IP naturally release pressure 10 -12 minutes . Do a quick pressure release. Open the Instant pot carefully.
- Take the rice pot out carefully, remove the trivet. Mix the sambar well with a ladle. Check the consistency. I added ½ cup hot water from my kettle to adjust the consistency.
- Add some fresh coriander leaves to the sambar. Mix well. Serve it warm with rice or with idly/dosa.
- The same recipe can be made in pressure cooker also. If making in normal pressure cooker then cook it for 3-4 whistles.
- I sometimes leave the IP to release pressure fully naturally. Incase you want to open and serve, then do a QPR after 10-12 minutes.
- Leftover sambar can be refrigerated. While serving reheat the sambar and add little water to adjust the consistency.
- The amount of servings mentioned in the recipe card is an approximation, this sambar might as well serve 8 -10 people depending on the serving each take and what it is served with.
- If serving with rice, it will be comfortable for 6-8 people. If serving with idly/dosa it will be good for 8-10 people.
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.
Serve this delicious sambhar made in instant pot with steaming hot rice and any dry subzi for a complete south-indian meal.
This sambar pairs pretty well with idly/dosa too. If serving with tiffen menu, then adjust the consistency a bit more with water and enjoy.
Any leftover sambar can be refrigerated for a day or two in an air-tight container. Refrigerated sambar tends to thicken, so add water, reheat and serve it warm.