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Quick Sambar using Instant pot

Vegetable Sambar | Instant Pot | Pressure Cooker

Instant pot sambar, a quick and easy mixed vegetable sambar made in Instant pot. The recipe can also be made in normal pressure cooker.
Course Main Course
Cuisine South-Indian
Keyword 10 minute ladoo, Araichutvita sambar, Easy sambar, How to make araichuvita sambar, How to make sambar, Instant pot recipe, Mixed vegetable sambar, Pressure cooker sambar, Quick sambar recipe in pressure cooker, Sambar in instant pot
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 7 People


  • 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
  • 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.