Instant Pot Aloo Poha – Potato Flattened Rice

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Instant Pot Aloo Poha – Potato Flattened Rice is a delicious one pot meal that falls together quickly creating the perfect breakfast. Undoubtedly one of my favorite breakfast item.

It may seem monotonous and tedious, but c’mon poha is a total family pleasing snack or breakfast.

What is poha?

Poha is flattened dry rice originating from the Indian subcontinent. The rice tends to soften and swell up when liquid is added to it. 

Poha is a staple breakfast item in Maharashtra, India…that is where I spent most of my childhood. Poha is lightly sauteed with onions, cumin seeds, potatoes, salt, Serrano peppers, curry leaves, and turmeric. Finally, It is then garnished with lemon juice, roasted peanuts, and fresh cilantro.

Some people also add mustard seeds, while others add only cumin seeds in poha.

Similarly, some people saute raw peanuts directly in the oil, however others add in roasted peanuts. 

Nevertheless whatever preferences people have, I think poha still tastes great!

What type of poha do I need?

Thick poha specifically. I tried making poha with the thin kind and it tends to get mushy. Thin poha is typically used to make dry snacks. You can find a pack of thick poha is the Indian grocery store…and on Amazon ofcourse!

What ingredients do I need to make the Instant Pot Aloo Poha – Potato Flattened Rice ?

Thick poha, yukon gold potatoes, onion,  salt, lemon juice, oil, cumin seeds, serrano peppers, curry leaves, ground turmeric, fresh cilantro leaves, and raw or roasted peanuts.

And an An Instant Pot of course.

How long does cooked poha keep in the refrigerator?

About 2 to 3 days. It tends to get a little dry in the refrigerator the next day. Drizzle one or 2 drops of water before heating it up when you intend to eat it after a day or two.

How do I make the Instant Pot Aloo Poha – Potato Flattened Rice?

Firstly, rinse the poha well for 30 seconds under running water in a colander. Make sure the water is drained out completely.

Next, dice the potatoes into very small pieces. (Roughly 1/2 inch to 3/4th inch). If  you dice them larger then they wont cook well. However, make sure you use small to medium sized golden potatoes only.

Chop onions and Serrano peppers finely.

If you are using raw peanuts roast them in the microwave for a total of 2 minutes. Heat them for 1 minute initially, stir them and roast them for another minute. Peal of the skin once they cool.

Step 1:

Select saute on the instant pot and adjust to normal. Add oil. 

Step 2:

When the oil is hot add cumin seeds.

Step 3:

Throw in the onions and curry leaves.

Step 4:

Furthermore, add in the chopped Serrano peppers, potatoes, and ground turmeric. Stir well.

Step 5:

Further, add salt. Next, add 1 tablespoon of water. Again, stir well. Press cancel immediately.

Step 6:

Then, close the lid and select manual/ high pressure for 1 minute. When the time is up, quick release the pressure and open the lid. There will be a little bit of water, which is fine. Add the rinsed poha and mix well.

Step 7:

After that add in lemon juice, roasted peanuts and cilantro. Again, stir well. 

Step 8:

Close the lid and let the poha rest in the pot for 10 minutes. Keep the pot off. The closed lid with the water will enable the poha to soften and soak the spices. Do not keep the warm mode on as it will tend to dry the poha out. Make sure it is off with the lid closed. Finally, open the lid after 10 minutes and serve! ENJOY!

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.

Try some of our other breakfast recipes:

Instant Pot Vermicelli Upma / Instant Pot Semiya Upma

Instant Pot Dalia Upma / Bulgur Wheat

Instant Pot Rava Upma/ Instant Pot Sooji Upma / Instant Pot Semolina Upma

 

Instant Pot Aloo Poha / Instant Pot Potato Flattened Rice

This poha recipe is very easy to make, is quick and delicious.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Snack
Cuisine: Indian
Keyword: Instant Pot Aloo POha, Instant Pot Flattened Rice, Instant Pot Kanda Poha, Instant Pot Poha
Servings: 6
Author: Shilpa

Equipment

  • Instant Pot

Ingredients

  • 4 tbsp oil of choice
  • 1 tsp cumin seeds (jeera)
  • 1 onion medium sized (chopped finely, roughly 1 to 1 and 1/4 cup chopped)
  • 10 curry leaves (kadi patta)
  • 5 serrano peppers small sized diced finely {hari mirch}
  • 2 yukon gold potatoes small sized (chopped into no larger than 1/2 inch to 3/4 inch pieces, roughly 1 cup chopped)
  • 1 tsp ground turmeric  (haldi)
  • 2 tsp salt
  • 1 tbsp water
  • 4 cups thick poha
  • 2 tbsp lemon juice (either fresh or bottled)
  • 1/2 cup raw or roasted unsalted skinless peanuts (If you are using raw peanuts with the skin then roast the peanuts for 1 minute in the microwave, mix them to prevent burning and roast them again for another minute until they are slightly golden. Peel the skin when cool).
  • 1/4 cup fresh cilantro leaves (finely chopped) (dhaniya ke patte)

Instructions

Prep

  • Rinse the poha well for 30 seconds under running water in a colander. Make sure the water is drained out completely.
  • Dice the potatoes into very small pieces. (Roughly 1/2 inch to 3/4th inch). If you slice it larger than that they wont cook well.
  • Chop onions and Serrano peppers finely.
  • If you are using raw peanuts roast them in the microwave for a total of 2 minutes. Heat them for 1 minute initially, stir them and roast them for another minute. Peal of the skin once they cool.

Cook

  • Select saute on the instant pot and adjust to normal. Add oil. 
  • When the oil is hot add cumin seeds.
  • When the cumin seeds splutter, add the onions and curry leaves.
  • Add chopped Serrano peppers, potatoes, and ground turmeric. Stir well.
  • Then add salt and give it a good stir. Then add 1 tablespoon of water and give it a good stir. Press cancel immediately.
  • Close the lid and select manual/ high pressure for 1 minute. When the time is up, quick release the pressure and open the lid. There will be a little bit of water, which is fine.  Add the rinsed poha and mix well.
  • Then add lemon juice, roasted peanuts and cilantro. Mix well.
  • Close the lid and let the poha rest in the pot for 10 minutes. You need to keep the pot off. The closed lid with the water will enable the poha to soften and soak the spices. Do not keep the warm mode on as it will tend to dry the poha out. Make sure it is off with the lid closed. Open the lid after 10 minutes and serve! ENJOY!

Notes

On a scale of 1 to 5, I would place this at spice levels of 3.5. It is perfect for our family. You can modify the number of Serrano peppers as per your heat tolerance.
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