Select sauté on the instant pot. Further, add in butter to the pot.
Throw in cumin seeds. Once the cumin seeds splutter add in diced onions and fresh minced ginger and garlic.
Cook the onions for 3 to 4 minutes until golden in color. Add the Kashmiri chili powder, pav bhaji masala, ground coriander powder, salt, and ¼ cup water. Stir well and let it sauté for a minute.
Add in pureed tomatoes and let them sauté for 5 to 6 minutes until the raw tomato odor is eliminated.
Add in all the chopped vegetables (cauliflower, green beans, bellpepper, green peas, carrots, beet root) and potatoes and let them sauté for a minute.
Finally add in ¾ cup water. Mix well and make sure nothing is stuck to the bottom of the pot. Press cancel. At this time secure the lid on the pot and close the pressure-release valve. Select manual and cook at high pressure for 8 minutes. When cooking is complete, use quick pressure release to depressurize.
Open the lid and add using an immersion blender coarsely blend the bhaji for a few seconds. Don’t blend it super fine. It needs to have some texture. If you don’t have an immersion blender you can use a potato masher or the back of a ladle.
Add in lemon juice, grated paneer, and mix well. Garnish with cilantro.