Idli is the quintessential south indian breakfast. This savory rice cake made by steaming a batter consisting of lentils and rice, is the most comforting healthy indian breakfast. Learn how to make perfect soft and fluffy idli in the instant pot!
This recipe makes steamed Idli in the Instant Pot. Idli is typically enjoyed with sambar and chutney. This combination has rightly been touted as one of the most nutritious indian breakfast.
Being a north indian and not growing up making idli’s from scratch at home, I used to have a hard time getting the batter right. Sometimes it would not ferment and rise enough. But guess what…the instant pot comes to the rescue here too.
How to make Idli Batter in the Instant Pot?
The idli’s will be soft and fluffy if the batter is fermented well. It does take some practice to get the batter right.
I have shared all my tips and tricks to make the perfect batter in this detailed Idli Dosa Batter post.
Do check out the detailed tips when making the batter.
How to make Steamed Idli in Instant Pot / Pressure Cooker?
Once the batter is ready. You grease the idli molds with ghee or oil. Then add small amount of batter in each mold. While you are doing this, add 1.5 cups of water to the instant pot and let it boil in Saute mode.
Place the idli stand in the instant pot and cook it in steam mode in venting position. The thing to note is that the time on the instant pot does not work in the venting position, so you have to use a separate timer. In 12 minutes, the idli will be ready.
The idli’s are so soft and fluffy. These are my family’s favorite meal.
Enjoy the idli’s with sambar and chutney.
I also use the same batter to make perfect crispy dosa. Just thin out the batter to a thick flowing consistency by adding some water. Adjust salt and make crispy dosa!
Hope you enjoy these soft idli’s. Do share how they turn out in comments or on Instagram with #pipingpotcurry
Instant Pot Idli
Equipment
- Idli Stand
Instructions
- Make idli batter following the instructions in the post.
- Add water to the instant pot and heat it in saute mode until it boils. The press cancel.
- While the water is heating, grease the idli molds with oil or ghee. Add small amount of batter in each mold.
- Place the idli stand in the instant pot. Close lid and keep in steam mode in venting position, and press start. The thing to note is that the time on the instant pot does not work in the venting position, so you have to use a separate timer. (Some new models of instant pot have a no pressure setting for steam mode, which can be used)
- In 12 minutes, idli's will be ready. Press Cancel and wait for the pin to drop (so that any pressure is released), then open the instant pot.
- Idli's can be served with sambar and chutney. You can make multiple batches of idli with the same batter.
Hi. I steam 16 idlis in my pressure cooker without the whistle but it takes about 30 minutes for them to be done. When i close the pressure cooker and check after 15min i add hot water in the pressure cooker because i hear that all the water has evaporated already. When i check the idlis they’re not done. That’s why i add another glass of hot water and let them steam for another 15minutes. So total time is 30 min. Is this normal? Also the idlis which are on the lowest layer come out soggy while the upper 2 layers are perfectly steamed. So i take out the 2 upper layers and let the last layer steam for an extra 7 minutes without the lid and then they’re finally ready. Is this normal? What am I doing wrong?
Hi. I steam 16 idlis in my pressure cooker without the whistle but it takes about 30 minutes for them to be done. When i close the pressure cooker and check after 15min i add hot water in the pressure cooker because i hear that all the water has evaporated already. When i check the idlis they’re not done. That’s why i add another glass of hot water and let them steam for another 15minutes. So total time is 30 min. Is this normal?
Sorry they’re 12 idlis not 16.
Hello An – 30 minutes to steam idli’s seems much longer than I would expect. I wonder if the batter consistency was too thin which is why it took longer. Usually 10-15 minutes is the time needed to steam. Next time you can try with adding a little more liquid initially.
Hi! I have mini Idli stands. Would the cook time be the same or less in your opinion?
Hey Samhitha – I have used the mini idli stand in ip, and would suggest 10 minutes for mini idli’s. Hope you enjoy them!
Hi , what size is your instant pot ? 6 quart or 8 quart ?
Hey Disha – My instant pot is 6qt. I have 3 idli stands, 2 of them fit in it. The 3rd one is to make 24 idli’s at once, that does not fit in the ip.
Hi
I have kept Idlis in steam mode and in venting and after some time the pressure builds because of the force of the steam and the pin comes up and the count down starts. So I am not sure what you mean when you say that the time on steam mode does not work in venting? Also so here is my question, if I put a outside timer, and when you say 12 mins that’s from when we close the instant pot lid? Your insight is much appreciated as I am a newbie to steaming idlis in the instant pot. Thanks!
Hello Annett, It is okay for the valve to come up even in venting mode. In my case the timer did not work. Count the time 12 minutes from when you closed the lid. Hope this helps.
Hi, do you have any dhokla recipe to try out? Was wondering about the IP cooking time. TIA
I have not made cholla in instant pot yet, it is on my list to add soon!
Hi, do you have any dhokla recipe to try out? Was wondering about the IP cooking time. TIA
Thanks for posting the method to cook idlis.
I like your idli stand. Could you please let me know where did you buy it from. Thanks
Hey Deepa – I got my idli stand from India. I do see many similar ones on Amazon, just check the dimensions to be sure it fits in the instant pot before buying 🙂
Hi,
No worries and thanks for replying. In the dhokla recipes you’ve come across, is it steamed while the IP is sealed or when it’s set to venting same as your idli recipe?
Thank you 🙂 Will try your recipe soon!
In the dhokla recipe I found, it was steamed for 15 minutes on sealing position and quick release. Try it and I would be curious to hear if it worked well for you.
Hi there,
Thanks for this recipe. By keeping the vent open, I am assuming you mean keep it in the venting position and not sealing? Correct me if I am wrong.
I have also read the Idli making technique of leaving it to sealing while pressure is built and then moving to venting/release once the timer starts. Do you have any thoughts on this method?
I am also wondering if a dhokla can be steamed similarly in the IP.
Thanks in advance
Hi there, sorry for not replying earlier. You are right, I meant to keep it in venting position.
I have not tried the sealing, then venting method, so I cannot suggest about that. Usually when we make idli’s on a stove, we prefer to not use the whistle, which is similar to keeping in venting position.
For the dhokla, I have seen recipes where people have used the steam option for 15 mins. That may actually work for idli’s too. I will try it next time.
if you put in sealing mode the idlis become flat.