Vermicelli / Seviyan Upma – Instant Pot Pressure Cooker

Upma is a regular breakfast in South India.  Upma can be made with rava, oats or vermicelli.  You can make it with or without vegetables.  I prefer to make upma with vegetables.  This recipe will show how to make vermicelli upma in an instant pot.  It is very nutritious, and the best part is that the preparation is very quick and easy.

You can also make upma with other grains. Check out Rava Upma, Broken Wheat/Dalia Upma and Quinoa Upma recipe.

Roasting Seviyan for Upma

I used roasted Bambino vermicelli to make this upma, but you can use any other brand too.  It is very easily available at Indian stores or even on Amazon.  If you don’t have roasted vermicelli, you can also roast it yourself.  Just add a teaspoon of ghee or oil in a pan and roast the vermicelli until it turns golden brown.

How to make Seviyan Upma in Instant Pot

This recipe starts with sautéing mustard seeds, curry leaves, green chilies and garlic.  Then adding in the onions and green peas to the upma this time.  You can add different vegetables each time you prepare to get some variation – green peas, carrots, bell peppers, onions.   You can also add peanuts or cashews to the upma. Finally adding in the roasted vermicelli and water to cook on manual mode in Instant Pot.

Serve this vermicelli upma with chutney or tea or just by itself.  I always look forward to a weekend breakfast of vermicelli upma with some ginger tea.

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Instant Pot Vermicelli Upma (Seviyan Upma)

A popular South Indian breakfast made with vermicelli and vegetables

Course Breakfast, Snack

Cuisine South Indian

Keyword instant pot, roasted vermicelli, semiya upma

Diet Dairy-free, Nut-free, Vegan, Vegetarian

Method Instant Pot/Pressure Cooker

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4

Calories 379kcal

Author Meeta Arora

Ingredients

• 1 tbsp Ghee or Oil
• 5 leaves Curry Leaves (Kadi Patta)
• 1 tsp Mustard Seeds (Rai)
• 1 Green Chili Pepper chopped
• 3 cloves Garlic
• 1 1/2 cup Roasted Vermicelli (1 cup = 240 ml)
• 2 cups Water
• 1/2 cup Green peas
• 1/2 Onion chopped
• 1 Lemon
• 1 1/2 tsp Salt

US Customary - Metric

Instructions

• Start instant pot in sauté mode and heat oil in it. Add rai, kadi patta, garlic and green chili.
• Add onions and sauté for 2-3 minutes.
• Add green peas and sauté for another minute.
• Add the roasted vermicelli, salt and water. Change the instant pot setting to manual mode for 1 minute.
• When the instant pot beeps, do 5 minute natural pressure release, which means release pressure 5 minutes after the instant pot beeps. Remove the steel insert from the instant pot and fluff the vermicelli with a fork. 
• Add the lemon juice to the upma. Vermicelli upma is ready to be served as breakfast.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 379kcal | Carbohydrates: 78g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 1072mg | Potassium: 136mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4.7% | Vitamin C: 90.5% | Calcium: 4.8% | Iron: 5.9%

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Check out other breakfast recipes from piping pot curry – Sabudana Khichdi, Couscous and Vegetable Medley or the very traditional idli.