Start the instant pot in SAUTE mode and let it heat. Add oil and all the tempering ingredients.
When the mustard seeds splutter, add green chili, onions and ginger. Saute for 2 minutes while stirring frequently.
Add carrots, peas, salt, sugar and cashews. Stir well. If you are adding different veggies that take longer to cook, then saute them for a few minutes.
Add roasted rava and water. Stir it all up and scrape if anything is stuck to the bottom. Close lid with vent in sealing position.
Change setting to MANUAL or pressure cook mode for 2 min. The pin may or may not come up, but the upma will still be cooked in this time.
When the instant pot beeps, quick release the pressure. Take the stainless steel insert out of the pot.
Sprinkle lemon juice and mix. Cover with a glass or other lid. Let the upma rest for 5 minutes. (This is an important step to let the upma not be mushy and soak up all liquid)
Garnish with cilantro. Enjoy upma with chutney!
Rava: This recipe works well with thick rava. I would not suggest using thin rava in the instant pot for this recipe. Let it rest: It is possible that when you open the instant pot and stir, some upma may seen sticking to the bottom of the pot. However when you let it sit for 5 minutes, it will loosen up and mix well with the rest of the upma. Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker. Newer Models: The newer models of Instant Pot have been made much more sensitive, because of which sometimes the recipes that were created in older models don't work as expected in them. If you get a BURN message, don't panic and just stop the pressure cooking cycle. Scrape off anything stuck to the bottom. If there is any unsoaked water, cook on saute for few minutes until all liquid is soaked. If all water is soaked, just keep the instant pot covered with a glass lid for 5-10 minutes and the upma should get cooked.