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Vermicelli upma.
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5 from 61 votes

Instant Pot Vermicelli Upma (Semiya Upma)

Vermicelli upma is an easy breakfast dish made with vermicelli. Sevai upma is perfect for breakfast, lunchbox, or even quick dinner. When made in an Instant Pot, this vegan dish is ready in 15 minutes.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: Indian
Diet: Hindu, Vegan, Vegetarian
Servings: 6
Calories: 211kcal
Author: Shilpa Kerur

Equipment

Ingredients

Instructions

  • Set the Instant Pot in saute mode and add oil. Add mustard seeds and let them splutter.
  • Add curry leaves and cashews. Saute for one minute.
  • Add onions and saute for 3 minutes (until onion is translucent). Add ginger and green chili. Saute for one more minute.
  • Add the vegetables, turmeric powder, and salt. Mix well. Add 3 cups of water. Mix well and deglaze the pot
  • Add the roasted vermicelli. Mix well and secure the Instant Pot lid
  • Set the Instant Pot to pressure cook for one minute (on high pressure). Do a quick release of the pressure and open the lid.
  • Add cilantro and lemon juice. Mix gently and serve.

Video

Notes

Use roasted vermicelli. If it is not roasted, first roast it in one teaspoon of oil until it is golden brown.
I have used green beans, peas, and corn kernels in the recipe. You can also use carrots, bell peppers, potatoes, fresh hyacinth beans, cauliflower, broccoli, etc.
The vermicelli to water ratio is 1:1.5. Do not add more water, or the upma will become mushy. It is important to do a quick release of the pressure. If you do a natural release, the vermicelli will overcook.

Nutrition

Calories: 211kcal | Carbohydrates: 32g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 60mg | Potassium: 182mg | Fiber: 3g | Sugar: 3g | Vitamin A: 222IU | Vitamin C: 42mg | Calcium: 29mg | Iron: 1mg