Vada Pav in the Instant Pot (Spicy Potato Sliders)
Prep time
Cook time
Total time
Vada pav or spicy potato sliders are an iconic street food found all over India. Traditionally, this is a very indulgent snack as it has bold spices and is deep fried. With our hack, we’ve made this popular favorite into a non-fried, quick and easy dish without sacrificing any of the flavor. Serve up these sliders and no one will ever guess they’re not deep fried!
Serves: 6
  • Instant pot
  • Trivet which comes with the Instant Pot
  • Paniyaram pan
  • 2 bowls
  • Potato masher
  • 2 tablespoons oil (1 for tempering + 1 for batter) + extra to cook potato vada
  • 4 large potatoes-peeled and cut into large chunks
  • 1 cup besan (chickpea flour)
  • ½ large onion thinly sliced into rings
  • Amli/imli chutney (tamarind chutney)- use our recipe to make your own
  • Cilantro/Mint chutney-use your favorite brand
  • ¼ teaspoon citric acid
  • 1 teaspoon baking soda
  • 1 teaspoon minced garlic
  • 1 teaspoon grated ginger
  • 1 tablespoon minced green chilies
  • 2 tablespoons chopped cilantro
  • 8-10 curry leaves dried or fresh
  • 1 tablespoon sugar
  • ½ teaspoon turmeric (½ tsp for batter + ½ tsp for potato mix)
  • 1 teaspoon salt (for potato mix) + ½ teaspoon salt (for batter)
  • ½ teaspoon rye (mustard seeds)
  • Slider buns-use your favorite brand
  • ½ cup water + extra for batter
  1. Place the trivet in the Instant Pot
  2. Pour ½ cup water in the pot
  3. Place the potatoes on top of the trivet
  4. Close and lock the lid on the Instant Pot
  5. Press MANUAL (6 qt pot) or PRESSURE COOK ( 3qt pot) on the Instant Pot (high pressure)
  6. Set timer to 8 minutes
  7. Once the timer goes off, allow the pressure to naturally release for 5 mins
  8. After 5 mins, turn the vent on top of the lid to venting to release the rest of the steam
  9. Carefully remove the potatoes into a large mixing bowl
  10. In a small pan, heat oil and add curry leaves and rye (mustard seeds) and allow to pop
  11. Using a potato masher, completely mash the potatoes
  12. Add the curry leaves mixture to the potatoes
  13. Add in the green chilies, garlic, ginger
  14. Add in the sugar, salt, turmeric, citric acid, cilantro
  15. Using a spoon or your hands, mix well to incorporate all ingredients
  16. Taste to see if you need to adjust spices
  17. Set aside the potato mixture
  18. In another bowl, add the besan (chickpea flour)
  19. Add turmeric and salt and baking soda
  20. Add a small amount of water to get a thick batter
  21. Add 1 tablespoon of oil
  22. Whisk batter to make sure there are no lumps- set aside
  23. Make 1 inch balls out of the potato mixture and set aside
  24. Heat the paniyaram pan on the stove on medium heat
  25. Add a drop of oil into each slot on the pan
  26. Drop the potato ball into the batter and place it into the pan
  27. Allow to cook for 3 minutes
  28. Flip each vada and allow to cook for 3 more minutes
  29. Carefully remove the vada onto a plate
  30. To assemble, split open the slider buns
  31. On one half of the bun, spread cilantro chutney
  32. On the 2nd half of the bun, spread the amli/tamarind chutney
  33. Add a few slices of onions on top of the bottom bun
  34. Add a potato vada on top of the onions
  35. Add extra chutney if desired
  36. Place the top bun on top of the vada
  37. Serve and Enjoy!!
Serving suggestion
You may toast the vada pav on a hot pan or griddle with butter after assembling if you want the bread to be toasty
You can add fresh sliced green chilies in the vada pav for an extra spicy kick
Amli/Tamarind chutney recipe


Vegan Variation: This recipe is completely vegan.
No Onion/ No Garlic: Omit the onions and garlic and follow along with the original recipe.
Recipe by Instapottin' With Poonam at