Step 1

Turn the Instant Pot on the saute mode.

Step 2

Roast vermicelli on saute mode for 3-4 minutes until golden brown.

Step 3

Transfer the vermicelli into a bowl.

Step 4

Add oil to the Instant Pot liner.

Step 5

Once the oil is hot, add the mustard seeds, cumin seeds, whole red chili, urad dal, peanuts, and cashews and saute them until the peanuts and cashews are golden brown.

Step 6

Add the serrano pepper, curry leaves, and chopped onions, and continue to saute until the onions are translucent.

Step 7

Add water and salt, mix well, and deglaze the bottom of the pot with a spatula.

Step 8

Add the roasted vermicelli and mix well.

Step 9

Press cancel and turn the saute mode off.

Step 10

Close and lock the lid.

Step 11

Cook on high-pressure mode for 3 minutes with the pressure release valve in the sealing position.

Step 12

Let the pressure release naturally for 5 minutes and then release it manually by moving the pressure release valve to the venting position.

Step 13

Open the lid and fluff the vermicelli upma with a fork.

Step 14

Heat a wide pan on the stove on medium heat.

Step 15

Roast vermicelli on saute mode for 3-4 minutes until golden brown.

Step 16

Transfer the vermicelli into a bowl.

Step 17

Add oil to the pan and heat it on medium heat.

Step 18

Once the oil is hot, add the mustard seeds, cumin seeds, whole red chili, urad dal, peanuts, and cashews and saute them until the peanuts and cashews are golden brown.

Step 19

Add the serrano pepper, curry leaves, and chopped onions, and continue to saute until the onions are translucent.

Step 20

Add 1 1/4 cup water and salt, mix well, and deglaze the bottom of the pan with a spatula.

Step 21

Add the roasted vermicelli and mix well.

Step 22

Cover the pan with a lid.

Step 23

Cook for 5-6 minutes with the lid covered until the water has been absorbed and the vermicelli is well cooked.

Step 24

Turn off the heat and fluff the upma with a fork.