– Turn on the sauté button of the instant pot. – Heat oil and butter in the inner pot of the instant pot. – Once hot, add garlic and onion. Sauté for 2 to 3 minutes.
Add vegetables, spices and cook in instant pot under high pressure.
Stir in the pav bhaji masala, Kashmiri red chili powder, and butter. Mix well. Cover the pot with a glass lid (or another non-locking lid that fits), as the bhaji will start to splatter, and cook until heated through.