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Instant Pot Baingan Bharta

instant pot baingan bharta by ashley of myheartbeets.com

Instant Pot Baingan Bharta

This is my favorite way to eat eggplant. I know mashed eggplant may not sound very appealing, but trust me this dish tastes way better than it sounds. Baingan bharta is typically made by first cooking eggplants on a stove or a grill to give it a smoky flavor, but I’ve simplified the recipe to make it all in one pot and I find that it tastes about the same. And truthfully, the ease of making this dish means that I make and enjoy it a lot more often.
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Servings 3 -4


  • 2 large eggplants
  • 4 tablespoons oil of choice
  • 1 teaspoon cumin seeds
  • 1 onion diced
  • 5 teaspoons minced garlic
  • 1 teaspoon minced ginger


  • 2 teaspoons coriander powder
  • 2 teaspoons salt
  • 1 teaspoon garam masala
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne adjust to taste
  • ½ teaspoon paprika
  • ½ teaspoon turmeric
  • 2 to matoes diced
  • ¼ cup water
  • Cilantro garnish


  • Peel the eggplants and chop them into chunks. Set aside.
  • Press the sauté button, add the oil and allow it to heat up for a minute. Add the cumin seeds and once they turn brown, add the onion and stir-fry for 6-7 minutes, or until it starts to brown.
  • Add garlic, ginger, spices, stir-fry for 30 seconds, then add tomatoes. Cook for 4-5 minutes, or until the tomatoes begin to break down.
  • Add the eggplant and water, mix well.
  • Secure the lid, close the pressure valve and cook for 7 minutes at high pressure.
  • Open the valve to quick release any remaining pressure.
  • Open the lid and mash the eggplant. Press sauté and cook for 2-3 minutes to boil off any extra liquid if desired.
  • Garnish with cilantro and serve.


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