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Instant Pot Arbi (Taro Root)

Instant Pot Arbi (Taro Root)

Instant Pot Arbi (Taro Root)

Taro root, also known as “arbi,” is one of my favorite vegetables, probably because it reminds me so much of a potato. In this recipe, Taro root “coins” are cooked in a delicious, spiced gravy. I like to think of this dish as an Indian version of scalloped potatoes! 
4.84 from 6 reviews
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Servings 4
Cuisine Indian


  • 1 pound taro root peeled and sliced into ¼ inch thick coins
  • 3 tablespoons oil of choice
  • 1 onion diced
  • 1 bay leaf
  • 1 teaspoon minced garlic
  • ½ teaspoon minced ginger


  • ¾ cup water
  • Cilantro garnish


  • Rinse the peeled taro roots and place them on a paper towel- lined plate to dry. This will help make them less slippery so that you can slice them safely.
  • Press the sauté button, add the oil and allow it a minute to warm up. Add the onion and bay leaf and stir-fry for 6-7 minutes, or until the onion begins to brown.
  • Add the garlic, ginger, spices, taro root and stir, then add the water and mix well.
  • Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
  • Naturally release pressure.
  • Discard the bay leaf, garnish with chopped cilantro and serve.


Roasted cumin powder is highly aromatic and has a more intense flavor than regular (unroasted) cumin. Do not substitute this with regular cumin as you won’t get the right favor.
To make roasted cumin powder: heat a skillet over low heat and dry roast cumin seeds (I usually do 1 cup) for 5-10 minutes, stirring occasionally until the color of the cumin changes to a dark brown. Turn off the heat and allow the cumin seeds to cool down. Place the cumin into a spice grinder and blend until smooth. Store in an airtight jar and use within 6-8 months for the most flavor.
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