12 Rules for Perfect Instant Pot Indian Cooking

8. Bloom Spices and Sauté with Intention

Sautéing spices and aromatics before pressure cooking unlocks layers of flavor that pressure alone can’t fully develop. Use the sauté function to cook finely chopped onions to a golden color, then add garlic, ginger, and ground spices so they bloom in hot oil or ghee. Whole spices—cumin, bay leaf, cinnamon—release their oils best when briefly fried at medium heat. Don’t rush this step: controlled heat prevents burning and produces deeper flavor after pressure cooking. If bits stick to the pot, deglaze with a small splash of water, stock, or tomato puree before sealing. This avoids bitter burnt notes and gives the pressure-cooked base a richer foundation. For delicate spices like fenugreek leaves or garam masala, finish after pressure so their fragrance stays fresh.