Quick & Flavorful Instant Pot Rasam: Recipe, Storage, and Reheating Tips

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Written By Haryana’s Restaurant

Authentic Indian Food – Classic Indian Cuisine in Terrace BC

Imagine the comforting aroma of tangy tamarind and fresh tomatoes wafting through your kitchen, mingled with the earthy scent of spices. That’s the magic of rasam, a South Indian soup that warms your soul and lifts your spirits. Traditionally, this dish requires patience and a watchful eye to balance its bold flavors, but what if you could simplify the process without sacrificing taste?

Enter the Instant Pot, your modern kitchen ally. With its help, you’ll unlock the secrets to a quick, flavorful rasam that tastes like it simmered for hours. Whether you’re craving a cozy meal on a chilly evening or need a soothing remedy for a cold day, this rasam recipe promises to deliver both comfort and delight with minimal fuss. Ready to dive into this culinary adventure?


Gather these ingredients to make your Instant Pot rasam truly flavorful and authentic. Follow the list and ensure you have everything on hand before starting the cooking process.

  • 1 tbsp Tamarind paste
  • 2 cloves Garlic, finely minced
  • 1 tsp Mustard seeds
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Turmeric powder
  • 1/4 tsp Asafoetida (Hing)
  • 10-12 Curry leaves
  • 2 Dry red chilies
  • 1/2 tsp Black pepper, freshly ground
  • 1/4 cup Fresh coriander leaves, chopped
  • 2 medium Tomatoes, finely chopped
  • 1 tsp Jaggery or Sugar
  • 1/4 cup Toor dal (pigeon pea lentils), washed and drained
  • Salt to taste

Ensuring your ingredients are fully prepared and measured ahead of time, your cooking experience will be smooth and enjoyable, echoing the promise of a quick and flavorful meal as illustrated in your introduction to Instant Pot rasam.

Necessary Equipment

To ensure your experience making Instant Pot rasam is efficient and enjoyable, you’ll need some specific equipment. Here’s what you’ll need to gather:

Instant Pot Specifics

An Instant Pot is crucial for this recipe, as it dramatically reduces cooking time and beautifully merges the flavors. Any 6-quart Instant Pot model will suffice, but those with options for pressure cooking and sautéing are particularly beneficial. This multifunctionality helps in sautéing the mustard seeds, cumin, and other spices before pressure cooking the lentils and tomatoes, optimizing the flavor infusion.

Make sure your Instant Pot is clean and functioning well to avoid any mishaps during cooking. Also, prepare the steam rack, as you might need it to hold some of the ingredients off the bottom, preventing scorching while ensuring even cooking.

Preparation Steps

Now that you’ve gathered your ingredients and your Instant Pot is ready, let’s dive into the cooking process. Follow these steps closely to unleash the authentic flavors of rasam.

Preparing Tamarind Juice

Begin by soaking a small lemon-sized ball of tamarind in warm water for about 15 minutes. Once the tamarind softens, use your fingers to mash it thoroughly into the water. Ensure you extract as much pulp as possible for a robust flavor. Strain the mixture using a fine sieve into a bowl to remove any solid particles. Press the pulp against the sieve to extract maximum juice. You should have about a cup of tamarind juice; set this aside for use in your rasam.

Roasting Spices

Heat a small frying pan over medium heat. Add one tablespoon of coriander seeds, half a teaspoon of black peppercorns, and a quarter teaspoon of cumin seeds to the dry pan. Constantly stir the spices for about two to three minutes or until they turn a shade darker and emit a fragrant aroma. Be vigilant to prevent burning. Once roasted, turn off the heat and allow the spices to cool. Transfer the cooled spices to a grinder and grind them to a fine powder. This freshly ground spice mix will impart a vibrant depth to your rasam.

Cooking Instructions

Now that you’ve prepared the tamarind juice and roasted the spices, it’s time to start cooking the rasam using your Instant Pot.

Set Up Instant Pot

To begin, plug in your Instant Pot and press the “Sauté” button. Allow it to heat up for a minute before adding 2 tablespoons of ghee or oil. Once the ghee is hot, add 1 teaspoon of mustard seeds. Wait until they start to pop, indicating they are ready. Next, add a few curry leaves, two dried red chilies, and one finely chopped tomato. Stir well and sauté this mixture for about 3 minutes until the tomatoes are soft and juicy.

Cooking the Rasam Base

After the tomatoes have softened, add your prepared tamarind juice, along with 1.5 cups of water. Stir in the previously roasted spice blend—coriander, black peppercorns, and cumin seeds. This will release a fragrant aroma, filling your kitchen with the traditional scents of rasam. Adjust the Instant Pot settings by pressing “Cancel” to exit Sauté mode, then switch to “Manual” or “Pressure Cook” mode. Set the timer for 7 minutes under high pressure to combine all the flavors beautifully.

Finishing Touches

Once the cooking time is up, let the Instant Pot release pressure naturally, which should take about 10 minutes. Carefully open the lid after the pressure has fully released. Stir in 1/4 cup of chopped cilantro and a generous pinch of asafoetida (hing) for that authentic South Indian touch. Taste and adjust salt as needed. If the rasam appears too thick, feel free to add a little more water until it reaches your desired consistency. Finally, give your rasam a quick stir, and it’s ready to be served hot with rice or enjoyed as a soup.

Serving Suggestions

Pair your flavorful Instant Pot rasam with the perfect sides to enhance the experience.


Rasam, traditionally enjoyed in South Indian homes, is versatile and pairs wonderfully with various dishes. To turn your rasam into a hearty meal, serve it over steamed white rice. The rice absorbs the tangy and spicy flavors of the rasam, creating a satisfying and comforting dish.

For a more filling option, consider pairing it with South Indian staples such as dosa or idli. These fermented rice cakes are mild in flavor, providing a soft texture that goes well with the robustness of the rasam.

Alternatively, you can enjoy rasam as a warm soup. In this case, you might like to add a side of crunchy papadums or a slice of toasted bread to dip into the tangy broth. These add a delightful textural contrast to the smooth and fluid rasam.

No matter how you choose to serve your Instant Pot rasam, these accompaniments are sure to complement its rich flavors and bring warmth to any meal.

Storage Tips

Keeping your Instant Pot rasam fresh and tasty involves a few simple yet effective strategies. Here’s how you can store the soup to maintain its bold flavors and comforting aroma:

Refrigerating Rasam

  1. Cool Down: Allow the rasam to cool to room temperature before storing. Hot soup placed directly in the refrigerator can raise the internal temperature, potentially allowing bacteria to grow.
  2. Use Airtight Containers: Transfer the rasam into airtight containers to preserve its flavor and prevent it from absorbing odors from other foods in your refrigerator.
  3. Refrigeration Duration: Rasam can be safely stored in the refrigerator for up to 3-5 days. Always check for signs of spoilage before reheating.

Freezing Rasam

  1. Portion Control: Freeze your rasam in individual serving sizes. This makes it easier to thaw exactly the amount you need without having to defrost the entire batch.
  2. Suitable Containers: Use freezer-safe containers or heavy-duty freezer bags to store rasam. Be sure to leave about an inch of space at the top as rasam will expand when frozen.
  3. Freezing Duration: Rasam can be frozen for up to 2 months. Label your containers with the date, so you know when it’s time to use them.


  1. Thawing: If frozen, thaw the rasam in the refrigerator overnight or use the defrost setting on your microwave.
  2. Heating: Reheat rasam on the stove over medium heat until it is thoroughly warmed. You can also use the microwave for quicker reheating. Stir occasionally to ensure even heating and to prevent from sticking at the bottom.

Following these tips, you ensure that your Instant Pot rasam remains as delightful as when you first made it, whether you’re enjoying it the next day or a month from now.


Ready to dive into the spicy tang of your freshly made Instant Pot rasam? Whether you’re enjoying it today or pulling a batch from the freezer weeks later you’re all set with the know-how to keep it tasting great. Don’t forget to pair it with rice or sip it as a warming soup. Here’s to a delightful meal that brings a touch of traditional South Indian cuisine to your table with the ease of modern cooking!

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