Start Instant Pot on Saute (normal). Add 2 tablespoons butter and oil each. Once the butter melts, add the cumin seeds and let them sizzle.
Now stir in the onions, ginger, garlic and green chili, and saute until onions are translucent.
Add bell pepper, tomatoes, and salt. Mix well. Cover and cook until tomatoes are soft and mushy.
Add tomato paste, and spices like turmeric powder, Kashmiri red chili powder, coriander powder, and Pav Bhaji Masala. Mix and sauté for 1-2 minutes.
After this follow one of the cooking method using Instant Pot, sove
Stir in the chopped veggies - potatoes, cauliflower, green peas, and beetroot Add 2 cups of water and mix well.
Turn off the Instant Pot, close the lid with a vent in sealing position. Pressure cook at high pressure for 8 minutes. Once cooking completes, allow a natural release (pin drops). Open the lid, start Instant Pot on saute again.
Mash the Bhaji with a potato masher or use an immersion blender to get a puree-like consistency. It should neither be too thick nor too thin so adjust the consistency using water as needed. I added 1.5 cups more.
Taste test and add more salt or red chili powder or more pave Bhaji Masala as per taste.
Crush Kasuri methi between your palms and add it to bhaji along with lemon juice, more butter (1-2 tablespoons), and cilantro. Mix well, cover with a glass lid to prevent bhaji from splattering. Simmer for 5 more minutes or until heated through. Pav Bhaji is ready to serve.