In the base of the Instant Pot add 1 tablespoon butter. Set the mode to 'Sauté' and normal.

Once the butter starts to melt, add diced onions and peppers. Mix and cook for 3-4 minutes.

Once the onions and peppers are soft, move them to the side and add 1 more tablespoon of butter.

Next add in tomatoes and mix well. Cook for another 4-5 minutes.

Deglaze the pot by adding 1 cup water.

Now add the chopped vegetables, grated beetroot and salt. Mix and press 'Cancel' on the Instant Pot.

Set mode to 'Pressure Cook', pressure level to 'High' and time to 6 minutes. Close the lid and move valve to sealing. Once the Instant Pot beeps, let the pressure release for 10 minutes. After that release the remaining pressure by moving valve to venting. When the pin drops, open the Instant Pot.

Mash everything using a potato masher or immersion blender.

Set the mode back to 'Saute' and add the remaining butter and remaining red chili powder.

Cover using a glass lid to avoid the bhaji from spluttering. Let the bhaji boil for 2-3 minutes and press 'Cancel'. The bhaji will cook further from the heat of the pot.

Open the lid, mix well and serve topped with chopped onion, cilantro and lime juice. Add some more butter if desired. Serve with this Pav bread.