Grease the pan or dish in which handvo is going to be cooked. Spread ⅓ of the tempering in the bottom of the pan.
Pour another ⅓ of the tempering into batter and mix well.
Just before cooking, add fruit salt to batter and mix immediately. Do not over mix.
Pour the batter in the pan and top it with remaining ⅓ of the tempering. Tap the dish once to settle and even the batter. Lightly cover the pan/dish with an aluminum foil.
Pour ¾ cup of water in main pot of instant pot (IP). Place the trivet (the one that came with IP) in the main pot.
Gently place the batter pan on the trivet. Be careful as the 6 ½” pan barely fits in the mini IP inner pot.
Close the instant pot. Set the steam release handle to sealing.
Cook for 30 minutes in manual mode and natural pressure release. That is; press Manual/Pressure Cook button, adjust (+/- buttontime to 30 minutes. Once it turns off, let the pressure release naturally and open the lid once the floating value falls down.
Gently remove the pan from IP with or without removing the foil. Be careful as there might be some water on the foil and pan will still be hot. Let handvo cool for at least 10-15 minutes before cutting. I found it easy to cut and remove the slices when it completely cooled.
Serve with green chutney; coriander chutney or coriander mint chutney.