Instant Pot Vegetable Pulao

Instant Pot Vegetable Pulao – One pot Indian rice pilaf made with fragrant basmati rice, vegetables and spices.

Easy, flavorful and whole some meal which can be made in the instant pot or pressure cooker. Pair the veg pulao with plain yogurt or raita.

What is pulao?

Pulao is an Indian rice dish made with whole spices, basmati rice, vegetables and herbs.

It is one of the popular rice dishes from India and is made more often when compared to biryani. Though there are many variations to making pulao, this recipe is the basic one and most often made.

Making veg pulao in the instant pot is a breeze. We saute the onion, spices and vegetables, then add the rice and the water and set the timer. No monitoring is required and the pulao is done in under 30 minutes.

This restaurant style veg pulao

• Can be easily made in the instant pot Or pressure cooker

• is vegan and gluten free

• can be served with raita or plain yogurt

• is ready in 30 minutes

I remember this was the first recipe I ever made when I got my Instant Pot. I followed Meeta’s Vegetable Pulao recipe. If you love Instant Pot recipes, you should definitely follow her blog – Piping Pot Curry.

How to make veg pulao recipe (with step by step pics)-

Prepping the ingredients –

• Slit the green chili, chop ginger-garlic, slice the onion, chop the tomato and cut the veggies.

• Wash the rice about three to four times and drain the water and set a side.

1- Press the saute mode on your instant pot and heat the oil. Once the oil gets hot add the bay leaves, cloves, cinnamon, star anise and cumin seeds. Saute for 30 seconds.

2- Now add the sliced onion and saute till the onions turn soft and light brown. Now add the chopped green chili, ginger -garlic and saute for a minute.

3 & 4 – Add the chopped tomato and cook for 2 minutes. Add the powdered spices – red chili powder, turmeric powder, garam masala, coriander powder and salt. Saute for 45 seconds.

5 – Add the veggies and coat them with all the masala’s. Cancel the saute mode.

6 – Add the water, basmati rice, mint and coriander leaves. Give a mix making sure you deglaze the pot. Its very important to do this step to avoid BURNT sign while cooking. Taste the broth and adjust the salt.

7 – Close the lid and adjust the vent to the sealing position. Pressure cook on high for five minutes. After the instant pot beeps, wait for 10 minutes for the pressure to release naturally.

8 – When you open the lid, the top may look dry. Set a side for five minutes and then gently fluff the rice. Close the lid and rest it for five minutes. Squeeze in some lemon juice, mix gently and serve the veg pulao. You can also top the pulao with fried cashew or almonds.

Serving Suggestions:

Vegetable Pulav can be served with raita or plain yogurt or egg curry.

What is the difference between veg biryani and veg pulao?

Biryani uses draining method of cooking, while pulao is cooked through the absorption method. For pulav, the water is pre measured and is cooked with onion, spices, vegetables and rice.

Can I use rice cooker to make pulao?

Yes, you can use the rice cooker. Saute onion, spices, tomato and herbs and add water and rice. Transfer this to the rice cooker and finish cooking the Pulav.

What other vegetables /ingredients can I use in veg pulav?

We can also add paneer, spinach, chick peas, Lima beans, cauliflower.

Can I skip the whole spices?

Yes, whole spices can be skipped.

Few more easy Rice Recipes –

Instant Pot Palak Biryani

Indian Fried Rice

Lemon Rice with onion and carrot

Tomato rice

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Instant Pot Vegetable Pulao

Easy and delicious instant pot pot vegetable pulao made with fragrant basmati rice, vegetables and aromatic spices.

5 from 2 votes

Print Pin Rate

Course: Dinner, lunch, Main Course

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 3

Author: Madhavi

Equipment

• Instant pot 6 qt

Ingredients

• 1 cup Basmati rice ( rinsed and drained) I used royal basmati rice
• 2 cups vegetables like green beans, green peas, carrot and corn I used frozen mixed veggies
• 1 small potato diced
• 1 medium onion, thinly sliced
• 1 medium tomato, chopped
• 1 green chili, finely chopped
• 1/4 cup mint
• 1/4 cup coriander leaves
• 1/2 tsp red chili powder or to taste
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/4 tsp turmeric powder optional
• 2 tbsp oil
• 1 tsp salt or to taste
• 1.5 cups water ( add 1.75 cups water, if you like the pulao little soft)

Whole Spices

• 1 bay leaf
• 1 inch cinnamon stick
• 2 cloves
• 2 cardamom
• 1 star anise
• 1 tsp cumin seeds

Instructions

Instant Pot Method –

• Slit the green chili, chop ginger-garlic, slice the onion, chop the tomato and cut the veggies. Wash the rice about three to four times and drain the water and set a side.
• Press the saute mode on your instant pot and heat the oil. Once the oil gets hot add the bay leaves, cloves, cinnamon, star anise and cumin seeds. Saute for 30 seconds.
• Now add the sliced onion and saute till the onions turn soft and light brown. Now add the chopped green chili, ginger -garlic and saute for a minute.
• Add the chopped tomato and cook for 2 minutes. Add the powdered spices – red chili powder, turmeric powder, garam masala, coriander powder and salt. Saute for 45 seconds
• Add the veggies and coat them with all the masala’s. Cancel the saute mode.
• Add the water, basmati rice, mint and coriander leaves. Give a mix making sure you deglaze the pot. Its very important to do this step to avoid BURNT sign while cooking. Taste the broth and adjust the salt.
• Close the lid and adjust the vent to the sealing position. Pressure cook on high for five minutes. After the instant pot beeps, wait for 10 minutes for the pressure to release naturally.
• When you open the lid, the top may look dry. Set a side for five minutes and then gently fluff the rice. Close the lid and rest it for five minutes. Squeeze in some lemon juice, mix gently and serve the veg pulao. You can also top the pulao with fried cashew or almonds.

Pressure Cooker ( Indian Style) –

• Follow the same instaructuions as in instant pot method, but add 1 3/4 cups of water and cook in medium flame for one whistle.
• Let the pressure release naturally and gently fluff the rice.
• Squeeze in some lemon juice, mix gently and serve the veg pulao. You can also top the pulao with fried cashew or almonds.

Stove Top Method (in a pan) –

• Follow the same instructions as in instant pot, but add 2 1/4 cups of water and bring it to a boil. Reduce the heat to low and cook the pulao covered till all the water is absorbed. Set a side for 15 minutes and gently fluff the rice.
• Squeeze in some lemon juice, mix gently and serve the veg pulao. You can also top the pulao with fried cashew or almonds.

Notes

1. I have not soaked the rice for pulao, just rinsed and drained it. Do this step before you start the sauteing process. 
2. This is a vegan pulao recipe. If you are not particular, you can add some ghee to the pulao.
3. Basmati rice is the preferred rice to make the pulao, but any other rice should work too. Just adjust the amount of water depending on what kind of rice is used. 
4. Whole spices give little more aroma to the pulao, but if you don’t have them you can totally skip it. 
5. Do not skip the mint and coriander leaves, they add a wonderful fragrance to the pulav. 
6. If you prefer slightly soft pulao, add 1 3/4 cups of water. (It wont make the pulao mushy).

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