Go Back
+ servings
vegetale pulao served in a black bowl and served with onion, lime and yogurt
Print Recipe
5 from 2 votes

Instant Pot Vegetable Pulao

Easy and delicious instant pot pot vegetable pulao made with fragrant basmati rice, vegetables and aromatic spices.
Prep Time10 mins
Cook Time20 mins
Course: Dinner, lunch, Main Course
Cuisine: Indian
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 3/4 cups water

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).