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    Home » Indian

    Veg Pulao Instant Pot

    Published: Apr 4, 2022 · Modified: Jan 23, 2023 by Rachna ·

    Jump to Recipe - Print Recipe

    This instant pot vegetable pulao is a delightful one pot rice dish that is super flavourful. Serve it with some yogurt raita or with a curry. It is perfect.

    Vegetable Pulao is made pretty regularly in my home. Always made with the fragrant Indian basmati rice, it is flavoured with whole spices, ghee (use olive oil/coconut oil if vegan) and has loads of vegetables.

    This is a satisfying one-pot meal if you just add some protein of choice to it while cooking.

    Rice comes out well cooked yet fluffy, and this dish will work as a perfect side for any meal.

    Close up of vegetable pulao on white plate.

    You may also like Instant Pot Steamed Broccoli, Instant Pot Kheer or Rice Pudding.

    Tips for Making the Perfect Instant Pot Vegetable Pulao

    1. Use basmati rice for making your pulao. It is fragrant and delicious.
    2. Soaking basmati rice before cooking makes it fluffy with separate grains. Although, I have cooked basmati rice without pre-soaking when in rush and it still comes out quite good.
    3. Use whole spices for their rich, fragrant taste.
    4. Saute the onions well till they are rich golden brown as they leave a nice sweet caramelised flavour in the pulao.
    5. Use vegetables that have been evenly cut and cook in the way mentioned so that they don’t get overcooked.
    6. Use any vegetables of choice. I generally just peek in the fridge and use what’s available.
    Close up of vegetable pulao on a white plate.

    Stepwise Pictures

    Wash and soak basmati rice in water for about 15 - 30 minutes.

    In the instant pot, turn on the Saute mode. Add 1 tbsp. ghee (or use coconut oil for dairy free), let it melt.

    Add the whole spices and fry for 30 seconds.

    Sauteeing whole spices in instant pot.

    Add 1 chopped onion and sliced green chillies, fry till onions are golden brown.

    Add ¼ tsp. salt to facilitate faster browning. After onions are golden brown, add 1.5 tsp. ginger garlic paste and saute for 3 minutes while stirring.

    Onions and sliced green chillies being sauteed in instant pot.

    Add in the chopped veggies and saute for 2 minutes more while stirring.

    Vegetables being sauteed in instant pot.

    Now add 2 and ¼ cups of water and bring to a rolling boil.

    Add ½ tsp. garam masala (optional) at this stage. Take soaked and drained rice and add to the boiling water. Mix well and taste the water.

    It should taste salty. If not add some more salt. This will ensure that your pulao is salted properly.

    Vegetables with water and whole spices and added rice to them in instant pot.

    Now set Instant Pot on pressure cooker mode and time for 6 minutes.

    After pressure cooking is done and it beeps, cool for 4 minutes naturally after which release steam manually.

    Open the instant pot and lightly fluff the rice. Your vegetable pulao is ready. Garnish with cilantro leaves. Enjoy with yogurt raita.

    Prepared vegetable pulao in instant pot.

    Pressure cooking:

    Repeat the sauteeing process in pressure cooker just like you did in Instant pot. Pressure cook for one whistle and let the pressure release naturally. Serve hot.

    You can make it covered in a pan as well. You will need to add more water and cook till the rice is done.

    Here's the recipe card:

    Instant Pot Vegetable Pulao

    Rachna Parmar
    This veg pulao in Instant Pot is really delicious side dish. Quick and easy recipe, needs very little supervision. Delight your family and friends with this amazing rice dish.
    5 from 11 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Course Rice Dish, Side Dish
    Cuisine Indian
    Servings 6
    Calories 325 kcal

    Equipment

    • Instant Pot
    • Chef's knife

    Ingredients
     

    • 2 cups basmati rice washed and soaked for 30 minutes
    • 1 onion sliced or chopped
    • 1 tbsp. ghee or coconut oil for dairy free

    Whole spices

    • 3 cloves
    • 1 cinnamon
    • 3 cardamom
    • 1 black cardamom
    • 1 tsp. cumin seeds
    • 3 green chillies sliced
    • 1 tsp. Salt
    • ½ tsp. Garam masala optional
    • 2 cups chopped vegetables beans, carrots, peas, potato
    • 1.5 tsp. ginger garlic paste

    Instructions
     

    • Wash and soak basmati rice in water for about 15 - 30 minutes.
    • In the instant pot, turn on the Saute mode. Add 1 tbsp. ghee (or use coconut oil for dairy free), let it melt.
    • Add the whole spices and fry for 30 seconds.
    • Add 1 chopped onion and sliced green chillies, fry till onions are golden brown.
    • Add ¼ tsp. salt to facilitate faster browning. After onions are golden brown, add 1.5 tsp. ginger garlic paste and saute for 3 minutes while stirring.
    • Add in the chopped veggies and saute for 2 minutes more while stirring.
    • Now add 2 and ¼ cups of water and bring to a rolling boil.
    • Add ½ tsp. garam masala (optional) at this stage. Take soaked and drained rice and add to the boiling water. Mix well and taste the water.
    • It should taste salty. If not add some more salt. This will ensure that your pulao is salted properly.
    • Now set Instant Pot on pressure cooker mode and time for 6 minutes.
    • After pressure cooking is done and it beeps, cool for 4 minutes naturally after which release steam manually.
    • Open the instant pot and lightly fluff the rice. Your vegetable pulao is ready. Garnish with cilantro leaves. Enjoy with yogurt raita.

    Pressure cooking:

    • Repeat the sauteeing process in pressure cooker just like you did in Instant pot. Pressure cook for one whistle and let the pressure release naturally. Serve hot.
    • You can make it covered in a pan as well. You will need to add more water and cook till the rice is done.

    Notes

    1. Use basmati rice for making your pulao. It is fragrant and delicious.
    2. Soaking basmati rice before cooking makes it fluffy with separate grains. Although, I have cooked basmati rice without pre-soaking when in rush and it still comes out quite good.
    3. Use whole spices for their rich, fragrant taste.
    4. Saute the onions well till they are rich golden brown as they leave a nice sweet caramelised flavour in the pulao.
    5. Use vegetables that have been evenly cut and cook in the way mentioned so that they don’t get overcooked.
    6. Use any vegetables of choice. I generally just peek in the fridge and use what’s available.

    Nutrition

    Calories: 325kcalCarbohydrates: 66gProtein: 7gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 430mgPotassium: 271mgFiber: 5gSugar: 2gVitamin A: 3268IUVitamin C: 11mgCalcium: 58mgIron: 2mg
    Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks
    Check out our Food videos Subscribe to our Food channel for recipe videos

    If you liked the recipe, please leave a star * rating. Thanks.

    You may also try Instant Pot Chicken Fajitas.

    More Indian

    • Indian Carrot Salad
    • Healthy Kala Chana Salad | Black Chickpea Salad
    • Turnip Curry | Shalgam ki Sabzi
    • Beans Poriyal | Beans Palya (Green Beans Stir Fry with Coconut)

    Reader Interactions

    Comments

    1. Helen says

      April 04, 2022 at 4:16 pm

      5 stars
      This looks great! Love how quick and easy it is in the Instant Pot, and so tasty with all those spices.

      Reply
      • Rachna says

        April 04, 2022 at 4:48 pm

        Thanks Helen

        Reply
    2. Danielle says

      April 04, 2022 at 4:26 pm

      5 stars
      This came out so delicious! The seasonings were just perfect and I loved the versatility.

      Reply
      • Rachna says

        April 04, 2022 at 4:48 pm

        Thanks Danielle

        Reply
    3. Michele says

      April 04, 2022 at 5:57 pm

      5 stars
      This was delicious and so easy to make in the Instant Pot. Thank you!

      Reply
      • Rachna says

        April 04, 2022 at 7:22 pm

        Glad to hear, Michele.

        Reply
    4. Tayler says

      April 04, 2022 at 5:59 pm

      5 stars
      One pot meals are my go to during the busy week, so I can’t wait to give this a try! Thanks for sharing!

      Reply
      • Rachna says

        April 04, 2022 at 7:22 pm

        You're very welcome, Tayler.

        Reply
    5. Louise says

      April 04, 2022 at 6:20 pm

      5 stars
      This turned out beautifully! I'm vegan so swapped in olive oil for the ghee and it turned out perfect. The house smelt amazing while cooking it, and it was the perfect extra dish to go with a yummy dahl recipe I was trying out.

      Reply
      • Rachna says

        April 04, 2022 at 7:21 pm

        That's wonderful to hear, Louise.

        Reply
    6. Juliane says

      April 04, 2022 at 7:19 pm

      5 stars
      I love this! I can wait to try it with my mom this time. <3

      Reply
      • Rachna says

        April 04, 2022 at 7:21 pm

        That's lovely! Thank you.

        Reply

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    I am Rachna, a Certified Nutritionist and Health Coach. I help you eat healthy. I specialize in healthy recipes especially Air fryer recipes.

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    Hi and welcome!

    I am Rachna, a Certified Nutritionist and Health Coach. I help you eat healthy. I specialize in healthy recipes especially Air fryer recipes.

    I offer Health and Nutrition Coaching aimed at helping you achieve fat loss, healthy eating habits and more stamina and flexibility.

    More about me →

    HEALTHY RECIPES

    • Air fryer Corn on the Cob
    • Air fryer Mushrooms
    • Air fryer Beet Chips
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