Veg Pulao Instant Pot

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.

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.

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.

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.

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 8 votes

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Course Rice Dish, Side Dish

Cuisine Indian

Servings 6

Calories 325 kcal

Equipment

• Instant Pot
• Chef's knife

Ingredients

 

1x2x3x

• 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

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