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Instant Pot Rice Pilaf (Indian Vegetarian)

An easy, flavorful and delicious spicy Instant Pot Rice Pilaf recipe made with mixed vegetables, aromatics, herbs and spices. This is a quick one-pot method to make an Indian mix pilaf or pulao in the instant pot. The recipe is vegan and gluten-free. Pair this delicious rice pilaf with a side of yogurt or raita or salad for a hearty meal.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 477 kcal
Course: Main Course
Cuisine: Indian

Ingredients

For rice
  • 1.5 cups basmati rice - 260 grams
  • Enough water for soaking rice
Vegetables & other ingredients
  • 3 tablespoons oil - use sunflower oil or any neutral tasting oil. ghee can be substituted with oil.
  • ½ cup thinly sliced onions or 1 medium to large onion, finely sliced
  • ⅓ cup chopped tomato or 1 medium sized chopped tomatoes
  • 2 tablespoon Coriander leaves , chopped
  • 1 tablespoon mint leaves , chopped - optional
  • 2 teaspoons ginger+garlic paste or 1 inch ginger and 4 to 5 medium garlic cloves, crushed in mortar-pestle
  • 1 to 2 green chillies , chopped or 1 to 2 serrano peppers
  • ¼ teaspoon turmeric powder (ground turmeric)
  • ½ teaspoon kashmiri red chilli powder or sweet paprika or add ¼ teaspoon cayenne pepper or regular paprika
  • 1 teaspoon coriander powder (ground coriander)
  • 1 pinch asafoetida (hing) - optional
  • 3 cups chopped mixed veggies (i used a mix of cauliflower, french beans, potatoes and carrots)
  • ¼ to ⅓ cup green peas - fresh or frozen
  • 2 cups water or add as required
  • salt as required
whole spices
  • 2 small tejpatta (indian bay leaf) or 1 medium to large tej patta
  • 2 to 3 cloves
  • 4 to 5 black pepper
  • 1 piece small of stone flower (pathar ke phool or kalpasi or dagad phool) - optional
  • ½ inch cinnamon
  • 2 green cardamoms
  • 1 black cardamom - optional
  • 1 or 2 single strands of mace
  • 1 star anise - optional
  • 1 teaspoon fennel seeds - optional
  • ½ teaspoon cumin seeds

Instructions

Preparation
    Cup of Yum
  1. Rinse basmati rice in water till the water runs clear of starch. Then soak the rice in water for 20 to 30 minutes. 
  2. After 20 to 30 minutes drain the water and keep aside. When the rice is soaking, chop all the vegetables, herbs and keep them ready.
Making instant pot rice pilaf
  1. Switch on the ip and press the sauté button for 12 to 15 minutes on less mode. when the ip signals hot, then add 3 tablespoons oil in the steel insert.
  2. Then add all the whole spices mentioned in the above list. Fry the spices till they become fragrant and splutter. Do not burn them.
  3. Note that you do not need all the spices. The essential spices needed are cumin seeds, cinnamon, cardamom, cloves and indian bay leaf. The other spices you can skip if you don't have them.
  4. Then add thinly sliced onions. Set the mode to normal mode on sauté. press the sauté button once to get this option. 
  5. Stir and sauté till the onions start to become golden. You have to stir often, so that the onions cook evenly.
  6. Now add ginger-garlic paste, chopped green chilies and chopped coriander leaves and mint leaves (optional).
  7. Saute for some seconds till the raw aroma of ginger-garlic goes away.
  8. Then add the chopped tomatoes and sauté them for 1 to 2 minutes stirring often.
  9. Later on the ip, press the cancel button and then add all the spice powders - turmeric powder, kashmiri red chili powder or cayenne pepper, coriander powder and a pinch of asafoetida (optional).
  10. Mix the spices very well with the onions and tomatoes.
  11. Now add the chopped mixed veggies and green peas.
  12. Press the sauté button again and set the time to 2 to 3 minutes on medium mode. Mix the veggies with the spice mixture. Deglaze and stir so well so that the bits and pieces of onions, tomatoes stuck to the pan are removed. The moisture from the vegetables will help in deglazing.
  13. Now add the soaked rice. Mix very well yet gently. sauté the rice for a minute. The oil or ghee should coat the rice grains. If possible deglaze also while sautéing rice.
  14. Add 2 cups water. I do not prefer al dente texture in rice, so I add a bit more water while cooking. If you prefer an al dente texture, then add 1.5 to 1.75 cups water.
  15. Season with salt and stir again. Check the taste and the water should feel a bit salty.
  16. Cover the instant pot with its lid and position the valve to sealing position. Press the pressure cook button on high pressure for 5 minutes.
  17. Once you hear the beep sound after 5 minutes of pressure cooking, then let the pressure release naturally for 10 minutes.
  18. After 10 minutes give a qpr (quick pressure release). Keep a check or make a note of the 10 minutes. If kept even for 2 to 3 minutes longer after the 10 minutes time is over, the rice at the bottom starts getting over cooked.
  19. Fluff the rice gently with a fork or spoon.
  20. Serve this flavorful and tasty Instant Pot Rice Pilaf with onion raita or cucumber raita or boondi raita or with a side vegetable salad. You can also accompany sliced onion rings, lemon wedges, roasted papad and a mango pickle by the side.

Notes

  • Recipe Tips
  • For a gluten-free pilaf skip asafoetida or use gluten-free asafoetida.
  • Stovetop cooking in a pan or pot
  • Chop the vegetables in small to medium-sized pieces so that they cook well and are not undercooked.
  • You can use ghee instead of oil.
  • Skip green chillies (or add less) and skip all the spice powders for a non-spicy pilaf or pulao. 
  • While sautéing, you can use both the low and normal mode of the sauté option in the ip. 
  • Always deglaze after adding vegetables, rice and water. 
  • You can add your choice of vegetables like carrots, green peas, cauliflower, sweet corn, potato, beets, bell pepper etc. 
  • For an al dente texture in the rice grains, add 1.5 to 1.75 cups water.
  • For best taste and texture use aged basmati rice. You can also use any non-sticky variety of long-grained or medium-grained rice.
  • Mint leaves can be skipped. 
  • Remove the steel insert from the IP after the pilaf is cooked, so that the rice grains do not continue to cook further. 
  • Do keep a check of the 10 minutes npr (natural pressure release). If kept even for 2 to 3 minutes longer after the 10 minutes time is over, the rice at the bottom starts getting over cooked.
  • For a gluten-free pilaf skip asafoetida or use gluten-free asafoetida.
  • Whole spices which can be skipped are fennel seeds, star anise, black cardamom, stone flower.
  • Instead of fennel seeds you can also use 1 teaspoon ground fennel powder.
  • Mint leaves can be skipped. 1 teaspoon of dried mint leaves or ground mint can be added. 
  • Follow all the steps and then add 2.75 to 3 cups water if cooking in a pan or pot. You may add water as required.
  • Cover and cook till all the water has been absorbed and the rice grains have become fluffy and tender.
  • Use a thick bottomed deep pan or pot.

Nutrition Information

Calories 477kcal (24%) Carbohydrates 82g (27%) Protein 11g (22%) Fat 12g (18%) Saturated Fat 1g (5%) Sodium 740mg (31%) Potassium 474mg (14%) Fiber 9g (36%) Sugar 3g (6%) Vitamin A 7245IU (145%) Vitamin B1 (Thiamine) 1mg Vitamin B2 (Riboflavin) 1mg Vitamin B3 (Niacin) 3mg Vitamin B6 1mg Vitamin C 24mg (27%) Vitamin E 5mg Vitamin K 7µg Calcium 79mg (8%) Vitamin B9 (Folate) 58µg Iron 3mg (17%) Magnesium 66mg Phosphorus 179mg Zinc 2mg

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 477

% Daily Value*

Calories 477kcal 24%
Carbohydrates 82g 27%
Protein 11g 22%
Fat 12g 18%
Saturated Fat 1g 5%
Sodium 740mg 31%
Potassium 474mg 10%
Fiber 9g 36%
Sugar 3g 6%
Vitamin A 7245IU 145%
Vitamin B1 (Thiamine) 1mg
Vitamin B2 (Riboflavin) 1mg
Vitamin B3 (Niacin) 3mg
Vitamin B6 1mg
Vitamin C 24mg 27%
Vitamin E 5mg
Vitamin K 7µg
Calcium 79mg 8%
Vitamin B9 (Folate) 58µg
Iron 3mg 17%
Magnesium 66mg 17%
Phosphorus 179mg
Zinc 2mg

* Percent Daily Values are based on a 2,000 calorie diet.