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Instant Pot Vegetable Rice Pulao
5 from 459 votes

Instant Pot Vegetable Rice Pulao

Instant Pot Vegetable Rice Pulao combines basmati rice with a mix of vegetables, aromatic whole and ground spices, and ghee for a fragrant, mildly spiced one-pot meal. The blend of bay leaf, cinnamon, star anise, and cloves infuses the rice, while green chili and cayenne pepper add subtle heat. Cooking in the Instant Pot yields tender rice and evenly cooked vegetables, making it a practical option for a wholesome side or light main dish.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 4
Calories: 286 kcal
Course: Side Dish, Main Course
Cuisine: Indian

Ingredients

  • 1 cup basmati rice (1 cup=250ml) rinsed
  • 1 tablespoon ghee or oil
  • 1 green chili pepper (optional)
  • 1/2 cup onion sliced
  • 1/2 tablespoon ginger minced
  • 1/2 tablespoon garlic minced
  • 1/2 cup tomato chopped
  • 1 potato medium, cut into small peices
  • 2 cups mixed vegetables (Carrots, Green Beans, Peas, Corn, Edmame) frozen or fresh
  • 1 1/4 cup water
Spices
  • 1/2 teaspoon turmeric powder ground, aka Haldi powder
  • 1/2 teaspoon cayenne pepper or red chili powder
  • 1/2 teaspoon garam masala
  • 1 teaspoon salt
Whole Spices
  • 1 bay leaf Tej Patta
  • 1 teaspoon cumin seeds aka Jeera
  • 1 tick cassia cinnamon aka Dalchini
  • 1 star anise
  • 4 cloves aka Laung

Instructions

    Cup of Yum
  1. Start the instant pot in sauté mode and heat it. Add ghee, whole spices and sauté them for 30 seconds until the cumin seeds change color.
  2. After they start to splutter, add the green chili, onion, ginger and garlic. Sauté for 2 minutes until onion turn transparent.
  3. Add tomato and spices. Mix well.
  4. Add potato and mixed vegetables. Mix well. 
  5. Add the rice and water. Mix the rice with the vegetables. If anything is stuck to the bottom of the pot, deglaze it. Close the lid with vent in sealing position.
  6. Change the instant pot setting to MANUAL or pressure cook mode for 4 minutes at high pressure.  
  7. When the instant pot beeps, do a 10 minute NPR. This means let the pressure release naturally for 10 minutes, then release the pressure manually.
  8. Fluff the rice gently. Vegetable Pilaf is ready. Enjoy with homemade yogurt or raita.
  9. Note: Remove the insert from the instant pot, so the lower layer of rice does not overcook from the hot base. 

Notes

  • Whole spices enhance aroma but can be omitted if unavailable.
  • Adjust cayenne pepper or skip it to reduce the spice level.
  • For stovetop pressure cooking, use one whistle and natural pressure release.
  • Use vegetable oil instead of ghee to make the dish vegan.
  • After cooking, remove the inner pot to prevent the bottom layer of rice from overcooking.

Nutrition Information

Calories 286kcal (14%) Carbohydrates 55.9g (19%) Protein 6.3g (13%) Fat 4.1g (6%) Saturated Fat 3.1g (16%) Sodium 609mg (25%) Potassium 458mg (10%) Fiber 4.9g (20%) Sugar 3.2g (6%) Calcium 40mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 286

% Daily Value*

Calories 286kcal 14%
Carbohydrates 55.9g 19%
Protein 6.3g 13%
Fat 4.1g 6%
Saturated Fat 3.1g 16%
Sodium 609mg 25%
Potassium 458mg 10%
Fiber 4.9g 20%
Sugar 3.2g 6%
Calcium 40mg 4%
Iron 2mg 11%

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