If you want to master simple recipes with the Instant Pot before diving into challenging ones, try this Instant Pot Vegetable Pulao recipe.
You get a delicious, balanced, and complete meal for 4 with minimal dishes to wash and a great winning experience with the Instant Pot.
It's so simple and flavorful you can make it a part of your everyday meals series.
Plus, it's also perfect for feeding a crowd. If you are looking for a tasty rice dish that will impress your guests, this Instant Pot pulao is the recipe for you!
Without a conventional pressure cooker or a stovetop, this easy vegetable pulao recipe turned out so great that my family wanted me to do it again in three days.
Follow the simple steps I share today, and your family will feel the same!
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Why this recipe works
Instant pot recipes with rice turn out great, and I have several great examples to show you, like spinach rice, vegetable rice, and Instant pot mushroom rice.
This Instant pot Indian pulao is yet another recipe packed with flavor.
This Instant Pot pulao is so easy to make, and it's perfect for busy weeknights or special occasions.
The flavors in this dish are enhanced by the Instant Pot, which seals in all of the delicious juices and aromas. Plus, it's loaded with many healthy vegetables like carrots, peas, and onions.
It's easy to find a pairing that you like for this dish. You get the best results by pairing it with plain yogurt, vegan raita, or vegetable korma.
Like instant pot quinoa pulao, this vegetable pulao is a great weeknight dinner that is both healthy and flavorful.
So if you are looking for an easy rice dish that will quickly become a family favorite, try this Instant Pot veg pulao today!
Ingredients note
- Basmati rice: I used white extra-long basmati rice, the traditional choice when making pulao. This rice variety maintains its form even when you mix the spices and vegetables together. Brown rice would not be a good fit for this dish as it needs a soft yet defined grain structure.
- Mixed vegetables: I used a variety of vegetables like carrots, peas, onions, and green beans. You can easily substitute any vegetables you have on hand or prefer in this vegetable pulao recipe.
- Coconut milk: I used canned coconut milk. The rich flavor of coconut milk is the perfect complement to the vegetable pulao.
- Whole spices: You will need spices like star anise, green cardamom, and bay leaf. If you prefer a spicy version, add a hint of red chili powder or green chilies. Other spices enhancing the taste are Cumin seeds, turmeric powder, and garam masala powder.
- Ginger and garlic: You can use fresh ginger and garlic or store-bought ginger garlic paste.
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Directions with step-by-step pictures
Rinse the basmati rice in the water until the water runs clear. Soak it for 10 minutes.
Add a tablespoon of oil to the inner pot on saute mode.
Add in the whole spices one by one and saute for 30 seconds. Add grated ginger, chopped onions, and garlic.
Saute until onions turn translucent.
Add your choice of vegetables. I used frozen mixed vegetables (carrots, green peas, corn, and green beans)
Saute for a minute and add salt. Add coconut milk, soaked rice, and water. Give a nice stir.
Seal the Instant Pot and pressure cook for 5 minutes at high pressure.
After the timer expires, use the natural pressure release and open the lid when the pressure has completely subsided.
Garnish Instant pot vegetable pulao with some chopped cilantro and lemon juice.
Serve vegetable pulao hot with plain curd, raita, or korma. Enjoy!
Storage
To store Instant pot pulao, let it cool to room temperature. Place in an airtight container and store in the fridge for up to 3 days.
To reheat, simply microwave or heat in a covered pan until heated through.
Recipe FAQ
There are differences in the traditional methods of cooking biryani and pulao, but when it comes to the Instant pot method, I will say there are differences in spices.
Biryani is spicier than pulao, and it also typically includes several ingredients like nuts and dried fruit.
On the other hand, Instant pot pulao is a simpler dish that highlights the flavors of fresh vegetables and a few whole spices.
Yes, Instant pot vegetable pulao can be made ahead of time and stored in the fridge or freezer until you are ready to eat. Ensure it is fully cooled before storing, which will help preserve its freshness and texture.
You can use fresh coconut paste instead of coconut milk in an Instant pot vegetable pulao. Simply saute the paste and all the other vegetables. You may need to add extra liquid if the mixture seems too dry or sticky.
Tips
- For the best veg pulao, use ingredients that are stored fresh in sealed bags. This will help maximize the flavor and texture of the dish.
- For a lighter and more refreshing Instant pot pulao, try adding fresh herbs such as cilantro or mint leaves. This can be done either when preparing the rice or right before serving for an added pop of flavor and color!
- Be sure to adjust the cooking time and the water ratio based on the kind of rice variety.
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📖 Recipe
Instant Pot Vegetable Pulao
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 teaspoon olive oil
- 2 cloves spice
- 2 star anise
- 2 green cardamoms
- 1 bay leaf
- 1 teaspoon crushed black pepper
- 1 teaspoon grated ginger
- 2 garlic cloves chopped
- salt to taste
- 1 cup mixed vegetables - frozen
- 2 cups basmati rice
- ¼ cup coconut milk
- 2 ¼ cup water
- 1 onion chopped
- 2 teaspoon cilantro chopped
- 1 teaspoon lemon juice
Instructions
- Rinse the basmati rice in the water until the water runs clear. Soak it for 10 minutes.
- Add oil to the inner pot on saute mode.2 teaspoon olive oil
- Add in the whole spices one by one and saute for 30 seconds.2 cloves spice, 2 star anise, 2 green cardamoms, 1 bay leaf, 1 teaspoon crushed black pepper
- Add grated ginger, chopped onions, and garlic.1 teaspoon grated ginger, 2 garlic cloves chopped, 1 onion chopped
- Saute until onions turn translucent.
- Add your choice of vegetables. I used frozen mixed vegetables (carrots, green peas, corn, and green beans)1 cup mixed vegetables
- Saute for a minute and add salt.salt to taste
- Add coconut milk, soaked rice, and water. Give a nice stir.2 cups basmati rice, ¼ cup coconut milk, 2 ¼ cup water
- Seal the Instant Pot and pressure cook for 5 minutes at high pressure.
- After the timer expires, use the natural pressure release and open the lid when the pressure has completely subsided.
- Garnish Instant pot vegetable pulao with some chopped cilantro and lemon juice.2 teaspoon cilantro chopped, 1 teaspoon lemon juice
- Serve Instant pot vegetable pulao hot with plain curd, raita, or korma. Enjoy!
Video
Notes
- For the best Instant pot vegetable pulao, use ingredients that are stored fresh in sealed bags. This will help maximize the flavor and texture of the dish.
- For a lighter and refreshing Instant pot vegetable pulao, try adding fresh herbs such as cilantro or mint leaves to the dish. This can be done either when preparing the rice or right before serving for an added pop of flavor and color!
- Be sure to adjust the cooking time and the water ratio based on the kind of rice variety.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Sue says
what can ypu use inplace of green cardamom?
ty
Uma Raghupathi says
Hi Sue you can use brown or black cardamom. You can skip it or add star anise or all spice powders.