This dairy-free Instant Pot Vegetable Biryani is an easy one-pot meal made with fluffy basmati rice, warm spices, and colorful vegetables.
It's a vegan and gluten-free version of classic biryani that delivers big flavor with minimal effort. Perfect for busy days or special occasions, this comforting rice dish comes together quickly in the Instant Pot.
Quick Look: Instant Pot Vegetable Biryani
- ✅ Recipe Name: Instant Pot Vegetable Biryani
- 🕒 Ready In: 30 minutes
- 👪 Serves: 5
- 🍽 Calories: 304 per serving (estimated)
- 🥣 Main Ingredients: Basmati Rice, Biryani masala, vegetables, whole spices, yogurt
- 📖 Dietary Info: Vegan; gluten-free; high-protein; oil-optional
- 👌 Difficulty: Easy - one pot, bold flavors, minimal prep
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If you enjoy this dairy-free Instant Pot vegetable biryani, you'll also love exploring more flavorful biryani recipes on the blog.
Try my Vegan Dum Biryani for a traditional layered rice experience, Jackfruit Biryani for a hearty plant-based twist, or Aloo Biryani made with tender potatoes and aromatic basmati rice.
For something quick, my Instant Pot Vegan Mushroom Rice recipe is packed with earthy flavor and warming spices.
Each of these vegan biryani recipes is rich, fragrant, and perfect for both weeknight dinners and festive celebrations.
Jump to:
- Quick Look: Instant Pot Vegetable Biryani
- Why You'll Love This
- Ingredients note
- How to Make Instant Pot Vegetable Biryani
- Vegan Twist on Classic Vegetable Biryani (Instant Pot)
- Serving Suggestions
- Uma's tips
- Instant Pot Vegetable Biryani Recipe FAQ
- Vegan Rice Recipes
- Get new recipes emailed to your inbox!
- 📖 Recipe
- Comments
Why You'll Love This
- Made entirely in the Instant Pot, so you get authentic biryani flavors without traditional dum cooking.
- A gluten-free and vegan version that's just as rich and aromatic as classic biryani.
- Perfect if you're new to vegetable biryani, it's a fragrant rice dish layered with spices, creamy yogurt base, and colorful veggies.
- A true one-pot vegetarian biryani, meaning less cleanup and more time to enjoy your meal.
- Ideal for busy weeknights, holidays, or when you're craving something special but practical.
- Requested by readers and tested until perfectly fluffy.
Ingredients note
- Vegetables: Choose your favorite vegetables like green beans, corn, frozen peas, potato, and carrots. Apart from nutrients, they also bring color to the dish.
- Spices: I used fresh ground cumin, coriander powder, turmeric powder, and red chili powder. To get a vibrant red color, you could use Kashmiri red chili powder.
- Whole spices: Aromatic whole spices like mace, cardamom, cloves, star anise are the main ingredients here. This is what brings the authentic biryani flavor.
- Long Grain Basmati rice: New crops or rice that has not been on the shelf for a long time is the best way to get aromatic and tender rice. I used extra long kind of basmati rice for this recipe.
- Coconut milk yogurt: I used homemade coconut milk yogurt but you can get other varieties of plain yogurt from stores like cashew yogurt, almond yogurt, and oat milk yogurt. They are all good options for this recipe. Be sure to use the plain variety and not any flavored yogurt.
- Nutritional yeast: Nutritional yeast gives a rich and cheesy flavor to the dish in addition to VItamin B12 that it brings.
- Oil or vegan butter: The oil or vegan butter is the medium that blends all the spice flavors together. Any choice of vegetable oil or vegan butter works well for this recipe.
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.
Variations
- Ghee: If you're not vegan, you can use ghee instead of oil for a richer aroma. Sometimes I use vegan ghee too-it adds that classic biryani flavor while keeping things plant-based.
- Veggies: Feel free to customize with your favorite vegetables. Cauliflower, eggplant, and mushrooms all work beautifully in this biryani.
- Saffron Milk: For a special touch, warm a little plant-based milk and infuse it with saffron. Sprinkle saffron milk over the rice.
- Biriyani Masala: Skip all the listed spices and use 1-2 tablespoon of biryani spice mix.
How to Make Instant Pot Vegetable Biryani
- Rinse the basmati rice well until the water runs clear. Soak for 10-15 minutes, then drain and set aside.
- Press SAUTÉ mode on the Instant Pot. Add vegan butter (or oil) to the inner pot.
- Once hot, add cumin seeds, cinnamon, cardamom, mace, cloves, bay leaf, and star anise. Let them sizzle for a few seconds until fragrant.
- Add sliced onions and ginger-garlic paste. Sauté for 2-3 minutes, stirring regularly, until the onions turn light golden.
- Stir in salt and your mixed vegetables. Cook for about 20-30 seconds.
- Add coconut yogurt, chopped mint leaves, turmeric powder, red chili powder, cumin powder, and garam masala. (or use biryani masala powder) Mix well and sauté for another 30 seconds.
- Stir in nutritional yeast, drained basmati rice, and water. Mix gently to combine. Now press CANCEL to stop sauté mode.
- Close the lid and turn the pressure valve from VENT to SEALING.
- Select PRESSURE COOK mode (High Pressure) and set the timer for 5-7 minutes.
- Once cooking is complete, allow Natural Pressure Release (NPR). Wait until the silver pressure valve drops on its own before opening the lid. Or do a quick release after 12 minutes.
- Open the lid and gently fluff the vegetarian biryani with a fork. And garnish with chopped coriander leaves.
- Serve hot and enjoy this fragrant Instant Pot vegetarian biryani.
Vegan Twist on Classic Vegetable Biryani (Instant Pot)
This Instant Pot vegetable biryani is naturally gluten-free and completely vegan. Traditionally, biryani uses yogurt to coat the spices and vegetables, helping create those signature layers of flavor.
For my plant-based version, I now use my homemade biryani spice powder, which adds deep aroma and authentic taste with minimal effort (because good shortcuts deserve respect).
Instead of dairy yogurt, I usually reach for coconut milk yogurt, but almond yogurt or cashew yogurt work beautifully too. Each brings a slightly different creaminess, so feel free to use what you have on hand. To achieve the rich consistency biryani is known for, I also add a small amount of nutritional yeast it enhances the texture while keeping everything dairy-free and flavorful.
Serving Suggestions
Biryani is typically served with cucumber raita and cucumber at most restaurants.
To make this meal extra special, serve the biryani with a cooling Vegan Mango Lassi. If you're planning a festive spread, pair it with hearty curries like Soya Chunks Kurma, Vegetable Kurma, Vegan Aloo Palak, or Tofu Matar Paneer for a complete and satisfying Indian-style meal.
Uma's tips
- This veg biryani is a vegan version with dairy-free yogurt and nutritional yeast.
- Try soaking the basmati rice for 10 - 15 mins prior to cooking the rice.
- The vegetables you pick for the recipe are really up to you as long as they are not cut too big. It is typical to use green beans, carrots, peas, and bell peppers. You could also add fried cashews and raisins for an authentic taste.
- Be sure to vary the chili powder to your liking. I like to get it a little on the spicy side. I also made a few subtle changes to pack in better flavor.
- Nutritional yeast is optional for this biryani. You can use either vegan yogurt or else use 2 teaspoon of lemon.
- Remove bay leaf at the end. You could take it out all the whole spices, even though it's edible.
Instant Pot Vegetable Biryani Recipe FAQ
Instant Pot vegetable biryani delivers classic biryani flavor in much less time no babysitting the stove and no multiple pots. Everything cooks together, allowing the rice to stay fluffy while the spices infuse deeply. It's a convenient, one-pot vegetarian biryani that still tastes like it took hours.
I add nutritional yeast to help create a slightly creamy texture and to replace some of the richness usually provided by dairy yogurt. It also adds a gentle savory depth (cheesy flavor).
Yes, you can absolutely skip it. The biryani will still taste delicious, especially if you're already using coconut, almond, or cashew yogurt.
Mushy biryani usually happens when there's too much water or the rice is overcooked.
To fix it: 1. Gently fluff with a fork.
2. Turn on SAUTÉ mode (low) for 2-3 minutes with the lid off to vent excess moisture.
For next time, be sure to drain the soaked rice well and stick to the recommended water ratio.
Aged long-grain basmati rice is ideal. It cooks light and fluffy, with beautifully separated grains and that signature biryani aroma.
Vegan Rice Recipes
Try my other Instant Pot rice recipes like Instant Pot vegetable rice, Instant pot mushroom rice.
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📖 Recipe
Dairy-free Instant Pot Vegetable Biryani
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 cups basmati rice
- 1 tablespoon vegan butter or oil
Whole spices
- 2 green cardamom
- 4 cloves
- 2 maces
- 1 bay leaf
- 3- star anise
- ½ inch cinnamon stick
- ½ teaspoon cumin seeds
Ground Spices
- 1½ tbsp biryani masala powder
Skip these if you are using Biryani masala
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ - 1 teaspoon red chili powder
- 1 teaspoon garam masala
- ¼ teaspoon turmeric powder
Other ingredients
- 1 cup cubed potatoes
- ½ cup chopped carrots
- ½ cup chopped beans
- ½ cup of frozen corn or peas
- 1 Onion sliced lengthwise
- 1 teaspoon grated ginger
- 2 garlic cloves minced
- 1 ¾ cup water
- ½ cup vegan yogurt - or use yogurt
- 1 tablespoon nutritional yeast - optional
- Cilantro - chopped
- Mint leaves - chopped
Instructions
- Soak the basmati rice for 10- 15 mins after a good rinse.2 cups basmati rice
- Press 'SAUTE' mode on the Instant Pot and add vegan butter or oil to the inner pan.1 tablespoon vegan butter or oil
- As the oil heats up add cumin seeds, cinnamon, cardamom, mace, cloves, bay leaf, and star anise.2 green cardamom, 4 cloves, 2 maces, 1 bay leaf, ½ inch cinnamon stick, ½ teaspoon cumin seeds, 3- star anise
- As the cumin seeds fry, add sliced onions and ginger-garlic paste. Saute for 2-3 minutes with regular stirring until they turn light brown in color.1 Onion sliced lengthwise, 1 teaspoon grated ginger, 2 garlic cloves minced
- Now add salt and mixed vegetables of your choice and cook for 20-30 seconds.1 cup cubed potatoes, ½ cup chopped carrots, ½ cup chopped beans, ½ cup of frozen corn or peas
- Add coconut yogurt, chopped cilantro, mint leaves, and the spice mix (Turmeric powder, red chili powder, cumin, and garam masala powder). Or use 1-2 tablespoon of Biryani masala powder.½ teaspoon cumin powder, ½ - 1 teaspoon red chili powder, 1 teaspoon garam masala, ¼ teaspoon turmeric powder, ½ cup vegan yogurt, Cilantro, Mint leaves, 1 teaspoon coriander powder
- Stir well and continue to cook for about 30 seconds.
- Add nutritional yeast, rinsed Basmati Rice, and water then give a good stir for an even mix.1 tablespoon nutritional yeast, 1 ¾ cup water
- Press the CANCEL button on Instant Pot.
- Close the lid on the pot, and turn the valve from VENTING to SEALING position.
- Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set a timer to 5 minutes.
- Let it cook for 5 minutes and let it cook with the NATURAL PRESSURE RELEASE(NPR) option. For that, you would wait for the silver button on the lid to drop before opening the lid.
- Instant Pot Vegetable Biryani is ready! Serve it hot paired with raita and cucumber.
Video
Notes
- This veg biryani is a vegan version with dairy-free yogurt and nutritional yeast.
- Try soaking the basmati rice for 10 - 15 mins prior to cooking the rice.
- The vegetables you pick for the recipe are really up to you as long as they are not cut too big. It is typical to use green beans, carrots, peas, and bell peppers. You could also add fried cashews and raisins for an authentic taste.
- Be sure to vary the chili powder to your liking. I like to get it a little on the spicy side. I also made a few subtle changes to pack in better flavor.
- Nutritional yeast is optional for this biryani. You can use either vegan yogurt or else use 2 teaspoon of lemon.
- Remove bay leaf at the end. You could take it out all the whole spices, even though it's edible.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Joy says
To save time can you just add all the ingredients at once and start the instant pot?
Uma Raghupathi says
yes you can do that, but sauteing spices, onions and garlic will increase the aroma and flavor of the biryani.
Moti Mahal Delux OMR says
I tried this recipe. It's wonderful and awesome. Thanks for sharing.
Uma Raghupathi says
Thank you, Moti.
Maya says
I made this recipe with a few minor alterations. I roughly doubled the spices, because we like very fragrant food in our house, and added 1/3rd cup cashews at the same time as the vegetables. I also replaced the yogurt with soy milk as I didn't have any yogurt in the house, which worked fine. I made it in a Breville fast-slow cooker with the same instructions and found all the cooking times etc to work perfectly.
It was literally jaw-droppingly good (a bit of rice fell out of my partners mouth when he tried it).
This recipe is delicious and I highly recommend it!
Uma Raghupathi says
Thank you Maya ❤️ Very happy to hear that you and your family loved it.
Sondra says
I have all of these ingredients and spices except for star anise and nutritional yeast. Can I just omit them or if there is a substitute, what is it? This looks yummy and I want to make it and serve naan with it. I enjoy Indian food.
Uma Raghupathi says
Hi Sondra. You can skip the star anise. I added nutritional yeast to get the original biryani taste. If you are not vegan add yogurt. Otherwise simply skip the nutritional yeast and coconut milk and add lemon juice.
Kushi says
Made this tonight. Came out really good! I love your idea of adding nutritional yeast tasty and vegan biryani is really a good recipe. Pinned it for future also. Thank you Uma!
Uma Raghupathi says
Thank Kushi for making this recipe and your feedback. Yes Nutritional yeast makes really a good differences.
Jagruti's Cooking Odyssey says
Although I own an Instant pot, never made Biryani in it. This fluffy and flavourful vegan biryani sounds so delicious and the addition of NY brings so many good flavours.
Jayashree T.Rao says
Love biryani and this instant pot version looks easy to make and tasty. I will make it sometime Uma.