Instant Pot Vegetable Pulao

5 from 14 votes

This Instant Pot vegetable pulao is so easy to make, and it's perfect for busy weeknights or special occasions.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Indian

Diet: Vegan

Allergen: Dairy free, Gluten free

Difficulty: Easy

Servings:

Calories: 396kcal

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!

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.