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A bowl of food on a plate, with Biryani and Rice
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5 from 13 votes

Instant Pot Vegetable Biryani

The vegetable biryani is one of the authentic and aromatic rice dishes prepared with a rich creamy base and vegetables. 
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free, Gluten free
Difficulty: Easy
Servings: 5 people
Calories: 304kcal



Whole spices

Ground spices

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 leaves chopped
  • Mint leaves chopped


  • Soak the basmati rice for 10- 15 mins after a good rinse.
  • Press ‘SAUTE’ mode on the Instant Pot and add vegan butter or oil to the inner pan.
  • As the oil heats up add cumin seeds, cinnamon, cardamom, mace, cloves, bay leaf, and 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.
  • Now add salt and mixed vegetables of your choice and cook for 20-30 seconds.
  • Add coconut yogurt, chopped cilantro, mint leaves, and the spice mix (Turmeric powder, red chili powder, cumin, and garam masala 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.
  • 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.



  • 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.
Note: The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.


Calories: 304kcal | Carbohydrates: 66g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 20mg | Potassium: 193mg | Fiber: 3g | Sugar: 1g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg