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A white bowl filled with bell pepper rice and spoon is placed
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5 from 8 votes

Capsicum Rice - Instant Pot

With a handful of spices and a versatile vegetable like the Capsicum, this recipe packs in a lot of flavors it is one you can enjoy all year long.
Prep Time5 mins
Cook Time10 mins
15 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Allergen: Dairy free
Difficulty: Easy
Servings: 5 people
Calories: 272kcal
Author: Uma Srinivas



Dry spices


  • Press ‘SAUTE’ mode on Instant Pot and add a couple of teaspoons of oil to the inner pot.
  • When the oil heats up, add cumin seeds, mustard, and Bengal gram dal. Saute it until the dal turns a golden color.
  • Add the other spices listed such as cinnamon, mace, cloves, cardamoms and a couple of star anise. Saute for 20 seconds.
  • Add ginger-garlic paste, sliced onions and saute them for a minute.
  • Add chopped capsicum (Bell Pepper), frozen corn and stir well. Then add remaining spice powders and continue to stir well to ensure none of the ingredients stick to the pan.
  • Add the rinsed rice, salt, water and continue to stir for about a minute.
  • Top it with chopped mint leaves and close the lid. 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 the timer to 4 minutes.
  • At the end of 4 minutes of cook time, let the pressure drop gradually by using the ‘NATURAL PRESSURE RELEASE(NPR)’ option. Wait for the silver button on the lid to drop before opening the lid.
  • That’s it! Capsicum Rice is ready to be served with a side of raita or Indian mango pickle.

Stove top method

  • For the stovetop version, it is better to keep the cooked rice ready as you prepare the masala on a skillet. Just saute the spices individually in vegetable oil. Add ginger, garlic paste and saute them to get rid of the raw smell. Follow it up with sliced onions, bell pepper, and corn. Saute for 2-3 minutes. 
  • Add the remaining spice powder and stir well. Finally, add salt and the cooked rice to it and give it a nice stir. Top it with mint leaves and cover the lid.
  • Let it sit for 3- 4 minutes on low flame and then switch off the heat. The stovetop version takes a little longer and leaves you with a pile of dishes to wash, but there is no compromise in taste or authenticity in either version.


  • You could substitute the Bisi bele powder- you need coriander seeds, black gram, Bengal gram, methi seeds, cloves, cinnamon, and black pepper. Dry roast them at first and grind into powder form.  Add a little bit of each to the recipe.
  • Or skip the Bisi bele bath powder and add ½ teaspoon coriander powder
  • For the color add ½ teaspoon Kashmiri red chili powder (optional)
  • Option to add vegetables like frozen peas or green beans and carrots with capsicum. 


Calories: 272kcal | Carbohydrates: 66g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 126mg | Fiber: 2g | Sugar: 1g | Vitamin A: 59IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg