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instant pot pulao recipe using veggies
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Instant Pot Rice Pilaf With Vegetables & White Basmati Rice (Veg Pulao)

Indian veg pulao using white basmati rice and mixed vegetables can be easily prepared in the instant pot.
This is a one pot dish and it is easy to prepare, yummy and kid friendly rice recipe which can be served with raita, yogurt, pickles, curries etc as you like.
Course Main Course
Cuisine Indian
Keyword instant pot pilaf recipe, instant pot pulao, instant pot vegetable pulao recipe
Prep Time 15 minutes
Cook Time 20 minutes
pressure build up and release time 20 minutes
Total Time 35 minutes
Servings 6
Calories 303kcal
Author Recipe Garden

Ingredients

  • 2 cups white basmati rice
  • 1 large onion
  • 12 beans chopped (about 1 inch pieces)
  • 2 large carrots peeled and sliced
  • 1 large potato peeled and sliced into cubes
  • ½ cup fresh green peas
  • 2.5 cups water
  • 1 tablespoon ghee
  • 1 tablespoon oil
  • 1 tablespoon ginger garlic paste
  • salt as needed

whole spices

  • 2 cardamom pods
  • 1 small cinnamon sticks
  • 2 cloves
  • 2 bay leaves
  • 1 star anise
US Customary - Metric

Instructions

  • Wash the rice very well in water for 2 to 3 times and keep aside.
  • Chop the onion in thin long slices, keep this aside separate from the rice.
  • Heat one tablespoon of ghee in the instant pot (by pressing the saute function and adjust to low), add the whole spices to fry.
    Lightly fry the spices for a few seconds.
  • Add the chopped onions and enough salt, saute for about 7 to 8 minutes until the onions are lightly browned.
  • Add the ginger garlic paste and saute for another 1 minute.
  • Add the veggies, mix well and stir fry for about 2 to 3 minutes.
  • Add the rice and one tablespoon of oil, mix everything well and stir fry the contents for another 1 minute.
  • Add water and enough salt, mix everything well. Check the water to see if there's enough salt, as the water should be salty enough.
  • Close the pot with the lid in sealing position, press the manual button and cook in high pressure for 6 minutes.
  • The instant pot will take few minutes until the pressure is built and to start cooking, once the cooking is done it will beep, so you will have to wait until then.
  • Once the cooking is done and the pot beeps, press the 'keep warm/cancel' button and wait for a natural pressure release of about 10 minutes.
  • After an NPR (natural pressure release) of 10 minutes, carefully and slowly release the pressure manually by turning the lid to the venting position very slowly releasing the pressure gradually.
  • Once the pressure is all released, open the lid and gently fluff the rice with a fork or gently mix using a good quality spatula.
    Serve the delicious and simple veg pulao rice with any curry, yogurt, pickles of your choice.

Notes

Ideas for garnishing the pulao rice: 
  • add ghee fried cashews (about 1 tablespoon) and raisins (a few)
  • add chopped fresh coriander leaves (cilantro leaves) or fresh mint leaves
  • add fried onions or caramelized onions (about half of a medium sized onion)
You can choose your favorite veggies of your liking, though veggies like cauliflower and broccoli get cooked too fast in the instant pot and they may get mushy. So if you wish to add them, you can stir fry them first and then add to the pulao once its cooked.
If using dried peas (you need only about half the amount), soak them in water for 6 to 7 hours prior to cooking. 
You can also add corn, chopped nuts, raisins etc to the pulao if you like.
 

Nutrition

Calories: 303kcal | Carbohydrates: 56g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 27mg | Potassium: 221mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4100IU | Vitamin C: 8.5mg | Calcium: 39mg | Iron: 1mg