• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Tomato Blues logo

  • Recipes
  • Launch Your Food Blog
  • Shop
  • About
    • YouTube

Home » Recipes » Instant Pot Recipes

Instant Pot Veg Pulao – Easy Vegetable Pulao

Last Modified: June 7, 2021

Jump to Recipe Jump to Video Print Recipe

Instant Pot Veg Pulao is an easy one-pot vegetable and rice medley. This is a vegan pilaf with fragrant basmati rice, veggies, and whole spices. In our family, this Pilaf features on our weekly meal plans once every week. Quick and easy to rustle up, we love this vegetable-loaded rice with a light curry or dal.

instant pot vegetable pulao in a black bowl served with cucumber raita. both bowls placed on a burlap mat over a rustic platter.

Before I share how to make mixed vegetable pulao in the Instant Pot, let me tell you why you should absolutely rely on this recipe-

Works for everyone- for dorm-cooking, bachelor-cooking, and for anyone who is tired but still wants to rustle up a healthy meal.

Vegan-friendly and gluten-free.

Comes together in less than 10 mins of hands-on cooking.

Feeds a crowd easily.

Makes for a filling school or work lunch.

Jump to:
  • Ingredients- Substitutes and Replacements
  • Vegan Rice Pilaf with Vegetables
  • Variations
  • Method
  • Recipe Notes
  • Pressure Cooker Veg Pulao
  • Explore Pulao Recipes
  • 📖 Recipe

Ingredients- Substitutes and Replacements

We are going to be using whole spices, veggies and aromatic Basmati rice. 

Instant pot veg pulao ingredients

Basmati rice- While this is the most ideal choice for any Pulao, Jasmine rice and good old Sona Masuri will work too. For cooking Jasmine rice pulao, follow the timings for cooking Jasmine rice from our Thai Basil fried rice recipe.

Whole spices- While I have used a combination of whole spices here, you can adjust them based on whatever is available in your pantry. Generally, I do not like adding cumin seeds to veg pulao. Somehow, I feel it begins to taste like Jeera rice. But you can add cumin seeds if you like the flavor. I highly recommend adding cloves, bay leaf, and cardamom though.

Mint leaves- Fresh mint gives a beautiful aroma to the Pulao. You can also use crushed dried mint instead. Use ½ teaspoon crushed dried mint for this recipe.

Veggies- A combination of carrots, green peas and beans works very well every time in this recipe. You can also add cauliflowers, potatoes, broccoli florets and chunks of paneer. If you are adding paneer, add it after the Pulao finishes cooking. Adding it along with rice and veggies while they cook, will make the Paneer rubbery and chewy.

Frozen veggies for Pulao- I chop the veggies while the rice soaks. But you can also use frozen mixed vegetables to make this Instant Pot Vegetable Pulav. Use 1.25 c frozen mixed veggies. You need not thaw the veggies. Just add them as they are, after the onions are sauteed.

Spice powders

In a typical restaurant-style veg pulao, they do not add any spice powders. However, you can also add ground paprika/ cayenne ( red chili powder) instead of green chilis in this recipe. You will need 1 teaspoon of ground paprika or red chili powder for this. Use cayenne pepper if you want a spicier version.

A sprinkle of Garam Masala after the veggies are sauteed will also give a nice flavor to the pilaf. You can even add store-bought Pulao masala instead of Garam masala. Use ½ teaspoon of Garam masala or Pulao Masala for this recipe.

For a richer version of this easy veg pulao, add cashews and raisins fried in oil/ ghee in the end as a garnish.

Vegan Rice Pilaf with Vegetables

This is a naturally vegan recipe for Instant Pot Veg Pulao. You can use any neutral vegetable oil or cold-pressed coconut oil for making this. In case you are not looking to make this vegan, add ghee or butter for this pilaf.

Variations

Here are some combinations you can use to make this Pulao-

Use just potatoes to make an Instant Pot Potato Pulao. Add spice powders like ground coriander, garam masala or Pav Bhaji masala in this version.

Add some broccoli florets or cauliflower florets along with peas instead of adding all the veggies. A combination of ground turmeric, paprika and garam masala works beautifully for this version. For a better idea, check out our cauliflower peas pulao recipe.

Method

Soaking the rice

Before you begin making this, we need to soak the rice. For this, we need to wash our aromatic Basmati rice under running water until water runs clear. This is an important step in making fluffy pulao. 

Washing the rice well gets rid of the starch. This in turn prevents the rice from sticking to the pot and gives us a fluffy pulao.

Place the basmati rice in a colander. Wash under running water until water runs clear. Combine the washed rice with 1.25 cups water and soak for 10 mins. While the rice is soaking, prep the veggies.

Making Instant Pot Veg Pulao 

Cooking on Saute Mode

Place the inner pot in the IP. Turn on Saute mode on Normal for 7 mins. Wait for the display to read HOT. When hot, add the oil to glaze the pot. Add the whole spices to the pot and saute for 20 secs. Next, add slit green chilis and ginger garlic paste.

Immediately, tip in the finely chopped onions and mix well. Cook this for 1.5 to 2 mins until the onions turn pink and soft. 

Add salt next and mix well. At this stage, add the mint leaves and veggies. Mix well to combine. Continue cooking on saute mode for 2 mins. Add the soaked rice along with the water.

Stir to combine. Add the lemon juice and Kewra Pani ( Screwpine extract) and mix. Allow the water to begin to boil. Press cancel button to end the cooking process in Saute mode.

Pressure cooking

Ensure that the sealing rid is fitted properly in the IP lid. Close the IP and turn the valve to sealing position. Turn on the Pressure cook mode on low pressure for 5 mins. Allow the cooking cycle to complete.

Natural Pressure Release

When the cooking cycle has completed, wait for the pressure to release naturally. It took 18 mins for me. When the pin falls down, you will know that the pressure has released.

Fluffing and serving

Now open the lid and fluff the pulav by mixing gently. Serve hot.

instant pot vegetable pulao in a black bowl served with cucumber raita. both bowls placed on a burlap mat over a rustic platter. A kid reaches out to take some carrots off the bowl.

Recipe Notes

  1. Please follow the soaking time, cooking time and pressure release method to get the perfect results. Over soaking rice or cooking for longer than mentioned here will make the pulao mushy.
  2. You can easily double this recipe. For 2 cups of basmati rice, you will need 2.5 c water. 
  3. Follow the same recipe and instructions to make vegetable pulao in a Mealthy Multipot or any electric pressure cooker.
  4. I generally do not use the RICE mode for cooking any Basmati rice based dishes in my IP. In my experience, delicate rice varieties like Basmati cook better in Manual mode. Also, in the Manual mode ( Pressure Cook mode), its easier to adjust cooking time, temperature and pressure levels.

Pressure Cooker Veg Pulao

Say, you do not have an IP. You can still make this in a regular pressure cooker. Skip soaking the rice for this version. Heat a 3 liter heavy bottomed pressure cooker and follow all the instructions mentioned till closing the IP lid. Use a medium flame to saute onions and veggies.  

After adding the rice and water, close the lid of the PC. Put the weight on and cook on low flame for 1 whistle. Wait for the pressure to release naturally. Once done, open and fluff with a fork.

Explore Pulao Recipes

  • fragrant and aromatic basmati rice pilaf with saffron, nuts and raisins
    Zafrani Pulao- Indian style saffron rice
  • Brinji rice served in a black bowl placed over a rustic brown platter. Mint leaves by the side.
    Brinji Rice- Veg Brinji
  • Pudina rice served in a black bowl placed on a metal tray. Cilantro leaves by the side and chole at the far upper left corner.
    Pudina Rice – Pudina Pulao
  • Instant Pot Spinach Rice | Indian Style Palak Pulao

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our Instant Pot Veg Pulao? We value your thoughts and comments! Leave a comment and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

instant pot vegetable pulao in a black bowl served with cucumber raita. both bowls placed on a burlap mat over a rustic platter.

📖 Recipe

instant pot vegetable pulao in a black bowl served with cucumber raita. both bowls placed on a burlap mat over a rustic platter.
Print Recipe
5 from 2 votes

Instant Pot Veg Pulao

Quick and easy one pot vegetable pulav made in the Instant Pot.
Prep Time10 mins
Cook Time5 mins
Pressure Release Time18 mins
Course: Main Course, Mains
Cuisine: Indian, North Indian
Servings: 2

Equipment

  • Instant Pot 6 qt

Ingredients

  • 1 c Basmati rice
  • 1.25 c Water
  • 1.5 tbsp Vegetable oil
  • 2 cloves
  • 1 bay leaf
  • ½ inch cinnamon stick
  • 1 mace
  • 1 star anise
  • 2 green cardamoms
  • 1.25 tsp Ginger garlic paste
  • 1 c finely chopped onions
  • 1.25 teaspoon Salt or to taste
  • 10 to 12 fresh mint leaves
  • ¼ c frozen or fresh green peas
  • ½ c cubed carrots
  • ½ c finely chopped french beans
  • ½ teaspoon Lemon juice
  • ½ teaspoon Screwpine extract optional but recommended

Instructions

Soaking the rice

  • Place the basmati rice in a colander.
  • Wash under running water until water runs clear.
  • Combine the washed rice with 1.25 cups water and soak for 10 mins.
  • While the rice is soaking, prep the veggies.

Making Instant Pot Veg Pulao

    Cooking on Saute Mode

    • Place the inner pot in the IP.
    • Turn on Saute mode on Normal for 7 mins.
    • Wait for the display to read HOT.
    • When hot, add the oil to glaze the pot.
    • Add the whole spices to the pot and saute for 20 secs.
    • Next, add slit green chilis and ginger garlic paste.
    • Immediately, tip in the finely chopped onions and mix well.
    • Cook this for 1.5 to 2 mins until the onions turn pink and soft.
    • Add salt next and mix well.
    • At this stage, add the mint leaves and veggies.
    • Mix well to combine.
    • Continue cooking on saute mode for 2 mins.
    • Add the soaked rice along with the water.
    • Stir to combine.
    • Add the lemon juice and Kewra Pani ( Screwpine extract) and mix.
    • Allow the water to begin to boil.
    • Press cancel button to end the cooking process in Saute mode.

    Pressure cooking

    • Ensure that the sealing rid is fitted properly in the IP lid.
    • Close the IP and turn the valve to sealing position.
    • Turn on the Pressure cook mode on low pressure for 5 mins.
    • Allow the cooking cycle to complete.

    Natural Pressure Release

    • When the cooking cycle has completed, wait for the pressure to release naturally.
    • It took 18 mins for me.
    • When the pin falls down, you will know that the pressure has released.
    • Fluffing and serving
    • Now open the lid and fluff the pulav by mixing gently.
    • Serve hot.

    Video

    Notes

    Please note that the timings for Instant Pot cooking may vary if you live in a higher altitude location.

    For Instant Pot & Air Fryer Recipes

    Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

    Disclaimer

    Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!
    « Chinese Cucumber Salad- Smashed Cucumber Salad
    Indian Meal Plans-Vegetarian Meal Plan 1 »

    Reader Interactions

    Comments

    1. Jennifer says

      October 18, 2022 at 10:40 pm

      5 stars
      Excellent, and easy recipe! Tasted just like my moms!

      Reply
    2. Manasa says

      April 27, 2022 at 9:23 am

      5 stars
      Made it for dinner today. Cant believe how simple it was and yet, how delicious it tasted:) thank you for a superb recipe!!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    HELLO AND WELCOME

    Hi! I m Anusha. A very warm welcome to my blog Tomato Blues. I m an advocate by profession and chose to become a food blogger later. I live in Singapore with my husband and daughter. Tomato Blues – About The Author

    BAKING RECIPES

    • soft cinnamon rolls from scratch baked in the air fryer oven recipes
    • freshly baked pull apart rolls filled with store bought pasta sauce in a baking tray. Spatulas, a jar of sauce and some vegan butter by the side.
    • Cheesy Garlic Herb Pull Apart Bread

    EASY WEEKNIGHT DINNERS

    Easy and fresh Healthyish Weeknight Dinners
    Weeknight Dinner Ideas

    Asian Inspired Recipes

    • A platter featuring essential Thai herbs including galangal and lemongrass
      A beginner’s guide to Thai Herbs
    • Instant pot vegan Thai noodle soup
      Vegan Thai Noodle Soup (Instant Pot)
    • vegan summer rolls served on a plate with a spicy dipping sauce and herbs
      Vegan Summer Rolls- Rice Paper Rolls
    • Spaghetti Squash Pad Thai served on a teal blue plate with a lime wedge and chopsticks
      Spaghetti Squash Pad Thai | Gluten-free

    Footer

    ^ back to top

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Anusha Rajagopal www.tomatoblues.com

    Privacy Policy