Vegetable pulao instant pot version is a delicious and balanced one pot meal which can be made in less than 30 minutes. For a quick meal or for an event vegetable pulao will always be a crowd pleaser. My toddler loves this vegetable pulao, served with whole milk plain yogurt. You’re going to love this one pot meal.
Simple meals with lot of veggies, just like vegetable pulao ticks all pointers for me to make it very often.
Why you will love this recipe
- This recipe provides a full meal with enough carbs, vitamins, and protein (If paneer added).
- Recipe is so simple to make, prep takes less than 15 minutes. And you relax when meal is getting prepared in instant pot.
- If You’re finding ways to eat lot of veggies, then this delicious meal will be a winner.
- There are endless ideas to customize this one pot meal, adding paneer or tofu makes it a complete meal.
Ingredients
Rice: Small-grain rice is traditionally used in pulao like sona masoori and chiti mutyala rice. Basmati rice works great if not available.
Vegetables: Potatoes, green peas, and carrots, are best. Can replace with frozen vegetables.
Spices: Whole spices like adds nice aroma and flavor to rice
Dry spices powder: Coriander powder and asafoetida give a nice flavor to rice.
How to make vegetable pulao in instant pot
- Rinse basmati rice until water runs clean (usually after 3 washes). Soak the rice for 15 minutes.
- Turn on SAUTE mode, and add oil and ghee (You can skip for vegan version) to the inner pot. Add whole spices and cook for 5 sec.
- Add chopped onions and cook them until translucent. Next add curry leaves, carrots, green beans, green peas, potatoes, mint and cilantro. Saute for a minute
- Add salt, hing (asafoetida powder), coriander powder, ginger garlic paste, soaked rice, and water. Give it a nice stir.
- Seal the instant pot lid with vent closed and PRESSURE COOK for 5 minute High pressure.
- Wait for natural pressure release. When pin drops, open the lid and fluff the rice with fork or spatula.
- Optional: At this point you can fresh panner and close the lid to cook paneer from retained heat.
- Serve it with plain yogurt or mango pickle.
Side dishes for Vegetable pulao instant pot
vegetable pulao
Equipment
Ingredients
INGREDIENTS FOR MAKING VEGETABLE PULAO
- 1/2 cup Basmati long grain rice Dawaat brand
- 1 medium Carrot
- 1/2 cup Onion Medium
- 1 Medium Potato
- 1/4 cup Green peas
- 4 Green beans
- 3 strands Mint
- 4 strands Cilantro
- 4 Curry leaves
- 2 Thai green chili 1 for toddler level spice
- 1/2 tbsp Avocado oil
- 1/4 tsp Ghee Skip it for vegan
- 1/2 tsp Ginger garlic paste
- 1/2 cup Water
- pinch Hing Asafoetida powder
WHOLE SPICES
- 2 Cardamom
- 1 small Bay leaf
- 1 Clove
- 1/2 Star anise
- 9 Black peppers
- 1 inch Cinnamon stick
- 1/2 Javitri /Mace
- 1/8 tsp Caraway seeds/ shah jeera
- 1/2 tsp Coriander powder
Instructions
HOW TO MAKE VEGETABLE PULAO IN INSTANT POT
- Rinse basmati rice until water runs clean (usually after 3 washes). Soak the rice for 15 minutes.
- Turn on SAUTE mode, and add oil and ghee (You can skip for vegan version) to the inner pot. Add whole spices and cook for 5 sec.
- Add chopped onions and cook them until translucent. Next add curry leaves, carrots, green beans, green peas, potatoes, mint and cilantro. Saute for a minute
- Add salt, hing (asafoetida powder), ginger garlic paste, coriander powder, soaked rice, and water. Give it a nice stir.
- Seal the instant pot lid with vent closed and PRESSURE COOK for 5 minute High pressure.
- Wait for natural pressure release. When pin drops, open the lid and fluff the rice with fork or spatula.
- Optional: At this point you can fresh panner and close the lid to cook paneer from retained heat.
- Serve it with plain yogurt or mango pickle.
