You get a delicious, balanced, and complete meal for 4 with minimal dishes to wash and a great winning experience with the Instant Pot. It’s so simple and flavorful you can make it a part of your everyday meals series. I agree to be sent email.

Plus, it’s also perfect for feeding a crowd. If you are looking for a tasty rice dish that will impress your guests, this Instant Pot pulao is the recipe for you! Without a conventional pressure cooker or a stovetop, this easy vegetable pulao recipe turned out so great that my family wanted me to do it again in three days. Follow the simple steps I share today, and your family will feel the same!

Why this recipe works

Instant pot recipes with rice turn out great, and I have several great examples to show you, like spinach rice, vegetable rice, and Instant pot mushroom rice. This Instant pot Indian pulao is yet another recipe packed with flavor. This Instant Pot pulao is so easy to make, and it’s perfect for busy weeknights or special occasions. The flavors in this dish are enhanced by the Instant Pot, which seals in all of the delicious juices and aromas. Plus, it’s loaded with many healthy vegetables like carrots, peas, and onions. It’s easy to find a pairing that you like for this dish. You get the best results by pairing it with plain yogurt, vegan raita, or vegetable korma. Like instant pot quinoa pulao, this vegetable pulao is a great weeknight dinner that is both healthy and flavorful. So if you are looking for an easy rice dish that will quickly become a family favorite, try this Instant Pot veg pulao today!

Ingredients note

Basmati rice: I used white extra-long basmati rice, the traditional choice when making pulao. This rice variety maintains its form even when you mix the spices and vegetables together. Brown rice would not be a good fit for this dish as it needs a soft yet defined grain structure.Mixed vegetables: I used a variety of vegetables like carrots, peas, onions, and green beans. You can easily substitute any vegetables you have on hand or prefer in this vegetable pulao recipe.Coconut milk: I used canned coconut milk. The rich flavor of coconut milk is the perfect complement to the vegetable pulao.Whole spices: You will need spices like star anise, green cardamom, and bay leaf. If you prefer a spicy version, add a hint of red chili powder or green chilies. Other spices enhancing the taste are Cumin seeds, turmeric powder, and garam masala powder.Ginger and garlic: You can use fresh ginger and garlic or store-bought ginger garlic paste.

Directions with step-by-step pictures

Rinse the basmati rice in the water until the water runs clear. Soak it for 10 minutes. Add a tablespoon of oil to the inner pot on saute mode. Add in the whole spices one by one and saute for 30 seconds. Add grated ginger, chopped onions, and garlic. Saute until onions turn translucent. Add your choice of vegetables. I used frozen mixed vegetables (carrots, green peas, corn, and green beans) Saute for a minute and add salt. Add coconut milk, soaked rice, and water. Give a nice stir. Seal the Instant Pot and pressure cook for 5 minutes at high pressure. After the timer expires, use the natural pressure release and open the lid when the pressure has completely subsided. Garnish Instant pot vegetable pulao with some chopped cilantro and lemon juice. Serve vegetable pulao hot with plain curd, raita, or korma. Enjoy!

Storage

To store Instant pot pulao, let it cool to room temperature. Place in an airtight container and store in the fridge for up to 3 days. To reheat, simply microwave or heat in a covered pan until heated through.

Tips

For the best veg pulao, use ingredients that are stored fresh in sealed bags. This will help maximize the flavor and texture of the dish.For a lighter and more refreshing Instant pot pulao, try adding fresh herbs such as cilantro or mint leaves. This can be done either when preparing the rice or right before serving for an added pop of flavor and color!Be sure to adjust the cooking time and the water ratio based on the kind of rice variety.

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📖 Recipe

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