Vegetable Rice Pilaf or Pulao is an easy one-pot rice dish mixed with a variety of vegetables and mildly flavored with various spices. We will make this in the Instant Pot. You can also use the same recipe to make it in a traditional pressure cooker. As you can imagine, this is a one-pot dish, and hence it is super quick and easy.  I make this on any day after I come back from work and don’t have much time to get dinner on the table.

Vegetable Pulao Instant Pot Pressure Cooker
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

The best part is that this is not only a quick meal, it is also very nutritious similar to Spinach Rice and Khichdi.  We are adding loads of vegetables, and you can choose to add veggies of your choice.  I added a mix of carrots, green beans, green peas, edamame, and corn.

Looking for other easy Instant Pot Indian Recipes? Here are 29 Best Instant Pot Indian Vegetarian Recipes for you to try!

Tips to Make Perfect Rice Pilaf in Instant Pot 

instant pot vegetable pulao steps
  • I usually don’t use the rice mode in the instant pot to make basmati rice. Instead, the manual mode works perfectly and also takes less time.  But don’t forget to give some time, about 10 minutes, before you release the pressure manually (5 minutes NPR).
  • Follow the time and do not overcook.  I personally prefer each grain of rice to be perfectly cooked and separated.  It should not be mushy.
  • In this recipe, I have used frozen vegetables.  But you can also use fresh vegetables.
  • Add roasted cashews for additional goodness.  You can add them before pressure cooking to the rice.
Vegetable Pulao Instant Pot Pressure Cooker

Rice Pilaf with vegetables can be a complete meal for busy evenings, similar to my Instant Pot Vegetable Biryani.  Serve it with yogurt, which helps to compliment the spice in the pilaf.   

4.83 from 148 votes

Instant Pot Vegetable Rice Pulao

Veg Pulao or Vegetable Pilaf is an easy one pot rice dish mixed with a variety of vegetables and mildly flavored with spices.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4


  • 1 cup Basmati Rice, (1 cup=250ml) rinsed
  • 1 tablespoon Ghee or Oil
  • 1 Green Chili Pepper, (optional)
  • 1/2 cup Onion, sliced
  • 1/2 tablespoon Ginger, minced
  • 1/2 tablespoon Garlic, minced
  • 1/2 cup Tomato, chopped
  • 1 Potato , medium, cut into small peices
  • 2 cups Mixed Vegetables, (Carrots, Green Beans, Peas, Corn, Edmame) frozen or fresh
  • 1 1/4 cup Water


Whole Spices


  • Start the instant pot in sauté mode and heat it. Add ghee, whole spices and sauté them for 30 seconds until the cumin seeds change color.
  • After they start to splutter, add the green chili, onion, ginger and garlic. Sauté for 2 minutes until onion turn transparent.
  • Add tomato and spices. Mix well.
  • Add potato and mixed vegetables. Mix well. 
  • Add the rice and water. Mix the rice with the vegetables. If anything is stuck to the bottom of the pot, deglaze it. Close the lid with vent in sealing position.
  • Change the instant pot setting to MANUAL or pressure cook mode for 4 minutes at high pressure.  
  • When the instant pot beeps, do a 10 minute NPR. This means let the pressure release naturally for 10 minutes, then release the pressure manually.
  • Fluff the rice gently. Vegetable Pilaf is ready. Enjoy with homemade yogurt or raita.
  • Note: Remove the insert from the instant pot, so the lower layer of rice does not overcook from the hot base. 



  • Adding whole spices is optional.  You can enjoy this vegetable pilaf even if you don’t have all the whole spices in your pantry.
  • To reduce spice, skip the cayenne. 
  • Stovetop Variation: If you don’t have an instant pot, you could also prepare this beet pulao in the stovetop pressure cooker.  I suggest one whistle for the rice, and let the pressure release naturally.   
  • Vegan Variation: Use your favorite vegetable oil to make this pilaf.  
  • This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.


Calories: 286kcalCarbohydrates: 55.9gProtein: 6.3gFat: 4.1gSaturated Fat: 3.1gSodium: 609mgPotassium: 458mgFiber: 4.9gSugar: 3.2gCalcium: 40mgIron: 2mg

Additional Info

Course: Main Course, Side Dish
Cuisine: Indian
Diet: Gluten-free, Nut-free, Vegan
Tried this recipe?Mention @pipingpotcurry or tag #pipingpotcurry!

Check out other Instant Pot Rice recipes you might enjoy:

About Meeta

I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, healthy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.

You May Also Like

Get new recipes sent to your inbox!
Don't miss out! Subscribe and get all the new recipes first.

Leave a comment

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

Recipe Rating


  1. This was easy to make and delicious. I had another go to veg pilaf but this is my new favorite. I served it with butter chicken.
    I’ll definitely try other recipes of yours 🤗

  2. The flavor is delicious! My rice didn’t all cook quite enough. A few grains were half cooked. I love the flavor and wish I knew how to remedy that so I could make it again!

  3. Hi Meeta, this recipe looks delicious. We love extra long grain basmati rice! I have only had it in restaurants. Do you know of any place that I could purchase an organic version either locally (we live up in Sonoma County) or online? We try to eat organic as much as possible. Thanks so much for all the great recipes!

    1. Hi Christina – I see two brands with organic basmati rice, although they don’t mention extra long grain on their package. One is Royal and another 24 Mantra. They are available on amazon, but could be much cheaper at an indian grocery store. I see that the popular store India cash and carry might deliver in sonoma county, but they might have minimum order amounts for delivery. Hope that helps!