Vegetable Pilaf / Pulao – Instant Pot Pressure Cooker

Vegetable Pulao Instant Pot Pressure Cooker

Vegetable 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.

The best part is that this is not only a quick meal, it is also very nutritious.  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.

Tips to make Perfect Vegetable Pilaf in Instant Pot 

Vegetable Pulao Instant Pot Pressure Cooker
Vegetable Pulao Instant Pot Pressure Cooker
  • 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 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

Vegetable Pilaf can be a complete meal for busy evenings.  Serve it with yogurt, which helps to compliment the spice in the pilaf.   

A quick video of preparing this Vegetable Pilaf in the Instant Pot

 

Vegetable Pulao Instant Pot Pressure Cooker
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Vegetable Pilaf / Pulao - Instant Pot Pressure Cooker
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

Veg Pulao or Vegetable Pilaf is an easy one pot rice dish mixed with a variety of vegetables and mildly flavored with spices.

Course: Main Dish, Side Dish
Cuisine: Indian
Servings: 4
Calories: 286 kcal
Author: Piping Pot Curry
Ingredients
  • 1 cup Basmati Rice (1 cup=250ml) rinsed
  • 1 tbsp Ghee or Oil
  • 1 Green Chili (optional)
  • 1/2 cup Onion sliced
  • 1/2 tbsp Ginger minced
  • 1/2 tbsp Garlic minced
  • 1/2 cup Tomatoes 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
Instructions
  1. 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.

  2. After they start to splutter, add the green chili, onion, ginger and garlic. Sauté for 2 minutes until onion turn transparent.

  3. Add tomato and spices. Mix well.

  4. Add potato and mixed vegetables. Mix well. 

  5. 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.

  6. Change the instant pot setting to MANUAL or pressure cook mode for 4 minutes at high pressure.  

  7. 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.

  8. Fluff the rice gently. Vegetable Pilaf is ready. Enjoy with homemade yogurt or raita.

Recipe Notes
  • 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.
Nutrition Facts
Vegetable Pilaf / Pulao - Instant Pot Pressure Cooker
Amount Per Serving
Calories 286 Calories from Fat 37
% Daily Value*
Total Fat 4.1g 6%
Saturated Fat 3.1g 16%
Sodium 609mg 25%
Potassium 458mg 13%
Total Carbohydrates 55.9g 19%
Dietary Fiber 4.9g 20%
Sugars 3.2g
Protein 6.3g 13%
Calcium 4%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

 

If you make this pilaf, leave a comment, share your creation on our facebook page or on instagram with #pipingpotcurry.

Check out other Instant Pot Rice recipes you might enjoy:

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Vegetable Pulao Instant Pot Pressure Cooker

 

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6 thoughts on “Vegetable Pilaf / Pulao – Instant Pot Pressure Cooker

    1. Hello Sharan – The cooking time would not change even if you add frozen veegies, as we want to keep the same time for cooking the rice in the pulao. I have made this recipe with frozen veggies too and it works. I hope you enjoy it!

  1. In the list of ingredients there in no green chili listed . However it added in step Two of the directions. What type of chili and how much should be added

    1. Hey Sally – You are right, I missed adding green chili to the ingredients, updated now. I use thai or birdseye, but really any you have or prefer can be added. It is an optional ingredient, so it you prefer mild pilaf, skip it. Hope you enjoy it!

  2. Hi, I ama first time Insta Pot user, and your Veg Pilaf recipe is the first dish I am making. I just tried your recipe to the T.

    After I set on Pressure Cook mode for 4 minutes, I didn’t get any sound in 4 mins. Instead the IP showed BURN mode.

    What did I do wrong?

    1. Hey Shreedavy – So sorry to hear that the recipe did not work for you, especially as a first dish. I have been hearing more issues with Burn message in newer models of instant pot. I am just trying to figure out the issue, hence asking these questions – Did you use basmati rice for the pulao? Was anything stuck to the bottom of the pot when you changed to pressure cooking? Did the pressure build, i.e. pin came up?

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