Beet Pulao Rice Instant Pot Pressure Cooker
Print Recipe
5 from 7 votes

Beet Rice Pulao Recipe - Instant Pot Pressure Cooker

A mildly flavored rice pulao with beets, green peas and aromatic spices in Instant Pot or Pressure Cooker.  
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: beetroot pulao, beetroot rice, instant pot, pressure cooker
Diet: Gluten-free, Nut-free, Vegan
Method: Instant Pot/Pressure Cooker
Servings: 4
Calories: 239kcal
Author: Meeta Arora



  • Start the instant pot in sauté mode and heat it. Add ghee, cumin seeds and whole spices and sauté them for 30 seconds until the cumin seeds change color.
  • Add the sliced onions, ginger, garlic and sauté for 3 minutes.
  • Add the beets, green peas and spices. Mix well.
  • Add the rice and water to the pot. Stir the ingredients in the pot. 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.  
  • Add the lemon juice and fluff the rice.
  • Beet Pulao is ready. Enjoy with homemade yogurt or raita.


  • Adding whole spices is optional.  You can enjoy this beet pulao even if you don't have all the whole spices in your pantry.
  • To reduce spice, skip the cayenne. 
  • I added green peas along with the beets, as that is what I had at hand.  Other possible options to add are potatoes, bell peppers, carrots and edmame.  
  • 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.   


Calories: 239kcal | Carbohydrates: 44g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 1193mg | Potassium: 184mg | Fiber: 2g | Sugar: 3g | Vitamin A: 240IU | Vitamin C: 11.9mg | Calcium: 24mg | Iron: 1.2mg