Instant Pot Vegetable Pulao (One-Pot Weeknight Rice)
Fragrant basmati with mixed vegetables, whole spices, and a measured water ratio in the Instant Pot. Natural release keeps grains fluffy; vegan-friendly as written with oil.
Equipment
- Instant Pot or 6-quart electric pressure cooker
- Wooden spoon
- Fine mesh strainer (for rinsing rice)
Ingredients
Whole spices (oil stage)
- 2 tbsp neutral oil omit ghee for vegan; or 1½ tbsp oil plus 1½ tsp ghee
- 1 bay leaf tej patta
- 2 green cardamom pods lightly cracked
- 4 cloves
- 1 small cinnamon stick about 2 inches
- 1 tsp cumin seeds
Aromatics and base
- 1 medium onion about 150 g; thinly sliced
- 1 tbsp ginger-garlic paste
- 1 to 2 green chilies optional; slit lengthwise
- ¼ tsp turmeric powder
- ½ tsp Kashmiri red chili powder
- 1 tsp coriander powder
- ½ tsp garam masala optional
Vegetables — Mix A (fresh medley)
- 1 medium carrot diced small
- ½ cup green beans chopped
- ½ cup cauliflower florets bite-size
- ½ cup green peas fresh or frozen
Vegetables — Mix B (freezer shortcut)
- 1½ to 2 cups frozen mixed vegetables no need to thaw
Rice and liquid (Mix A / sea-level aged basmati)
- 1½ cups basmati rice about 300 g; rinsed until water runs mostly clear, drained 10 minutes
- 2¼ cups water for Mix A
- 2 cups water if using mostly frozen vegetables Mix B
Finish
- 2 tbsp chopped cilantro
- 1 tsp lemon juice optional
- Fine salt to taste (start with about 1¼ tsp before pressure)
Instructions
Sauté spices and onions
- Set pot to Sauté (Normal). When Hot, add oil and ghee if using. Add bay leaf, cardamom, cloves, cinnamon, and cumin. Sizzle cumin 20 to 30 seconds until fragrant, not brown.
- Add onion with a pinch of salt. Cook 6 to 8 minutes until golden, stirring often. Deglaze with a splash of water if needed.
- Add ginger-garlic paste and chilies if using. Cook 30 to 45 seconds until raw smell fades.
Bloom spices and vegetables
- Add turmeric, Kashmiri chili, coriander, and garam masala if using. Stir about 15 seconds.
- Add vegetable mix. Fresh mix A: sauté 3 to 4 minutes. Frozen mix B: sauté about 2 minutes to shed surface moisture.
Rice, liquid, pressure
- Turn off Sauté briefly if the pot is very hot. Fold in rinsed drained rice gently. Add measured water and salt. Level surface; scrape rice from sides above liquid back into the water.
- Seal lid, valve to Sealing. Pressure Cook on High 4 minutes. Natural release 10 minutes, then quick-release remaining steam.
- Open lid away from your face. Fluff with a fork from edges inward. Fold in cilantro and lemon juice if using. Adjust salt.
Notes
If basmati is very new or soft, reduce water by 2 tbsp before cooking.
Skipping natural release often yields softer, stickier rice with vegetables; the 10-minute NR matters.
Refrigerate leftovers up to 3 days in a shallow airtight container; reheat with a splash of water and a loose lid.
Doubling rice in a 6-quart can trigger burn notices; use pot-in-pot or a second batch if unsure.
Tried this recipe?Let us know how it was!