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Instant Pot Brussels Sprouts Pulao is a festive twist on the classic Indian rice dish that’s prepared with onions, garlic, peas, almonds, and brussels sprouts.
After any vacation, I am always in the mood for comforting Indian food. I’m always debating between Toor Dal and Jeera Rice (dal chawal) or a Veg Pulao dish. This Brussels Sprouts Pulao is so comforting, especially with some yogurt and achaar on the side.
Cooking rice in the Instant Pot is super fast and simple. On days I don’t feel like cooking I find myself reaching for the Instant Pot often. Here are some more Instant Pot Rice Dishes – Instant Pot Mexican Rice, Kale Cranberry Curry Wild Rice, and Green Moong Dal Khichdi.
What is Brussels Sprouts Pulao?
A festive twist on the classic Indian rice dish – pulao, Brussels Sprouts Pulao is flavored with the same spices, but with the addition of brussels sprouts.
Instead of making plain rice, try this pulao which makes the perfect side dish on your holiday menu. The pomegranate seeds on top make it perfect for Christmas.
Can I make this recipe vegan, gluten-free?
Brussels Sprouts Pulao is naturally vegan and gluten-free.
Tips on making Instant Pot Brussels Sprouts Pulao:
- Do the prep work ahead of time since you’re working with the Instant Pot.
- Invest in an Instant Pot – it’s amazing!
- Use shredded Brussels sprouts or chop them up yourself. I just bought mine at Trader Joe’s.
- Let the rice naturally release on its own for the perfect rice texture.
Ingredients you’ll need for Instant Pot Brussels Sprouts Pulao:
Basmati Rice: I recommend Tilda Basmati Rice or your favorite white Basmati Rice.
Brussels Sprouts: Use shredded brussels sprouts for this dish. I just used Trader Joe’s shredded brussels sprouts. Make sure you cook down the brussels sprouts until it’s golden and slightly caramelized.
Onion: Just like the brussels sprouts, you will need to make sure the onions are cooked down and golden in color.
Peas: Frozen peas work well in this recipe, just run them under hot water for about 30 seconds.
Sliced Almonds: They add a nice crunch to this dish without it being too overwhelming.
Green Chilies: For this dish, I sliced the green chilies and the dish wasn’t too spicy. For spicier pulao, go ahead and chop the green chilies, you can add less or more
Garlic: Garlic in combination with brussels sprouts is so flavorful.
Avocado Oil: Avocado Oil is my pick when cooking Indian food, but any flavorless oil works for this recipe.
Spices: Pulao requires spices in order to flavor the rice well. Cinnamon stick, cloves, black cardamom (moti elachi), cumin seeds, Kashmiri red chili powder (paprika), red chili powder (cayenne), cumin powder, coriander powder, turmeric powder, garam masala, and salt. All these spices are needed for this dish.
Pomegranate Seeds: Since it’s the holidays, pomegranate seeds add a festive touch to this dish and a little crunch.
Brussels Sprouts Pulao is:
Simple
Comforting
Versatile (add protein or other veggies)
Delicious
Pairs well with Yogurt/Achaar
Perfect for the Holidays
Vegan
Gluten-free
How to make Instant Pot Brussels Sprouts Pulao recipe step by step?
Prep
1. Wash, rinse, and soak rice for about 10 minutes. Once soaked, drain and set aside.
2. In the meantime, slice the onions, Chop the garlic. Slice the green chilies in half.
3. Set aside the initial spices you will need.
Cook
1. Click SAUTE on the Instant Pot. Let it heat up. Once hot, add the oil followed by the initial spices – cinnamon stick, cumin seeds, cloves, bay leaf, and black cardamom. Saute for about 1 minute.
2. Add the onions and shredded brussels sprouts. Season with salt. Cook for about 10 minutes until they are golden brown in color.
3. Now add all the spices – Kashmiri red chili powder, red chili powder, coriander powder, cumin powder, turmeric powder, and garam masala. Stir and cook for 30 seconds.
4. Now add the rice. Stir and cook for about 1 minute. Turn off SAUTE mode. 
5. Add the peas and almonds. Gently stir.
6. Add water. Scrape the bottom of the pot ensuring nothing is stuck to it. Close the Instant Pot lid. Season very well with salt. Stir.
7. Cook on HIGH PRESSURE for 5 minutes. Let the pressure naturally release all the way before opening.
8. Once done – this is the result.
9. Each grain will be separated. Let the rice rest for a bit before serving – this prevents the rice from getting mushy. Garnish with pomegranate seeds. Serve with yogurt and achaar.
More Holiday Recipes!
- Masala Scalloped Potatoes
- Jalapeno Popper Mac and Cheese
- Masala Mac and Cheese
- Truffle Mac and Cheese
- Baked Jalapeno Poppers
- Jalapeno Popper Garlic Bread
Brussels Sprouts Pulao
EQUIPMENT
INGREDIENTS
for brussels sprouts pulao
- 1.5 cups basmati rice, washed, soaked & rinsed
- 2 tbsp avocado oil
- 1 bay leaf
- 1 inch stick cinnamon stick
- 3 cloves
- 1 black cardamom, moth elachi
- 1 1/2 tsp cumin seeds
- 4 cloves garlic, chopped
- 3 green chilies, split in half
- 1 large onion, sliced
- 10 ounces Brussel sprouts, shredded – I used Trader Joe’s
- salt to taste, you’ll need a good amount
- 1 tsp Kashmiri red chili powder, paprika
- 1/2 tsp red chili powder, cayenne
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1/2 cup peas
- 1/4 cup sliced almonds
- add soaked rice
- 2 cups water
for garnish
- top with pomegranate seeds
INSTRUCTIONS
Prep
- Wash, rinse, and soak rice for about 10 minutes. Once soaked, drain and set aside.
- In the meantime, slice the onions, Chop the garlic. Slice the green chilies in half.
- Set aside the initial spices you will need.
Cook
- Click SAUTE on the Instant Pot. Let it heat up. Once hot, add the oil followed by the initial spices – cinnamon stick, cumin seeds, cloves, bay leaf, and black cardamom. Saute for about 1 minute.
- Add the onions and shredded brussels sprouts. Season with salt. Cook for about 10 minutes until they are golden brown in color.
- Now add all the spices – Kashmiri red chili powder, red chili powder, coriander powder, cumin powder, turmeric powder, and garam masala. Stir and cook for 30 seconds.
- Now add the rice. Stir and cook for about 1 minute. Turn off SAUTE mode.
- Add the peas and almonds. Gently stir.
- Add water. Scrape the bottom of the pot ensuring nothing is stuck to it. Close the Instant Pot lid. Season very well with salt. Stir.
- Cook on HIGH PRESSURE for 5 minutes. Let the pressure naturally release all the way before opening.
- Once done – this is the result.
- Each grain will be separated. Let the rice rest for a bit before serving – this prevents the rice from getting mushy. Garnish with pomegranate seeds. Serve with yogurt and achaar.
