Vegetable Pulao Instant Pot recipe with step by step photos. Vegetable Pulao Instant Pot is prepared with basmati rice and aromatic Indian spices. This dish is flavorful, simple, and delicious.
What is Vegetable Pulao?
Indian Vegetable Pulao is basmati rice flavored with whole spices along with mixed vegetables such as carrots, peas, corn, and green beans. There are many variations to this dish. Pulao can be flavored with ginger, garlic, green chilies, and tomatoes, however for my version I’ve used none of these ingredients.
I’m sharing Punjabi Vegetable Pulao which is my mom’s recipe. This Instant Pot version of Vegetable Pulao consists of onions, veggies, chickpeas, and simple whole spices.
What other veggies can I add to Vegetable Pulao?
You can replace the chickpeas with cauliflower, potatoes, or soy nuggets. It’s important to be careful when replacing ingredients because it may throw off the consistency of the rice.
Can I use Brown Rice instead of White Rice?
As much as I love cooking with brown rice instead of white rice, I need to work on the consistency of this pulao with brown rice. Once it’s been tested, I will share my version of brown rice vegetable pulao.
1. Soak rice in water for 5-10 minutes.
2. Slice red onions. Set aside chickpeas from a can (rinsed well) and frozen mixed vegetables (rinsed under warm water).
3. Set aside whole spices – cinnamon stick, cloves, black cardamom, green cardamom, peppercorns, cumin seeds, and bay leaves.
4. Now drain and rinse the rice under warm water well until it runs clear. Set aside.
Cook Rice in Instant Pot
1. Heat up Instant Pot on SAUTE mode. Once hot, add avocado oil or any flavorless oil. Add all the whole spices. Saute for about 45 seconds.
2. Add sliced onions and saute for 2 minutes until the onions are slightly golden.
3. This is what you should have.
4. Add the rice.
5. Saute for 2 minutes and click OFF on the Instant Pot.
6. Add the chickpeas and mixed vegetables.
7. Add water and scrape the bottom well to make sure nothing is sticking to the bottom.
8. Now add the powdered spices – salt, red chili powder, and garam masala. Mix well.
9. Cover the Instant Pot and set the Vent Valve to Seal. Click HIGH PRESSURE for 5 minutes. Once 5 minutes is up, let the Instant Pot release pressure on its own for at least 15 minutes.
10. This is what you should have.
11. I added additional garam masala for a more bold flavor. Mix well making sure the rice doesn’t get mushy.
Slice red onions. Set aside chickpeas from a can (rinsed well) and frozen mixed vegetables (rinsed under warm water).
Set aside whole spices - cinnamon stick, cloves, black cardamom, green cardamom, peppercorns, cumin seeds, and bay leaves.
Now drain and rinse the rice under warm water well until it runs clear. Set aside.
Cook Rice in Instant Pot
Heat up Instant Pot on SAUTE mode. Once hot, add avocado oil or any flavorless oil. Add all the whole spices. Saute for about 45 seconds.
Add sliced onions and saute for 2 minutes until the onions are slightly golden.
This is what you should have.
Add the rice.
Saute for 2 minutes and click OFF on the Instant Pot.
Add the chickpeas and mixed vegetables.
Add water and scrape the bottom well to make sure nothing is sticking to the bottom.
Now add the powdered spices - salt, red chili powder, and garam masala. Mix well.
Cover the Instant Pot and set the Vent Valve to Seal. Click HIGH PRESSURE for 5 minutes. Once 5 minutes is up, let the Instant Pot release pressure on its own for at least 15 minutes.
This is what you should have.
I added additional garam masala for a more bold flavor. Mix well making sure the rice doesn't get mushy.
This is a must try recipe.. Had two cans of veggies stored during pandemic and finally used them to try this recipe!!! Followed everything to the tea and the Pulao came out so wonderful. Another fab recipe from Nisha!!!
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This is a must try recipe.. Had two cans of veggies stored during pandemic and finally used them to try this recipe!!! Followed everything to the tea and the Pulao came out so wonderful. Another fab recipe from Nisha!!!