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June 20, 2020 1 Comment

Vegetable Pulao Instant Pot (vegan, gluten-free)

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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.
Vegetable Pulao Instant Pot (vegan, gluten-free)

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.
Vegetable Pulao Instant Pot (vegan, gluten-free)

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.
Vegetable Pulao Instant Pot (vegan, gluten-free)

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.
Vegetable Pulao Instant Pot (vegan, gluten-free)

Vegetable Pulao Instant Pot is:

Light
Simple
Quick & Easy
Vegan
Gluten-Free
Aromatic
Flavorful
Perfect with Raita (Indian yogurt)
Comfort Food
Delicious with Meat (fish, chicken, lamb chops)
Vegetable Pulao Instant Pot (vegan, gluten-free)

How to make Vegetable Pulao recipe step by step?

Prep

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.

Serve with Raita (Indian Yogurt)! Enjoy!

Pin Recipe Print Recipe

Vegetable Pulao Instant Pot

Vegetable Pulao Instant Pot is prepared with basmati rice and aromatic Indian spices. This dish is flavorful, simple, and delicious.
5 from 2 votes
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course Main Course, Sides
Cuisine Indian
Diet Vegan, Vegetarian, Gluten-Free, Dairy-Free
Servings: 5 servings
Calories: 380kcal

Equipment

Instant Pot

Ingredients

for the Whole Spices

  • 2 bay leaves
  • 2 black cardamoms moti elachi
  • 3 green cardamoms
  • 4 cloves
  • 1/4 tsp peppercorns
  • 2 inch cinnamon stick
  • 2 tsp cumin seeds

for the Rice & Veggies

  • 1 1/2 tbsp avocado oil
  • 1 large red onion sliced
  • 1 15 ounce can organic chickpeas drained & rinsed
  • 2 cups organic frozen mixed vegetables carrots, peas, corn, and green beans; rinse under warm water
  • 2 cups basmati rice soaked, washed & rinsed
  • 2 tsp salt
  • 1 tsp garam masala
  • 1/2 tsp red chili powder
  • 2 1/4 cups + 2 tbsp water

for garnish

  • 1/2 - 1 tsp garam masala if need be

Instructions

Prep

  • Soak rice in water for 5 minutes.
  • 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.

Serve with Raita (Indian Yogurt)! Enjoy!

    Nutrition

    Calories: 380kcal | Carbohydrates: 74g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Sodium: 977mg | Potassium: 309mg | Fiber: 6g | Sugar: 1g | Vitamin A: 3788IU | Vitamin C: 10mg | Calcium: 63mg | Iron: 2mg
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

     

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    Comments

    1. Nandita says

      June 20, 2020 at 11:07 PM

      5 stars
      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!!!

      Reply

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