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top view of vegetable pulao on a plate

Vegetable Pulao Recipe (Instant Pot Pulao)

How to make vegetable pulao in your Instant Pot
Course Main Course
Cuisine Indian
Diet Gluten Free, Hindu, Vegan
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4 people
Calories 332kcal
Author Shinta


  • Pressure cooker


  • 1 ¼ cup Basmati rice Use long grain basmati rice for best results
  • 2 tablespoons Ghee or vegetable oil
  • 1 Red onion thinly sliced
  • 2 green chilies
  • 1 tomato chopped
  • 7-8 Cashews
  • 1 teaspoon Garam Masala
  • ½ teaspoon Turmeric powder
  • 1 tablespoon Ginger garlic paste
  • 2 potatoes diced
  • 2 carrots diced
  • 1/3 cup Green beans chopped
  • 1/3 cup green peas
  • 1 teaspoon Lemon juice
  • 1 teaspoon Salt adjust as per your taste

Whole Spices

  • 1 teaspoon whole cumin
  • 2 bay leaves
  • 3-4 green cardamom pods
  • 1 black cardamom pod
  • 1 inch whole cinnamin stick
  • 4-5 cloves
  • 1 star anise


  • Start by soaking the rice in 3 cups of cold water for 20-30 minutes. Keep aside. Drain the water and rinse the rice after soaking.
  • In the Instant Pot, heat ghee (or vegetable oil) in Saute mode.
  • Add the sliced onions, whole spices and green chilies. Saute until onions start to brown ( 3-4 minutes).
  • Add the chopped tomatoes, cashew nuts, turmeric and garam masala, ginger garlic paste.
  • Add the veggies to the Instant Pot and saute for a minute more.
  • Add the rinsed pre-soaked rice. Add the green peas, salt, lemon juice, 1.5 cups water.
  • Make sure you deglaze the pot - using a spatula ensure that there are e no bits of residue sticking to the bottom of the instant pot - this can trigger a 'burn' error.
  • Pressure cook for 4 minutes. After the cooking cycle is complete and the Instant Pot begins to beep, let the pressure release naturally for 5 minutes (NPR). Then manually release pressure (QPR) and open the lid.
  • Instant Pot Vegetable Pulao is now ready to be served! with vegetable raita as part of a menu.



Ensure that the Instant Pot is deglazed with a spatula before you pressure cook the ingredients. This will ensure that the 'Burn' error is not triggered. 
If you don't like biting into whole spices while eating, use a cheesecloth to wrap up the whole spices, or use a tea infuser to contain the spices. Discard the spices after pressure cooking. 


Calories: 332kcal | Carbohydrates: 57g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 685mg | Potassium: 279mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5199IU | Vitamin C: 12mg | Calcium: 52mg | Iron: 2mg