Instant Pot Vegetable Rice Pulao
A one-pot Indian rice dish combining basmati rice with mixed vegetables and warm spices for a mild, balanced flavor.
Ingredients
Method
Completed steps 0
Turn the Instant Pot to sauté mode and heat. Add ghee, then toast the cumin seeds, cinnamon stick, bay leaf, star anise, and cloves for 30 seconds until the seeds begin to pop and release their aroma.
Add the green chili, sliced onion, ginger, and garlic. Cook for 2 minutes, stirring occasionally, until the onion becomes translucent.
Stir in the chopped tomato, turmeric, cayenne powder, and garam masala. Mix until combined.
Add the diced potato and mixed vegetables. Stir to incorporate.
Pour in the rice and water. Stir well to distribute the rice evenly and break up any clumps. If any mixture sticks to the pot bottom, scrape it free. Seal the lid with the vent in sealing position.
Switch to manual or high-pressure mode and set for 4 minutes at high pressure.
When the beep sounds, allow pressure to drop naturally for 10 minutes, then manually release any remaining pressure.
Gently fluff the rice with a fork.
Remove the inner pot from the Instant Pot base immediately to prevent the bottom layer from overcooking.
Notes
Lift out the cooking vessel from the heated base right after cooking stops to avoid the rice on the bottom from becoming overcooked.
Frozen vegetables work fine; add them directly without thawing.
Serve alongside yogurt-based raita or cucumber condiment for balance.
Calories: 286 kcal · Carbs: 55.9 g · Protein: 6.3 g · Fat: 4.1 g · Sodium: 609 mg · Fiber: 4.9 g · Sugar: 3.2 g
Adapted from pipingpotcurry.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.