Fatima's Fabulous Kitchen

I don't eat to live. I live to eat.

Instant Pot Veggie Pulao

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I always get people in my comments section on Tik Tok asking for instant pot recipes, so here is one that is simple and great for the weeknight.

For this veggie pulao I use a 1 ½ cups of water for 1 ¼ cups of rice. I know that if you do a quick google search you’ll find that different blogs claim different water: rice ratios, but this is what worked for me for this particular recipe. Keep in mind I also added two tablespoons of water to de-glaze the pot (as listed below!).

One thing that almost turned me away from using the instant pot is the dreadful “burn-error”. I researched for some tips to avoid it and one thing that works is just really making sure nothing is sticking to the bottom and to remove the insert and allow it to cool for a few minutes.

This recipe is incredibly versatile. For the veggies I used onions, potatoes, carrots, serranos, green beans, and peas but feel free to use whatever you have on hand; you can certainly use a bag of mixed frozen vegetable if you are in a hurry.

This Veggie Pulao is not only a hearty and comfort-food dinner but also great to pack for lunch!

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Instant Pot Veggie Pulao

Ingredients

  • 3 Tbsp butter
  • 2 Tbsp oil
  • 3 Tbsp yogurt
  • 2 tsp achaar (optional)
  • 1 Tbsp ginger-garlic paste
  • 1 1/4 cup rice
  • 1 1/2 cup water
  • 2 Tbsp water (for de-glazing pot)
  • 3-4 mint leaves (optional)
  • 1 1/4 tsp salt

Whole Spices

  • 1 bay leaf
  • 2 cardamom pods
  • 1/2 tsp cumin seeds
  • 1 clove

Powdered Spices

  • 1 tsp garam masala
  • 1/2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp fennel

Vegetables

  • 1 c onion (about 2 small onions)
  • 1 c potato (about 1 medium-sized potato)
  • 1 c carrot
  • 1/4 c peas
  • 1/2 c green beans

Instructions

  1. Slice your onions and dice the potatoes and carrots. Set aside.

  2. Press the sautee setting on the instant pot. Set it for about 10 minutes.

  3. Add in you butter and oil. Once the butter melts, add all your whole spices. Stir for a minute or two.

  4. Now sautee the onions. Once they begin to brown, add the ginger-garlic paste. Stir for a few minutes.

  5. Now add your yogurt. Stir.

  6. Add the remaining veggies and powdered spices. Cook for a minute or two or until fragrant. Feel free to add in a little bit of achaar if you like your pulao spicy.

  7. Now turn off the sautee setting. Add a tablespoon or two of water to de-glaze the pot. Make sure nothing sticks to the bottom or else you will get a burn error when you go cook your rice. I like to remove the insert from the instant pot and just let it cool for a few minutes.

  8. Wash your basmati rice really well. Drain any excess water and add it to your instant pot along with the water and salt.

  9. Pop the lid on and cook on high pressure for about 14 minutes. Once down. Release the pressure.

  10. Serve with raita.