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Instant Pot Vegetable Biryani – A Flavorful and Easy One-Pot Meal

A quick and easy Instant Pot Vegetable Biryanifeaturing basmati rice, a variety of vegetables, and a fragrant blend of spices.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 350 kcal

Ingredients
  

Rice:

  • 1 cup basmati rice soaked for 15 minutes

Oil and Whole Spices:

  • 2 tablespoons oil
  • 5 cardamom pods
  • 4 whole cloves
  • 2 bay leaves
  • 1/2 cinnamon stick
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds

Aromatics:

  • 1 onion thinly sliced
  • 2 teaspoons minced garlic or garlic paste
  • 1 teaspoon of finely minced ginger or ginger puree for a fresh zesty kick.

Ground Spices:

  • 1 1/2 teaspoons salt
  • 1 teaspoon coriander powder
  • 1 teaspoon paprika
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne adjust to taste
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • Vegetables:
  • 1 bell pepper cut into strips
  • 1 cup baby carrots cut in half
  • 2 cups frozen vegetables e.g., 1 cup corn and 1 cup peas
  • 4 small gold potatoes halved (about 1/2 pound)

Liquid:

  • 1 cup water

Garnishes Optional:

  • Cilantro leaves chopped
  • Mint leaves chopped
  • Ghee-coated cashews and raisins optional

Instructions
 

Step 1: Prepare the Rice

  • Rinse the basmati rice thoroughly under cold water and soak it for 15 minutes.
  • Drain and set aside.

Step 2: Sauté the Whole Spices

  • Set your Instant Pot to the "Sauté" mode and add 2 tablespoons of oil.
  • Once the oil is hot, add the whole spices—cardamom pods, cloves, bay leaves, cinnamon stick, cumin seeds, and fennel seeds.
  • Sauté for about 30 seconds until they release their aroma.

Step 3: Cook the Aromatics

  • Add the sliced onion to the pot and sauté until it turns golden brown.
  • Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.

Step 4: Add Ground Spices and Vegetables

  • Stir in the ground spices—salt, coriander powder, paprika, garam masala, black pepper, cayenne, cumin, and turmeric.
  • Mix well to coat the onions.
  • Add the bell pepper, baby carrots, frozen veggies (peas and corn), and halved potatoes. Stir everything together to combine.

Step 5: Add Rice and Water

  • Gently add the soaked and drained basmati rice to the Instant Pot, spreading it evenly over the vegetables.
  • Pour in 1 cup of water over the rice.
  • Do not stir the rice into the vegetable mixture—simply spread it on top to ensure even cooking.

Step 6: Cook in the Instant Pot

  • Close the Instant Pot lid and set the valve to "Sealing."
  • Cook on high pressure for 6 minutes.
  • Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release.

Step 7: Garnish and Serve

  • Open the lid and gently fluff the biryani with a fork.
  • Garnish with freshly chopped cilantro, mint leaves, and optionally, ghee-coated cashews and raisins for a rich, luxurious touch.
  • Serve hot with raita or a side of your choice.

Nutrition

Calories: 350kcal
Keyword Instant Pot vegetable biryani
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