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Instant Pot Vegetable Pulao

Instant Pot Vegetable Pulao

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 6 servings
Author Manju


  • 1 tsp oil
  • 1 tsp ghee
  • 3 cloves
  • 2 green cardamoms
  • 1 inch cinnamon stick
  • ½ star anise
  • 1 tsp black peppercorn
  • 1 bay leaf
  • 1 red onion chopped
  • 2 large carrots sliced into half moons (about 1 cup)
  • 20-25 green beans sliced at an angle (about 1 cup)
  • 3 Thai green chillies slit lengthwise
  • 1 cup frozen green peas
  • salt to taste
  • 2 cups basmati rice
  • 3 ½ cups water


  • Press SAUTE button on the Instant Pot. Press ADJUST and adjust the heat to LOW.
  • Crush the spices together (cloves, cardamoms, cinnamon stick, star anise and black pepper corn) and keep aside.
  • Once the Instant Pot shows HOT in the display, add the ghee and oil to the inner pot of the Instant Pot. 
  • Add the bay leaf and the crushed spices to the hot oil-ghee combo. Give it a quick stir and add the onions and green chillies to it.
  • Saute for 2-3 mins or so till the onions turn translucent. We dont want to brown the onions as we want the pulao to be closer to white in color and dont want any brown in it.
  • Add the carrots and green beans to this and give a quick mix.
  • Meanwhile, rinse the rice and keep aside.
  • Add the rice to the Instant Pot, the water, some salt and the frozen green peas.
  • Mix well. Put the lid on the Instant Pot. Press CANCEL / KEEP WARM.
  • Turn the knob to SEALING on the lid. Press MANUAL and adjust time to 4 mins.