A simple and fragrant instant pot pulao recipe featuring beautiful spring produce. This quick and easy rice dish is perfect for the little eaters at home and packs well in the lunchbox. Serve this with a side of raita or papad/chips for a simple yet comforting meal.
Spring is here! Which means it is time to enjoy the beautiful produce that this season has to offer. Lush green peas, tender asparagus, beautiful greens are all in season now and they are some of my favorite vegetables to cook with.
If you have a picky eater or if you have a few mixture of vegetables begging to be used, then this instant pot pulao recipe is for you. This recipe is very forgiving: you can add any combination of veggies and get away with it. It packs well in the lunch box and is super easy to prepare. A hit amongst toddlers and kids, this simple instant pot pulao is a must have recipe for those busy days.
I love rice dishes as it is one way I can get my toddler to eat veggies which she would otherwise complain about. When veggies are added in pulao / fried rice or noodles, I can get her to eat an extra serving or two because she has no idea she is eating the veggie that she doesn’t like. For eg, my veggie of choice here is brussels sprouts. If I had offered the same sauteed or baked, she would have eaten it but I would have had to coax her and bargain with her to get her to eat one or two. But here, they are mixed with the rice and she couldn’t even tell she was eating them. Now that’s the kind of recipe I like to make 🙂
As with any pulao, carrots, peas, cauliflower, green beans, potatoes, corn are good options. If you would like to add veggies like asparagus, zuchini, I would suggest sauteeing them separately and adding them to the rice, so they don’t lose their texture.
Yes! Quinoa is one of my favorite substitutes for rice. Just make sure the you follow 1: 2 ratio. 1 part quinoa, 2 part liquid (which includes the mint/coriander/spinach puree which we will be adding in this recipe)
Absolutely! I made this for my 4 year old who absolutely loved it. Just omit the green chilly or reduce the amount of chilly. You can add a dollop of ghee while serving if not vegan.
Yes! It’s dairy free and also nut free. You can serve this with some papad or vegan raita made with vegan yogurt, chopped cucumber, salt and cumin powder. My favorite vegan yogurt for raita is cashew yogurt. But if you aren’t vegan you can add some ghee/ butter instead of oil and serve it with normal raita.
Now that I have answered some basic questions that you might have, lets see how to do this recipe.
First let’s switch on the saute mode in your instant pot. When it becomes hot, add some oil. Then add some cumin seeds, a bay leaf, slit green chilli ( can also use jalepeno/ serrano chilly) and let the cumin seeds sizzle.
Now add some finely chopped onions and saute until they start turning golden brown. When that’s done, add the chopped veggies. Give it a mix.
While the onions are sweating and becoming golden, make a puree of the spinach, cilantro (coriander), mint, garlic, lemon juice and a pinch of garam masala. Set it aside.
When the onions are cooked and you add the veggies, add the soaked rice, green puree and mix gently.
Add water/ stock, salt and cook for 6 minutes manual mode. Release pressure after 7 minutes.
Now isn’t that instant pot pulao recipe simple!
Serve this pulao rice with some cool raita or papad/ chips for a comforting and delicious meal.
Simple instant pot pulao recipe using spring vegetables like green peas, spinach, brussels sprouts and green beans.
Soak the basmati rice in water for atleast 15 to 20 minutes.
Switch on the saute mode in your instant pot and add the oil/ ghee.
When the oil becomes hot, add the cumin seeds, bay leaf, green chilly and let the cumin sizzle.
Now add the chopped onions and saute until they turn golden brown.
Meanwhile, make a puree of the spinach, cilantro, mint, turmeric powder, lemon juice, garam masala and set aside.
When the onions are done, add the chopped veggies and give it a mix.
Now add the spinach puree, rice and mix well. Be careful while mixing so you don't break the rice. Switch off the saute mode.
Now add the water or stock, salt and close the lid. Make sure, the water is salty enough for the rice. (It should be a bit saltier than how your final rice dish should taste) Also the amount of water and the puree together should not exceed 2 cups.
Pressure cook in manual or pressure cook mode for 6 minutes. Release pressure after 7 minutes.
When done, let it sit for 5 to 10 minutes and then use a fork or ladle to fluff up the rice. Serve hot.
Like this recipe? Do share the image in social media using the hashtag #cookingwithpree. Would appreciate it if you could comment and leave a rating by clicking on the stars in the recipe box 🙂
You can follow me on Instagram, Facebook and Pinterest for more updates on what I cook on an everyday basis.
Creamy Vegan Carrot, pumpkin and Sweet potato soup - Healthy, Easy and so Delicious! Instant…
When I think of festivals, the first thing that comes to mind is a house…
This quick and easy Instant Tomato Thokku or chutney is the best accompaniment with rice,…
Looking for a fun holiday recipe? This Indian style Paneer tikka pizza is a great…
Looking for a great sambar recipe to go with your idli, dosas and upmas? Your…
This Red lentil Dal is the ultimate winter dal recipe! With the goodness of butternut…
View Comments
This is SO delicious! It was simple to make and utilized basic ingredients, but the end result is so flavorful and healthy!
I used brown basmati rice and chose Brussel sprouts, bell pepper, and mushrooms for the veggies. I added a bit less water due to the water content of the veggies. I put the ginger and garlic in with the onion after the onion cooked a bit on its own.
I topped mine with yogurt and red onion. My child preferred a few peanuts on top.
Wonderful and healthy!
Thank you so much for the feedback Hilary! I love the idea of peanuts as a topping. Going to try it myself next time :)