Instant Pot Vegetable Biryani

Instant Pot vegetable biryani is made by pressure cooking rice, vegetables in a spicy onion-tomato gravy to create this flavorful one-pot vegetarian meal that comes together in under 30 minutes.

Instant Pot Vegetable Biryani

Ingredients
  1. 2 cups Basmati rice, soaked in water for 20-30 minutes
  2. 1/4 cup olive oil or 3-4 tablespoons ghee, clarified butter
  3. 4-5 whole cloves
  4. 6-8 whole black peppercorns
  5. 1 Indian bay leaves
  6. 1- inch piece cinnamon stick
  7. 2 cups chopped onions
  8. 4 garlic cloves crushed into a paste
  9. 1 cup chopped potatoes
  10. 1/2 cup chopped carrots
  11. 1/2 cup green peas
  12. 2 teaspoon red chili powder
  13. salt as needed
  14. 1/2 teaspoon turmeric powder
  15. 2 cups chopped tomatoes
  16. 3 tablespoons yogurt
  17. 2 teaspoon garam masala
  18. 1 tablespoon ghee, clarified butter
  19. finely chopped cilantro / coriander leaves for garnishing

Instructions
  • Add oil to the steel insert of the Instant Pot and press the Saute function. Press the Adjust button to move the selection to “Normal” and wait till the display reads “Hot.” and add peppercorns, cloves, cinnamon stick and bay leaves and when they sizzle (after 10-15 seconds) add onions. Fry the onions till they turn soft and translucent (approximately 5 minutes).
  • Add garlic and saute it with the onions for a minute or so. Add the veggies (potatoes, carrots, and peas) along with turmeric powder, chili powder, and salt and fry them for another 5 minutes or so and then add tomatoes. Saute the tomatoes till they are soft (approximately 5-8 minutes).
  • Whisk the yogurt well with garam masala and add this mixture to the Instant Pot. Do a taste test - the salt should slightly be on the higher side.