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Instant Pot Vegetable Biryani Recipe Instant Pot Vegetable Biryani Recipe


Instant Pot Vegetable Biryani Recipe

Written by: Emily Smith

Discover a flavorful and aromatic Instant Pot vegetable biryani recipe that's perfect for a quick and delicious meal. This easy-to-follow recipe is a must-try for anyone looking for a tasty vegetarian dish.

This Instant Pot Vegetable Biryani is my go-to comfort food. It's a flavorful mix of basmati rice, veggies, and spices, all cooked together in one pot. Quick, easy, and absolutely delicious!

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Alright, get ready folks! This isn't just any ordinary biryani, this is my special instant pot vegetable biryani. It's overflowing with colorful veggies, aromatic spices, and fluffy basmati rice. All cooked together with ease in an instant pot. This recipe has turned countless hectic weeknights into relaxing evenings for me. Trust me, give it a go, and it might just become your new favorite!

Ingredients for Vegetable Biryani in the Instant Pot

  • Basmati rice: Long-grain rice with a fragrant aroma, essential for biryani, absorbs flavors well, and cooks to a fluffy texture.
  • Mixed vegetables: Colorful medley of carrots, peas, and bell peppers add texture, flavor, and nutrients to the biryani dish.
  • Onion: Adds a sweet and savory flavor base when caramelized, enhancing the overall taste profile of the vegetable biryani.
  • Tomatoes: Provide a tangy sweetness and moisture to the dish, balancing the spices and adding depth to the flavors.
  • Yogurt: Tenderizes the vegetables and rice, adds a creamy tanginess, and complements the spices in the biryani recipe.
  • Ginger-garlic paste: Infuses the dish with a pungent and aromatic flavor, enhancing the overall taste and aroma of the biryani.
  • Cumin seeds: Adds a warm, earthy flavor and a subtle crunch to the biryani, enhancing the overall aromatic profile of the dish.
  • Garam masala: A blend of warm spices that adds depth, warmth, and complexity to the biryani, elevating its overall flavor.
  • Turmeric powder: Imparts a vibrant color, earthy flavor, and subtle bitterness to the dish, enhancing both visual appeal and taste.
  • Red chili powder: Adds heat and a rich red color to the biryani, balancing the flavors with a spicy kick.
  • Fresh cilantro: Brightens the dish with a fresh, citrusy flavor and a pop of color, adding a refreshing herbal note.
  • Water: Essential for cooking the rice and vegetables in the instant pot, ensuring proper hydration and steam for a perfect biryani.

Adding a pinch of saffron soaked in warm milk to this vegetable biryani will enhance the flavor and give it a beautiful color.

Essential Tools for Making This Instant Pot Recipe

  • Instant Pot: Speeds up cooking process, allows for pressure cooking rice and vegetables together efficiently.
  • Sauté Pan: Essential for sautéing onions, tomatoes, and spices to build flavor in the biryani.
  • Cutting Board: Needed for chopping vegetables like carrots, peas, and bell peppers for the biryani recipe.
  • Knife: Essential tool for cutting and chopping vegetables and other ingredients for the biryani dish.

Common Questions About Making Vegetable Biryani in the Instant Pot

Can I use any other type of rice for this biryani recipe?
You can use other types of rice, but basmati rice is traditionally used for biryani for its fragrance and texture.
Can I add more vegetables to this recipe?
Yes, feel free to add more vegetables or customize the mix to your liking.
How can I make this biryani spicier?
To make it spicier, you can increase the amount of red chili powder or add some chopped green chilies.
Can I skip the yogurt in this recipe?
The yogurt adds a tangy flavor and helps tenderize the rice, but you can omit it if needed.
Can I double the recipe in the instant pot?
It's possible to double the recipe, but make sure not to fill the instant pot past its maximum capacity to avoid issues with cooking.

Serves: 4 people

Preparation time: 15 minutes

Cooking time: 10 minutes

Total time: 25 minutes


  • 1 cup basmati rice
  • 1 cup mixed vegetables (carrots, peas, bell peppers)
  • 1 onion, thinly sliced
  • 2 tomatoes, chopped
  • 1/2 cup yogurt
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • Salt to taste
  • Fresh cilantro for garnish
  • 2 cups water


  1. Rinse the basmati rice and set aside.
  2. Turn on the Instant Pot to sauté mode and heat some oil.
  3. Add cumin seeds and let them splutter, then add sliced onions and sauté until golden brown.
  4. Add ginger-garlic paste, tomatoes, and spices. Cook until the tomatoes are soft.
  5. Stir in the mixed vegetables and cook for a few minutes.
  6. Add the rinsed rice, yogurt, and water. Stir well.
  7. Close the Instant Pot lid, set to manual high pressure for 5 minutes.
  8. Once done, let the pressure release naturally for 5 minutes, then do a quick release.
  9. Fluff the biryani with a fork, garnish with cilantro, and serve hot.

Nutritional value:

Per Serving in Calories: 320 kcal | Carbohydrates: 65 g | Protein: 8 g | Total Fat: 2 g | Saturated Fat: 0.5 g | Trans Fat: 0 g | Monounsaturated Fat: 1 g | Polyunsaturated Fat: 0.5 g | Cholesterol: 2 mg | Sodium: 700 mg | Dietary Fiber: 5 g | Sugar: 5 g | Calcium: 80 mg | Potassium: 300 mg | Iron: 3 mg | Vitamin A: 500 µg | Vitamin C: 20 mg

Prep and Storage Tips for Instant Pot Vegetable Biryani

Make Ahead Instructions

  • Prepare the vegetable biryani as per the recipe.
  • Let it cool completely.
  • Store in an airtight container in the refrigerator for up to 2 days.

Freezing Instructions

  • Cool the biryani completely.
  • Transfer to a freezer-safe container or ziplock bag.
  • Label with the date and freeze for up to 3 months.
  • To reheat, thaw overnight in the refrigerator and warm in the microwave or on the stovetop.

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