instant pot mint pulao

Instant Pot Mint Pulao

  • Author: My Heart Beets


  • 1 cup basmati rice (love this brand), soaked 15 minutes
  • 2 tablespoons oil

Mint Paste:

  • 1 cup fresh mint leaves, tightly packed
  • ½ cup fresh cilantro leaves, tightly packed
  • ½ onion, roughly chopped
  • 2 tablespoons grated coconut* (I use frozen)
  • 45 garlic cloves, roughly chopped
  • 1 inch ginger, roughly chopped
  • ½ serrano pepper, adjust to taste

Whole Spices:

  • ½ teaspoon black peppercorns
  • ½ teaspoon cumin seeds
  • 2 green cardamom
  • 2 cloves
  • 1 star anise
  • 1 bay leaf
  • ½ cinnamon stick

  • 1 cup water*
  • 1 cup frozen peas
  • 2 medium gold potatoes (approx. ½ pound), cut into quarters OR 4 small gold potatoes (approx. ½ pound), cut in half
  • 1 ¼ teaspoons salt (omit ¼ tsp if not using potatoes)
  • ½ teaspoon garam masala

  • Mint leaves, garnish


  1. Soak the basmati rice in cold water for 15 minutes. Drain, rinse and set aside.
  2. Add all of the mint paste ingredients into a blender and puree. Set aside for now.
  3. Press the sauté button and add the oil to the pot. Allow it a minute to heat up, then add the whole spices and stir. Once the cumin begins to brown, add the mint puree.
  4. Stir-fry the mint puree for 4-5 minutes or until most of the liquid from the mint puree evaporates, then add the rice, water, frozen peas, potatoes, salt and garam masala and mix well.
  5. Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
  6. Naturally release pressure for 10 minutes, then open the valve to release any remaining pressure.


  • *Tip: after you blend the mint paste, you can use the 1 cup of water and swirl it around the blender to get any extra bit of mint out.