Instant Pot Vegetable Biryani


This vegetable-packed biryani is a one-pot dish that’s aromatic, flavorful, and really delicious!

Instant Pot Vegetable Biryani

You will love this recipe for vegetarian biryani! It’s flavorful, aromatic, and loaded with veggies like carrots, bell pepper, potatoes, corn, and peas. You can make this a vegan recipe too, if you omit the ghee-coated cashews and raisins.

So… I think it’s official. I have a biryani problem.

I already have several different types of biryani on my blog, and you can expect more varieties to come soon. I have so many biryani recipe ideas floating around in my head. And by floating, I mean dancing. These biryani ideas are basically doing bhangra in my mind. Biryani Bhangra.💃🏽 hoi! bruahhh!

Anyway, the point is we have been eating biryani at least once a week lately (Biryani Fridays! Can we make this a thing?!) and I can’t wait to share all of my biryani recipes with you.

“I have made this recipe plenty of times. This is one of my favorite recipe. Even at my workplace every time I have a potluck everybody asks me to make this dish. I substituted raisins with Cranberries and it still tastes delicious. Thank you, Ashley.”

Instant Pot Vegetable Biryani

I normally reserve this veggie dish for special occasions, but it’s now simple enough to make on a busy weeknight, thanks to the instant pot. It’s easy and also impressive, so this dish works for dinner parties too. In fact, if you’re looking for a fancy vegetarian recipe to serve your guests, then look no further. Okay, actually, consider making my vegetable korma too. You can serve both at a dinner party, and your vegetarian/vegan friends will love you forever!

Instant Pot Vegetable Biryani

Watch how easy it is to make Vegetable Biryani!

(for the full recipe, see the recipe card below 😋)

One last thing… when you’re making biryani, use good biryani rice. I highly recommend using this brand of basmati rice in this dish and all of my rice dishes. I love the extra-long grains, and in my opinion, no other basmati rice compares. I’m always open to learning about new varieties/brands, though, so leave a comment if there’s another one you prefer!

Enjoy this dish! And if you like it, be sure to check out one of my other biryani recipes 🙂

Instant Pot Vegetable Biryani

Instant Pot Vegetable Biryani

Instant Pot Vegetable Biryani

Instant Pot Vegetable Biryani

4.81 from 77 reviews
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Cuisine Indian


Whole Spices:


Ground Spices:


  • 1 bell pepper cut into strips
  • 1 cup baby carrots approx 9-10 baby carrots, cut in half
  • 2 cups frozen veggies (I use 1 cup corn and 1 cup peas)
  • 4 small gold potatoes approx. ½ pound, cut in half


  • 1 cup water
  • Cilantro leaves chopped
  • Mint leaves chopped
  • Ghee coated cashews and raisins optional


  • Soak the basmati rice in cold water for 15 minutes. Drain, rinse and set aside.
  • 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 onions. Stir-fry for 5-7 minutes, or until the onions begin to brown.
  • Add the garlic, ginger, ground spices and stir.
  • Add rice, vegetables and water to the pot and stir (the veggies don’t have to be submerged, they will cook in the steam).
  • Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
  • Naturally release pressure for 5 minutes, then open the valve to release remaining pressure.
  • Add the cilantro and mint and ghee coated cashews and raisins if using. Mix well and serve.

To Make Ghee-Coated Cashews/Raisins:

  • Melt ghee in a pan over low-medium heat on the stovetop. Add the cashews and raisins and stir-fry until the cashews begin to turn golden.
  • Sprinkle the ghee-coated cashews and raisins along with the cilantro and mint on top of the biryani.



  • Important: All of the recipes on my blog are tested using a 6 quart instant pot – I have not tested this recipe in a different sized pot. I don’t know if this recipe will work in a 3 quart or 8 quart – you may need to adjust the amount of oil and/or water. I suggest only using a 6 quart for this recipe.
  • You should be able to substitute vegetables but keep the cook time in mind (e.g. if using cauliflower keep the pieces fairly large). I have been able to use frozen broccoli (in place of the bell pepper) with success. Let us know what veggies you try in the comments.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Instant Pot Vegetable Biryani

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. kj says

    5 stars
    I love making Biryani. And your many recipes are so perfect. I have also made Biryani with small pieces of pasta added, like linguini or angel hair. Have you seen or made it this way? Also, where can I get a spice container like yours? Th one that is round with several round containers of spices. I have seen wooden containers which I love too.

    • Ashley - My Heart Beets says

      I’m so glad to hear that you like my recipes 🙂 I haven’t tried it that way but if you want to use pasta, maybe try adding vermicelli noodles (can also find this at your local Indian store and bonus I have a great dessert called vermicelli kheer that also calls for it) – they are super thin noodles and I bet it’d be good! You can get masala dabbas (the spice containers) at any Indian grocery store and they’ll be much cheaper than ones you find online. Or if you’re looking to invest in a really nice one as well as amazing spices then check out Diaspora Spices.

  2. Joan says

    Hi, I’d love to use your Onion Masala in this recipe, a go-to that I keep stocked in the freezer. Have you done it? How much would I use?

    It would replace the onion, ginger and garlic, correct? Hmm, possibly reduce the duplicate ground spices by half?

    Thank you!

  3. Helen says

    I have attempted this twice now and had the burn message both times… 1 cup of water just doesn’t seem enough or something. It’s a shame because the flavours are great!

  4. Fay says

    How many servings does this recipe make? One cup of rice sounds like only 2-4…. Looking forward to trying this recipe, but need it to serve at least 8.

  5. Nancy says

    5 stars
    Mine came out really well. Cut vegetables in large pieces and the cold of the frozen vegetables keep them from becoming mushy. My husband and I really enjoyed it. Nutritional values would be nice.

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