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.

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

4.74 from 57 reviews
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Cuisine Indian


Whole Spices:


  • 1 onion thinly sliced
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger

Ground Spices:

  • 1 ½ teaspoons salt
  • 1 teaspoon coriander powder
  • 1 teaspoon paprika
  • ½ teaspoon garam masala
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne adjust to taste
  • ¼ teaspoon ground cumin
  • ¼ teaspoon turmeric


  • 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. loveIndianFood! says

    5 stars
    This was soooo delicious! Quick and easy weeknight palao, chockerblock with veggies. Mostly healthy as there are only 2 tbsp of oil/ butter. Made this several times and have added to rotation. THANK you!!

  2. Ramya venu says

    This recipe is so good. I made using birds eye frozen veggies that had broccoli, cauliflower, carrots and zucchini. Added green bell pepper in addition and skipped the potato. The rice was bit mushy and sticky, may be I added little bit more water. Will reduce it next time. Overall a great and quick recipe to quench the Briyani craving. Thank you for sharing.

  3. George says

    1 star
    Can’t get this to work at all. Have tried it twice now with two different kinds of rice (latest time it was Tilda Basmati) and my instant pot (6qt Duo Evo Plus) says “Food Burn” and will not continue to cook, I try opening it up and adding more water and starting it up again (I have added as much as 2 cups more water) and the same happens again. Rice does not come out as Biryani rice does, instead it is sticky.

    Think I’ll try another recipe instead.

    • Ashley - My Heart Beets says

      Hi George, you can try sharing photos and asking for advice in my facebook group if you’d like (Instant Pot for Indian Food). I’m sorry but I’m not sure why this is happening for you… hopefully, another reader will be able to help.

      • rahul kapoor says

        I got the same burn message despite adding more water. Not sure if it’s the quantity of veggies I added but also I doubled the amount of everything in the recipe to get twice the biryani. Maybe in my case, that was the reason.

        • Ashley - My Heart Beets says

          Hi Rahul, I’m sorry to hear that… I’ve only tried this recipe as written so I’m not sure if that’s what happens if you double this one, though I’d be surprised as I’ve been able to double my chicken biryani just fine. You can also try sharing a post in my FB group – hopefully someone there can help.

      • krystal levine says

        Same issue, with the “Burn” message. Also using the 6qt Duo Evo Plus. Have tried 3 times. Ending up with mush. I’ve never had an issue with any of your other recipes, have pretty much cooked through your entire cookbook. Darn, I want this veg biryani to work.. 🙁

        • Ashley - My Heart Beets says

          Hi Krystal, I’m sorry to hear that – I will test this out in my duo evo to see if I can troubleshoot, though it may take me some time to do that. Have you made any of my other biryani recipes in that model? Is it just the veg that gives you trouble?

  4. Sonia says

    5 stars
    Hello! Made this yesterday and it came out great! Question- If I would like to double the finished quantity, would I double each and every ingredient? And, pressure cook time? Natural release pressure time?

  5. Kevin says

    5 stars
    *** 8qt ***

    I have made this recipe at least 20 times now with an 8qt IP.
    It definitely took a little bit of learning but I was also new to the IP.

    I am generous with oil (ghee).
    I use anywhere between 1 1/3 to 1 1/2 cups of water.
    Deglaze Well

    Note: Initial perceived failures (few – maybe 3) turned out to be amazingly delicious, with a surprisingly pleasant crunch infused with concentrated spice flavors with some of the rice. Nom nom!

  6. NithyaK says

    Hi Ashley,
    I tried the recipe, for me the top layer of the rice remains uncooked , can u please help me to figure out where i am missing (Instant pot 6qt) (followed the same recipe along with water measurements).

    • My Heart Beets says

      Hi, hmm that’s odd that it didn’t cook fully – let’s see if we can troubleshoot. Was the seal on properly? Did any steam escape or did you close the valve before starting? Any other details you can provide?

      • Nithya K says

        Thanks Ashley for the response.
        Yes, the seal is done properly.

        I added the veggies, fried for 2 to 3 minutes, scraped the bottom , added rice, then poured water , until the rice is completely immersed, closed the lid, cancelled the sauté mode, sealing position ON, then turned on the pressure cook mode (Setting – High , High)
        (I use Instant pot duo 6 qt- It has 2 settings in Pressure cook mode
        1. Normal High
        2. High High)
        I have tried to cook under both the settings (pressure cooked for 6 min, waited for normal pressure to release), the top layer remains uncooked, also the rice that is at the bottom is undercooked(the middle of the rice grain is hard – not cooked properly).

        If I tried to add water ratio to the rice (2:1) , rice is mushy after cooking.
        I felt like since rice is cooked along with oil, veggies , it is not cooked properly,
        I am also facing the same issues with tomato rice, veg pulao, chicken biryani and similar rice varieties.

        I am good with cooking white rice in instant pot.
        (I am sorry for the lengthier message)

        Can you please help me to figure out, what can be done/where I going wrong.

        • My Heart Beets says

          Hi Nithya, when you say you make white rice – is the brand of rice you use the same as what you’re using to make the biryani and pulao? I wonder if it’s an issue with the rice itself? I’m not sure why that’s happening – I would suggest posting your question in my FB group (Instant Pot for Indian Food), maybe someone there can help. I hope we can figure it out!

          • Nithya K says

            I tried with both the rice, sona masoori and biryani as well.
            I will post it in the fb group, That’s a good idea.
            Thanks Ashley 🙂
            Meanwhile I am also trying with different quantities of water ratio to the rice.

  7. Samia says

    5 stars
    This vegetable biryani turned out great! I served it with yogurt chutney and my family loved it. I look forward to trying more of your biryani recipes.

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