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Instant Pot Mint Pulao

instant pot mint pulao

Instant Pot Mint Pulao

4.73 from 11 reviews
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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
  • 4-5 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


  • Soak the basmati rice in cold water for 15 minutes. Drain, rinse and set aside.
  • Add all of the mint paste ingredients into a blender and puree. Set aside for now.
  • 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.
  • 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.
  • Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
  • 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.
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