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instant pot vegetable biryani served in a black plate with raita and lemon wedges on the side
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4.93 from 13 votes

Instant Pot Vegetable Biryani Recipe

A simple, easy and flavorful vegetable biryani recipe made in the Instant pot pressure cooker with layers of spiced vegetables, warm spices, herbs like mint and cilantro, fried onions and basmati rice.
Course Main Course
Cuisine Indian, South Indian
Keyword how to make veg biryani, instant pot vegetable biryani, pressure cooker biryani, south indian recipes
Diet Vegetarian
Method Instant Pot/Pressure Cooker, Stovetop
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 3
Calories 432kcal
Author Bhavana Patil


Measuring cup used 1 cup = 250 ml

    Vegetable Marination for Biryani:

    Other Ingredients:

    • 1 cup basmati rice rinsed & soaked for 20 minutes
    • 2 tablespoons ghee (use oil for vegan)
    • 1 large onion thinly sliced (about 1 cup)
    • ¼ cup mint leaves (pudina) chopped
    • ¼ cup coriander leaves(cilantro)  finely chopped
    • ¼ cup fried onions divided
    • 3 tablespoons milk (use water for vegan)
    • saffron(kesar) few strands
    • 1 tablespoon ghee optional
    • 1 ¼ cups water
    • salt adjust to taste


    Pre Preparation:

    • Rinse the basmati rice and soak for 15-20 minutes. Drain and keep aside.
    • Add warmed milk to a bowl and soak the saffron strands in it. Keep aside.

    Marinating the Vegetables:

    • Take yogurt, ginger-garlic paste, turmeric, red chili powder, biryani masala powder, lemon juice, salt in a large mixing bowl and mix well.
    • Now add the chopped vegetables, mix very well and marinate for at least 15 to 20 minutes.
      However, if you don't have time, skip this step and add the veggies, yogurt into the instant pot directly and saute.
      steps to marinate vegetables with yogurt and spices in a bowl

    Instant Pot Method:

    • Press SAUTE on Instant Pot. Add ghee or oil in to the POT along with the whole spices and saute for 30 seconds.
      steps to saute whole spices in cooker collage
    • Secondly, Add sliced onions and saute for about 4-5 minutes or till onions caramelize.
      steps to add onions and saute onions till they caramelize collage
    • Furthermore, add the marinated vegetables into the pot. Mix everything well and saute for 1 minute.
      Also, Deglaze the bottom of the pot using liquids from the vegetables to remove any stuck bits to avoid BURN alert.
      steps to prepare veg biryani in instant pot by sauting marinated vegetables collage
    • Top with half of the coriander leaves, mint leaves and fried onions. Do not mix.
    • Spread the soaked basmati rice evenly over the veggies.
      steps to add basmati rice to veg biryani in cooker collage
    • Now again top with leftover coriander leaves, mint leaves and fried onions. Sprinkle saffron milk on top of the rice and do not mix.
    • Add water gently all around along the sides of the pot. Don’t add water in the center. Make sure rice is just immersed under water.
      Do not mix the ingredients. After that add 1 tablespoon of ghee over the rice, this is optional.
      steps to add fried onions and mint leaves collage
    • Select "MANUAL/PRESSURE COOK" (LOW Pressure) and adjust the time to 6 minutes.
      After the pot beeps, Quick Pressure Release to stop overcooking the rice and vegetables.
    • Open the pot and fluff up the rice. Garnish with some more fried onions and coriander leaves.
      Most importantly, Take out the steel insert as it prevents the rice at the bottom from overcooking.
    • Lastly, Serve this Instant pot Vegetable Biryani with your favorite raitasalad, or kurma.
      instant pot vegetable biryani served in a black plate with raita and lemon wedges on the side

    Stovetop Pressure Cooker Method:

    • Follow the same steps as that of Instant Pot. Close the pressure cooker lid and cook on lowest flame for about 20-25 minutes. Even if the pressure cooker whistles, its fine.



    I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.


    • Always use top-quality long grain basmati rice for making biryani, this makes fluffy and fragrant Biryani.
    • If your paneer is becoming chewy after pressure cooking, saute paneer separately & add in the end or use homemade paneer
    • Make sure to Deglaze the pot using liquids from vegetables to remove any stuck bits to avoid BURN alert.
    • After the pressure cooking, Quick Pressure Release to stop overcooking of rice and the vegetables.
    • Use Shan Biryani Masala to get restaurant-style veg biryani flavor. I highly recommend this brand.
    • Marinating the vegetables is an optional step but I highly recommend it because it enhances the flavors of the biryani.
    Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.


    Calories: 432kcal | Carbohydrates: 70g | Protein: 10g | Fat: 17g | Cholesterol: 14mg | Sodium: 700mg | Potassium: 695mg | Fiber: 8g | Sugar: 6g | Vitamin A: 3892IU | Vitamin C: 56mg | Calcium: 118mg | Iron: 5mg