Instant Pot Vegetable & Paneer Biryani

Vegetable and Paneer Biryani is a complete meal with grains, vegetables, and protein. It begins with a base of caramelized onions, then builds layers of flavors with aromatic long-grain basmati rice and a combination of vegetables cooked to tender perfection. Each bite is infused with delicately balanced whole spices and a bold finish with garam masala.

I have been trying to perfect my veg biryani in the Instant Pot for months now. After the success of my easy InstaPot Chicken Biryani recipe in just a few tries, I was surprised to see how different it was to cook vegetable Biryani in the pressure cooker.

Although I was using the same rice and similar spices, it took many failed attempts (mushy rice, undercooked rice, mushy veggies, etc) before I got the technique right. The key was to choose the right kind of vegetables and also more importantly cut them right so they all cook within 5 to 6 mins of pressure cooking time.

This simple Biryani recipe is inspired by my mom’s famous vegetable pulav recipe. She cuts her veggies in a certain size and shape, which I thought was to make the dish look gorgeous. But now I understand that it also helps them cook perfectly each time.

The same trick of cutting the veggies and choosing the right ones helped me with this easy vegetable biryani recipe. Then my talented cousin gave me an idea of adding Paneer to this dish which really took the Biryani to a whole new level.

If you’re like me and enjoy cooking vegetarian dishes you must check out my 60+ vegetarian main meals or bookmark it for later.

To make the best and authentic tasting biryani make sure to use homemade ghee, choose the right vegetables or organic frozen mixed vegetables and long grain basmati rice. The whole spices and the homemade garam masala will do its magic to add beautiful aromas and bring this delectable recipe together.

Tips for perfect Vegetable Biryani in the Instant Pot:

• Use fresh garam masala
• Deglaze the pot using the liquids from the vegetables to remove any browned bits from the sautéing of the onions. This will help the Instant Pot come to pressure and also prevent the “BURN” signal
• Make sure all of the rice is under the liquids before closing the Instant Pot
• Lastly, although, Sauté (more) function on the Instant Pot works great for true one-pot cooking, you can also caramelize the onions using a stovetop in a non-stick pan. This will speed up the process and also will prevent the stainless steel insert from getting scorched which may lead to a “BURN” notice on the newer Instant Pot’s

Update to my original recipe:

Certain brands of store-bought paneer can get chewy when cooked under high pressure. So I have modified the cook times for this recipe to 5 minutes on low pressure. Note: If your Instant Pot does not have the HI/LO pressure cook options, you can cook the biryani on high pressure and then gently stir in the paneer in the end.

Step by step instructions to make vegetable biryani in the Instant Pot Pressure Cooker:

Step 1 – Rinse and soak the rice in 2 cups of water for 20 minutes. Drain water after 20 mins. Set the Instant Pot to Sauté (more) mode and heat 1 tablespoon of ghee. Add thinly sliced onions and cook for 5-7 minutes or until the onions are lightly caramelized. Take half of the onions out and reserve for garnish (photos 1 – 2).

Step 2 – Add remaining ghee, cumin seeds, cardamom, cloves, black pepper, bay leaves. Cook for 30 seconds. Add all the veggies (carrots, green beans, mushrooms, red pepper, corn, paneer). Press cancel and deglaze the pot removing any browning. Use 1-2 tablespoons of water if needed. See the third picture below that shows how the bottom of the pot looks after properly deglazing. There should not be any browned bits stuck to the bottom (photos 3 – 4)

Step 3 – Add ginger, garlic, turmeric, red chili powder, garam masala, and half of the salt. mix well. Add mint, rice, and remaining salt. Add water. Mix well, making sure most of the rice is underwater (photos 5 – 8)

Step 4 – Close the Instant Pot with pressure valve to sealing. Select Manual/Pressure Cook(LO) and adjust the cooking time to 5 minutes. Follow with a quick release to stop overcooking the rice. Open the Instant Pot. Garnish with caramelized onions and cilantro.

Enjoy hot with yogurt or raita and a squeeze of fresh lemon. This spicy vegetable biryani goes well with refreshing watermelon juice, homemade lemonade, or mango lassi.

Have last-minute guests? Make one of these 30+ easy desserts and you will have a delicious meal. One of my favorites to make is these easy Instant Pot brownies. They are a crowd-pleaser and a sweet way to finish your meal.

Commonly asked questions

Do you love Indian food? Here are my top Instant Pot Indian Recipes other people have enjoyed:

• Easy Chicken Tikka Masala – Creamy tomato-based curry with chicken marinated in yogurt, red chili powder, turmeric, and garam masala
• Healthy “Butter” Chicken – Flavorful chicken in a creamy sauce with an orangish hue from the red chili powder and turmeric
• Spicy Misal Pav – A popular Indian dish made with spicy sprouted bean curry served with lightly buttered dinner rolls
• Tandoori Salmon – Tender, flaky salmon cooked in warm tandoori spices
• Easy Shrimp Curry – Tender-sweet shrimp lightly spiced with aromatic whole spices and tropical flavors from coconut milk
• Chicken Korma – A mild and healthy chicken curry cooked in whole spices and then braised in a yogurt-based sauce
• Kheema Pulao – A flavor-packed one-pot meal with fragrant long grain basmati rice cooked in ground chicken and aromatic-warm whole spices
• Madras Lentils/Daal Makhani – A creamy lentil dish cooked with whole black lentils and kidney beans, lightly spiced

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Vegetable and Paneer Biryani – Instant Pot

Vegetable and Paneer Biryani is a classic Indian one pot meal that is full of flavors and aromas from whole spices, garam masala and the long grain basmati rice.

Prep Time30 mins

Cook Time20 mins

Total Time50 mins

Course: Entree

Cuisine: Indian

Servings: 6

Calories: 453kcal

Author: Archana Mundhe

Ingredients

• ▢ 2 cups Extra long grain Basmati rice
• ▢ 2 cups water for soaking
• ▢ 3 tablespoons ghee divided
• ▢ 1 large yellow onion thinly sliced
• ▢ 1 teaspoon cumin seeds
• ▢ 4 whole green cardamoms
• ▢ 4 cloves
• ▢ 10 whole black peppercorns
• ▢ 2 bay leaves
• ▢ 1 cup carrots chopped lengthwise into 1-inch x ¼ inch strips
• ▢ 1 cup green beans chopped into 1-inch pieces
• ▢ 1 cup white mushrooms halved
• ▢ ½ cup red pepper chopped into 1-inch x ½ inch strips
• ▢ ½ cup corn
• ▢ 1 cup paneer cubed into ½ inch cubes
• ▢ ½ tablespoon ginger grated
• ▢ ½ tablespoon garlic minced
• ▢ ¼ teaspoon ground turmeric
• ▢ 1 teaspoon Kashmiri red chili powder
• ▢ 1 teaspoon garam masala
• ▢ 3 teaspoons kosher salt divided
• ▢ 2 cups water for cooking
• ▢ 2 tablespoons fresh mint chopped
• ▢ ½ cup cilantro chopped

Instructions

• Rinse and soak the rice in water for 20 minutes. Drain water after 20 minutes. 
• Set the Instant Pot to Saute(More) mode and heat half of the ghee. Add sliced onions and cook for 5-7 minutes or until the onions are lightly caramelized. Take half of the onions out and reserve for garnish.
• Add remaining ghee, cumin seeds, cardamom, cloves, black peppers, and bay leaves. Cook for 30 seconds. Add all the veggies (carrots, green beans, mushrooms, red pepper, corn, paneer). Press cancel and deglaze the pot removing any browning. Use 1 to 2 tablespoons of water if needed.
• Add ginger, garlic, turmeric, red chili powder, garam masala, and half of the salt. mix well. Add mint, rice, and remaining salt. Add water. Mix well, making sure most of the rice is underwater.
• Close the Instant Pot with pressure valve to sealing. Pressure Cook(low-pressure) for 5 minutes followed by Quick release. Open the Instant Pot. Garnish with caramelized onions and cilantro. Serve hot with Raita or yogurt.

Video

Notes

Notes:

• Deglaze the pot after adding the vegetables to remove any browning in the pot from sautéing the onions. This will help the Instant Pot come to pressure and also prevent the biryani fromFor You can make this recipe Vegan by using coconut oil instead of ghee and extra firm tofu instead of paneer
• I have modified the cooking time for this recipe to 5 minutes LO pressure cook as sometimes store-bought paneer can get chewy when cooked under high pressure. If your Instant Pot does not HI/LO pressure cook options, you can cook for 6 minutes under high pressure and then stir in the paneer in the end. 

Nutrition

Calories: 453kcal | Carbohydrates: 61g | Protein: 12g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 1200mg | Potassium: 365mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4460IU | Vitamin C: 23.8mg | Calcium: 233mg | Iron: 1.7mg

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