This flavorful rice pilau is quick and easy to make using your Instant Pot®, perfect for busy weeknights or when you want a comforting meal without the fuss. Aromatic spices and tender rice come together in just one pot for a delicious dish everyone will love.
Start by turning on your Instant Pot and setting it to the sauté mode. Pour in a bit of oil and once it’s hot, add the cumin seeds. Stir them around until they just start to pop. Then toss in the chopped onion and cook for about 2 minutes until it softens up a bit. Sprinkle in the garam masala, turmeric, and a pinch of salt, mixing everything together.
Next, add the vegetable broth, rice, frozen peas and carrots, and a bay leaf. Give it a good stir so everything is combined. Close the lid and lock it in place. Set the Instant Pot to high pressure for 5 minutes—remember, it’ll take around 10 to 15 minutes for the pressure to build up.
Once the cooking time is done, let the pressure release naturally, which can take anywhere from 10 to 40 minutes. After that, carefully open the valve to release any leftover pressure, then unlock and lift the lid. Take out the bay leaf, give the rice a taste, and add more salt or spices if you think it needs a little extra flavor before serving.
- Rinse the rice thoroughly before cooking to remove excess starch and prevent clumping.
- Use fresh whole spices for the best aroma and flavor.
- Avoid opening the Instant Pot immediately after cooking; let the pressure release naturally for fluffier rice.
This dish is a flavorful and easy way to prepare rice with aromatic spices. It comes together quickly in the Instant Pot, making it perfect for busy weeknights. The blend of spices creates a warm and comforting meal that pairs well with many dishes.
Serve this rice with grilled meats, roasted vegetables, or a simple cucumber and yogurt salad. It also pairs well with curries and stews, adding a fragrant base to your meal. Garnish with chopped fresh herbs or toasted nuts for extra texture.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of water to keep the rice moist. You can also freeze portions for up to 1 month and thaw before reheating.
