---
title: Instant Pot Vegetable Biryani
image: https://myheartbeets.com/wp-content/uploads/2018/03/instant-pot-vegetable-biryani-indian.jpg
source: https://myheartbeets.com/instant-pot-vegetable-biryani
author: My Heart Beets
cuisine: Indian
---

Soak @basmati rice{1%cup} in cold water for ~{15%minutes}. Drain, rinse and set aside.

Press the sauté button and add @oil{2%tablespoons} to the #pot{}. Allow it a minute to heat up, then add @cardamom pods{5}, @cloves{4}, @bay leaf{2}, @cinnamon stick{1/2}, @cumin seeds{1/2%teaspoon}, and @fennel seeds{1/2%teaspoon} and stir. Once the @cumin seeds{} begin to brown, add @onion{1}(thinly sliced). Stir-fry for ~{5-7%minutes}, or until the @onion{} begins to brown.

Add @garlic{2%teaspoons}(minced), @ginger{1%teaspoon}(minced), @salt{1 ½%teaspoons}, @coriander powder{1%teaspoon}, @paprika{1%teaspoon}, @garam masala{1/2%teaspoon}, @black pepper{1/4%teaspoon}, @cayenne{1/4%teaspoon} (adjust to taste), @ground cumin{1/4%teaspoon}, and @turmeric{1/4%teaspoon} and stir.

Add @basmati rice{1%cup}, @bell pepper{1}(cut into strips), @baby carrots{1%cup}(approx 9-10 baby carrots, cut in half), @frozen veggies{2%cups}(I use 1 cup corn and 1 cup peas), and @gold potatoes{4}(approx. ½ pound, cut in half) 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 @cilantro leaves{}(chopped) and @mint leaves{}(chopped) and @?ghee coated cashews and raisins{} (optional) 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 @cashews{} and @raisins{} and stir-fry until the @cashews{} begin to turn golden.

Sprinkle the ghee-coated @cashews{} and @raisins{} along with the @cilantro leaves{} and @mint leaves{} on top of the biryani.