Instant Pot Vegetable Biryani

Biryani is an Indian rice dish made with fragrant Basmati rice layered with meat or vegetables and flavored with exotic spices like saffron. There are many variations of the dish depending on where it’s from. Traditionally Biryani is cooked in a thick-bottomed pot on low heat for hours. This version I have here is a quicker and easier one. It’s a one pot instant pot biryani.


  1. Rinse the rice that has been soaking and set aside.
  2. Warm the plant milk and soak saffron strands.
  3. Set the instant pot to saute mode.
  4. Add the oil and the dry spices and saute for a few seconds till fragrant.
  5. Add the onions and till slightly browned.
  6. Add the ginger and garlic and saute for a few seconds.
  7. Add the veggies and saute for 1-2 minutes.
  8. Cancel the saute mode.
  9. Mix in the yogurt, dry spices and salt and scrape the browned bits from the bottom.
  10. Sprinkle the green herbs reserving a little for garnish.
  11. Spread the drained rice and pour the saffron infused milk evenly on top.
  12. Add the water.
  13. Close the lid and set to sealed position.
  14. Set the instant pot to pressure cook mode for 5 minutes.
  15. Release the pressure manually when it beeps.
  16. Open the lid and let cool for a few minutes.
  17. Fluff with a fork, transfer to serving dish, top with toasted cashews and herbs and serve warm with raita.

Recipe Credit

Hi, I’m Devasena (aka Dev) and I’m passionate about healthy cooking. I’ve been a vegetarian my entire life and gave up dairy since 2018. I have an eCornell Plant-Based Nutrition Certificate, am into fitness, and enjoy traveling. Follow my culinary adventures @Sattvic_Chef