Instant Pot Pulao

Making pulao is an art; you need the right quantities of meat to rice ratio, spices, water, and cooking time. I’m bringing you this recipe for instant pot pulao, which is not only time-saving but also a minimum effort recipe. You can use this recipe for any type of protein of your choice, such as lamb, goat, beef, or even chicken. Today, I’m making it with lamb.

What goes into instant pot pulao

Rice

You need good quality basmati rice. I used extra-long grain basmati rice, but any basmati rice will work for this recipe. You don’t need to soak the rice at all. Just rinse it a couple of times, and you are ready to put it in the Instant Pot.

Meat

I used about 2 lbs of lamb pieces; you can use goat or beef. For all of these protein choices, cooking time will be 20-25 minutes. You can also make this with chicken, but cooking time for chicken is only 10 minutes under pressure.

Water ratio

For regular basmati rice that is not aged, use 1.25 cups of water for every cup of rice. For aged basmati rice, use 1.5 cups of water for every 1 cup of rice. There is no need to soak the rice, but if you soak rice, then use only 1 cup of water per cup of rice for regular rice and 1.25 cups of water per cup of soaked aged basmati rice.

Spices

Very minimal spices are used in this recipe; for whole spices, I used cumin, bay leaves, and whole black cardamom. The only other seasoning is salt.

Green chilies

Green chilies are totally optional, but if you can handle spicy food, then I recommend using 3-4 whole green chilies, which infuse this amazing flavor.

Oil

You’ll need 1/3 cup of oil to caramelize the onions. Feel free to use store-bought onions to reduce the cooking time even further.

Step-by-step recipe

Prepare onion

Peel and chop the onion. Cut it into thin slices.

Browning the onions

Now add the onions and oil to the Instant Pot and sauté until golden brown. For a deeper color of rice, you’ll need a deep golden brown color.

Add whole spices

Now add whole spices and salt.

Add meat

Also add the meat of your choice and cook for 5-6 minutes while stirring to fry it along with the other spices.

Add water and pressure cook

Now add 2.5 cups of water and pressure cook for 20 minutes. If your meat is frozen or you want extra-tender meat, then pressure cook for 25 minutes. For chicken, only pressure cook for 10 minutes.

Wash rice

Add rice to a bowl and rinse with cold water several times until the water runs clear. Do this step when you are ready to release the pressure from the Instant Pot and your meat is already ready.

Add rice and pressure cook

Once the meat is done cooking, add the washed rice, taste test for salt, and pressure cook on the rice setting. I didn’t change the settings of instant pot; it was already set to 12 minutes, and I used it.

How to store leftover Pulao

I store any leftover rice in an airtight container for up to 3 days in a refrigerator or for a couple of weeks in the freezer. Make sure to divide it into small portions for easy reheating. When reheating rice, ensure it reaches a minimum internal temperature of 165°F (74°C) to eliminate any potential bacteria and ensure food safety.

How to serve Pulao

I like to pair the pulao with a cooling raita or a zesty chutney to complement the rich and subtly spiced flavors. This versatile dish can be an excellent side dish to various main courses or enjoyed on its own, creating a delightful and satisfying meal.

Can I use chicken instead of lamb?

You can use chicken in the same quantity as lamb or beef, but the pressure cooking time for chicken will only be 10 minutes. All the rest of the steps and spices will still be the same.

More Recipes

• Authentic Mutton/lamb pulao
• Pulao for 15 people
• Pulao Biryani
• Matar Pulao
• Chicken Pulao Biryani