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–+ servings
A meat and rice dish made in the oven with the biryani spices
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5 from 2 votes

Instant Pot Biryani

Instant Pot biryani is an easy and delicious meal that can be made with minimal effort. This is one of my go-to meals after a long day of work, or for busy days when I don't want to put much effort into food
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Pakistani
Keyword: Instant pot biryani
Servings: 6
Calories: 941kcal
Author: Saba Ahmad

Equipment

Ingredients

  • 2.2 lbs lamb or goat or beef

spices

  • 2.5 tsp salt if your biryani masala has salt then don't use any
  • 1 tsp cumin seeds
  • 3 tbsp biryani masala
  • 1 large tomato
  • 1 tbsp ginger and garlic paste
  • 1 medium onion
  • 2.5 cups long grain basmati rice
  • 3.25 cups water
  • 1/2 cup oil
US Customary - Metric

Instructions

  • Turn on the Instant Pot on saute mode. Add oil, and then lamb pieces. Cook for about five minutes, then add ginger garlic, salt (if using any), cumin seeds, biryani masala, onion, and chopped tomatoes. Cook for about another 5 minutes.
  • Then add 3.25 cups of water and pressure cook for 30 minutes.
  • After 30 minutes, release the pressure and add washed rice (No need to soak the rice).
  • Mix and pressure cook the rice. If your Instant Pot has rice settings, then cook on rice settings on the pre-set time. Release the pressure and rice is ready to enjoy.

Video

Nutrition

Calories: 941kcal | Carbohydrates: 66g | Protein: 34g | Fat: 59g | Saturated Fat: 18g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 28g | Trans Fat: 0.1g | Cholesterol: 121mg | Sodium: 1083mg | Potassium: 563mg | Fiber: 2g | Sugar: 2g | Vitamin A: 257IU | Vitamin C: 6mg | Calcium: 63mg | Iron: 4mg