Instant Pot

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Vegetable Masala Rice


This Vegetable Masala Rice is a no onion no garlic recipe that can be made in about 30 minutes. Also, making this in an instant pot makes it lot easier than traditional methods, especially on busy days when this can be made ahead of time in the evening but still is warm when we come back for dinner later in the evening.

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Recipe Facts:


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Tilted Brush Stroke

Total Time

40 minutes

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– 2 cups Basmati Rice – Cabbage Finely chopped – Carrot Thinly sliced – Peas – Ginger Finely grated – 3 Green chilies Sliced – 3 tablespoon Desiccated coconut – 1 teaspoon Cumin seeds – ...

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– Wash and soak the rice for about 15 minutes. Crush the cumin and pepper in a mortar to a coarse powder – Heat oil or ghee or a combination of both in the instant pot container. Turn it on SAUTE MODE.

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Steps 1-2

– Add the crushed cumin and pepper, cinnamon, bay leaf, cardamom, and curry leaves. Fry for about a minute. – Now add the chopped cabbage and saute until the cabbage is slightly softened.

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Steps 3-4

– Now add the grated ginger and green chilies and fry for a minute more. – Add the chopped carrots, green peas, and desiccated coconut and sauté.

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Steps 5-6

– Add the turmeric powder, chili powder, and coriander powder and mix well. Fry for a minute more. – Drain the soaked rice and add it to the pot. Add the salt required and also the tablespoon of butter and mix well.

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Steps 7-8

– Add water and close the instant pot. Turn off the saute mode and switch the instant pot to MANUAL MODE. Set it for about 7 minutes and let it cook. – I let the pressure release naturally partially and then released it manually at the end.

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Steps 9-10

– Garnish with chopped cilantro and serve with raita. I made one of my favorite, the Okra raita / pachadi.

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" I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey!

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