Instant Pot Vegan Mint Potato Rice Recipe

Instant pot mint potato rice is a delicious pulao made with fresh mint or pudina, potatoes, and Basmati rice.

This vegan rice recipe is fragrant, spicy, and tasty that can be made under 30 minutes! 

Cooking with greens

I have seen my mom put together a quick instant pulao using whatever greens and veggies she had handy along with leftover rice, be it cilantro, mint, or spinach rice.

That was her way of using up any leftovers to create a lip-smacking dish! She would often say that greens get rotten quickly if not used at the right time, so it's best to put them to good use while they're still fresh.

She never shopped for groceries in excess - according to her this helped reduce waste and saved you from the guilt of throwing away food.

Since this is what she taught me, I abide by it. For me, fresh herbs are always more preferred over dried ones because I feel they are more fresh, flavorful, and aromatic.

Trending now

Pudina or Mint rice is a dish that my mom made since I was a child. Her original South Indian version didn't have any onion and garlic in it but she would add it for us to make it more appetizing. 

Did you know that mint is highly recommended for indigestion as it is a good source of antioxidants?

Actually, mint leaves are a good source of vitamin and minerals. Mint helps improve immunity and keeps one safe from inflammation too.

It is thus a good idea to regularly include mint-based recipes in your diet. Check out these recipes - Mint Cucumber Lemonade, Bajra Mint Pancakes, and Cilantro mint Chutney. 

Why this Instant Pot recipe is worth it

Mint Potato Pulao is an extremely flavorful side dish with a hint of Indian spices. Here is why you will love this recipe.

• It is a very flavorful, refreshing, and fragrant dish of course because of mint leaves
• Very easy, simple and quick to make in the Instant pot
• You can customize it with whatever veggies you have
• This recipe is vegan and gluten-free
• Can be made under 30 minutes

Ingredients needed

Instant pot potato rice recipe can be made using these basic ingredients that are easily available in every pantry. Refer to the pic above to see what ingredients are needed.

One of the key ingredients in this recipe is rice. This Instant pot pulao tastes the best when made with basmati rice.

Ideally, use high-quality long grain basmati rice which has a slight golden hue. But you can use any variety available to you. 

Use freshly grated coconut or desiccated coconut flakes for this recipe. You can substitute green chilies with jalapeno and use fresh ginger instead of ginger paste.

Here's how to make it

Making pudina potato rice in the Instant Pot requires just a little bit of prep work.

On a side note, I use - Instant Pot Duo Evo Plus. It was my birthday gift from my brother and I love it because this one has a yogurt button!

I have stopped buying store-bought yogurt ever since! Now let's start making this vegan recipe. 

1. Besides chopping the veggies, we need to also wash the basmati 2-3 times under running water and then soak it in water for 15 minutes. Then drain the water and keep it aside for now.
   • Tip - Do not throw away that water, you can water your plants with it.
   • I usually soak the rice first and then start chopping my veggies. 
2. Now turn on the Instant Pot and select the 'Saute' mode. Add cooking oil to the pot and add the cumin seeds, bay leaf, cinnamon stick, cloves, and peppercorns. Can also add cashews.
   • Once the cumin seeds begin to crackle, add chopped onions, minced garlic, and green chilies along with the ginger paste. 
3. Saute for a couple of seconds or till the onions turn translucent.
   • Then add chopped mint leaves, cilantro, and potatoes.
   • Mix it all together and saute for another minute. 
4. Next, add the dry spices like garam masala and coriander-cumin powder along with salt.
   • Mix and cook the masala for 15 more seconds.
5. Then add in the green peas and coconut. Give it a mix. 
6. Now, add the soaked basmati, water, and more salt if needed. Give it a mix and turn off the Instant Pot.
   • Secure the lid, close the pressure valve, and cook for 8 minutes at high pressure in manual mode.
   • Once done, let the pressure release naturally for 10 minutes, then open the valve to release any remaining pressure. 

Serving suggestions

Garnish this Instant Pot potato pudina rice with chopped mint and cilantro. Squeeze lemon juice on top.

You may also add some chopped raw onions for more flavor. Serve it warm.

Some accompaniments that pair well with it are pickles, papad, and/or any raita like Burani Boondi Raita, Beetroot Raita, or even Koshimbir. 

A vegan rice recipe like this one is great to serve on any occasion - parties, brunch, weekend, or weeknight meals! This can even be packed in lunchboxes. 

Top tips, recommendations, and suggestions

When cooking basmati rice in an Instant pot, soaking it prior is an optional step. If you choose to not soak it, then increase the cooking time by another 10 minutes.

But soaking basmati rice helps ensure that they are long, grainy, and separates well.

You can also use any other variety or substitute it with any other alternate grains. However, please note that the cooking times will then differ.

Make this recipe in ghee if you are not vegan. Feel free to add more veggies to this Instant Pot potato rice recipe like bell peppers, carrots, zucchini, mushrooms, edamame, or even beans/legumes or paneer/tofu for more nutrition.

Use fresh mint leaves/pudina in this vegan rice recipe as it gives it a refreshing flavor and aroma. Dried mint leaves will not have the same effect.

To give this mint-flavored vegan dish a deep green color, grind mint leaves, cilantro, ginger, garlic, green chilies, and coconut together and add it to the pot. 

This pudina rice can be refrigerated for 4-5 days. It will also freeze well for 2-3 months.

If you don't have an Instant Pot, you can make this on the stovetop or use the regular pressure cooker.

You can also use leftover cooked rice to make this vegan pudina rice recipe. 

Holiday rice recipes

Pilaf or pulao is an instant hit when served on any occasion! Here are some of my favorite rice-based festive side dishes worthy of the holiday dinner!

• Soya Chunks Pulao
• Japanese Mushroom Fried Rice
• Mint Pistachio Vegetable Rice
• Beetroot Rasam Rice
• Lebanese Rice With Vermicelli
• Instant Pot Carrot Beets Masala Khichdi
• Green Peas Pulav 

If you’ve tried this Instant Pot Mint Potato Rice Recipe or any other recipe on the blog please let me know how it went by commenting below, I love hearing from you!

You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more delicious vegetarian and vegan recipes and what I’m getting up to.

Recipe 📖

Instant Pot Mint Potato Rice

Priya Lakshminarayan

Instant pot mint potato rice is a delicious pulao made with fresh mint or pudina, potatoes, and Basmati rice. This vegan rice recipe is fragrant, spicy, and tasty that can be made under 30 minutes! 

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Main Course, rice, Side Dish

Cuisine Indian

Servings 4 people

Calories 445.99 kcal

Equipment

• Instant Pot

Ingredients  

1x2x3x

• ▢ ½ tablespoon cooking oil
• ▢ 1 teaspoon cumin seeds
• ▢ 2 bay leaf
• ▢ 1 cinnamon stick
• ▢ 4-5 peppercorns
• ▢ 4 cloves
• ▢ 7-8 cloves garlic minced
• ▢ 1 tablespoon ginger paste
• ▢ 1 onion finely chopped
• ▢ 3 green chillies minced
• ▢ 1 cup mint leaves chopped
• ▢ ¼ cup cilantro chopped
• ▢ 3 potatoes chopped
• ▢ ½ cup green peas
• ▢ ¼ cup shredded coconut
• ▢ 2 teaspoon garam masala
• ▢ ½ tablespoon coriander cumin powder
• ▢ 2 cups Basmati rice
• ▢ 3 cups water
• ▢ salt

Instructions 

• Besides chopping the veggies, wash the basmati rice 2-3 times under running water and then soak it in water for 15 minutes. Then drain the water and keep it aside for now.
• Now turn on the Instant Pot and select the 'Saute' mode. Add cooking oil to the pot and add the cumin seeds, bay leaf, cinnamon stick, cloves, and peppercorns. You can also add some cashews at this point if you like.
• Once the cumin seeds begin to crackle (which means the oil is hot enough), add chopped onions, minced garlic, and green chilies along with the ginger paste.
• Saute for a couple of seconds or till the onions turn translucent. Then add chopped mint leaves, cilantro, and potatoes. Mix it all together and saute for another minute.
• Next, add the dry spices like garam masala and coriander-cumin powder along with salt. Mix and cook the masala for 15 more seconds.
• Then add in the green peas and coconut. Give it a mix.
• Now, add the soaked basmati rice, water, and more salt if needed. Give it a mix and turn off the Instant Pot. Secure the lid, close the pressure valve, and cook for 8 minutes at high pressure in manual mode.
• Once done, let the pressure release naturally for 10 minutes, then open the valve to release any remaining pressure.
• Garnish this Instant Pot potato pudina rice with chopped mint and cilantro. Squeeze lemon juice on top. You may also add some chopped raw onions for more flavor. Serve it warm.

Notes

When cooking basmati rice in an Instant pot, soaking it prior is an optional step. If you choose to not soak it, then increase the cooking time by another 10 minutes. But soaking basmati rice helps ensure long grainy rice that separates well. This is the consistency needed when making rice pulao.

You can also use any other variety of rice or substitute rice with any other alternate grains. However, please note that the cooking times will then differ. Make this recipe in ghee if you are not vegan. 

Feel free to add more veggies to this Instant Pot potato rice recipe like bell peppers, carrots, zucchini, mushrooms, edamame, or even beans/legumes or paneer/tofu for more nutrition.

Use fresh mint leaves/pudina in this vegan rice recipe as it gives it a refreshing flavor and aroma. Dried mint leaves will not have the same effect. To give this mint-flavored vegan rice a deep green color, instead of adding the mint leaves, cilantro, ginger, garlic, green chilies, and coconut separately, you can make a paste out of the ingredients and add it to the pot. 

This pudina rice can be refrigerated for 4-5 days. It will also freeze well for 2-3 months. If you don't have an Instant Pot, you can make this on the stovetop or use the regular pressure cooker. You can also use leftover cooked rice to make this vegan pudina rice recipe. 

Nutrition

Calories: 445.99kcal | Carbohydrates: 89.72g | Protein: 9.29g | Fat: 4.82g | Saturated Fat: 2.27g | Sodium: 152.63mg | Potassium: 317.57mg | Fiber: 6.09g | Sugar: 5.97g | Vitamin A: 684.04IU | Vitamin C: 18.82mg | Calcium: 99.56mg | Iron: 2.75mg

Tried this recipe?Mention @cookilicious or tag #cookiliciousveg

Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here.