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a platter of Potato Rice With Mint | Instant Pot Aloo Pudina Pulao with 2 spoons in it

Instant Pot Mint Potato Rice

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! 
Course Main Course, rice, Side Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 people
Calories 445.99kcal




  • 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.


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. 


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