This instant pot peas pulao(pilaf) is so fragrant and mildly flavoured which can be paired with any curries or a meal on its own when served with some freshly made cucumber onion raitha. Suitable for gluten-free diets and vegan options included.
One-pot dishes are my favourite and this green peas pulao can be made using an instant pot without getting the rice mashed. You will get perfect separated grains every time. This is fondly called Matar Pulao in India and is quite famous in the northern states of India esp where you get fresh green peas abundantly during the winter season. The onions are fried golden along with warm whole spices before cooking the fragrant long grain basmati rice along with green peas.
Few recipes for matar pulao call for coconut milk but it is not at all necessary and we can make tasty green peas pulao without coconut milk. Making this green peas pulao in Instant pot is so quick and easy, the only trick you will ever need to master for any rice recipes is the rice to water ratio.
Green peas puloa recipe in Instant Pot calls for less water than you need on stove top cooking method. It also depends on the age and variety of rice so you might want to try following the measurements several times until you find that sweet spot for the pulao to get cooed as separated grains.
- 1 INGREDIENTS FOR GREEN PEAS PULAO
- 2 Tips for making Instant Pot Peas Pulao
- 3 How to serve Peas Pulao
- 4 Watch how to make instant pot peas pulao
- 5 Storage and freezing suggestions
- 6 What if I don’t have Instant Pot?
- 7 Instant Pot Peas Pulao(Matar Pulao)
- 8 Other Instant Pot Recipes
INGREDIENTS FOR GREEN PEAS PULAO
Good quality Basmati rice – I swear on Tilda extra long basmati rice for all my pulao and biryani recipes. Kohinoor brand is my other favourite which gives equally good result. You can also make the recipe with normal long grain or every day cooking rice but you won’t get that restaurant-style peas pulao.
Green Peas – Excellent if you can get hold of fresh peas but can use frozen peas too.
Onions – use any variety but red onion is my preference.
Whole spices – green cardamom, bay leaf, cloves, black cumin seeds. If you can’t find black cumin, use normal cumin seeds.
Ginger garlic paste – I used a ready-made ginger garlic paste but the best way is to make it fresh or better use frozen cubes that have no additives. To make it fresh, just grind roughly equal parts of ginger and garlic, store in an airtight container and refrigerate until use.
Green Chillies – You can skip if not available.
Ghee or Vegetable oil – I wouldn’t recommend using any low-calorie cooking spray for this as this rice taste better with normal desi ghee if not use any vegetable oil.
Tips for making Instant Pot Peas Pulao
Making instant pot peas pulao is quite an easy affair however if cooking for weight loss especially, the below tips are helpful
- As a thumb rule, instant pot cooking needs less water than that of normal pressure cooking. Basmati rice needs even less water, I used 1.25 cups of water for 1 cup of rice in this recipe. This ratio gives you perfect cooked separated grains most of the times.
- Saute mode in the instant pot is used to fry/cook ingredients just like on a pan before pressure cooking. I often switch between medium and low as I use less oil for all my recipes. Cooking on Medium usually makes the bottom burn when frying things like onion so switching to low whenever needed is mandatory.
- Splash of water – since I use less oil, splashing water in between helps cooking ingredients like onions, veggies along with spices. This doesn’t alter the taste of the recipe in most of the cases and helps to control the calories, which is the key to weight loss.
- Soaking the rice is highly recommended which helps in yielding long fluffy separated grains.
- If you can, use ghee for making this instant pot peas pulao. Ghee gives a nice flavour to the rice and if it’s a homemade one, even better.
How to serve Peas Pulao
Matar pulao usually is usually served with any curries along with some freshly made cucumber and onion raitha.
In-fact you can use this fresh green peas pulao in any place you serve rice or basmati rice.
Watch how to make instant pot peas pulao
Storage and freezing suggestions
In UK winters, this rice stays good on the kitchen top for a day or so.
Regrigeate in a closed container and it stays good for 3-4 days.
This recipe is perfectly suitable for freezing for up to a month, Make sure you use freezer-friendly container and date labels.
What if I don’t have Instant Pot?
You can use the same recipe for normal pressure cooker, however, use 1:2 of rice to water ratio. Cook for 2-3 whistles and switch off the stove, Allow it to rest, release the whistle carefully and fluff the rice.
If using a stove top, use the same recipe and above water ratio. Once you pour the water cook on high flame for 2 minutes without lid and then lower it to medium and cook covered for 10-12 minutes approx before checking if the grains are done.Print
Instant Pot Peas Pulao is a fragrant one-pot dish studded with green peas and flavoured with warm spices. Pair it up with any curries or serve with raitha.
- 1 Cup Basmati rice soaked for at least 15 minutes
- 1.25 cups of water*
- 1/2 cup fresh or frozen green peas
- 1 teaspoon ghee or vegetable oil
- 1 teaspoon ginger garlic paste
- 3–4 green cardamoms
- 3–4 cloves
- 1 teaspoon black cumin seeds
- 2 Bay leaves
- Salt to taste
- Coriander leaves for garnish(optional)
- Wash the rice well and soak for at least 15-30 minutes.
- Switch on the saute mode and keep on medium. Add a teaspoon of ghee.
- Once warm, crackle cumin seeds and whole spices and bay leaf, fry for few seconds.
- Add sliced onions and Fry them well, and add a splash of water if you think the bottom is burning.
- Add salt and cook for 5 min or until the onions are fried lightly. add in ginger garlic paste and fry until the raw smell goes off.
- then add green peas, green chilli and cook for 2 minutes. Drain the water from soaked rice and add into the instant pot.
- Add water and stir so all the ingredients are mixed completely. Taste and adjust salt if required. Close the lid.
- Switch off the saute mode and ON the manual pressure cooker mode. Set the timer for 4 minutes. Adjust the vent/whistle t correct side while cooking.
- Once done, you will see L followed by time displayed indicated the cooking is complete. Allow the pressure to release naturally or in a hurry, do manual release carefully but only after at least 10 minutes.
- fluff with a fork and sprinkle coriander. Serve hot with any curry of your choice or cucumber onion raitha.
Soaking rice for at least 15-30 minutes makes the rice nice extra long.
*Use the rice to water ratio is 1:1.25 as a standard rule for cooking basmati rice, you might want to test it few times as it can vary depending upon the quality, age and brand of rice.
Switch the saute mode between medium to low whenever necessary to avoid burning the ingredients.
Use splashes of water as required while frying onions if you think the bottom is getting burnt as we used less ghee/oil in the recipe.
Always check the bottom of the pot and scrape any burnt food before pressure cooking, else the instant pot will go to burn mode will not get cooked.
Replace ghee with vegetable oil if you want to serve it for vegans.
Use normal coming seeds if you can’t find black cumin.
You can also add black cardamom if you find it.
Fresh peas can also be used in place of frozen peas.
- Category: Rice, Sides, Mains
- Method: Pressure Cook
- Cuisine: Indian
Keywords: peas, green peas, rice, indian, gluten-free
Other Instant Pot Recipes
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