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INSTANT POT MATAR PULAO PEA PULAO recipe, served and ready to eat, easy homemade dinner
Thomas Baker

Instant Pot Matar Pulao Pea Pulao Cozy Perfect Dinner

This Instant Pot Matar Pulao Pea Pulao is a comforting, easy dinner perfect for weeknight or family dinners. Featuring basmati rice, sweet peas, and fragrant Indian spices, this instant pot rice recipe delivers a flavorful and effortless meal that’s a classic Indian pulao recipe everyone will love.
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Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings: 4 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 cup basmati rice soaked for 15-30 minutes
  • 3 tablespoons oil of choice
  • 1 teaspoon cumin seeds
  • 3 green cardamom pods
  • 2 whole cloves
  • 1 bay leaf
  • ½ cinnamon stick
  • ½ onion diced
  • 1 cup fresh or frozen green peas
  • 1 cup water
  • ½ teaspoon salt

Method
 

  1. Rinse the soaked basmati rice and drain well, then put it aside.
  2. Turn on the sauté function on the Instant Pot and warm the oil for about a minute.
  3. Add cumin seeds and wait until they start to darken, then toss in the cardamom pods, cloves, bay leaf, and cinnamon stick; stir briefly.
  4. Mix in the diced onion and cook, stirring occasionally, until the onion develops a nice golden brown color, about 6 to 7 minutes.
  5. Stir the rice, peas, water, and salt into the pot and combine everything evenly.
  6. Lock the Instant Pot lid and set the pressure valve to sealed; cook on high pressure for 6 minutes.
  7. Allow the pressure to release naturally for 10 minutes, then carefully open the valve to release any leftover steam.
  8. Gently fluff the pulao with a fork before serving warm.

Notes

  • For best texture, soak the basmati rice for at least 15 minutes before cooking. Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the microwave or on the stovetop.