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Easy Instant Pot Veggie Biryani

Sharon Palmer

Make this easy, vegan, gluten-free vegetable chickpea biryani recipe with only 10 ingredients in 35 minutes, thanks to a handy pre-made simmer sauce and your trusty Instant Pot.

Biryani is the beloved mixed rice dish which harks back to the classic food traditions of India. The recipe changes from family to family, but the basics are pretty much the same: a rich blend of rice, spices, proteins, and vegetables, served in a layered, colorful, spiced, aromatic one-dish meal. A good biryani recipe can include up to a dozen different types of spices, such as chilies, turmeric, ginger, garlic, cardamom, and cloves. However, turning to pre-made simmer sauce can get this recipe done quickly, without the worry over stocking your pantry with all of those ingredients.

In my completely plant-based version, I swap out animal protein for chickpeas, and I push up the veggies and swap out the dairy products. Plus, I make it super easy with a jar of Maya Kaimal Vegan Tikka Masala Simmer Sauce, which is filled with some of the classic spices in Biryani—cumin, garlic, ginger, and pepper—along with coconut cream to lend a touch of rich silkiness.

All you have to do is soak your brown rice in water while you are getting all of your ingredients together. Then sauté onions and carrots in your Instant Pot, add the rice and simmer sauce, and pressure cook for 12 minutes. Open the lid, top with your veggies and use your sauté setting to make those veggies just tender enough! Garnish with a bit of cashews, raisins, mint, and parsley and you have a delicious one-dish, plant-based meal on the table in about 35 minutes.


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Easy Instant Pot Veggie Biryani

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  • Author: The Plant-Powered Dietitian
  • Prep Time: 15 minutes
  • Cook Time: 31 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan


Make this easy, vegan, gluten-free vegetable chickpea biryani recipe with only 10 ingredients in 35 minutes, thanks to a handy pre-made simmer sauce and your trusty Instant Pot.



  • 1 ½ cups brown basmati rice
  • 2 cups water
  • 1 teaspoon vegetable oil
  • 1 medium onion, sliced
  • 2 medium carrots, sliced
  • 1 (12.5-ounce) jar Maya Kaimal Vegan Tikka Masala Simmer Sauce
  • 1 cup frozen peas
  • 1 15-ounce can chickpeas, drained
  • 1 small head cauliflower, broken into small florets (2 cups)


  • ¼ cup raisins
  • ¼ cup toasted cashews
  • 2 tablespoons chopped fresh mint and/or parsley


  1. Place basmati rice in a small bowl and cover with 2 cups water. Set aside and soak for 15 minutes.
  2. Meanwhile, prepare all ingredients.
  3. Place vegetable oil in the container of the Instant Pot and place on the “sauté” setting.
  4. Add onion and sauté for 5 minutes, stirring frequently.
  5. Add carrots and sauté for 4 minutes, stirring frequently.
  6. Add rice with water and the Maya Kaimal Vegan Tikka Masala Simmer Sauce.
  7. Stir well.
  8. Cover Instant Pot with the lid, and press the “pressure” setting using the “manual” button (“pressure cook” for newer models) and set cooking time to 12 minutes (using the + sign to increase time). Refer to manufacturer’s directions for more information on settings.
  9. When cooking cycle is done, release the steam and open the lid.
  10. Stir well, and add peas, chickpeas, and cauliflower. Press the “sauté” button and sauté, stirring frequently, for about 10 minutes, just until vegetables are crisp tender.
  11. Remove from Instant Pot, and transfer rice mixture to a dish or platter. Top with raisins, cashews, and mint/parsley and serve.
  12. Makes 8 servings (1 cup each).
  • Category: Entree
  • Cuisine: Indian


  • Serving Size: 1 serving
  • Calories: 232
  • Sugar: 8 g
  • Sodium: 357 mg
  • Fat: 9 g
  • Saturated Fat: 3 g
  • Carbohydrates: 38 g
  • Fiber: 7 g
  • Protein: 7 g

Keywords: vegan indian recipe, best vegan indian food, vegan instant pot recipe, Veggie Biryani, Biryani recipe

For other traditional plant-based recipes, check out: 

Chana Masala with Brown Rice
Vegetable Tofu Pho

This recipe is sponsored by Maya Kaimal Foods.

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