Instant Pot Potato Rice

Make this simple Potato rice recipe using an Instant Pot in just 30 minutes. Have this pilaf with any curry or dal and your lunch or dinner is sorted out.

I love one-pot dishes as they are easy to make on busy days for lunch or dinner. In addition, I love to add veggies and protein to it to make it a complete meal by itself.

This potato pilaf doesn't have any protein, and we need to serve it with any curry or dal to make it a complete meal.

As kids love potatoes, this will be a good lunch box item for them. Serve it will raita and they will surely finish the meal.

Making this for dinner? Want to know more dinner recipes that are healthy yet tasty? Check out my quick dinner recipes collection and share it with your friends and family!

Let's begin making recipe:

• Prep the potatoes and fenugreek leaves. You need not peel the potatoes if you like them. Make sure to clean them properly to remove all the dirt.

• Soak the basmati rice for at least 15 minutes and at a max of 30 minutes. So start the recipe by soaking the rice. By the time we use rice in this recipe, it will be soaked for enough time.
• Start Instant Pot in saute mode and add oil to it.

• Once the oil is hot, add bay leaf, black cumin seeds, cardamom, and cloves.

• Once they start spluttering, add sliced onions and chopped ginger. Let the onions fry for 3 to 4 minutes.

• Now add potatoes and let them fry for a couple of minutes.

• Add coconut milk, water, and salt to the Instant Pot inner pot.

• Wash the rice for 2 to 3 minutes and drain the water completely. Add this rice and chopped fenugreek leaves to the Instant Pot.

• Mix everything well with light hands. Do not overmix as rice grains might break.

• Close the Instant Pot and seal the vent. Select manual or pressure cooker mode and cook it on high pressure for 5 minutes.
• Once the Instant pot ends, wait for 5 minutes and do a manual pressure release. 
• Remove the inner pot and keep it aside for 10 minutes.
• Now mix the rice once with the spatula, and the Instant Pot potato pilaf is ready to serve!

Recipe Notes and variations:

• I have used 1 cup of thick coconut milk and 1.5 cups of water in this recipe. You can use 2.5 cups of thin coconut milk also to make this recipe. Or even make this with only water. Coconut milk lends a slightly creamy and sweet taste to the rice.
• You can make this recipe with regular potatoes also. Just cube them and add them in place of baby potatoes.
• You can add paneer or tofu, or sprouts to this recipe to make this protein-rich and meal by itself without any side dish.
• If using sprouts, add 1.5 cups of water for every 1 cup of rice. If you are using only rice, then 1.25 cups of water will be sufficient for 1 cup of rice.
• You can add any seasonal veggies to this recipe. Fresh peas or sweet corn, or mushrooms will be a good addition. Add these items while adding potatoes and follow the remaining procedure.No need to add extra water even if you add these veggies.
• This potato pilaf is lightly spiced, and you can add green chili to make it spicier.
• Instead of fresh fenugreek leaves, you can use dried ones also. 
• Mint leaves and coriander leaves are also a good addition. If using these, add them once you release the pressure as these doesn't need to be cooked.

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Recipe:

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