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    Home » Recipes » Grain Dish

    Instant Pot Potato Rice

    Modified: Jun 5, 2024 Published: Apr 7, 2021 by Sravanthi Chanda. Leave a Comment

    110 shares
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    4.75 from 4 votes
    Detailed Steps Jump to Recipe

    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.

    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.

    Have you tried this recipe? Provide your feedback by giving a star rating and/or leaving comments. And don't forget to share the recipe with others on Facebook, Instagram, Pinterest, or Twitter.

    Recipe:

    Recipe

    Instant pot potato rice pilaf

    By: Sravanthi Chanda
    Are you looking to use baby potatoes? Make this quick and easy Instant potato rice today and serve it hot with any curry or dal for your lunch or dinner.

    Rate this recipe by clicking the stars!

    4.75 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Course Main Course
    Cuisine Indian
    Servings 4
    Calories 554 kcal
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    Ingredients
      

    • 2 cups basmati rice
    • ½ lb baby potatoes (around 200 gms)
    • 1 cup coconut milk
    • 1.5 cups water
    • ½ cup fenugreek leaves (methi leaves)
    • ½ cup onion (sliced)
    • 1 tablespoon oil
    • ½ teaspoon ginger chopped
    • 2 bay leaves
    • 4 cloves
    • 4 cardamom
    • ½ teaspoon black cumin seeds (shajeera)
    • Salt to taste

    Instructions
     

    • Prep the potatoes and fenugreek leaves.
    • Soak the basmati rice for at least 15 minutes and at a max of 30 minutes. 
    • 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 to it.
    • 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!

    Nutrition

    Serving: 1gCalories: 554kcalCarbohydrates: 91gProtein: 11gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 22mgPotassium: 529mgFiber: 4gSugar: 1gVitamin A: 8IUVitamin C: 14mgCalcium: 178mgIron: 4mg
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    Enjoyed this recipe?Drop a comment below and let us know your thoughts!

    If you love one-pot recipes, check out my other recipes. You will love them for sure!

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    110 shares
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    4.75 from 4 votes (4 ratings without comment)

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    Sravanthi Chanda author of everydaynourishingfoods

    I'm Sravanthi Chanda and I share Indian lunch and dinner recipes on my blog. These easy-to-follow recipes are made from scratch using fresh ingredients and come with step-by-step photos, perfect for family meals.

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