Name: Instant Pot Egg and Peas Pulao
Prep time: 10 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 cups Basmati Rice ((washed and drained)); 6 Eggs ((boiled and shells removed)); ½ Onion ((chopped)); 1 Tomato ((chopped)); 1 cup Peas ((frozen or fresh)); 2 tbsps Ghee; Salt to taste; ½ inch Cinnamon Stick; 4 Cloves; 2 Cardamom pods; 1 tsp Fennel seeds; ¼ tsp Turmeric powder; 1 tsp Kashmiri Chili powder ((or regular)); 1 tsp Coriander powder; ½ tsp Fennel seed powder

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Instant Pot Egg and Peas Pulao is an easy one-pot meal with not much prep work.

It is a lazy Saturday morning and I wanted to make a quick one-pot meal for my family. So this is my version of an Egg Pulao.

Since we all love boiled eggs, I decided on this Instant Pot Egg and Peas Pulao. The Instant Pot is soon becoming a staple in every kitchen. This recipe is very quick and you don’t have to spend too much time prepping as the ingredients are simple.

It turned out delicious, so I decided to share the recipe as I am all for quick and easy cooking!

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What are the Ingredients for Instant Pot Egg and Peas Pulao?

Onion

Tomato

Boiled Eggs

Basmati rice – I use Royal Basmati Rice

Peas

Whole spices – Cloves, cinnamon stick, cardamom, and fennel seeds

Powdered spices – turmeric powder, coriander powder, chili powder, fennel seed powder

Salt to taste

Ghee/Oil – Ghee recommended – I use Nanak Desi Ghee

How do you make this Instant Pot Egg and Peas Pulao?

Boil the eggs and keep them aside. If you use boiled eggs a lot, an egg cooker might be a helpful gadget in your kitchen, it is easy and quick, I recommend this Dash Egg cooker

Press sauté on your Instant pot, add ghee. When the ghee is hot, add the whole spices. Stir so they do not burn.

Add chopped onion, fry till slightly brown, add tomatoes, and stir. Put in all the spice powders, adding about 2 tablespoons of water. Fry it well for about 5 mins, adding peas and salt. Mix and add boiled eggs so they are coated with the masala.

Next, add 2 cups of rice along with 3 cups of water. Mix and check for salt. Add more if needed.

Close the Instant Pot, cancel the sauté function, add the weight, and put it on high pressure for 4 minutes.

When it is done and you hear the beep, press cancel. Do a quick release after 10 minutes. Gently mix and transfer to a serving bowl. Garnish with chopped cilantro. Your delicious one-pot meal is ready.

Serve with Raita or plain yogurt on the side.

Instant Pot Egg and Peas Pulao

Rice, Boiled Eggs, and Peas cooked in mild Indian spices to make the perfect one-pot meal. Quick and easy!

Course Main Course

Cuisine Indian

Prep Time 10

Cook Time 10

Total Time 25

Author Nandini

Equipment

Instant Pot

Ingredients

2 cups Basmati Rice (washed and drained)
6 Eggs (boiled and shells removed)
½ Onion (chopped)
1 Tomato (chopped)
1 cup Peas (frozen or fresh)
2 tbsps Ghee
Salt to taste

Whole Spices

½ inch Cinnamon Stick
4 Cloves
2 Cardamom pods
1 tsp Fennel seeds

Spice powders

¼ tsp Turmeric powder
1 tsp Kashmiri Chili powder (or regular)
1 tsp Coriander powder
½ tsp Fennel seed powder

Instructions

Boil eggs, remove the shells, and set them aside.
Wash and drain the Basmati rice.
Chop half an onion and one tomato.
Switch on your Instant Pot by pressing saute. When hot, add ghee.
Add the whole spices, stir so they do not burn.
Add chopped onion, fry till slightly brown. Add tomatoes and stir.
Next add in the spice powders along with about 2 tablespoons of water so they do not burn.
Fry well for about 5 mins till tomatoes are soft, add peas and salt to taste.
Mix well and add boiled eggs coating them with the masala.
Add your rice, then add 3 cups water. Mix gently, and check for salt. Add more if needed.
Close the Instant Pot, cancel the saute function, add the weight and put it on high pressure for 4 minutes.
After it beeps when done, press cancel. Do a quick release after 10 minutes. Gently mix and transfer to a serving bowl
Garnish with chopped cilantro. Your delicious one-pot meal is ready!

To make Raita:

Chop half a red onion, half a cucumber (deseeded and chopped), and 1 green chili.

Mix the above in a bowl, add salt and pepper to taste. Beat about 1/2 cup of yogurt with a little water (1 tbsp). Add it to the chopped onions, cucumbers, and chili. Mix well. ( you can add chopped tomato too)

Garnish with a few cilantro leaves chopped.

Sprinkle some cumin powder or chaat masala powder for a tangy taste!

Enjoy it with your Egg and Peas Pulao!

Notes:

Using ghee is recommended for the best taste.
Do not skip the fennel seeds and fennel seed powder, they really do make all the difference.
I used frozen peas as I always have them on hand. Fresh peas can be used instead.
Feel free to add other vegetables like carrots, potatoes, or cauliflower.
If you do not eat eggs, you can just make it with vegetables.
When adding water, make sure that the liquid is always 1 1/2 times the rice. Use the same cup measurement that you used for the rice. For 1 cup rice, use 1 1/2 cups water, and for 2 cups rice, use 3 cups water.
You can make it in a pressure cooker if you do not have an Instant Pot. But I highly recommend buying an Instant Pot, it really is a time-saver in the kitchen for busy moms and dads! If you do have an Instant Pot and use it on your countertop, I recommend getting a steam diverter to protect your walls and cabinets.