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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 minutes
Cook Time 10 minutes
Total Time 25 minutes
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!