Biryani, a classic Indian dish, is loved for its rich flavors, aromatic spices, and tender rice. With the Instant Pot, you can recreate this beloved dish effortlessly in a fraction of the time. Instant Pot Biryani is a one-pot wonder that’s perfect for busy weeknights or special occasions, combining convenience with authentic taste.

Why Instant Pot Biryani?
Traditional biryani often requires meticulous layering and slow cooking, but with the Instant Pot, you achieve the same depth of flavor in a much simpler process. This method ensures perfectly cooked rice, tender meat or vegetables, and a harmony of spices, all in one pot. It’s a game-changer for biryani lovers!
Ingredients for Instant Pot Biryani
For the Marinade
- Chicken or Vegetables: 500g (cut into pieces)
- Yogurt: 1/2 cup
- Ginger-Garlic Paste: 1 tbsp
- Turmeric Powder: 1/2 tsp
- Red Chili Powder: 1 tsp
- Garam Masala: 1 tsp
- Salt: To taste
- Lemon Juice: 1 tbsp
For the Biryani
- Basmati Rice: 2 cups (soaked for 30 minutes)
- Ghee or Oil: 2 tbsp
- Onions: 2 large, thinly sliced
- Tomatoes: 2 medium, chopped
- Whole Spices: 2 bay leaves, 4 cloves, 2 cardamom pods, 1 cinnamon stick
- Green Chilies: 2, slit
- Mint Leaves: 2 tbsp, chopped
- Coriander Leaves: 2 tbsp, chopped
- Water or Chicken Stock: 2.5 cups
- Saffron Strands: A pinch (soaked in 2 tbsp warm milk)
- Salt: To taste
Step-by-Step Recipe for Instant Pot Biryani

Step 1: Marinate the Chicken or Vegetables
- In a bowl, mix yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, salt, and lemon juice.
- Add the chicken or vegetables and coat well. Let it marinate for at least 30 minutes.
Step 2: Sauté the Aromatics
- Turn the Instant Pot to sauté mode and heat ghee or oil.
- Add whole spices and sauté until fragrant.
- Stir in sliced onions and cook until golden brown.
- Add tomatoes and cook until they soften.
Step 3: Layer the Biryani
- Add the marinated chicken or vegetables to the pot and sauté for 2-3 minutes.
- Layer the soaked and drained basmati rice evenly over the mixture.
- Sprinkle mint leaves, coriander leaves, and saffron milk on top.
- Pour water or chicken stock gently to avoid disturbing the layers.
Step 4: Pressure Cook
- Close the lid and set the Instant Pot to pressure cook mode for 6 minutes on high pressure.
- Allow the pressure to release naturally for 10 minutes, then do a quick release.
Step 5: Fluff and Serve
- Gently fluff the biryani with a fork, mixing the layers slightly.
- Serve hot with raita, salad, or papad for a complete meal.
Serving Suggestions
- Pair Instant Pot Biryani with cucumber raita or mint yogurt dip.
- Garnish with fried onions, boiled eggs, or roasted nuts for extra flavor.
- Serve with a side of pickles and a refreshing drink for a wholesome meal.
Tips for Perfect Instant Pot Biryani
- Soak the Rice: Soaking basmati rice ensures even cooking and fluffy grains.
- Don’t Overmix: Keep the layers intact for the best flavor and presentation.
- Adjust Spice Levels: Customize the amount of chili powder and green chilies based on your preference.
- Use Fresh Ingredients: Fresh herbs and whole spices elevate the flavor.
Nutritional Value (Per Serving)
- Calories: 400
- Carbohydrates: 50g
- Fats: 10g
- Protein: 20g
Read More: Spicy Mala Chicken Recipe: A Fiery Sichuan Delight
Best Hyderabadi Biryani Recipe: Flavorful, Aromatic, and Easy to Make

Instant Pot Biryani
Equipment
- Instant Pot
- Mixing bowls
Ingredients
Ingredients for Marinade
- 500 g chicken or vegetables
- 1/2 cup yogurt
- 1 tbsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 tbsp lemon juice
- Salt to taste
Ingredients for Biryani
- 2 cups basmati rice soaked
- 2 tbsp ghee or oil
- 2 large onions sliced
- 2 medium tomatoes chopped
- 2 bay leaves
- 4 cloves
- 2 cardamom pods
- 1 cinnamon stick
- 2 green chilies slit
- 2 tbsp mint leaves chopped
- 2 tbsp coriander leaves chopped
- 2.5 cups water or chicken stock
- A pinch of saffron soaked in 2 tbsp warm milk
- Salt to taste
Instructions
- Marinate chicken or vegetables with yogurt, spices, and lemon juice.
- Sauté whole spices, onions, and tomatoes in the Instant Pot.
- Layer marinated chicken/vegetables and soaked rice, adding herbs and saffron milk.
- Pressure cook for 6 minutes and let the pressure release naturally for 10 minutes.
- Fluff the biryani and serve hot with your favorite accompaniments.
Notes
- For vegetarian biryani, use paneer or mixed vegetables.
- Adjust water quantity slightly for different types of rice.
- Leftovers can be reheated easily in the Instant Pot or microwave.
Conclusion
Instant Pot Biryani is a delicious, hassle-free way to enjoy the rich and aromatic flavors of traditional biryani. This one-pot dish is perfect for impressing guests or satisfying your cravings on a busy day. Try this recipe today and experience the magic of Instant Pot cooking with the authentic taste of biryani!