Beetroot Pulao (Instant Pot) | Beetroot Rice

Beetroot pulao in Instant pot is a quick one-pot meal that requires only 10 minutes of active cooking. It is a colorful and flavorful way to sneak beetroot into your kid’s diet. It’s visually appealing and you’ll have your kids asking for more! Even those who are not a fan of beetroot will love this delicious pulao. Try it out and let me know what you think!

I was always a picky eater and hated a lot of vegetables. However, my differences changed as an adult and I’ve warmed up to almost all vegetables except beetroot. Yes, I hate Beetroot! I’m not sure if it’s the earthy taste or the salty-sweet notes that put me off, but I cannot eat beetroot in a dish if I can taste it.

After years of trying to incorporate beetroot in some way into my diet, I finally hit a home run! This beetroot rice was God-sent, and it’s become one of my favorite go-to meals. I’ve impressed a lot of skeptical guests with this amazing pulao. I’m not even kidding here! My toddler also rejects beetroot in all forms except this one. You will never taste the beetroot, I promise! For those that love beetroot, you will love this pulao equally! Come on now, who doesn’t love a good flavor-packed pulao?

Check out other Toddler-friendly healthy meals

Broccoli Almond Soup

Keerai Masiyal

Chocolate Oatmeal

Oven Roasted Broccoli

This Beetroot Pulao

• Is rich in antioxidants
• Is vegan
• Is visually appealing
• Will be loved even by beet haters
• Is a quick and easy meal
• Is a one-pot meal

Ingredients for making Beetroot pulao in Instant Pot

Beetroot

Using fresh beets will make your peeling and chopping/grating job easier.

Basmati rice

Basmati rice is best for making pulao. If you can’t get hold of Basmati rice, use normal white rice.

Onion

I personally like to use red onions for all my Indian dishes. You can use any variety.

Whole Spices

Cardamom, Cloves, Cinnamon, Bay leaf, Curry leaves, and Cumin seeds are the spices that flavor this beetroot pulao.

Spice powders

Turmeric powder, red chili powder, coriander powder, and garam masala are the four spice powders you need for this pulao.

Oil

I highly recommend using coconut oil for this pulao. According to me, Coconut oil and Beetroot are a match made in heaven.

Green chilis

Green chilies help balance the earthy flavor of beetroot. Do not skip it. You can modify the number of green chilies according to your spice preference.

Step-by-Step Method for Making Beetroot Pulao in Instant Pot

Prep-work to make Beetroot Pulao

Wash the Basmati rice and soak it for at least 20-30 minutes.

Wash and peel the beetroots. Grate the beetroot or chop them into very small pieces. I used a chopper to make my job easier. The idea is to have very thin pieces of beetroot to avoid getting a huge chunk in one mouthful. This point is very important if you don’t want to taste the beetroot. If you like the taste of beetroot, you need not chop/grate them finely.

Dice onion into medium-sized strips and slit the green chilies.

Frying the spices

Turn on the Instant Pot and press the ‘Sauté’ button. When the Indicator says ‘Hot’, add 1.5 tablespoons of coconut oil.

Once the oil is hot enough, add cardamom, cloves, cinnamon, bay leaf, and cumin seeds. Let it fry for 30 seconds.

Add the chopped onion and curry leaves. You’ll immediately notice a wonderful aroma as soon as the curry leaves hit the hot coconut oil. My mouth always starts watering! That’s the secret behind this delectable pulao. Coconut oil and curry leaves paired with beetroot are a match made in heaven.

Fry till the onion turns transparent. Add turmeric powder, red chili powder, garam masala, and coriander powder. Add a tablespoon of water immediately and deglaze the pan. You can add more oil instead of water to make sure the spices don’t burn.

Add the slit green chilies and ginger garlic paste. Stir well and fry for 10 seconds.

De-glazing the Pot

Add the finely chopped/grated beetroot and give it a stir. Add 2 tablespoons of water and mix well. Make sure you deglaze the pot thoroughly. If you don’t, you’ll get the infamous ‘Burn’ warning when you start cooking.

Add the soaked basmati rice and water. Add enough salt and mix well. If you taste the water, it should be a little salty.

Pressure Cooking the Beetroot Pulao

Press the ‘Cancel’ button to turn off Sauté mode and close the instant pot with the lid. Turn the pressure knob to the ‘Sealing’ position.

Press the Pressure Cook button and adjust the Pressure to ‘High’. Set the time to 5 minutes.

Once the pressure sets in, wait for the 5-minute timer to go off. Force-release the pressure by changing the pressure value from ‘Sealed’ to ‘Venting’ position.

Serving suggestions

Once the pressure has been released completely, open the lid, and top it with chopped cilantro (coriander leaves).

Fluff it up and serve it hot with onion raita or boondi raita or cucumber raita. You can also include a papad or a salad on the side.

Can I make Beetroot Pulao on stovetop?

Yes, you can make Beetroot Pulao on stovetop without a pressure cooker. Follow steps 1-8 from the recipe card below and bring it to a boil. Turn the heat to low and cook covered for 10 minutes. Turn off heat when done and fluff it up.

Can I use a different oil to make Beetroot Pulao?

Yes, you can use any oil of choice. I love using coconut oil for the flavor it imparts when combined with curry leaves and beetroot.