Pressure Cooker Vegetable Quinoa Pulau
- 3 tablespoons olive oil
- 1 tablespoon minced fresh ginger
- 1 cup chopped onion
- 1 cup frozen corn kernels
- 1 cup chopped carrots
- 1 cup chopped cremini mushrooms
- 1 cup chopped red bell pepper
- 1 tablespoon chili powder
- ½ tablespoon ground cumin
- 1 teaspoon garam masala
- ½ teaspoon turmeric powder
- 1 cup quinoa, rinsed and drained
- 1½ cup water, divided
- 1 tablespoon fresh squeezed lemon juice
- 2 tablespoons chopped fresh cilantro, or to taste
- Heat 1 tablespoon olive oil in a pressure cooker set to Sauté. Cook and stir ginger in oil until fragrant, about 1 minute; add onion and cook until translucent, about 2 minutes. Stir corn, carrots, mushrooms, and bell pepper with the onion mixture; continue cooking for 1 minute. Season vegetables with chili powder, cumin, garam masala, and turmeric powder; cook until fragrant, about 1 minute.
- Pour ¼ cup water into the pan to deglaze; cook while stirring with a wooden spoon to scrape the browned bits from the bottom.
- Press Cancel on the pressure cooker.
- Stir quinoa and remaining water with the vegetables.
- Seal lid on the pressure cooker. Cook on High Pressure for 1 minute. Allow pressure to release naturally.
- Sprinkle lemon juice over the quinoa and fluff with a fork; divide into bowls and garnish with cilantro to serve.
Substitute the water for vegetable broth or chicken broth for an even bolder flavor. If you don't like fresh cilantro, try substituting fresh parsley instead.
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What others are saying
Sam Dalton says:
Pulau is one of my favorite dishes, but I've only ever made it with rice until now. It turned out very flavorful and fragrant, a billion different flavors in your mouth at once. This recipe was incredibly simple and quick to make in the pressure cooker.
Laura Griffin says:
This Indian quinoa pilaf was so good! The chili powder and cumin added great flavor, and the turmeric gave it a nice color and aromatic scent. The pressure cooker cuts down the cooking time drastically, which makes this a quick weeknight meal.
Greg Jones says:
I had never heard of Indian pulau before trying this recipe, but I loved the way all the ingredients sounded together so decided to try it. This dish absolutely blew me away! Not only was it very quick and easy in my pressure cooker, but the flavors were amazing. The mushrooms and peppers tasted great, but the spices easily stole the show. From chili, to cumin, to garam masala, to turmeric, there was no shortage of flavor! Definitely 5-star worthy.
DC Cote says:
Made this pulau using rice instead of quinoa. Loved all of the Indian-inspired flavors. I used chicken broth instead of water to cook the rice. This is a delicious whole meal for dinner and great for leftovers too.
Rachel Douglas says:
I love pulau and this recipe was tasty, just had to get used to the quinoa instead of rice, which is traditional. This dish had a lot of authentic Indian flavors so if you're a fan of that genre of food you will probably really enjoy this recipe. If I could change one thing for next time I wold add garlic.
C F says:
Very easy and tasty.