Instant Pot Egg Biryani

Instant Pot Egg Biryani is an unquestionable go-to recipe as it vows to take your affection for eggs to another level.

This Egg Biryani recipe is a vegetarian supper that can be savored the experience on remarkable occasions, yet basic enough to make on a workday.

Yellow rice topped with hard boiled eggs, Star anise and chopped vegetables in a blue bowl

Making this biryani in Instant pot saves an entire time and exertion while we get astonishing rice grains.

One-pot meal in only 15 minutes!

Unlike the classic Instant Pot egg recipes, this is a complete meal with protein, carbs and all you need for a perfect dinner.

What is Egg Biryani?

Egg Biryani is a healthy one-pot meal that will fulfill both your appetite and your taste buds.

This Instant Pot Egg Biryani recipe is made by cooking together fragrant long grain basmati rice, flavored hard-bubbled eggs, impeccably fried onions, and add some spices.

Instant Pot Egg Biryani Recipe Video

Why use the Instant Pot?

Instant Pot Egg Biryani tastes are similarly as great as the stovetop variant, and the flavors are delightfully held as well.

Your meal won't just be prepared in fewer minutes but your whole family is going to love it as well.

Can I add scrambled eggs?

Yes. You can try scrambled eggs with the rice for more flavor.

In order to do so, just scramble the eggs in a small bowl and add it to the rice.

Which rice to use?

For this recipe, I prefer to use Basmati rice as they give an incredibly amazing texture.

You can try other kinds but mind the stickiness.

How to serve?

Serve this delicious vegetarian meal with some toothsome cooling Raita.

You can also check out What To Serve With Biryani for 15 more tasty ideas.

How to make Instant Pot Egg Biryani?

Let's get started and take your Instant Pot out.

Pour some olive oil and saute it for 5 minutes.

Instant Pot Egg Biryani

Add previously minced garlic.

Instant Pot Egg Biryani

Now add previously chopped onion.

Instant Pot Egg Biryani

And now it's time to add all the spices mentioned in the recipe card!

Instant Pot Egg Biryani

Add ghee to the pot. You can use any ghee butter substitute for this recipe.

Instant Pot Egg Biryani

Some green chili that we previously had chopped.

Instant Pot Egg Biryani

Time for some veggies!

Add chopped potato.
Instant Pot Egg Biryani

And some freshly chopped tomatoes!

Instant Pot Egg Biryani

Mint, for some freshness.

Instant Pot Egg Biryani

And some coriander for an amazing fragrance.

Instant Pot Egg Biryani

Now add a cup of yogurt.

Instant Pot Egg Biryani

Now you're halfway there 🙂

Mix it all.

Instant Pot Egg Biryani

Let's add some rice, soaked or not that depends upon your own desire!

Instant Pot Egg Biryani

Place eggs on top of the rice.

You can boil the eggs first and take their shells off before placing them in with the rice.

Instant Pot Egg Biryani

Last but not the least, add water!

Now cover the pot and set it to High Pressure for 7 minutes.

Instant Pot Egg Biryani

Do a Natural Release.

Instant Pot Egg Biryani

Dish out and serve hot to enjoy to its fullest 🙂

Instant Pot Biryani Recipes 

Instant Pot Vegetable Biryani

Instant Pot Chicken Biryani

Instant Pot Shrimp Biryani

Instant Pot Fish Biryani

Instant Pot Egg Biryani

Aromatic basmati rice with a blend of authentic Indian spices and eggs makes delicious and mouthwatering biryani!
5 from 1 vote
Print Pin Rate
Course: dinner, lunch, Main Course
Cuisine: Asian
Keyword: Egg Biryani, Instant Pot Egg Biryani
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Author: Corrie


  • 2 teaspoon garlic minced
  • ½ onion cut into slices
  • 1 potato cut into small cubes
  • 1 tomato cut into small cubes
  • 1 chili pepper cut into small cubes
  • 1 tablespoon olive oil
  • 2 tablespoon ghee
  • 2 teaspoon salt
  • 2 teaspoon cinnamon
  • 1 teaspoon cumin seeds
  • ¾ teaspoon coriander powder
  • 2 teaspoon chili powder
  • 2 ½ teaspoon garam masala
  • ¼ teaspoon turmeric powder
  • 2 cardamom
  • 2 teaspoon bay leaves
  • 4 star anise
  • 1 teaspoon ginger
  • ½ cup mint
  • ¼ cup coriander leaves
  • ½ cup yogurt
  • 2 cup basmati rice
  • 3 eggs
  • 2 ½ cup water


  • Press "saute" and add olive oil.
  • Add onion and garlic and mix well.
  • Add ghee, salt, cinnamon, cumin seeds, coriander powder, chili powder, garam masala, turmeric, cardamom, bay leaves, and star anise and mix well.
  • Add ginger, chili pepper, tomato, potato, mint, coriander leaves and yogurt and stir well for 1 minute.
  • Add rice and water and stir well.
  • Place the eggs on top.
  • Close the lid and cook on high pressure for 7 minutes.
  • When cooking time is complete, wait for a natural pressure release.
  • Open the lid, take out the eggs and peel them.
  • Serve and enjoy 🙂


Calories: 2319kcal Carbohydrates: 369g Protein: 58g Fat: 67g Saturated Fat: 28g Polyunsaturated Fat: 7g Monounsaturated Fat: 27g Trans Fat: 1g Cholesterol: 584mg Sodium: 5046mg Potassium: 2515mg Fiber: 23g Sugar: 14g Vitamin A: 4338IU Vitamin C: 76mg Calcium: 592mg Iron: 14mg


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