Instant Pot {Pressure Cooker} Indian Vegetable Rice

Name: Instant Pot {Pressure Cooker} Indian Vegetable Rice
Prep time: 5 min
Cook time: 22 min
Total time: 27 min
Ingredients: 1 tablespoon olive oil; 1/4 cup chopped shallot (can sub yellow or white onion); 1 garlic clove, finely minced or pressed through a garlic press; 1 1/2 cups brown long grain or basmati rice; 1/2 cup chopped carrot (small diced), about 1-2 medium carrots; 1 teaspoon coarse, kosher salt; 2 teaspoons curry powder (see note); 2 cups low-sodium chicken broth; 1 cup frozen peas

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Prep Time: 5 minutes

Cook Time: 22 minutes

Total: 27 minutes

Servings: 4

Cost: $4.97 /serving

Author : Mel

brown rice carrot chicken broth

Instant Pot {Pressure Cooker} Indian Vegetable Rice

Ingredients

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1 tablespoon olive oil1/4 cup chopped shallot (can sub yellow or white onion)1 garlic clove, finely minced or pressed through a garlic press1 1/2 cups brown long grain or basmati rice1/2 cup chopped carrot (small diced), about 1-2 medium carrots1 teaspoon coarse, kosher salt2 teaspoons curry powder (see note)2 cups low-sodium chicken broth1 cup frozen peas

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Instructions

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Step 1

Heat the olive oil using the Saute function of the Instant Pot (or other electric pressure cooker; can also use a stovetop pressure cooker).

Step 2

Add the onion and cook for 1-2 minutes, until the edges start to turn translucent. Add the garlic and rice. Stir and cook for another 30 seconds or so.

Step 3

Add the carrots, salt, curry powder and chicken broth. Stir to combine.

Step 4

Secure the lid and cook on high pressure for 22 minutes (select Manual and then dial up or down to get to the correctly number of minutes; the IP will start on it's own).

Step 5

Let the pressure naturally release (or if you are in a hurry, let it naturally release for 10 minutes and then quick release the rest of the pressure).

Step 6

Fluff the rice. Add the peas and give a little toss/stir action to combine. Season to taste with salt and pepper, if needed.

Step 7

Serve immediately.