one pot rice

Instant Pot rice and vegetables come together in under 30 minutes, and make for an easy weeknight meal, leaving you with minimal clean-up!

Instant Pot Rice and Vegetables

butter (or use olive oil)

bay leaves

onion

spring onions / scallions (chopped (optional))

garlic (minced)

long grained rice,

vegetables

vegetable stock

coconut milk (not coconut cream)

white pepper

nutmeg

Salt (as needed)

Turn the Instant Pot to 'Saute' mode in the 'More' setting.

Add the butter, followed by the bay leaves, diced white onion and scallions and garlic. Sauté for a couple of minutes until the bay leaves releases their aroma and the onions turn translucent.

Add the rice and stir to combine it with the rest of the ingredients.

Add the assorted vegetables and mix well.

Add the stock followed by the coconut milk. Add the white pepper followed by the nutmeg and salt (if necessary). Mix until all the ingredients are well combined.

An important step here is to ensure that you deglaze the pot before pressure cooking. If there are any bits of residue left over in the Instant Pot, it will trigger the &#x27;Food Burn&#x27; notice.

Put on the lid of the Instant Pot and Pressure Cook on High setting. Set the cooking time for 6 minutes.

Once the IP beeps, let the pressure release naturally for 5 minutes, followed by quick release. Once all the steam has released, the pressure valve comes down and the IP lid is safe to open.

Open the lid and give the rice and veggies a quick stir.

Serve with a sprinkling of chopped parsley or basil.

https://embed.mediavine.com/videos/qzb3aubzdqtgcqkkxmml

Instant Pot rice and vegetables come together in under 30 minutes, and make for an easy weeknight meal

Instant Pot Rice and Veggies

Perfect rice, every time – I love the simplicity of this dish. The fragrance of orange and spices is out of this world! To make it vegan, use dairy-free spread instead of the butter.

Each serving provides 526 kcal, 15g protein, 65g carbohydrates (of which 18g sugars), 21g fat (of which 5g saturates), 8.5g fibre and 0.7g salt.

One-pan pilaf with butternut squash, apricots and almonds 

basmati rice, rinsed

400 milliliters/14fl oz boiling vegetable stock

butternut squash, peeled and cut into 15mm/⅝in cubes

leeks, thinly sliced

75 grams/2¾oz dried apricots, halved

cinnamon sticks, bashed

cardamom pods, bashed

cloves

bay leaf

turmeric, turmeric

fresh root ginger, peeled and thinly sliced

butter

clementine, sliced

grams/3½oz almonds

salt

A family favourite, this easy chicken biryani is not too spicy and easy to make for a comforting weeknight supper.

Quick chicken biryani

200 grams/7¼oz basmati rice

vegetable oil

shallots, chopped

onions,

garlic cloves, finely chopped

tsp fresh root ginger,

chicken breasts,

tsp chilli powder

tsp cumin

tsp coriander

cinnamon

½ tsp ground turmeric

plain yoghurt

tsp caster sugar

raisins

This version of jollof rice adds chicken for a filling dinner that cooks all in one pan. Perfect for the family.

Each serving provides 549 kcal, 44g protein, 74.5g carbohydrates (of which 14g sugars), 7.5g fat (of which 1.5g saturates), 4g fibre and 1.2g salt.

Jollof rice with chicken 

300 grams/10½oz basmati rice

boneless, skinless chicken thighs,

onion, roughly chopped

garlic cloves, grated

5cm/2 in piece fresh root ginger,

red chilli, deseeded and finely chopped

tsp smoked paprika

tomato purèe

700 milliliters/1¼ pint tomato passata

300 milliliters/10fl oz chicken stock,

red peppers, deseeded and roughly chopped

coriander

black pepper

A delicious jumble of smoky sausage, chicken, tomato and rice. This chicken jambalaya also makes a great lunch the next day. 

Chicken and chorizo jambalaya

olive oil

chicken thighs, boneless, skin removed, cut into 2½cm/1in pieces

chorizo sausage

onion,

celery stick, finely chopped

garlic clove, finely chopped

red pepper, thinly sliced

tin chopped tomatoes

½ tsp cayenne pepper,

150 grams/5½oz basmati rice

200 milliliters/7fl oz chicken stock

salt and black pepper

parsley,

Dr Rupy packs tonnes of veggies into his jambalaya and it's well under £1 per portion! Hearty, nutritious and full of flavour, this store cupboard saviour will become a midweek staple.

Each serving provides 351 kcal, 10g protein, 54g carbohydrate (of which 10g sugars), 9g fat (of which 1g saturates), 8g fibre and 1.7g salt. 

Smoky vegetable jambalaya

120 grams/4½oz dried kidney beans,

olive oil,

onion, finely chopped

garlic cloves, crushed

oregano

thyme

fennel seeds

grams/5½oz brown basmati rice

vegetable stock cubes,

milliliters/26fl water

500 grams/1lb 2 ounces mixed frozen vegetables

Dr Rupy shows you how to turn a few vegetables, spices and rice into a delicious meal.

Dr Rupy's smoky vegetable jambalaya

This easy version of the Louisiana classic still uses the ‘holy trinity’ of celery, pepper and onions to form the base of the dish. It’s all cooked in less than half an hour in only one pan, saving you time on the cooking as well as the washing up!

Each serving provides 392 kcal, 28g protein, 59g carbohydrate (of which 8g sugars), 4g fat (of which 1g saturates), 4g fibre and 1g salt.


Prawn jambalaya

celery sticks, finely chopped

tsp sweet smoked paprika

½ tsp ground cumin

basmati rice

500 milliliters/18fl oz chicken stock

vine tomatoes, finely chopped

prawns

lemon,

One pot sausage, shrimp and rice is a dish reminiscent of Jambalaya.  Everything cooks in one pot and comes together so easily; the flavors build on each other as each component cooks.  Smoky turkey kielbasa, peppers, onion, fluffy white rice, and fresh shrimp are the main stars of this show.  With a good amount of seasoning and some fresh scallions, this dish is flavorful and a nice change up from your usual dinner routine, but you won&#39;t be stuck in the kitchen for hours.  One pot sausage, shrimp and rice is sure to please!

One Pot Sausage, Shrimp and Rice

oz turkey kielbasa

olive oil spray

bell peppers

cherry tomatoes (halved)

paprika

onion powder

tsp kosher salt

cayenne pepper

white rice (raw, uncooked)

chicken broth

lb shrimp (raw, deveined)

scallions (chopped)

Slice the kielbasa into 1/4&quot; rounds.

Spray the bottom of a Dutch oven (or large pot) with olive oil spray and turn the heat onto medium high.

Add the kielbasa slices and cook them for about 10 minutes.  They are fully cooked, but we are looking for the outsides to get brown and the flavor to render.

Dice the peppers and onion and add them to the pot with the kielbasa after the 10 minute cooking time.

Cook the peppers and onion for 10 minutes or until tender.

Use the moisture from the peppers and onions to pick up the burnt bits from the bottom of the pot, and use your wooden spoon to scrape them up.

Add the paprika, onion powder, oregano, cayenne and salt.

Half the cherry tomatoes and add them to the pot.  Stir to combine.

Add the dry, uncooked rice and stir to combine.  Add the broth and stir again.

Bring this mixture to a boil and then cover the pot, and reduce to simmer.

Cook for 15-20 minutes or until the rice is cooked and tender (taste to be sure).

Add the shrimp to the pot, stir to combine, and cover again.  Cook for another 5 minutes or until the shrimp is opaque and firm.

Chop the scallions and toss to combine.

Taste for seasoning: add more salt if desired, or more cayenne for heat.

This one pot leek and chicken rice is delicious and easy to make recipe and is comfort food at its best.

One Pot Leek And Chicken Rice

chicken legs

Salt

tsp cumin seed

cardamom pods split

0.25 tsp whole cloves

leeks

300 g (10.5 ounces) basmati rice

550 ml (2.3 cups) hot stock

Add the chicken to a bowl and season with some salt.

Heat half the olive oil in a pan, over medium heat, add in the chicken legs and brown them for about 5 mins on each side.  Remove from the pan and set aside.

Add the cumin seeds to the pan and fry for 1 min, before adding the rest of the olive oil, the remaining spices and the leeks and sautéing for 5-7 mins until the leeks are soft.

Add the chicken and remaining ingredients back to the pot, season with salt, cover the pan, and cook over very low heat for 35 mins till the rice is soft.

Switch off the heat and serve.

Another one-pot wonder to add to your weekly meal plan. Forget boring plain chicken and rice, this Thai red curry-inspired pot rice is full of flavour and free of fuss.

Thai Red Chicken One-Pot Rice

Chicken Breast

Cumin

Onion

Red Bell Pepper

Garlic Clove

Fresh Ginger

Long Grain Rice

Thai Red Curry Paste

Soy Sauce

Chicken Stock

Fish Sauce

Caster Sugar

Milk

Red Chilli

Coriander

Lime

Prawn Crackers

Heat a splash of chilli-infused olive oil in a large saucepan set over a medium heat. Add the diced chicken and the ground cumin. Stir to coat and cook for around 7 mins or until just cooked through then remove from the pan and set aside.

Meanwhile, slice the onion and pepper into chunks and mince the garlic and ginger.

Heat another glug of chilli-infused olive oil in the pan and add the onion, pepper, garlic and ginger. Cook for about 5 mins until fragrant and slightly softened.

Tip the chicken back into the pan then add the Thai red curry paste, soy sauce, chicken stock, fish sauce and sugar. Stir and bring to the boil, then tip in the rice. Reduce the heat to low then stir, cover and simmer for 10 mins.

Pour in the coconut milk then cover and simmer for another 10 mins or until the rice is cooked and has absorbed almost all of the liquid.⁣⁣⁣ Add an extra splash of water if necessary.

Meanwhile, thinly slice the red chilli, roughly chop the coriander and cut the lime into wedges for garnish.

Divide the rice between bowls and scatter over the chilli and coriander. Serve with prawn crackers.

Absolutely delicious. The rice didn't take as long to cooke for me, so keep an eye on it!

On the app, I think the nutrition info is a bit off.

Absolutely delicious! I added a little bit of chilli flakes to the chicken during initial cooking , but otherwise stuck to the recipe. Definitely going into my weekly rotation

Long-grain rice sautéed with caramelized onions and butter, simmered in broth for a rich, savory side dish that elevates any meal.

Golden Onion Butter Rice

rice

garlic,

fresh parsley, chopped

Sauté onions

In a medium saucepan, heat the butter and olive oil over medium heat. Once hot, add the chopped onions and sauté until they turn golden brown, about 8-10 minutes.

Add garlic

Add the minced garlic to the pan and sauté for an additional 1-2 minutes until fragrant.

Toast the rice

Stir in the rice, and cook for 1-2 minutes to toast it lightly.

Cook rice

Pour in the chicken broth and add salt and pepper. Bring to a boil.

Top 11 one pot rice recipes from across the web

The most viewed one pot rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Rice and Vegetables

One-pan pilaf with butternut squash...

Quick chicken biryani

Jollof rice with chicken

Chicken and chorizo jambalaya

Smoky vegetable jambalaya

Prawn jambalaya

One Pot Sausage, Shrimp and Rice

One Pot Leek And Chicken Rice

Thai Red Chicken One-Pot Rice

Golden Onion Butter Rice

Top 11 one pot rice recipes from across the web

The most viewed one pot rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Rice and Vegetables

One-pan pilaf with butternut squash...

Quick chicken biryani

Jollof rice with chicken

Chicken and chorizo jambalaya

Smoky vegetable jambalaya

Prawn jambalaya

One Pot Sausage, Shrimp and Rice

One Pot Leek And Chicken Rice

Thai Red Chicken One-Pot Rice

Golden Onion Butter Rice

The most viewed one pot rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine