Instant Pot {Pressure Cooker} Indian Vegetable Rice

Instant Pot {Pressure Cooker} Indian Vegetable Rice

from melskitchencafe.com

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

Directions

  1. 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).

  2. 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.

  3. 3

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

  4. 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).

  5. 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).

  6. 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.

  7. 7

    Serve immediately.