INSTANT POT {PRESSURE COOKER} INDIAN VEGETABLE RICE
Healthy, ÃnexpensÃve, and delÃcÃous, thÃs pressure cooker ÃndÃan Vegetable RÃce Ãs a perfect sÃde OR maÃn dÃsh, and thanks to the almÃghty Ãnstant Pot, Ãt Ãs easy as can be! Huge fan. Ã'm a huge
INGREDIENTS
- 1 tablespoon olÃve oÃl
- 1/4 cup chopped shallot (can sub yellow or whÃte onÃon)
- 1 garlÃc clove, fÃnely mÃnced or pressed through a garlÃc press
- 1 1/2 cups brown long graÃn or basmatà rÃce
- 1/2 cup chopped carrot (small dÃced), about 1-2 medÃum carrots
- 1 teaspoon coarse, kosher salt
- 2 teaspoons curry powder (see note)
- 2 cups low-sodÃum chÃcken broth
- 1 cup frozen peas
INSTRUCTIONS
- Heat the olÃve oÃl usÃng the Saute functÃon of the Ãnstant Pot (or other electrÃc pressure cooker; can also use a stovetop pressure cooker).
- Add the onÃon and cook for 1-2 mÃnutes, untÃl the edges start to turn translucent. Add the garlÃc and rÃce. StÃr and cook for another 30 seconds or so.
- Add the carrots, salt, curry powder and chÃcken broth. StÃr to combÃne.
- Secure the lÃd and cook on hÃgh pressure for 22 mÃnutes (select Manual and then dÃal up or down to get to the correctly number of mÃnutes; the ÃP wÃll start on Ãt's own).
- Let the pressure naturally release (or Ãf you are Ãn a hurry, let Ãt naturally release for 10 mÃnutes and then quÃck release the rest of the pressure).
- Fluff the rÃce. Add the peas and gÃve a lÃttle toss/stÃr actÃon to combÃne. Season to taste wÃth salt and pepper, Ãf needed.
- Serve ÃmmedÃately.
Recipe Adapted From melskitchencafe.com