Instant Pot Veggie Rice
Kinda handy. You get two sides in one with a tasty veggie rice made in your Instant Pot. The rice is loaded with vegetables and seasoned with a great blend of spices. Add a protein if you like and dinner is ready!
Servings (change as needed): 4 sides (or 2-3 mains)
- 1 cup white long grain rice (I use Basmati or Jasmine rice), Place rice in strainer, rinse under running water until water is clear, 1-2 minutes. Drain.
- 1 tbsp olive oil
- 1 1/4 cups water or broth (chicken or vegetable)
- Garnish: 1/4 cup chopped parsley
Vegetables (total 4-5 cups diced) Note 1
- 1/2 medium onion
- 1 medium to large carrot, peeled
- 2 ribs celery
- 1 pepper, any color, seeded, ribs removed
- 8 oz mushrooms, cleaned, stems removed (1/2 pound)
- 1 1/2 tsp curry powder (I use a yellow mild curry powder)
- 1 tsp smoked paprika (can substitute regular paprika)
- 1 tsp dried thyme
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp kosher salt (use less if your liquid/broth contains salt)
- 1/4 tsp ground pepper
Fresh Tomato Salad Topping (OPTIONAL)
- 1 1/2 cups grape or cherry tomatoes, quartered (I squeeze out some of seeds and juice over the sink)
- drizzle of olive oil Note 2 for shortcut.
- 1 green onion (the green part), chopped (or 1 - 2 tbsp chopped parsley)
- salt and pepper
- squeeze of lemon juice (optional)
PRESS SAUTE FUNCTION ON INSTANT POT. Ready when it says "hot"
PREPARE VEGGIES: Chop/dice veggies into 1/2 inch pieces. Don't make them too big or they won't get soft enough - unless you like a bit of crunch. If too small, they may disintegrate. I find 1/4-1/2 inch works well but no need to obsess!. You should have a total of about 4-5 cups of chopped vegetables.
SAUTE VEGGIES: Add oil, then veggies. Saute for 4 minutes, stirring occasionally. Add all seasonings and saute another 1 minute. Press CANCEL.
ADD LIQUID AND RICE. Stir. Note 3,
PRESSURE COOK: Close lid and set valve to 'SEALING', then set PRESSURE OR MANUAL button on High for 5 minutes (use + or - buttons). The Instant Pot will take about 5 minutes to come to pressure before it starts the 5 minute cooking process. When finished (it will beep), do a 5 minute pressure release. Then release the remaining pressure by turning to valve to VENT.Carefully open lid, Stir in chopped parsley. Tip: for added richness, stir in a tablespoon of butter.
OPTIONAL TOPPING: While rice and veggies are cooking, combine chopped tomatoes, a drizzle of olive oil, a pinch of salt and pepper, green onions and a squeeze of lemon juice (if desired) in a small bowl. Serve tomato salad over rice.
- Vegetables: You can substitute other vegetables if you like. Just be mindful of water content as that will affect the rice:liquid ratio. Good substitutes are parsnip and celeriac. Avoid eggplant, asparagus, zucchini, cauliflower and broccoli as they will disintegrate or become mushy.
- Shortcut for fresh tomato topping. Toss tomatoes with a couple teaspoons of Italian or Balsamic salad dressing - and call it a day.
- Rice:Liquid ratio: I like my rice fairly soft. I've accounted for the water left in from rinsing the rice and the liquid in the vegetables. If you prefer your rice slightly less moist and more al dente, reduce the amount of liquid by 3 tablespoons. The best way is to experiment with the amount of liquid, not the cooking time.
- Make Ahead: Cool and store in a sealed container up to 3 days ahead. Reheat covered in microwave with a tablespoon of water.
Calories: 282kcal | Carbohydrates: 48g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 631mg | Potassium: 573mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4029IU | Vitamin C: 54mg | Calcium: 39mg | Iron: 2mg