Instant Pot Indian Vegetable Rice
Ingredients
-
1
tablespoon
olive oil
-
¼
cup
chopped shallot
-
1
clove
garlic
-
1½
cups
brown long grain or basmati rice
-
½
cup
chopped carrot
-
1
teaspoon
coarse kosher salt
-
2
teaspoons
curry powder
-
2
cups
low-sodium chicken broth
-
1
cup
frozen peas
Instructions
- Heat the olive oil in the Instant Pot using the Saute function.
- Add the chopped onion and cook until translucent, then add the minced garlic and rice, stirring for 30 seconds.
- Incorporate the chopped carrots, salt, curry powder, and chicken broth, stirring to combine.
- Secure the lid and cook on high pressure for 22 minutes.
- Allow the pressure to naturally release for 10 minutes, then quick release any remaining pressure.
- Fluff the rice and stir in the frozen peas.
- Serve immediately.
Nutrition Facts (estimated)
Servings
6
Calories
239
Total fat
4g
Total carbohydrates
44g
Total protein
7g
Sodium
423mg
Cholesterol
0mg
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