Instant Pot Lemon Rice
Ingredients
The rice
-
1 ½
cups
Long Grain White Rice
-
1
Lemon
zested and juiced
-
1
Tablespoon
Butter
-
½
teaspoon
Kosher Salt
-
¼
teaspoon
Turmeric Powder (optional)
-
1 ½
cups
Water
Garnish
-
1
Tablespoon
Fresh Parsley, chopped
Instructions
- Wash and zest the lemon, then juice it and add both to the pressure cooker pot.
- Add the rice, butter, salt, turmeric, and water to the pot and stir.
- Close the lid and set the steam release knob to the Sealing position.
- Select the Pressure Cook/Manual button and set for 11 minutes on Low Pressure.
- Allow the pot to come to pressure, which takes about 5 minutes.
- After cooking, turn the steam release knob to Venting to Quick Release the steam.
- Once the pin drops, open the lid and fluff the rice with a fork.
- Transfer to a serving dish and garnish with parsley.
- Serve immediately.
Nutrition Facts (estimated)
Servings
7
Calories
169
Total fat
5g
Total carbohydrates
26g
Total protein
3g
Sodium
500mg
Cholesterol
20mg
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