Indian Vegetable Rice (Instant Pot)

 

INGREDIENTS

• 1 tablespoon olive oil
• ¼ cup chopped shallot, can sub yellow or white onion
• 1 garlic clove, finely minced or pressed through a garlic press
• 1 ½ cups brown long grain or basmati rice
• ½ 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

INSTRUCTIONS 

• Heat the olive oil using the Saute function of the Instant Pot (or other electric pressure cooker; can also use a stovetop pressure cooker).
• 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.
• Add the carrots, salt, curry powder and chicken broth. Stir to combine.
• 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).
• 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).
• Fluff the rice. Add the peas and give a little toss/stir action to combine. Season to taste with salt and pepper, if needed.
• Serve immediately.

(Source: https://www.melskitchencafe.com/instant-pot-indian-vegetable-rice/)