Instant Pot {Pressure Cooker} Indian Vegetable Rice

This side recipe, Instant Pot {Pressure Cooker} Indian Vegetable Rice, leans on olive oil, chopped shallot and garlic clove. It makes 6 Servings and takes about 27 minutes.

• Yield 6 Servings
• Ready in 27 minutes
• Prep 5 minutes
• Cook 22 minutes

Ingredients

• 1 tablespoon olive oil
• 1/4 cup chopped shallot (can sub yellow or white onion)
• 1 garlic clove (finely minced or pressed through a garlic press)
• 1 1/2 cups brown long grain or basmati rice
• 1/2 cup chopped carrot (small diced, about 1-2 medium carrots)
• 1 teaspoon coarse (kosher salt)
• 2 teaspoons curry powder
• 2 cups low-sodium chicken broth
• 1 cup frozen peas

Instructions

1. Heat the olive oil using the Saute function of the Instant Pot (or other electric pressure cooker; can also use a stovetop pressure cooker).
2. 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.
3. Add the carrots, salt, curry powder and chicken broth. Stir to combine.
4. 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).
5. 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).
6. Fluff the rice. Add the peas and give a little toss/stir action to combine. Season to taste with salt and pepper, if needed.
7. Serve immediately.

Give it a minute off the heat, then serve it while it is still hot.