Instant Pot Brown Rice and Vegetables

Brown rice mixed with corn, carrot, peas, broccoli and spices on white bowl

This Instant Pot dish combines the nutty flavor of brown rice with the fresh taste of colorful vegetables and results in a delicious meal.

Try this easy and quick Instant Pot Brown Rice and Vegetables now!

Brown rice mixed with corn, carrot, peas, broccoli and spices on white bowl

Healthy, vegetarian, and vegan. Perfect as a side dish or even a light dinner.

Why This Recipe Works

This not-so-time-taking recipe is fully packed with healthy nutrients with some amazing toothsome taste.

Instant Pot Brown Rice and vegetable recipe is a one-pot recipe and easy recipe to try anytime! Instant Pot Brown Rice and Vegetables a worth trying the recipe for your lunch or dinner as a main course and lunch as well.

You can easily make it with your favorite vegetables. Feel free to try it with bell peppers, cauliflower, and anything you like.

Recipe Video

Ingredients

Brown Rice - King ingredient of this recipe. Use long grain for best results.

Zucchini- Cut the head and bottom first before chopping. Remember darker the zucchini richer the nutrients.

Banana Squash- Adds a wholesome flavor to your meal, you can also use fried banana squash in your recipe.

Water Chestnuts- High in nutrients and low in calories, best one to use for your weight loss diet.

Chop and add all the veggies according to the video for a better result and add salt and pepper to taste if you want to add more or less you can easily change it according to your taste.

How to make

Gather the necessary ingredients as per the recipe card.

Finely chop all the veggies.

Add 2 cups of brown rice to the pot.

Add 3 cups of vegetable broth into the pot.

Close the lid and cook at high pressure for 08 minutes.

Do a quick release then open the lid.

Add 1 lb of banana squash into the pot.

Add a cup of chopped broccoli into the pot.

Add chopped turnip into the pot.

Add chopped zucchini into the pot.

Add a cup of carrot into the pot.

Add half a cup of water chestnuts into the pot.

Add chopped swiss chards into the pot.

Add salt and pepper to taste.

Now, close the lid cook at high pressure for 2 mins.

Wait for a natural release and remove the lid.

Mix well the veggies and serve them immediately to enjoy the warmth of the veggies.

How to serve

You can serve this Instant Pot Brown Rice and Vegetable as a main dish with some fresh salad. You can also try it with some sauce like sriracha sauce to give a spicy flavor.

For non-vegetarians, you can serve it with some fried chicken pieces or fish.

FAQ

Can I store it for later?

Yes, you can store it easily in an air-tight container and thaw it in the refrigerator to have it in your next-day lunch.

How to make it a soup?

Add more vegetable broth with some water and reduce the quantity of rice to make it an Instant Pot Vegetable Soup.

Looking for vegetable soup? Try our Instant Pot Vegetable Soup.

How to reheat?

You can easily reheat the Instant Pot Brown Rice and Vegetable in a microwave, microwave it until heated.

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Brown rice mixed with corn, carrot, peas, broccoli and spices on white bowl

Instant Pot Brown Rice and Vegetables

You can upgrade simple brown rice to a flavorful and healthy dish with minimal effort.
4.74 from 26 votes
Print Pin Rate
Course: dinner, lunch, Main Course, Side Dish
Cuisine: American
Keyword: Brown Rice, vegetables
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Author: Corrie

Ingredients

  • 1 zucchini chopped
  • 1 turnip chopped
  • ½ cup water chestnuts chopped
  • 5 stalks swiss chard leafy greens chopped
  • 2 cups brown rice
  • 3 cups vegetable broth
  • 1 lb banana squash
  • 1 cup broccoli chopped
  • 1 cup carrot
  • salt and pepper to taste

Instructions

  • Add rice and vegetable broth to the Instant Pot.
  • Close the lid and cook on high pressure for 8 minutes.
  • when cooking time is complete, do a quick release.
  • open the lid and add all the remaining ingredients to the Instant Pot.
  • Close the lid and cook on high pressure for 2 minutes.
  • when cooking time is complete, wait for a natural release (or for at least 20 minutes).
  • Open the lid, mix the rice and vegetables and serve 🙂

Nutrition

Calories: 443kcal Carbohydrates: 96g Protein: 10g Fat: 3g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Sodium: 770mg Potassium: 1045mg Fiber: 8g Sugar: 9g Vitamin A: 7511IU Vitamin C: 52mg Calcium: 102mg Iron: 3mg

Video

Notes

  • Avoid adding vegetables that will have a mushy texture after being cooked.
  • If you want to add pepper I would suggest you add colored pepper red and green preferred.
Tried this Recipe? Pin it for Later!Mention @corriecooksblog or tag #corriecooks!

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