Instant Pot Confetti Rice
- 2 small onions chopped
- 2 cup rice soaked and drained
- 3 tbsp olive oil
- 4 cup frozen peas thawed
- 2 (14 0z.) cans vegetable broth
- 3 garlic cloves minced
- 2 tbsp cumin powder
- 1/2 cup lemon juice
- 1 tbsp black pepper
- 1 tbsp salt
- 1/2 cup coriander leaves
Put the canola oil, garlic and cumin in the Instant Pot and select “Sauté”.
Sauté for 30 seconds and add in the onions.
Sauté for 2 minutes and stir in the rest ingredients.
Close the lid and set the instant pot to “Manual” and cook for 8 minutes at high pressure.
Release the pressure naturally and serve with freshly grated coriander leaves.
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