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Instant Pot Tomato Rice
Course
Main Course
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
22
minutes
minutes
Calories
1261
kcal
Author
Corrie
Ingredients
8
medium
tomatoes
sliced in round shape
1
tablespoon
cumin seeds
1
cup
water
1
cup
basmati rice
soaked and drained
3
tablespoon
canola oil
1
tablespoon
black pepper
1
tablespoon
salt
Instructions
Put the cumin seeds and canola oil in the Instant Pot and select “Sauté”.
Sauté for 45 seconds and add in the tomatoes.
Cook for 6 minutes and add rice.
Set the instant pot to “Manual” and cook for 6 minutes at high pressure.
Release the pressure naturally and serve hot.
Nutrition
Calories:
1261
kcal
|
Carbohydrates:
193
g
|
Protein:
24
g
|
Fat:
47
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
13
g
|
Monounsaturated Fat:
28
g
|
Trans Fat:
1
g
|
Sodium:
7058
mg
|
Potassium:
2733
mg
|
Fiber:
16
g
|
Sugar:
26
g
|
Vitamin A:
8306
IU
|
Vitamin C:
135
mg
|
Calcium:
244
mg
|
Iron:
9
mg