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Instant Pot Confetti Rice
Course
Main Course
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
22
minutes
minutes
Servings
6
Calories
312
kcal
Author
Corrie
Ingredients
2
small
onions
chopped
2
cup
rice
soaked and drained
3
tablespoon
olive oil
4
cup
frozen peas
thawed
2 (14 0z.)
cans vegetable broth
3
garlic
cloves
minced
2
tablespoon
cumin powder
½
cup
lemon juice
1
tablespoon
black pepper
1
tablespoon
salt
½
cup
coriander leaves
Instructions
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.
Nutrition
Calories:
312
kcal
|
Carbohydrates:
55
g
|
Protein:
5
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Sodium:
1173
mg
|
Potassium:
187
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
123
IU
|
Vitamin C:
10
mg
|
Calcium:
52
mg
|
Iron:
2
mg