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4.65 from 14 votes

Instant Pot Brown Rice and Vegetables

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 6
Calories 681kcal

Ingredients

  • 2 cup brown rice
  • 2 cup vegetable broth
  • 1 medium turnip peeled and sliced
  • 1 cup carrot
  • 2 pound banana squash peeled and sliced
  • 1/2 cup water chestnuts diced
  • 2 small zucchinis peeled
  • 5 stalks Swiss chard leafy greens chopped
  • cup broccoli florets chopped
  • 1 tbsp salt
  • 1 tbsp pepper

Instructions

  • Add rice and water to the instant pot and cook this on high pressure for 10 minute.
  • Release the pressure and add all the remaining ingredients to the instant pot.
  • Close the lid and set the instant pot to “Manual” and cook for 2 minutes at high pressure.
  • Close the lid and set the instant pot to “Manual” and cook for 2 minutes at high pressure.
  • Release the pressure naturally and gently mix the rice and vegetables before serving.

Nutrition

Calories: 681kcal