Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
5
from 1 vote
Instant Pot Brown Rice and Vegetables with Beef Patty
Course
Main Course
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
22
minutes
minutes
Servings
6
Calories
423
kcal
Author
Corrie
Ingredients
2
cup
brown rice
2
cup
vegetable broth
1
cup
carrots
1
medium
sized turnip
peeled and sliced
2
cup
beef patty
fully cooked
1
pound
calabacita squash
peeled and sliced
1
medium
sized zucchini
peeled
2
cup
broccoli florets
chopped
5
stalks Swiss chard
leafy greens chopped
½
cup
water chestnuts
diced
to taste
black pepper
to taste
salt
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.
Serve each plate with beef.
Nutrition
Calories:
423
kcal
|
Carbohydrates:
56
g
|
Protein:
18
g
|
Fat:
14
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Cholesterol:
42
mg
|
Sodium:
400
mg
|
Potassium:
568
mg
|
Fiber:
4
g
|
Sugar:
3
g
|
Vitamin A:
3920
IU
|
Vitamin C:
29
mg
|
Calcium:
48
mg
|
Iron:
3
mg