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Instant Pot Vegetable Rice
Course
Main Course
Cuisine
Indian
Prep Time
10
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
22
minutes
minutes
Servings
6
Calories
338
kcal
Author
Corrie
Ingredients
2
small
onions
chopped
2
cup
rice
soaked and drained
3
tablespoon
olive oil
1-2
carrots
sliced
1
cup
peas
1
medium sized
turnip
peeled and sliced
2 (14 0z.)
cans vegetable broth
3
garlic cloves
minced
2
tablespoon
cumin powder
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 rice and stir properly.
Add in the rest ingrediants.
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:
338
kcal
|
Carbohydrates:
59
g
|
Protein:
7
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Sodium:
1193
mg
|
Potassium:
298
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
2005
IU
|
Vitamin C:
17
mg
|
Calcium:
66
mg
|
Iron:
3
mg