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Instant Pot Brown Rice and Vegetables
You can upgrade simple brown rice to a flavorful and healthy dish with minimal effort.
Course
dinner, lunch, Main Course, Side Dish
Cuisine
American
Keyword
Brown Rice, vegetables
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
Calories
443
kcal
Author
Corrie
Ingredients
1
zucchini
chopped
1
turnip
chopped
½
cup
water chestnuts
chopped
5
stalks swiss chard
leafy greens chopped
2
cups
brown rice
3
cups
vegetable broth
1
lb
banana squash
1
cup
broccoli
chopped
1
cup
carrot
salt and pepper
to taste
Instructions
Add rice and vegetable broth to the Instant Pot.
Close the lid and cook on high pressure for 8 minutes.
when cooking time is complete, do a quick release.
open the lid and add all the remaining ingredients to the Instant Pot.
Close the lid and cook on high pressure for 2 minutes.
when cooking time is complete, wait for a natural release (or for at least 20 minutes).
Open the lid, mix the rice and vegetables and serve :)
Video
Notes
Avoid adding vegetables that will have a mushy texture after being cooked.
If you want to add pepper I would suggest you add colored pepper red and green preferred.
Nutrition
Calories:
443
kcal
|
Carbohydrates:
96
g
|
Protein:
10
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
770
mg
|
Potassium:
1045
mg
|
Fiber:
8
g
|
Sugar:
9
g
|
Vitamin A:
7511
IU
|
Vitamin C:
52
mg
|
Calcium:
102
mg
|
Iron:
3
mg