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5 from 4 votes

Instant Pot Vegetable Rice


Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 6
Calories 407kcal

Ingredients

  • 2 small onions chopped
  • 2 cup rice soaked and drained
  • 3 tbsp 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 tbsp cumin powder
  • 1 tbsp black pepper
  • 1 tbsp salt
  • 1/2 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: 407kcal