Are you ready to elevate your weeknight dinner with a dish that's as vibrant as it is delicious? Dive into the world of flavors with our Instant Pot Rice Pilaf with Veggies—a quick and easy recipe that brings the essence of Indian cuisine right to your kitchen! In just 25 minutes, you can create a fragrant, colorful, and nutritious meal that will impress your family and friends. Whether you're looking for a hearty side dish or a satisfying main course, this rice pilaf is packed with wholesome ingredients and delightful spices that will leave everyone asking for seconds. Don’t miss out on this culinary adventure—read on to discover how to whip up this delightful dish!
Ingredients
- 1 cup basmati rice
- 2 cups vegetable broth
- 1 onion, chopped
- 2 carrots, diced
- 1 cup peas
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 cup of basmati rice, 2 cups of vegetable broth, 1 chopped onion, 2 diced carrots, 1 cup of peas, 2 tablespoons of olive oil, 1 teaspoon of cumin seeds, and salt and pepper to taste.
- Rinse the basmati rice under cold water in a fine-mesh strainer until the water runs clear. This helps to remove excess starch and prevents the rice from becoming sticky. Allow the rice to drain while you prepare the other ingredients.
- Set your Instant Pot to the 'Sauté' mode. Once it is hot, add 2 tablespoons of olive oil to the pot.
- When the oil is shimmering, add 1 teaspoon of cumin seeds. Sauté the cumin seeds for about 30 seconds until they become fragrant.
- Add the chopped onion to the pot and sauté for 3-4 minutes until it becomes translucent and slightly golden.
- Next, add the diced carrots to the pot and continue to sauté for an additional 2-3 minutes, stirring occasionally.
- Stir in the rinsed basmati rice, ensuring that the rice is well-coated with the oil and mixed with the vegetables.
- Pour in 2 cups of vegetable broth and add salt and pepper to taste. Stir everything together to combine.
- Close the Instant Pot lid and ensure the valve is set to 'Sealing'. Set the Instant Pot to 'Manual' or 'Pressure Cook' mode for 6 minutes on high pressure.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 5 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure.
- Open the lid and gently fluff the rice pilaf with a fork. Stir in 1 cup of peas, allowing the residual heat to warm them through.
- Serve the rice pilaf hot as a side dish or a main course, garnished with fresh herbs if desired. Enjoy your Instant Pot Rice Pilaf with Veggies!
Tips
- Rinse the Rice: Always rinse your basmati rice under cold water until the water runs clear. This step is crucial to achieving fluffy rice and preventing it from becoming sticky.
- Sauté for Flavor: Don’t skip the sautéing step! Cooking the cumin seeds and onions in olive oil enhances the flavors and adds depth to your pilaf.
- Natural Release: Allowing the Instant Pot to naturally release pressure for 5 minutes after cooking helps the rice finish steaming and keeps it tender.
- Customize Your Veggies: Feel free to add or substitute any vegetables you have on hand. Bell peppers, zucchini, or even spinach can make great additions to this versatile dish.
- Garnish for Presentation: For an extra touch, garnish your rice pilaf with fresh herbs like cilantro or parsley before serving. It adds a pop of color and freshness!
- Make It Ahead: This rice pilaf stores well in the refrigerator for up to 3 days, making it a great option for meal prep. Just reheat and enjoy!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 6g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
