1. Soak rice whilst chopping veg then rinse very well until water runs clear.
2. Add ingredients from step one to instant pot and cook for a few minutes on saute, stirring occasionally.
3. Add stock get hot with saute function, press cancel and then spoon rice lightly on top of water. DO NOT STIR THE RICE IN (SO VEGETABLES SIT ON THE BOTTOM ONLY. )
4. Cook on Manual low pressure COOKING TIME 3-4 (max) minutes.
5. Quick release and stir.
NOTES: If using brown basmati (not easy cook) then cook for 4-5 minutes. With a mix of the two on 4 mins seemed to cook ok.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1096g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 22 (6%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 3459.6mg||119 %|
|Potassium 479.6mg||13 %|
|Total Carbohydrate 75.7g||22 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 70.2g|
|Protein 8.2g||12 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 353
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