Instant Pot Jollof Rice
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
260 kcal
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Course
Main Course
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Cuisine
Nigerian
Instant Pot Jollof Rice
Description
Instant Pot Jollof Rice is centered on a pepper base made from tomato, red bell pepper, onion, and habanero peppers, blended until smooth. This base is sautéed with diced onion, tomato paste, bouillon cubes, thyme, and optional curry powder in vegetable oil. Adding rinsed long grain rice and vegetable broth along with a bay leaf and salt rounds out the ingredients before pressure cooking. The resulting rice is flavorful with a balance of heat and savory notes from the spices and broth.
The cooking in the Instant Pot allows the rice to absorb the pepper base and spices evenly, yielding tender grains with a subtle spice from habanero. Care is taken to prevent burning by stirring during sauté and ensuring sufficient liquid.
This Jollof rice can be served as a main or side dish with proteins or vegetables. The vibrant color and layered flavors come together well for casual meals.
Adjust the spice level by modifying the habanero peppers in the initial blend. Using either long grain rice or basmati works well. Ensure sufficient liquid to avoid sogginess or burn errors during cooking. Save leftover pepper base for other uses.
Ingredients
Pepper Base
- 1 tomato
- 1 red bell pepper stems and seeds removed
- ½ red onion medium size
- 2 habanero pepper adjust to spice tolerance
Jollof Rice
- ⅓ cup vegetable oil
- ½ red onion medium, diced
- 2 tablespoons tomato paste substitute puree
- 2 bouillon cubes vegetarian
- ½ teaspoon thyme
- ½ tablespoon curry powder optional
- 2 cups long grain rice substitute basmati
- 3 cups vegetable broth
- 1 bay leaf
- 1 teaspoon salt
Instructions
- Blend 1 tomato, 1 red pepper, ½ red onion and 2 habanero peppers in a blender until you get a smooth puree. This is the base of the Jollof rice. Measure 1 cup of this sauce and save the rest (check post for how you can use this!)
- Turn on the sauté mode in your Instant Pot. Add ⅓ cup of vegetable oil into the inner pot of the Instant Pot, followed by ½ red onion diced well. Sauté the onion and then add 2 tablespoons of tomato paste. Stir consistently to avoid the bottom burning.
- Pour 1 cup of the blended pepper base along with 2 bouillon cubes (crumbled so it can dissolve faster), ½ teaspoon of thyme, and ½ tablespoon of curry powder (optional). Fry for another minute or two, making sure to scrape the bottom of the pot. Turn off the sauté mode.
- Wash 2 cups of long grain rice (or basmati rice) until the water runs clear (typically at least three times!) Then, add the washed rice to the inner pot of the Instant Pot along with 3 cups of vegetable broth, 1 bay leaf, and 1 teaspoon of salt (adjust to taste).
- Make sure to give this a really good mix to ensure the pepper sauce has not settled at the bottom (to prevent burn notices). Cover the Instant Pot and set valve to sealed.
- Cook on manual high pressure for 7 minutes, and then allow natural pressure release for 10 minutes.
- Open the lid when the Instant Pot is depressurized. If you notice sauce settling at the top (this is natural!) give it a good stir and serve hot. Your Instant Pot Jollof Rice is ready to be devoured.
Notes
- Choose either long grain or basmati rice; both work for this recipe.
- Adjust the number or seed content of habanero peppers to control spice intensity.
- Maintain the total liquid amount around 4 cups, adjusting broth if using more pepper base to prevent sogginess.
- Stir frequently when sautéing and after adding rice to avoid the burn alert on the Instant Pot.
- Save leftover pepper base for use in other dishes or freeze for future use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 57g | 19% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 1226mg | 51% |
| Potassium | 275mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1174IU | 23% |
| Vitamin C | 36mg | 40% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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