Instant Pot {Pressure Cooker} Indian Vegetable Rice
User Reviews
4.7
Instant Pot {Pressure Cooker} Indian Vegetable Rice
Description
The recipe starts by sautéing shallots and garlic in olive oil using the Instant Pot's sauté function to soften and release aromas. Brown long grain rice is then added along with diced carrots, salt, curry powder, and chicken broth. The sealed pressure cooking environment cooks the rice and vegetables under high heat and pressure for 22 minutes, resulting in evenly cooked, tender rice with infused spice. After a natural pressure release, frozen peas are stirred in for freshness and a pop of color.
This Indian Vegetable Rice features a mildly spiced flavor from the yellow curry powder, supplemented by the sweetness of carrots and peas. The texture is reliably tender with separate grains, a benefit of cooking under pressure. It pairs well with Indian-inspired dinners or as a flavorful, wholesome side.
The recipe notes recommend using a mild, sweet curry powder such as Penzey’s Sweet Curry Powder and adjusting amounts to taste. White rice can substitute brown rice with a reduced cooking time and smaller diced vegetables. Frozen peas are added at the end to preserve their texture and color. Monitoring and adjusting seasoning is encouraged based on spice brand variations.
Ingredients
- 1 tablespoon olive oil
- ¼ cup shallot can sub yellow or white onion, chopped
- 1 garlic finely minced or pressed through a garlic press, clove
- 1 ½ cups brown long grain rice or basmati rice
- ½ cup carrot small diced, about 1-2 medium carrots, chopped
- 1 teaspoon coarse kosher salt
- 2 teaspoons curry powder see note
- 2 cups chicken broth low-sodium
- 1 cup peas frozen
Instructions
- Heat the olive oil using the Saute function of the Instant Pot (or other electric pressure cooker; can also use a stovetop pressure cooker).
- Add the onion and cook for 1-2 minutes, until the edges start to turn translucent. Add the garlic and rice. Stir and cook for another 30 seconds or so.
- Add the carrots, salt, curry powder and chicken broth. Stir to combine.
- Secure the lid and cook on high pressure for 22 minutes (select Manual and then dial up or down to get to the correctly number of minutes; the IP will start on it's own).
- Let the pressure naturally release (or if you are in a hurry, let it naturally release for 10 minutes and then quick release the rest of the pressure).
- Fluff the rice. Add the peas and give a little toss/stir action to combine. Season to taste with salt and pepper, if needed.
- Serve immediately.
Notes
- Choose a mild sweet curry powder like Penzey's Sweet Curry Powder for balanced flavor; adjust seasoning if using spicier blends.
- White rice can be substituted for brown, but reduce the cooking time to about 4 minutes and chop carrots smaller.
- Frozen peas are stirred in after cooking to maintain their texture and color; avoid cooking peas under pressure.
- Use natural pressure release for fullest rice texture, or quick release after 10 minutes if pressed for time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 239kcal | 12% |
| Carbohydrates | 44g | 15% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 423mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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