Instant Pot Rice and Vegetables

Name: Instant Pot Rice and Vegetables
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Yield: 4 serving
Ingredients: 1 ¾ cups (175ml) vegetable broth; 2 tablespoons lemon juice; 1 teaspoon oregano; 1 teaspoon dried dill; 1 teaspoon minced garlic; salt; pepper; 1 large onion; 2 bell peppers; 1 cup (225g) white basmati rice; 1 cup (173g) sweet corn kernels; 1 cup (171g) cooked beans; 1 - 2 cups (30-60g) shredded baby spinach; Toppings: chopped fresh dill and chopped green onions

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
24 mins
Servings
4
Calories
307 kcal
Course
Main Course, Lunch, Dinner
Cuisine
American

Instant Pot Rice and Vegetables

Jasper Henson

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Instant Pot Rice and Vegetables is a hearty, filling, versatile meal that will be on the table in under 30 minutes and is the best meal prep solution.

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Ingredients

Servings

1 ¾ cups (175ml) vegetable broth
2 tablespoons lemon juice
1 teaspoon oregano
1 teaspoon dried dill
1 teaspoon minced garlic
salt to taste
pepper to taste
1 large onion diced
2 bell peppers deseeded and diced
1 cup (225g) white basmati rice rinsed and very well drained
1 cup (173g) sweet corn kernels
1 cup (171g) cooked beans drained
1 - 2 cups (30-60g) shredded baby spinach to your taste
Toppings: chopped fresh dill and chopped green onions

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Instructions

Add vegetable stock, lemon juice, oregano, dill, minced garlic, salt, pepper, onion, bell pepper and basmati rice to the Instant Pot in this order. Do not mix.
Cover your Instant Pot, seal, select pressure cook / manual setting, high pressure and set the timer for 4 minutes.
When done, perform a quick release of the pressure, open the pot and add the sweetcorn, beans and spinach on top of the rice, cover and let stand for 5-10 minutes so the spinach wilts.
Mix and serve rice topped with fresh dill and sliced green onions.

Equipments used:

Notes

There are 5 Blue Plan SmartPoints in one serving.
Do not mix the rice and veggies together before cooking.
Make sure to rinse and dry your rice well before cooking.
Spinach can wilt rather quickly, so keep an eye on it and wait until the end to add it to the pot.
If using frozen vegetables, you may need to add an extra minute or 2, start with less time, and adjust as necessary.
Feel free to trade out veggies for others if you have something you need to use or have a few other favorite vegetables to add to the mix.
Cook time listed does not include the time it takes the Instant Pot to come up to pressure, or for pressure to release.

Nutrition Information

Show Details

Calories 307kcal (15%) Carbohydrates 64g (21%) Protein 11g (22%) Fat 2g (3%) Saturated Fat 1g (5%) Sodium 402mg (17%) Potassium 663mg (19%) Fiber 8g (32%) Sugar 6g (12%) Vitamin A 4089IU (82%) Vitamin C 97mg (108%) Calcium 76mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 307 kcal

% Daily Value*

Calories	307kcal	15%
Carbohydrates	64g	21%
Protein	11g	22%
Fat	2g	3%
Saturated Fat	1g	5%
Sodium	402mg	17%
Potassium	663mg	14%
Fiber	8g	32%
Sugar	6g	12%
Vitamin A	4089IU	82%
Vitamin C	97mg	108%
Calcium	76mg	8%
Iron	3mg	17%