Ingredients
6
6 servings
- •1 tablespoon vegetable oil
- •½ teaspoon cumin seeds
- •¼ cup diced red onion
- •¾ tablespoon garam masala
- •½ teaspoon ground turmeric
- •½ teaspoon salt
- •1 ½ cups vegetable broth
- •1 cup uncooked basmati rice, rinsed and drained
- •½ cup frozen peas and carrots
- •1 bay leaf
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot. Add cumin seeds and stir until they just start to pop. Stir in onion and cook until they begin to soften, about 2 minutes. Season with garam masala, turmeric, and salt. Add vegetable broth, rice, frozen peas and carrots, and bay leaf; stir until well combined.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Manually release any remaining pressure. Unlock and remove the lid. Remove bay leaf. Taste rice and adjust seasoning if necessary before serving.
Nutritional Facts
Per 6 servings
- Calories: 151
- Carbohydrate: 29g
- Fat: 3g
- Fiber: 1g
- Protein: 3g
- Sugar: 1g
Related Recipes
Instant Pot® Wild Rice and Barley Pilaf
A Fragrant, Spicy Rice
Indian Tomato Rice
Tomato Bhath (Tomato Rice)
Instant Pot® Chana Masala
Instant Pot Chicken Biryani
Instant Pot® Rice and Orzo Pilaf with Mushrooms
Instant Pot Pav Bhaji
Quick Red Beans and Rice
Rice Pilaf with Raisins and Veggies
Instant Pot Red Beans and Rice
