Instant Pot Rice and Veggies comes together in under 30 minutes, and makes for an easy weeknight meal, leaving you with minimal clean-up!
While the Instant Pot does wonders for meat and lentils, I love how easy it is to make rice and vegetables in one go. This one-pot rice and veggies dish is just what I need on rushed weeknights, when I don’t have the time, energy or motivation to linger too long around the stove-top. We all have days like these, when life seems like a Ferris wheel that doesn’t stop spinning, and there is just not enough time in the day to get things done. And on such days, making a decent meal for your family, one that checks all those essential food groups, can be quite a hassle. One-pot dishes rule, especially on days like these!
Customizing this recipe
- This recipe is quite versatile, you can make a rice and vegetable meal with any combination of vegetables (preferable those with a similar cooking time). I have used mushrooms, bell peppers and carrots, but you could add in potatoes, sweet corn, edamame beans, green beans or cauliflowers as well. You could also use frozen vegetables instead of fresh, in which case, you need to bring down the cooking time to 4 minutes.
- Use any variety of white rice that you like - I like to use either Basmati Rice or Jasmine rice for this recipe
- To make this a hearty rice casserole dish, add in some grated cheese right after the rice is cooked, then put the lid back on and let the cheese melt in the residual heat of the Instant Pot.
- You could also add minced meat or sausages and brown it for a few minutes before adding the rice, for a non-vegetarian option.
More easy Instant Pot Recipes
Instant Pot Rice and Vegetables
- 1 tablespoon butter or use olive oil
- 2 bay leaves
- 1 large white onion diced
- 2 spring onions / scallions chopped (optional)
- 3-4 cloves garlic minced
- 2 cups long grained rice, such as basmati rice 1 cup=250 ml
- 3 cups assorted chopped vegetables I used mushrooms, bell peppers and carrots
- 2+½ cup vegetable stock
- ¾ cup coconut milk not coconut cream
- 1 teaspoon white pepper
- ½ teaspoon nutmeg
- Salt as needed
- Turn the Instant Pot to 'Saute' mode in the 'More' setting.
- Add the butter, followed by the bay leaves, diced white onion and scallions and garlic. Sauté for a couple of minutes until the bay leaves releases their aroma and the onions turn translucent.
- Add the rice and stir to combine it with the rest of the ingredients.
- Add the assorted vegetables and mix well.
- Add the stock followed by the coconut milk. Add the white pepper followed by the nutmeg and salt (if necessary). Mix until all the ingredients are well combined.
- An important step here is to ensure that you deglaze the pot before pressure cooking. If there are any bits of residue left over in the Instant Pot, it will trigger the 'Food Burn' notice.
- Put on the lid of the Instant Pot and Pressure Cook on High setting. Set the cooking time for 6 minutes.
- Once the IP beeps, let the pressure release naturally for 5 minutes, followed by quick release. Once all the steam has released, the pressure valve comes down and the IP lid is safe to open.
- Open the lid and give the rice and veggies a quick stir.
- Serve with a sprinkling of chopped parsley or basil.
- You can also use chopped leeks and celery for added flavor. Add instead of onions and saute for a couple of minutes before adding the rice.
- You can also add in grated cheese (I like using Cheddar or Parmesan or Gruyere) at the end, to give the dish more flavor.
- To avoid the 'Burn Notice', ensure that the pot is deglazed, and there is no residue stuck to the bottom of the pot.