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 Chickpea Tagine
Instant Pot Goan Prawn Curry
Instant Pot Chicken Curry
Instant Pot Chicken Tikka Masala
Instant Pot Thai Chicken Curry and Rice
If you liked this recipe, do comment below and rate the recipe! If you make this recipe, please post a pic on INSTAGRAM -tagging @carameltintedlife and follow along on FACEBOOK and PINTEREST
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.
Judy Schaner says
Can you make this recipe on the stove in a pot instead of an instant pot?
Hi Judy, Yes you can! You can make this on the stovetop in a large dutch oven or heavy bottom vessel with a lid.
Judy Schaner says
Can you make this recipe on the stove instead of an Insta Pot?
I made the recipe exactly as described except I used chicken stock instead of vegetable stock. It came out fantastic. Super easy to do, and even my picky eater liked it.
So glad you like this recipe!
Great recipe, no problems with burning. I have a big family and friends often come over to eat. Can I double the recipe? I have an 8 quart Instant Pot.
Glad you liked it! The recipe should be doubled without problem. I personally haven't tested it by doubling it, but there should not be an issue. Thanks!
Excellent! I subbed peas and broccoli cuz that’s what I had in my freezer and it was great!! Will make again!
Thank you so much! I'm glad that you liked it! Brocolli and peas are perfect with this recipe.
Rima N says
@shinta, would Fresh cauliflower, Carrots and eggplant go together with quick cook brown rice?
Hi Rima, with brown rice, the cooking time is longer, so these vegetables might get a bit mushier. However, they will cook well with white rice.
It burned on me and I am not sure why. I followed the instructions perfectly as far as I can tell. Has anyone else had this problem? I am not sure what to do from here.
Sorry to hear that! This could have happened if there were bits of food stuck to the bottom of the pot and if the pot was not deglazed before pressure cooking. It could also depend on the thickness of coconut milk that was used - if the liquid used is too thick, the IP is prompted to show a burn notice. Thank you for your feedback
I ended up baking it in the oven to finish cooking and it was so wonderfully yummy. I will deglaze it next time and maybe try a different brand of coconut milk. Thanks!
I had the same issue even though I was very careful to deglaze. The coconut milk was very thick, so we had to double the veg stock. The entire bottom got brown, so we finally got it to finish on the rice cooker setting.
Thank you for your feedback, you are right about the coconut milk. Thick coconut milk can trigger the 'Food Burn' notice. I just want to confirm if you followed the exact instructions, and if you did, could you please tell me which brand of coconut milk you used? Thus would help me to make updates to the recipe! Thank you
I forgot to mention that it was delicious!
I make this in Instant Pot too! Love how simple it makes our jobs 🙂 Nice recipe
Thank you so much!
I have made rice in the Instant Pot before but never in such an interesting way. These veggies really add some color and flavor to the rice. It doesn't get any easier than the Instant Pot.
Thank you, I'm glad you liked it!
Instant pot recipes are the best! This is such a staple recipe in my house, thank you!
This looks super delicious and I love all the colors! Definitely have to give it a try.
I love that this recipe can be made in an Instant Pot!!
there is no way this recipe will work in the instant pot. 1 1/2 cups of vegetable broth is not nearly enough liquid for two cups of rice. the pot will sense not enough steam and give a burn message.....
Shinta @ Caramel Tinted Life says
Thank you for your feedback, Travis. The additional liquid comes in by way of coconut milk, so there is sufficient liquid to let the ingredients cook under pressure. Hope this helps!
Susan Krause says
if I use brown rice, should I double the cooking time?
Shinta @ Caramel Tinted Life says
Hi Susan, yes brown rice does take 20-24 minutes to cook in the Instant Pot, which is more than double the amount of time for white rice. If you substitute white rice for brown in this recipe, it will likely cause the vegetables to turn out mushy. If you are a meat eater, you can cook meat with brown rice which will cook at around the sime time. Hope thsi helps!