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Instant Pot Rice and Veggies
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Instant Pot Rice and Vegetables

Instant Pot rice and vegetables come together in under 30 minutes, and make for an easy weeknight meal, leaving you with minimal clean-up!
Course Main Course
Prep Time 7 minutes
Cook Time 20 minutes
Total Time 27 minutes
Servings 4
Calories 247kcal
Author Shinta

Ingredients

  • 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
Metric - US Customary

Instructions

  • 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.

Video

Notes

  • 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. 
 

Nutrition

Calories: 247kcal | Carbohydrates: 25g | Protein: 6g | Fat: 16g | Saturated Fat: 13g | Cholesterol: 8mg | Sodium: 334mg | Potassium: 482mg | Fiber: 6g | Sugar: 2g | Vitamin A: 7204IU | Vitamin C: 19mg | Calcium: 60mg | Iron: 3mg