Instant Pot Rice and Vegetables
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 to taste
Directions:
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 and pot is deglazed.
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.
