Rhonda’s instant pot favorite rice

Name: Rhonda’s instant pot favorite rice
Cuisine: American
Ingredients: 2 cups rice (jasmine white); 2 cups water; 1 tablespoon favourite oil or butter; 1 tablespoon chicken stock; 2 tablespoons coconut powder; 1/2 cup Peas or type of frozen veggie of choice; Cook on high for 3 minutes, let sit for 10 minutes, release pressure; 1-1 ratio; Manual high 15 minutes

Katatonickat @katatonickat

Canada

I love rice. Not potatoes. So I am documenting my rice dish so someone else can make it for me.

Katatonickat @katatonickat

Canada

I love rice. Not potatoes. So I am documenting my rice dish so someone else can make it for me.

Saved

Ingredients

2 cupsrice (jasmine white)
2 cupswater
1 tablespoonfavourite oil or butter
Optional (or how I like my rice)
1 tablespoonchicken stock
2 tablespoonscoconut powder
1/2 cupPeas or type of frozen veggie of choice
Cook on high for 3 minutes, let sit for 10 minutes, release pressure
Cooking brown rice
1-1ratio
Manual high 15 minutes

Saved

Steps

1

The instant pot recipe is basically one cup of rice to one cup of water so make as much or as little as you want. Do wash your rice in cool water until the water becomes less cloudy. You are washing the starch out and the rice will taste better.
2

In your instant pot add the rice, water, butter, Optional to add the chicken stock and coconut.
3

Lock lid into place. Ensure venting knob to sealing position. Use the manual pressure function. Cooking on high for 3 minutes. Then after 10 minutes turn venting knob to release position. Last Option, add your choice of frozen vegetable and mix in and sauté until warm.
4

Please note brown rice needs to cook longer. Pressure cook at High Pressure for 15 minutes, and Natural Release for 5 minutes, then Quick Release (turn Venting Knob to Venting position). Open carefully.