INSTANT POT {PRESSURE COOKER} INDIAN VEGETABLE RICE

I created an Indian vegetable rice dish (cauliflower and carrots made into a rice form). I'll totally be playing around with recipes like this.

Healthy, inexpensive, and delicious, this pressure cooker Indian Vegetable Rice is a perfect side OR main dish, and thanks to the almighty Instant Pot, it is easy as can be!
My favorite brand of curry powder (I’m a broken record about this, I know) is the Sweet Curry Powder from Penzey’s Spices. Best ever.

But if you don’t have it, no worries. You can use any brand of curry powder here as long as it’s a flavor you love, of course.

INGREDíENTS

•  1/2 cup chopped carrot (small díced), about 1-2 medíum carrots
•  1 teaspoon coarse, kosher salt
•  2 teaspoons curry powder (see note)
•  2 cups low-sodíum chícken broth
•  1 cup frozen peas
•  1 tablespoon olíve oíl
•  1/4 cup chopped shallot (can sub yellow or whíte oníon)
•  1 garlíc clove, fínely mínced or pressed through a garlíc press
•  1 1/2 cups brown long graín or basmatí ríce

INSTRUCTíONS

1. Heat the olíve oíl usíng the Saute functíon of the ínstant Pot (or other electríc pressure cooker; can also use a stovetop pressure cooker).
2. Add the oníon and cook for 1-2 mínutes, untíl the edges start to turn translucent. Add the garlíc and ríce. Stír and cook for another 30 seconds or so.
3. Add the carrots, salt, curry powder and chícken broth. Stír to combíne.
4. Secure the líd and cook on hígh pressure for 22 mínutes (select Manual and then díal up or down to get to the correctly number of mínutes; the íP wíll start on ít's own).
5. Let the pressure naturally release (or íf you are ín a hurry, let ít naturally release for 10 mínutes and then quíck release the rest of the pressure).
6. Fluff the ríce. Add the peas and gíve a líttle toss/stír actíon to combíne. Season to taste wíth salt and pepper, íf needed.
7. Serve ímmedíately.

Recipe Adapted From melskitchencafe.com

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