Instant Pot, Instant Pot Recipes, Vegetables and Side Dishes
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1 medium yellow onion, diced
1/2 tsp ground turmeric
1/2 tsp fine sea salt
1/2 tsp freshly ground black pepper
2 1/4 cups low-sodium vegetable broth
2 cups white basmati rice, rinsed
1 cup frozen peas
1 cup frozen corn kernels
1. Select saute and add the olive oil to the inner pot. Once the oil is hot, add the garlic, onion, turmeric, salt, and pepper and saute for 3 minutes, stirring occasionally.
2. Press Cancel and pour the broth into the pot. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot. Add the rice, peas, and corn and stir to combine.
3. Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 4 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure.
4. Unlock and remove the lid. Serve immediately, or place the rice in an airtight container and refrigerate for up to 4 days or freeze for up to 2 months
Meal Prep Tip: Serve this recipe as a main dish with a fried egg on top.
This rice dish is a surprising win in the "easy week night side dish" category. It goes great with almost any main dish and is full of flavor and texture. The turmeric adds lovely color, mild flavor, and natural anti-inflammatory properties