Instant Pot Yellow Rice With Peas & Corn
- 2 cups basmati rice
- 3 tablespoons olive oil
- 1 large onion, diced small
- ¼ teaspoon salt
- 3 tablespoons of chopped cilantro stalks (optional)
- 2 large cloves of garlic, finely diced
- 1 heaped teaspoon of turmeric powder
- 1 cup frozen sweet corn kernels
- 1 cup frozen garden peas
- 2¼ cups chicken stock
- Dollop of butter, to finish (optional, olive oil can also be used)
Add the rice to a large bowl and fill up with cold water. Stir and drain slightly. Then fill up with more fresh water and leave it soaking for 30-45 minutes. After soaking, drain the rice through a sieve and rinse really well under running cold water. If you don't have the time for soaking, simply rinse the rice really well in cold water and add an extra minute to the cooking time below.
Turn the Instant Pot on and press the Sauté function key button. Add the olive oil and onions and sprinkle with salt. Stir through. Cook for 5 minutes, stirring a few times, until softened.
Add the chopped cilantro, garlic and turmeric powder and stir through. I like to add a little extra drizzle of olive oil but that’s not essential. Now add the corn, peas and rice and pour over the chicken stock. Stir through and turn the Sauté off by pressing the Keep Warm/Cancel button.
Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Press Manual button, set to High Pressure and 4 minutes. That’s right, only 4 minutes (don’t forget that it takes good 5 minutes for the pressure to build up and the rice will already start to cook). You will hear 3 beeps letting you know you can now walk away.
Once the timer goes off, turn the Instant Pot off and let the pressure release naturally for 5 minutes. Then use the quick release to let off the rest of the steam.
Open the lid and add a dollop of butter, if using. Let it melt into the rice, then fluff it with a fork. Transfer to a serving platter.
Recipe from: instantpoteats.com