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#Instant pot rice recipe manual#

Add some crunch: after cooking – with chopped water chestnuts, chopped nuts or julienned jicama.Instructions for softer and more al dente rice are in the recipe.

You have to account for the rinsing of the rice (where some water is retained) and the water content of the vegetables.

Texture of the rice: The key is the rice-to-liquid ratio ( not the cooking time).

Avoid eggplant, asparagus, zucchini, cauliflower and broccoli as they will disintegrate or become mushy.

Good substitutes are parsnip, green beans and celeriac.

Just be mindful of water content as that will affect the rice-to-liquid ratio. You can substitute other fresh vegetables (or use more of one and less of another).

Vary the vegetables: I use onions, bell peppers, celery, carrots and mushrooms.

Try a few drops of sesame oil or a squeeze of lemon.

Add heat with chili powder, hotter curry powder, a squirt of sriracha sauce or red pepper flakes.

Try Mexican or taco seasoning, Mediterranean seasoning or Indian seasoning.

Change the flavor profile with seasonings: This requires experimentation.

For a more substantial main dish: top with tomato salad, bean salad, salsa, tofu, black beans or cut up leftover chicken or beef.

Type of rice to use: use long grain white rice for this recipe.

Close the lid and keep it on the "warm" setting until you’re ready to serve.Here are a few variations and substitutions to tweak the veggie rice to your liking. Scrape up rice from the bottom of the pot. Note that the steam is hot, so do this wearing an oven mitt.įluff rice with a fork: Once you take the top off, immediately use a fork to fluff the rice. Use the natural release: Let the pressure release naturally for 10 minutes, then push the knob to "vent" and do a quick release until you can open the lid. For brown rice, cook for 15 minutes, and for wild rice, cook for 20 minutes. If you want a stickier, softer rice (which works great for stuffings and rice balls), set the timer for 4 minutes. This will give you rice that’s chewy and well separated - perfect for pilaf, fried rice or most typical dinner preparations. For white rice (basmati, jasmine, etc.), hit "pressure cook," set the timer for 3 minutes, and set the pressure level to high.

#Instant pot rice recipe manual#

Use the manual pressure cooking setting: There is a rice setting that will work for white rice only, but you’ll get better results using the manual setting. Think whole-toasted cumin for Indian or Mexican dishes, and bay leaves or garlic powder for pretty much any type of cuisine. Depending on what you’re doing with your rice, adding some whole or ground spices at this step can infuse your rice with even more flavor. This will infuse the rice with light flavor, and you can add more salt to taste after cooking.īonus step: Add spices.

So if you’re cooking 1 cup of dry rice, you’ll add 1 cup of water if you’re cooking 2 cups of dry rice, add 2 cups of water and so on.Īdd salt: Add 1/4 teaspoon of salt for every cup of rice. From here, you can drop the rice right from the strainer into the Instant Pot.Īdd water: Use a 1:1 ratio of water to rice. To rinse, dry rice into a fine-mesh strainer and run it under cool tap water. Consider the fact that rice does have dust and debris from it’s long journey to you. Rinse your rice: This is, of course, optional, but it’s a quick step that leads to better-tasting rice. With this method, rice cooks faster than it does on the stovetop, and you get consistent results every time. One of the many things you can do with an Instant Pot is cook rice using the pressure cooking setting. You want to set it and forget and know that you’ll have perfectly cooked rice waiting for you when you’re ready for it. Sometimes you are juggling making multiple parts of a dish (say, the rice and the curry), or just multitasking at life (like making sure your kid isn’t practicing their next daredevil move). Cooking rice is easy once you get the hang of it, but if you’re doing it on the stovetop, you do have to pay attention to the time and temperature. There are so many ways to dress it up, from pilaf to classic chicken and rice, and leftovers make for fantastic fried rice or burrito filling.