Say “Hello” to easy meal prep with this Easy Instant Pot Rice with Veggies recipe. It is the perfect side dish for quick dinners and work-friendly lunches.
I got an Instant Pot for Christmas. If you don’t know what an Instant Pot is, you must be living under a rock somewhere. Ok, I’m just teasing. The only brick and mortar stores I walk into (with any consistency) are grocery stores- because, you know, I LOVE FOOD!
If you are like me and have never used a pressure cooker, than you know exactly what it was like unboxing this beauty. It’s equal parts excitement and totally intimidation. In the name of honesty, I knew I was getting this for Christmas. In fact, I went along to the store and picked out the exact model I wanted. 🙌🏼 The big box under the tree with my name on it was no surprise at all.
Still, I had so many mixed feelings while unwrapping it, “I love it!… I have no idea how to use it… but you better believe that I’m gonna figure it out… and if I don’t the internet will help me… so, yeah, I’m going to make a super delicious, uh, something with it and you can taste it (in a few months, after I get passed the ‘Just Getting to Know this New Appliance Phase’- otherwise known as spending 3 hours overcooking beans and turning rice to mush)“. On the plus side, those overcooked beans became some pretty tasty, taco-spiced refried beans with fresh tomatoes and avocado- so not a total loss, right?!
There is no shame in starting small
Although this isn’t the most glamorous or complicated Instant Pot recipe out there, it is easy, yummy, and versatile enough to be served with any main dish. You can add curry powder, taco seasoning, greek seasoning, fresh/dried herbs, or flavored oils if you feel the need to jazz it up a bit. My Chili Lime Salt and Ranch Seasoning would be delicious in this dish: https://anourishedlife.blog/diy-spice-blends/ . Did I mention this recipe is really easy?! No vegetable chopping. No extra pans. No soaking. Just measuring, pouring, and pushing a couple buttons.
I’d just like to point out what this this side dish offers you:
- Whole Grains- as long as you are using brown rice
- A few Veggies
Just work in a protein, some healthy fat and a fruit for a well-balanced meal.
So, if any of you are Instant Pot newbies, like me, this Easy Instant Pot Rice with Veggies recipe will make you feel like a BOSS because you are one! You can master this new way of cooking. I’m new to pressure cooking, too, and I’d love to learn together. Leave you favorite healthy Instant Pot recipes in the comments below!!!
***UPDATE: I just made another batch of this recipe using 1 cup Brown Basmati and 1 cup Long Grain Wild Rice. There was a bit more broth left in the bottom of the pot when I opened it up. I assume that the wild rice didn’t soak up as much liquid as the brown basmati rice did. Still, it’s not in any way too hard or tough to eat. As a whole, it is just a tad bit “mushier” than the brown basmati rice only version, but it is very minimal- just something to be ready for. (Next time I think I’ll try reducing the liquid by 1/2 cup to see if that helps.) If you are looking to switch it up a bit, this substitution gets two thumbs up from me. 👍🏼 👍🏼
- 1 Large Onion, Diced
- 3 Tbsp. Minced Garlic
- 2 Tbsp. Olive oil
- 2 Cups Brown Basmati Rice Lundberg Sprouted Brown Basmati Rice, 16 Ounce (using regular, long-grain brown rice isn't something I've tried with this recipe yet becuase I just love basmati so much, but I would think it would work as well)
- 3 Cups Small, Frozen Veggies (I used Corn, Peas and Diced Carrots)
- 2 1/2 Cups Low Sodium Vegetable or Chicken Broth
Set your Instant Pot to "Saute" mode and cook the onion an garlic for 5 minutes.
Turn off "Saute Mode". Add all the other ingredients to the pot and mix together.
Using the "Manual" mode, set the time for 5 minutes and BE SURE that the lid is locked and the Steam Release dial is on "Sealing"- you definitely don't want water spurting everywhere! It will take the pot about 10 minutes to heat up before it actually starts pressure cooking and you see those 5 minutes begin to go down.
Once the 5 minutes is up, let the pot sit for 10 minutes and naturally release most of its steam. With a pot holder or thick towel, carefully turn the steam release dial to "Venting" and wait all the steam to release and for the red steam toggle in the cap to fall. Open the cap AWAY from you, just in case there is any extra steam that escapes.
Mix in a small amount of oil or butter and fluff the rice mixture with a spoon or rice paddle, add salt and pepper to taste, and serve immediately or store in the refrigerator for up to 2 weeks.
The cooking time of 15 minutes is accurate, but because you have to wait for the pot to warm up and allow it to naturally release most of the steam at the end you can add about 20 minutes of idle time.