Ingredients

The following ingredients have 7 Servings
  • 1 tablespoon vegetable oil
  • 4 large scallions (green onions), chopped
  • 1 large carrot, diced small
  • 2 garlic cloves, minced
  • 2 cups uncooked long-grain rice
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 2 cups water
  • 1/2 cup salsa
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon butter
  • salt and pepper to taste

Instruction

  • Turn on the saute setting on the Instant Pot. Once hot, add the oil to the bottom of the insert. Scatter the scallions, carrots, and garlic over the oil; saute about 1 minute. Add the uncooked rice and continue to saute until it becomes opaque. Stir in the ground cumin and chili powder; cook for 30 seconds or until the spices become fragrant. Turn off the saute setting.
  • Stir water into the rice, vegetables, and spices. Then add the salsa, cherry tomatoes, chopped fresh cilantro, and butter. Do not stir. Lock the lid in place, set the valve to "sealing," and set the pressure cooker to manual high pressure for 4 minutes.
  • Once cooked, naturally release the pressure for 10 minutes before quickly releasing any remaining pressure. Season with salt and pepper to taste. Fluff the rice with a fork, add additional fresh cilantro for garnish, if desired, and serve.