Ingredients

The following ingredients have 4 Servings
  • Instant Pot
  • 1 Cup Brown Rice
  • 1.25 Cups Vegetable Stock
  • ½ Celery Stick
  • 2 Medium Carrots
  • 1 Medium Leek
  • 400 g Mixed Peppers
  • 2 Tsp Extra Virgin Olive Oil
  • 1 Tbsp Garam Masala
  • 2 Tsp Turmeric
  • 1 Tbsp Coriander
  • 1 Tsp Cumin
  • Salt & Pepper

Instruction

  • Peel, clean and dice your vegetables. Load them into the instant pot pressure cooker along with extra virgin olive oil. Turn on sauté.
  • Sauté your vegetables for 2-3 minutes or until they are slightly crispy.
  • Add in seasonings and stock and mix well.
  • Cancel sauté.
  • Rinse and drain your brown rice, load into the instant pot and stir.
  • Place the lid on the instant pot, set the valve to sealing and cook for 17 minutes on manual pressure cook.
  • Complete 5 minutes of natural pressure release before releasing the rest of the pressure.
  • Fluff up the pilaf with a fork and serve.