Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons light olive oil
  • 2 teaspoons finely chopped garlic
  • 1 cup chopped onions
  • 1-1/2 cup long-grain white rice (rinsed and drained)
  • 1 Jalapeno pepper (chopped)
  • 1/2 cup cubed red bell pepper
  • 1/2 cup cubed yellow bell pepper
  • 1/2 cup frozen peas (rinsed)
  • 1/2 cup frozen corn (rinsed)
  • 1/2 cup cubed carrots
  • 1/2 cup tomato puree (or 1/4 cup tomato paste)
  • 1 and 3/4 cups veg stock (or chicken stock)
  • salt (to taste)
  • 1/2 teaspoon black pepper powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon paprika

Instruction

  • Press the SAUTE button of the Instant Pot.
  • Once it displays hot, add light olive oil and let it heat up for 30-40 seconds.
  • Once the oil is hot, add garlic and onions and fry till the onions turn translucent (3-4 minutes). Keep stirring at regular intervals.
  • Add rice to the pot and saute for 3-4 minutes, until it absorbs the oil. Keep stirring gently.
  • Add Jalapeno pepper, red bell pepper, yellow bell pepper, peas, corn, and carrot, and cook for 2-3 minutes. You can adjust the amount of jalapeno pepper according to your taste.
  • Add tomato puree, salt, pepper powder, cumin powder, and paprika along with the veg stock.
  • Stir well to remove any rice stuck at the bottom of the pot.
  • Press the CANCEL button. Close the lid of the Instant pot and set the valve to the sealing position.
  • Press PRESSURE COOK and set the timer to 6 minutes on high pressure. It will take 10-15 minutes for the pressure to build up and the timer to start. Once the timer goes off, let the pressure release naturally for 10 minutes.
  • Release the remaining pressure manually by moving the valve to the venting position (QPR). Use a spoon to move the value to avoid steam burn. Once the pressure is released, open the lid of the pot.
  • Let the rice rest for 5 minutes and then fluff it gently using a fork. Serve hot.