Ingredients

The following ingredients have 6 Servings
  • 1 Tablespoon Olive Oil
  • 1 cup finely chopped onion
  • 2 cloves garlic (minced)
  • 1 1/2 cups long-grain white rice
  • 1 can (approximately 15 ounces of chicken broth)
  • 1/2 cup water
  • 1 Tablespoon lemon zest
  • 1/4 teaspoon salt
  • 1/4 cup diced Sun-Dried Tomatoes (packed in oil)
  • 1/2 cup fresh spinach (finely chopped)
  • 1/3 cup pine nuts (toasted)
  • Salt and Pepper (to taste)

Instruction

  • Select Browning/Saute function to preheat the pressure cooker pot. When hot, add the olive oil and onion and saute for 3 minutes until the onion is tender.
  • Add the minced garlic and cook for one minute longer. Add the rice and saute for about 2 minutes until it starts to turn opaque.
  • Add the chicken broth, water, lemon zest and salt.
  • Lock the lid in place; select High Pressure and 3 minutes cooking time.
  • When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes then do a quick release for any remaining pressure.
  • When the valve drops, carefully remove the lid and fluff the rice with a fork. Stir in the sun-dried tomatoes, spinach, and pine nuts and serve immediately.