Instant Pot Yellow Rice With Peas and Corn
Try this Instant Pot Yellow Rice With Peas and Corn recipe, or contribute your own.
Try this Instant Pot Yellow Rice With Peas and Corn recipe, or contribute your own.
- 1/4 teaspoon salt
- 3 tablespoons olive oil
- 2 1/4 cups chicken stock
- 1 large onion diced small
- 1 cup frozen sweet corn kernels
- 2 large cloves of garlic finely diced
- 2 cups basmati rice (see notes above)
- 3 tablespoons of chopped cilantro stalks (optional)
- 1 heaped teaspoon of turmeric powder
- 1 cup frozen garden peas
- dollop of butter to finish (optional, olive oil can also be used)
- Carbohydrate 11.0500669498158 g
- Cholesterol 5.40000000456489 mg
- Fat 4.02439055810518 g
- Fiber 0.476736089494493 g
- Protein 5.22083750383451 g
- Saturated Fat 0.837810556143923 g
- Serving Size 1 1 -7 (204g)
- Sodium 258.11497243983 mg
- Sugar 10.5733308603213 g
- Trans Fat 0.212314722369637 g
- Calories 100 calories
Step-by-step
- Add the rice to a large bowl and fill up with cold water. Stir and drain slightly. Then fill up with more fresh water and leave it soaking for 30-45 minutes. After soaking, drain the rice through a sieve and rinse really well under running cold water. If you don't have the time for soaking, simply rinse the rice really well in cold water and add an extra minute to the cooking time below.
- Turn the Instant Pot on and press the Sauté function key button. Add the olive oil and onions and sprinkle with salt. Stir through. Cook for 5 minutes, stirring a few times, until softened.
- Add the chopped cilantro, garlic and turmeric powder and stir through. I like to add a little extra drizzle of olive oil but that’s not essential. Now add the corn, peas and rice and pour over the chicken stock. Stir through and turn the Sauté off by pressing the Keep Warm/Cancel button.
- Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Press Manual button, set to High Pressure and 4 minutes. That’s right, only 4 minutes (don’t forget that it takes good 5 minutes for the pressure to build up and the rice will already start to cook). You will hear 3 beeps letting you know you can now walk away.
- Once the timer goes off, turn the Instant Pot off and let the pressure release naturally for 5 minutes. Then use the quick release to let off the rest of the steam.
- Open the lid and add a dollop of butter, if using. Let it melt into the rice, then fluff it with a fork. Transfer to a serving platter.
Pressure cooking starch requires precise liquid ratios to prevent mushy grains. Basmati demands strict rinsing until the water runs completely clear to wash away excess surface starch. Without this step, starches gelatinize unevenly under high pressure, causing clumping instead of individual grain separation.
Thermal retention inside a sealed cooker continues cooking the grains during the five-minute natural release phase. Opening the valve too early drops the internal temperature abruptly, leaving the center of the rice underhydrated while the exterior turns gummy. Let the pressure drop naturally before venting residual steam manually.
Cooked grains store efficiently in airtight glass containers for up to four days in the refrigerator. Freezing works well if the rice is cooled rapidly on a sheet pan first to prevent ice crystal formation. Reheat refrigerated portions with a tablespoon of water covered tightly at medium heat.
Fats added at the end coat each grain to maintain separation during serving. Butter introduces milk solids that brown slightly if added during the sauté phase, so incorporate it strictly after pressure cooking concludes.
