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.
My Go-To Weeknight Dinner: Instant Pot Yellow Rice with Peas and Corn
As a busy working mom, time is my most precious commodity. Dinner prep needs to be quick, easy, and, most importantly, delicious. That's where my Instant Pot becomes my best friend. Forget slaving away over a stovetop – this Instant Pot Yellow Rice with Peas and Corn recipe is my lifesaver. It's ready in under 20 minutes, leaving me more time to focus on my family and everything else life throws my way. I can’t tell you how many times this recipe has saved me from ordering takeout (which, let's be honest, gets expensive!). This recipe is wonderfully versatile. Sometimes I add leftover grilled chicken or shrimp for extra protein. Other times, I'll spice things up with a pinch of red pepper flakes. The beauty of it is that it's adaptable to whatever I have on hand in the pantry or fridge.
The vibrant yellow color from the turmeric is not only aesthetically pleasing but also adds a subtle warmth and earthiness to the dish. The peas and corn add a pop of sweetness and texture, making each bite a delightful experience. My kids absolutely adore this recipe, and honestly, so do I. It's comforting, healthy, and satisfying – everything a weeknight dinner should be. The best part? Cleanup is a breeze! The Instant Pot makes it so easy to have a delicious meal on the table without the usual post-dinner cleanup struggle. The ability to simply rinse the inner pot and be done means I spend less time in the kitchen and more time connecting with my loved ones. It's the perfect balance of convenience and deliciousness – something every busy mom appreciates.
Beyond the Weeknight Wonders: This recipe isn't just for busy weeknights. It’s equally perfect for potlucks, picnics, or even a casual weekend lunch. The recipe is easily doubled or tripled to feed a crowd. The leftovers are great for meal prepping for lunch throughout the week. I often pack it up in my lunchbox for a quick and satisfying meal on the go. It’s also a great base for other dishes. You can add it to soups, stews or use it as a side for many different entrees. The possibilities are endless. I've even experimented with adding different vegetables, such as diced carrots or bell peppers, to give it an extra flavour boost.
Tips and Tricks for Perfect Instant Pot Rice:
- Rinsing the Rice: Rinsing the rice thoroughly before cooking helps remove excess starch and prevents the rice from becoming sticky.
- Chicken Stock: Using good quality chicken stock significantly enhances the flavor of the rice.
- Don't Overcook: The Instant Pot's precise pressure cooking ensures perfectly cooked rice every time. Avoid overcooking, as it can lead to mushy rice.
- Natural Pressure Release: Allowing the pressure to release naturally for a few minutes before quick releasing helps to achieve the perfect texture.
- Fluff the Rice: Gently fluffing the rice with a fork after cooking helps to separate the grains and prevent clumping.
Variations:
- Add protein: Cooked chicken, shrimp, or tofu adds protein and flavor.
- Spice it up: A pinch of red pepper flakes adds a kick.
- Different vegetables: Experiment with other vegetables like carrots, bell peppers, or zucchini.
- Herbs and spices: Add different herbs like parsley or dill for a fresh twist.
This Instant Pot Yellow Rice with Peas and Corn is more than just a recipe; it's a testament to the power of simple, delicious meals that fit into even the busiest lifestyles. It’s a crowd-pleaser that's both easy and impressive. So next time you're short on time but craving a wholesome and flavorful dinner, give this recipe a try. You won't regret it!
