Instant Pot Rice and Vegetables

Ingredients

1.5 tablespoons butter

2 bay leaves

1 large white onion diced

2 spring onions / scallions chopped

4 cloves garlic minced

2 cups long grained rice I used basmati rice

3 cups assorted chopped vegetables I used mushrooms, bell peppers and carrots

1.5 cups vegetable stock

1 cup coconut milk

1 teaspoon white pepper

½ teaspoon nutmeg

Salt if needed

Instructions

Turn the Instant Pot to 'Saute' mode in the 'More' setting.

Add the butter, followed by the bay leaves, diced white onion and scallions and garlic. Sauté for a couple of minutes until the bay leaves releases their aroma and the onions turn translucent.

Add the 2 cups of rice and stir to combine it with the rest of the ingredients.

Add the assorted vegetables and mix well.

Add the stock followed by the coconut milk. Stir to combine.

Add the white pepper followed by the nutmeg and salt (if necessary).

Mix until all the ingredients are well combined.

Put on the lid of the Instant Pot and turn the vent to ‘Sealing’ position, and switch to 'Manual' mode, in High Pressure' setting. Set the cooking time for 6 minutes.

Once the IP beeps, let the pressure release naturally. Once all the steam has released, the pressure valve comes down and the IP lid is safe to open.

Open the lid and give the rice and veggies a quick stir.

Serve with a sprinkling of chopped parsley.

Source: https://carameltintedlife.com/instant-pot-rice-and-veggies/