INSTANT POT BASMATI RICE PILAF RECIPES

Steps:

• Pour the wild rice in the cooker, add 1 tablespoon of the butter, and fill the cooker with water until the wild rice is submerged by 2 inches. Lock the lid onto the pot.
• Optional 1 Max Pressure Cooker Press Pressure cook on Max pressure for 28 minutes with the Keep Warm setting off.
• Optional 2 All Pressure Cookers Press Pressure cook (Manual) on High pressure for 40 minutes with the Keep Warm setting off.
• Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the pot. Drain the wild rice from the hot insert into a fine-mesh sieve such as a chinois or through a colander lined with a single layer of cheesecloth. Rinse out the insert and return it to the machine.
• Press Saute, set time for 10 minutes.
• Melt the remaining 2 tablespoons butter in the pot, then add the walnuts, apple, scallions, and celery. Cook, stirring occasionally, until the scallions soften, about 3 minutes. Stir in the cooked and drained wild rice, then add the sage and salt. Cook, stirring all the while, to blend the flavors, about 1 minute. Turn off the SAUTÉ function and remove the hot insert from the pot to stop the cooking. Serve warm.

Steps:

• Set a 6-qt. Instant Pot multicooker on Sauté setting and allow to heat on Normal temperature. Add cinnamon, bay leaf, and cumin seeds; cook, uncovered, 2 minutes, stirring frequently.
• Add onion, garlic, and ginger; stir in ¼ cup water. Cook, uncovered, 5 minutes more, stirring frequently. Stir in the rice and 1½ cups water.
• Lock lid in place; set pressure valve to Sealing. Set cooker on Rice setting and cook about 22 minutes. Let stand to release pressure naturally (about 20 minutes). Open lid carefully.
• Stir in the next seven ingredients (through salt). Lock lid in place. Set cooker on Keep Warm setting and heat, covered, 10 minutes. Open lid carefully. Remove and discard stick cinnamon and bay leaf. Season rice with black pepper.