PERUVIAN RICE RECIPES

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WHITE BASMATI RICE – INSTANT POT RECIPES



White Basmati Rice – Instant Pot Recipes image

I gave away my rice cooker after I had so much success making rice in the Instant Pot®. Not only is it faster than using the rice cooker, but the end result is fluffier rice. I make a batch every week and serve it with almost any main dish. For a treat, I make super-quick rice pudding by reheating the rice with some milk, butter, cinnamon, raisins, and maple syrup. You can also blend cooked rice with water and then strain it to make homemade rice milk.

Provided by The Healthy Meal Prep Instant Pot Cookbook by Carrie Forrest

Prep Time 5 minutes

Cook Time 8 minutes

Yield 6 servings

Number Of Ingredients 2

2 cups white basmati rice (rinsed)
3 cups Water

Steps:

  • Combine the rice and water in the inner pot.
  • Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 8 minutes. Make sure the steam release knob is in the sealed position. After cooking, quick release the pressure.
  • Unlock and remove the lid. Serve the rice immediately, or place it in an airtight container and refrigerate for up to 5 days or freeze for up to 2 months.

EASY CHICKEN AND RICE – INSTANT POT RECIPES



Easy Chicken and Rice – Instant Pot Recipes image

Looking for a recipe for chicken and rice? Our Instant Pot® Easy Chicken and Rice makes comfort food easier than ever to prepare. All you need are a few ingredients that you probably have on hand plus our cream of chicken soup to bring the flavor. The Instant Pot® locks the flavor and moisture into this one-pot meal for an easy chicken dinner. For perfect results be sure to layer the ingredients as directed in the recipe.

Provided by Campbell's®

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 7

1 1/4 lbs boneless (skinless chicken breasts, cut up (about 1 1/2 inch pieces))
1/2 tsp onion powder
3/4 cup uncooked long-grain white rice
1/2 cup shredded Cheddar cheese
1 1/3 cups Swanson® Chicken Broth (or water)
1 can Campbell’s® Condensed Cream of Chicken Soup (10 1/2 ounces )
3 cups fresh small broccoli florets

Steps:

  • Season the chicken with salt and pepper. Layer the chicken, onion powder, rice and 1/4 cup cheese in a 6 quart Instant Pot®. Pour the broth over the cheese and spoon the soup on top (the order is important, so don't stir until after the cooking is done).
  • Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 6 minutes (timer will begin counting down once pressure is reached- it takes about 10 minutes). When done, press Cancel and use the quick release method to release the pressure.
  • Add the broccoli and stir well, then sprinkle with the remaining 1/4 cup cheese. Close the lid and let stand for 10 minutes or until the rice is tender and the broccoli is tender-crisp. Season to taste.

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