Description
This recipe is super easy. All you need to do is place everything in your pressure cooker and DO NOT STIR.
Ingredients
- 2 cups of Basmati Rice (Affiliate Link) - rice and drain
- 2 Tbsp of olive oil (Affiliate Link)
- 2 tsp of minced garlic
- One small onion diced
- Two cups of vegetable, chicken, or turkey broth - I used turkey broth for this one.
- 1 cup of tomato sauce (Affiliate Link)
- One canned black beans (Affiliate Link) - 15 oz.
- 1 cup of frozen peas and carrots
- 1 tsp of sea salt
- 1/2 tsp oregano dried
- 1 tsp chili powder (Affiliate Link)
- 1/2 tsp cumin
- 1 - 2 tablespoons of Dairy Free Butter Spread
- Diced Jalepano (optional) if you want to spice
Instructions
- Dice up the onion. Rinse the black beans. Rinse the rice and set it aside.
- Dice up garlic and set aside. Measure out the frozen carrots and peas.
- Measure the broth, olive oil (Affiliate Link), tomato sauce (Affiliate Link), salt, cumin, chili, oregano and salt.
- Turn the Instant Pot (Affiliate Link) to saute. Let it heat up, add the olive oil (Affiliate Link) and diced onion. Cook for 5 minutes, and then add the diced garlic. Turn the Instant Pot (Affiliate Link) off.
- Add the broth, oregano, cumin, chili, salt and stir.
- Add the black beans and rinsed rice. Do not mix. Add tomato sauce (Affiliate Link), peas, and carrots to cover the rice.
- Turn the pressure cooker to high and cook for 5 minutes, keeping the valve closed. This process will take about 30 minutes.
- After the cooking time is done, let the pressure release valve release naturally. This will take at least 15 minutes.
- After removing the lid, add butter spread to the rice and mix before serving. Add more salt if needed.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: rice recipe
- Method: pressure cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 280 kcal
- Sodium: 436 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 8 mg