Instant Pot Spanish Cauliflower Rice Stove Top Instructions Included Recipes

INSTANT POT SPANISH CAULIFLOWER RICE (STOVE TOP INSTRUCTIONS INCLUDED)

Steps:

• Wash and dry all produce. Medium dice the onion and bell pepper and mince the garlic cloves.
• Add the extra virgin olive oil to the Instant Pot, turn on the SAUTE function and heat the oil until hot but not smoking (about 1 minute).
• Dump the onion, peppers and garlic into the Instant Pot and saute (stirring frequently) until the vegetables start to soften and become fragrant (1 to 2 minutes). Turn the Instant Pot off (CANCEL).
• Add broth, frozen riced cauliflower, tomato paste and all of the dried herbs and spices to the pot. Give everything a good stir. Secure the lid, seal the pressure valve and program to HIGH PRESSURE COOK for 1 minute (it will take about 15 minutes to reach pressure).
• Once done cooking, quick release remaining pressure. Once all of the pressure has released, remove the lid, turn the Instant Pot off and fluff the "rice" with a fork. Excess liquid will thicken upon standing.
• Season to taste with additional salt. If desired, garnish with fresh chopped cilantro before serving.
• In a large skillet, add extra virgin olive oil and heat over medium-high heat until hot but not smoking. Add diced onion, peppers and minced garlic to the pan and saute (stirring frequently) until the vegetables begin to soften and become fragrant (2 to 3 minutes).
• Next, add 1/2 cup of broth, frozen cauliflower, tomato paste and the remaining dried herbs and spices to the pan and stir. Bring the liquid to a simmer, reduce heat to medium and cook uncovered (stirring occasionally) until the riced cauliflower is defrosted and cooked through (5 to 7 minutes). Remove from heat, season to taste with additional salt and serve with fresh chopped cilantro (if desired).

MAKE-AHEAD INSTANT POT® CAULIFLOWER RICE

Steps:

• Pour 1 cup water into a multi-functional pressure cooker (such as Instant Pot®) and set a trivet inside. Place a steamer basket on top of the trivet and place cauliflower inside.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Transfer cauliflower to a bowl of ice water to stop the cooking.
• Use a food processor to pulse cauliflower into rice-sized pieces. Place riced cauliflower in a colander and press to remove excess water.
• Scoop individual servings of cauliflower rice into freezer-safe zip-top bags and freeze.