Pressure Cooker Creamy Rice With Vegetables Recipes

RICE WITH VEGGIES (INSTANT POT)

Steps:

• GET INSTANT POT READY: Spray bottom of the pot to avoid sticking and for easier clean up. Press SAUTE function. It's ready when it says "hot"
• PREPARE RICE: Place rice in strainer, rinse under running cold water until water is clear, 1-2 minutes. Drain.
• PREPARE VEGGIES: Chop/dice veggies into 1/2 inch/1.28 cm pieces. Don't make them too big or they won't get soft enough - unless you like a bit of crunch. If too small, they may disintegrate. I find 1/4-1/2 inch (0.64-1.28 cm) works well but no need to obsess!. You should have a total of about 4-5 cups/560-700 grams of chopped vegetables.
• SAUTE VEGGIES: Add oil, then veggies. Saute for 4 minutes, stirring occasionally. Add all seasonings and saute another 1 minute. Press CANCEL.
• ADD LIQUID AND RICE. Stir. Note 3,
• PRESSURE COOK: Close lid and set valve to 'SEALING', then set on HIGH PRESSURE OR MANUAL button for 5 minutes (use + or - buttons). The Instant Pot will take about 5 minutes to come to pressure before it starts the 5 minute cooking process. When finished (it will beep), do a 5 minute natural pressure release. Then do a quick release for the remaining pressure by turning to valve to VENT.When button drops, carefully open lid, Stir in chopped parsley and other optional add-ins. Tip: for added richness, stir in a tablespoon of butter.
• OPTIONAL TOPPING: While rice and veggies are cooking, combine chopped tomatoes, a drizzle of olive oil, a pinch of salt and pepper, green onions and a squeeze of lemon juice (if desired) in a small bowl. Serve tomato salad over cooked rice.

PRESSURE COOKER CREAMY RICE WITH VEGETABLES

Steps:

• In a 2 1/2-quart or larger pressure cooker, heat olive oil over medium-high heat. Add onion and saute until transparent. Add rice, stirring often, until lightly golden. Add the vegetables and broth. Stir to mix. Increase heat to high. Stir in herbs. Continue to stir until mixture comes to the boil to prevent sticking. Close lid and bring pressure to the first red ring (8 pounds pressure). Immediately adjust heat to stabilize pressure at the first red ring. Cook for 7 minutes. Remove from heat and use Cold Water Release Method (run cold water over the top of the cooker). Stir in Parmesan cheese and serve.

SLOW-COOKED CREAMY RICE

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 2-1/2 to 3 hours or until a thermometer reads 160°.

INSTANT POT CREAMY CHICKEN AND NOODLES (WITH VEGETABLES)

Steps:

• Press SAUTE on your Instant Pot and let it heat up. Add in the olive oil, chicken and onion.
• Sauté chicken and onion in the Instant Pot for 2-3 minutes or until the outside of the chicken is seared.
• Add in parsley, garlic powder, onion powder, salt and pepper. Mix well so that all chicken is coated in seasonings.
• Add in egg noodles, chicken broth, water and frozen vegetables. Don't stir together - just keep everything layered and try to have as much of the noodles covered by the liquid as possible (it's okay if they are not completely covered).
• Press MANUAL button and set timer for 5 minutes.
• Do a quick release of the pressure. Remove the lid once the pressure is gone and stir in evaporated milk.
• Press SAUTE button again.
• Cook for another 2-3 minutes or until sauce thickens. Add in shredded cheese and mix until melted and sauce is smooth. Serve topped with fresh parsley, if desired