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Make Coconut Milk Mixture. In a 2 cups (500ml) glass measuring cup, mix ¼ - ½ tsp fine sea salt, ½ cup (125ml) unsweetened coconut milk, and ¾ cup (188ml) unsalted chicken stock together.

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Set Instant pot to sauté on high heat (push sauté twice to switch to high heat) and add 4 Tbsp olive oil. Once oil is hot (but not smoking), add beef in a single layer and sauté until lightly browned (5 min), stirring occasionally. Add 4 Tbsp butter and chopped onion and stir 3 minutes until softened.

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Add sushi rice seasoned vinegar and you're ready to start rolling sushi. SEE THE RECIPE. Instant Pot Jasmine Rice. This Instant Pot jasmine rice recipe eliminates the struggle to make perfectly fluffy rice and it only takes about 15 minutes total in the Instant Pot. Make as much or as little as you need.

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Place the lid on the instant pot and be sure the venting knob is sealed. Set the cooking time by hitting manual or pressure cook and use the +/- buttons to set the cooking time to 3 minutes on High Pressure. Once the cooking time has elapsed, allow the pressure to release naturally for at least 10-15 minutes.

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Pressure Cook Chicken and Rice. To prevent the "burn" error, first layer the browned chicken and chopped carrots at the bottom of the pot. Then, add 1½ tablespoons (22.5ml) regular soy sauce and 2 cups (440g) Jasmine rice in Instant Pot. Pour 1½ cup (375ml) unsalted chicken stock in Instant Pot. Amy + Jacky's Tips!

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Combine all of the ingredients in the instant pot. Secure the lid and set the vent to seal. Press the manual button and set the pressure at high for 15 minutes. Once the time has expired, allow the pot to naturally release for 10 minutes and then push the vent open. Use a wooden spoon to prevent steam burns.

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Saute. Select "saute" and choose the "low" option if you have that available. Add sesame oil, then add ginger and garlic and cook, stirring often, until very fragrant, about a minute or so. Add the rice to the pot and stir. Cook, stirring occasionally, for about a minute. Stir in salt. Cancel the "saute" function.

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Instructions. Add white rice and water (or vegetable broth) to the Instant Pot and stir to prevent sticking. Pressure cook on high for 4 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins). Once the timer goes off, allow to naturally release for 10 minutes, then release any remaining pressure.

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Instructions. Pour the brown rice into a large fine mesh strainer, and rinse well under cold water until the water runs clear. Place the non-stick insert pot into the Instant Pot base. Add the rinsed rice, liquid of choice, oil of choice, and kosher salt to the insert.

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Add your rice, water, coconut milk, salt and sugar (if using) to a pot with a lid, preferably with at least a few inches of room at the top. Bring to a boil and then cover and reduce heat. Cook for 15 minutes. When the timer goes off, remove the pot from the heat and let it sit for another 10 minutes.

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Set the pressure cooker to sauté. Add butter or oil to the pot. Once the pot is ready, add jasmine rice and sauté for 3 minutes. Press cancel to end sauté. Pressure cook. Add the broth and stir them together. Then close and seal the pot's lid, and turn or press the vent lever to seal it (if needed).

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Instant Pot tomato rice is a flavorful dish made with rice, tomatoes, and aromatic spices. Tomato rice can be served plain or with your favorite Indian dishes, such as raita, chutney, dal, or sambar.

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Instructions. Place rice in a strainer and rinse under running water until water runs clear, 3-4 minutes. Add water, rinsed rice, garlic and olive oil to Instant Pot and stir. Secure lid on pot. Select RICE button (it will set to 12 minutes) and close steam valve. Once timer goes off, do a quick release on steam valve.

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Add zest and juice to the pressure cooker pot. Add the rice, butter, salt, turmeric, and water to the pot. Stir. Close the lid and set the steam release knob to the Sealing position. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 11 minutes. Low Pressure.

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Pressure Cook Rice: Add 1 cup (230g) rice and 1 cup (250ml) cold water in Instant Pot Pressure Cooker. Close the lid, turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 3 minutes, then Natural Release for 10 minutes. Turn Venting Knob to Venting position to release the remaining pressure.

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See the recipe card below for full instructions. Heating the olive oil in the Instant Pot in Sauté mode. Add the onion and carrot and cook for 3-5 minutes until the onion has softened, then add the garlic and cook 30 seconds more. Add the rice, chicken broth, coconut aminos, thyme, salt and pepper and stir well to combine.