Recipes..Instant Pot Rice Pilaf yummy
I used the Instant Pot to cook this recipe. You can use another electronic pressure cooker or a stovetop pressure cooker, too. Check the instructions that came with your pressure cooker, and adjust the cooking time accordingly (follow the time recommended for cooking rice).
INGREDIENTS
2 (180-mL) rice cups (360 mL total) raw short grain white rice (*see footnote 1)
2 and 1/2 (180-ml) rice cups chicken stock, or water (*see footnote 2)
1 tablespoon rice wine (or Japanese sake)
1 tablespoon vegetable oil
1 cup leftover meat, chopped (or fried tofu for vegetarian meal)
2 waxy potatoes, cubed
2 carrots, chopped
1 pound white mushrooms, halved
1 pound green beans, chopped
2 to 3 cups chopped kale with stem
2 tablespoons soy sauce
1 tablespoon oyster sauce, or to taste (or mushroom sauce for vegetarian)
(Optional) chopped green onion for garnish
(Optional) Sriracha
INSTRUCTIONS
Rinse white rice with tap water 2 to 3 times. Transfer to a strainer to drain extra water.
Prepare and chop vegetables.
Combine rice, chicken stock, rice wine, and vegetable oil in a 6-quart Instant Pot (or any type of pressure cooker). Top with leftover meat, potato, carrot, mushrooms, green beans, and kale. Pour soy sauce on top. Do not stir. (*see footnote 3)
Cover and seal. Make sure the valve is set to high pressure. Click �Manual� or �Bean/Chili� (Very important). Set timer to 8 minutes. And make sure the high pressure light is on. Do not use the �rice� function. It won�t add pressure that way.
If using a stovetop pressure cooker, cook over medium heat until the target pressure is reached. Turn to low heat. Cook at high pressure for 8 minutes. Remove the pressure cooker from the stove.
Let the pressure release naturally. Or you can use quick release.
Gently mix everything with a spatula. Add oyster sauce and green onion. Mix again. Adjust seasoning by adding more sauce, if necessary. If you�re not going to serve the rice immediately, let the pot sit covered.
Serve warm as a main.
INGREDIENTS
2 (180-mL) rice cups (360 mL total) raw short grain white rice (*see footnote 1)
2 and 1/2 (180-ml) rice cups chicken stock, or water (*see footnote 2)
1 tablespoon rice wine (or Japanese sake)
1 tablespoon vegetable oil
1 cup leftover meat, chopped (or fried tofu for vegetarian meal)
2 waxy potatoes, cubed
2 carrots, chopped
1 pound white mushrooms, halved
1 pound green beans, chopped
2 to 3 cups chopped kale with stem
2 tablespoons soy sauce
1 tablespoon oyster sauce, or to taste (or mushroom sauce for vegetarian)
(Optional) chopped green onion for garnish
(Optional) Sriracha
INSTRUCTIONS
Rinse white rice with tap water 2 to 3 times. Transfer to a strainer to drain extra water.
Prepare and chop vegetables.
Combine rice, chicken stock, rice wine, and vegetable oil in a 6-quart Instant Pot (or any type of pressure cooker). Top with leftover meat, potato, carrot, mushrooms, green beans, and kale. Pour soy sauce on top. Do not stir. (*see footnote 3)
Cover and seal. Make sure the valve is set to high pressure. Click �Manual� or �Bean/Chili� (Very important). Set timer to 8 minutes. And make sure the high pressure light is on. Do not use the �rice� function. It won�t add pressure that way.
If using a stovetop pressure cooker, cook over medium heat until the target pressure is reached. Turn to low heat. Cook at high pressure for 8 minutes. Remove the pressure cooker from the stove.
Let the pressure release naturally. Or you can use quick release.
Gently mix everything with a spatula. Add oyster sauce and green onion. Mix again. Adjust seasoning by adding more sauce, if necessary. If you�re not going to serve the rice immediately, let the pot sit covered.
Serve warm as a main.
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