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Pressure Cooker Creamy Rice With Vegetables
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- #90771
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 tablespoon olive oil, (more as needed)
1 medium onion, peeled, and finely chopped
1 cup short-grain CalRose or Arborio rice
1 can (14.5 ounce size) chicken or vegetable broth
2 small carrots, chopped
1/2 pound broccoli flowerets
1 teaspoon dried Italian herbs
1/4 cup freshly-grated parmesan cheese
directions
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.
added by
lizziew
nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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reviews & comments
July 17, 2014
I've been experimenting more with my pressure cooker and have found that rice turns out great! I have an electric pressure cooker so I had to adjust a bit for this recipe since it sounds like it's made for an old fashioned kind. I cooked it on low pressure for 11 minutes then used the quick release method. It was like risotto without all the stirring.