Instant Pot Cookbook For Dummies by Wendy Jo Peterson & Elizabeth Shaw

Author:Wendy Jo Peterson & Elizabeth Shaw [Peterson, Wendy Jo & Shaw, Elizabeth]
Language: eng
Format: epub
ISBN: 9781119641438
Publisher: Wiley
Published: 2020-02-02T00:00:00+00:00

Instant Pot function: Pressure Cook (High), Keep Warm (On), Natural Release, Quick Release, Sauté (High)

Special tools: Steamer basket

Fits diets: Gluten-Free, Mediterranean, Vegetarian

PREP TIME: 5 MIN | COOK TIME: 21 MIN | YIELD: 4 SERVINGS

INGREDIENTS

1 cup filtered water

1 cup basmati brown rice, uncooked and rinsed

2 tablespoons sesame oil

¼ cup diced onion

1 clove garlic, minced

2 medium carrots, finely diced

1 tablespoon tamari sauce

2 large eggs, whisked

½ teaspoon ground ginger

½ teaspoon black pepper

½ cup chopped green onion

Salt, to taste

DIRECTIONS

1 Add the water to the inner pot of the Instant Pot. Add the brown rice. Secure the lid and set the valve to Sealing. Press Pressure Cook (High) and Keep Warm (On). Set the timer for 15 minutes using the +/– button.

2 When cooking completes, use Natural Release for 5 minutes. Then use Quick Release to remove the remaining pressure. Remove the rice from the pot; set aside.

3 Wipe the outside of the inner pot and return it to the Instant Pot. Press Sauté (High) and add the sesame oil. Stir in the onion, garlic, and carrots. Sauté for 4 minutes. Then add in the tamari sauce and rice. Pour in the eggs, and gently fold over the rice and vegetable mixture until cooked (about 2 minutes). Mix in the ginger and pepper.

4 Portion the rice into 4 bowls, garnish with green onion, and season with salt to taste. Serve immediately.

NOTE: To prepare this recipe with frozen cauliflower rice, add a 12-ounce package of cauliflower rice with 1 tablespoon of oil with 1 tablespoon of water to the inner pot. Use Pressure Cook (High) for 1 minute. Use Quick Release and follow Step 3 above.

NOTE: Serve with Korean Beef Bulgogi Bowl (Chapter 11) or Buttered Chicken (Chapter 15) for a keto-friendly meal.

TIP: Substitute soy sauce for the tamari if you do not have a gluten allergy.

Sautéed Balsamic Mushrooms

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