1cupLong grain rice or basmati rice(I used basmati rice)
Salt & Pepperto taste
1 ¼cupsVegetable broth
2tablespoonsCilantro or coriander leavesfor garnishing
Prep: Take rice in a colander and rinse under running cold water by rubbing gently using your fingers. Rinse until the water runs clear.
Turn on the Instant pot with saute mode and add oil. Once the oil is hot, add onion, garlic and jalapeno. Saute for 2-3 minutes or until onions start to soften and there is no more raw garlic smell.
Then add rinsed rice and saute for 4-5 minutes with stirring constantly. Make sure that rice is not sticking to the bottom of the liner. No turn OFF the saute mode.
Then add chopped tomatoes, tomato paste, salt, pepper, cumin powder, chili powder and oregano.
Also, add vegetable stock and stir well. Scrape the bottom of the pan if anything is stuck to it otherwise, you’ll get burn notice.
Close the instant pot with a lid, keep the valve to sealing. Pressure cook on manual (high pressure) for 4 minutes. Let it NPR (natural pressure release) for 5 minutes then do QPR (quick pressure release).
Fluff up the rice gently and garnish with cilantro.
Rinsing the rice is an important step. This makes sure to get rid of the excess starch resulting in separated rice grains instead of sticky and mushy.
Toasting rice is also an important step. It maximizes the taste of the dish. In this step, rice grains are coated with olive oil and toasted to get a nutty aroma. It takes around 4-5 minutes and it quickly enhances the flavor.
After toasting the rice turn off the saute mode of the Instant pot. Otherwise, it starts to stick to the bottom and you may get burn notice.
Do scrape and deglaze the bottom of the instant pot liner after adding vegetable broth to avoid burn notice.