A complete meal made in one-pot, this Teriyaki Instant Pot Rice will be a great addition to your mid week dinner rotation. It’s so easy! Stovetop instructions are included too in case you don’t have an Instant Pot.
PREP TIME: 10 minutesminutes
COOK TIME: 8 minutesminutes
Natural pressure Release 10 minutesminutes
TOTAL TIME: 28 minutesminutes
Servings: 4- 5 people
Ingredients
15ml / 1tablespoontoasted sesame oil, optional - use water to sauté to make oil-free
1 medium onion, finely chopped
4clovesgarlic, chopped finely
2medium carrots, cubed or sliced
2ribscelery, chopped into small peices
2largebell peppers, 2 different colours are nice, chopped into bite sized pieces
380g / 2cupsbrown rice, or white rice (but take note of the reduced cooking time)
420 ml / 1¾cupswater, use 2 cups if cooking on a stove top
80 ml / ⅓cupcoconut aminos, or low sodium soy sauce (be sure to use gluten-free soy sauce to make this recipe gluten-free)
150 g / 1cupfrozen peas, used straight from the freezer
INSTRUCTIONS
To make in a 6 quart Instant Pot
Set the Instant Pot to sauté. When it is hot, add the oil (or a few tablespoons of water if you would like the recipe to be oil-free).
Sauté the onions, garlic, carrots and celery for 3 to 4 minutes until the onion is translucent. Turn the Instant Pot off by pressing "keep warm / clear".
Add the bell peppers and rice then stir, then add all of the other ingredients except the peas. Stir really well again and make sure that any grains of rice that are stuck to the sides of the pot above the liquid line are pushed down.
Put the lid on the Instant Pot, turn the vent to the sealed position and press the "RICE" button. Let cook then allow the pressure to release naturally. Open, add the peas, and stir before loosely putting the lid back on (you don't need to seal it) and allow it to sit for 1 - 2 minutes so the peas can cook in the residual heat. Serve immediately.
To make on the stovetop
Heat the oil in a large pan. when hot add the onions, garlic, carrots and celery. Sauté until the onion is translucent, moving frequently.
Then add the bell peppers and all of the other ingredients except the frozen peas. Be sure to use 2 cups of water when using this cooking method. Stir really well, then cover with a lid and cook on medium low until the rice is tender and the liquid has been absorbed (about 40 minutes). Open the lid to give it a stir every 5-10 minutes as the rice might stick a little.
Once the rice is tender, turn off the heat and add the frozen peas. Stir really well, put the lid on and allow to sit for 1 to 2 minutes for the residual heat to cook the peas. Serve immediately.
NOTES
PLEASE NOTE - This recipe has only been tested in a 6 quart Instant Pot Duo. If yours is different then you may need to adjust the recipe slightly for the recipe to work well. If your Instant Pot is bigger than 6 quart then you may need to double the recipe or add more liquid to avoid getting the burn message. If you do get the "burn" message then this article might be useful for you to read.Leftovers reheat well.Nutritional information is calculated using coconut aminos. If you use soy sauce the sodium content will be higher.