Instant Pot Masala Rice
This is a lightly flavored, cooked to perfection, and a very versatile side dish! Try it with shrimp, salmon, veggies, tofu, lamb chops, chicken… honestly anything and everything OR even on its own as my kids like it. My favorite part of this recipe is that it does not take away from the main dish but ironically is the main part of the meal (does that even make sense?).
FAMILY TALK: The flavors are subtle so it is perfect for a toddler to enjoy as well. Want to make it even healthier? Add some quinoa in place of the rice :).
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An Instant Pot recipe made with subtle flavors of spices and garlic. The overall dish is very versatile and can be eaten with almost all meals without taking all of the credit.
- 1 cup basmati rice, washed and drained (you can also mix quinoa)
- 1 cup broth of choice
- 1 tsp fresh garlic, grated
- 1 tbsp oil (optional)
- 1/4 tsp cumin powder
- 2 tbsp slivered almonds (optional)
- 2 tbsp raisins (optional)
- pinch garam masala
- salt (amount based on broth type)
- 1 tsp chopped, fresh dill for garnishing (optional)
Place all of the ingredients in an Instant Pot.
Close the lid and set the vent to sealing so that no air will release during the cooking process.
Set Instant Pot to manual, 4 minutes, and high pressure.
Let the Instant Pot release pressure naturally. Once the valve drops, open the lid and fluff the rice with a fork.
Garnish with chopped fresh dill.
Try this dish with the following recipes.