Ingredients

• 2

  cups
  Organic California White Basmati Rice suggested substitutions
• 2 ¹⁄₂

  cups
  vegetable stock or water
• 4

  tbsp
  coconut oil
• 2

  cups
  peas, frozen
• 1
  red onion, medium, thinly sliced
• 2

  cups
  red bell pepper, thick slices
• 1

  cups
  carrot, diced
• 4
  garlic cloves, minced
• 2

  tsp
  ginger, grated
• 8
  cardamom pods, whole
• 2
  bay leaves
• 3

  tsp
  3 tsp. sea salt
• 2

  tsp
  garam masala
• 2

  tsp
  coriander powder
• 2

  tsp
  paprika
• 1

  tsp
  turmeric, ground
• 1

  tsp
  black pepper
• 1

  tsp
  cumin, ground
• ¹⁄₂

  tsp
  cinnamon, ground
• 1

  cups
  cilantro for garnish (optional)
• 1

  cups
  cashews, toasted for garnish (optional)

Instructions

1. Set Instant Pot to “Sauté.” Slice onion and red bell pepper, dice carrots. Mince garlic and grate ginger.
2. Add coconut oil, cardamom, and bay leaves to Instant Pot. Stir frequently for five minutes.
3. Add peas, onion, red bell pepper, carrot, garlic, ginger, and all remaining spices to the Instant Pot. Sauté for an additional five minutes.
4. Add Lundberg Family Farms Organic California White Basmati Rice and vegetable stock (or water) to the vegetable and spice mixture. Stir for an additional minute.
5. Pressure cook the rice mixture: Close the lid of the pressure cooker. Set the valve to “Sealing” and start the pressure cooker on “High” for 5 minutes. Once completed, let the pressure naturally release for another 5 minutes before quick-releasing the remaining pressure.
6. Carefully open the lid, fluff the rice, garnish with cilantro and toasted cashews. Enjoy!