Ingredients

  • 2
    cups
  • 2 12
    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
  • 12
    tsp
    cinnamon, ground
  • 1
    cups
    cilantro for garnish (optional)
  • 1
    cups
    cashews, toasted for garnish (optional)

Nutrition Facts

Serving Size: 1 Cup
Serves: 10
Amount Per Serving
Calories: 320
% Daily Value*
Total Fat: 12g 15%
Saturated Fat: 6g
Trans Fat: 0g
Cholesterol: 0mg 0%
Total Carbohydrate: 48g 17%
Dietary Fiber: 6g 21%
Sugars: 8g 16%
Protein: 8g 16%

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!
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