Curry pressure cooker Basmati rice

 curry and rice recipe w pressure cooker- 

Ingredients

• 1 tablespoon Olive Oil and/or butter
• 1 Vidalia onion diced
• 2 cups Basmati Rice rinsed well
• 2 Tablespoons Ginger minced from jar or 1Tbsp fresh
• 1 ½ Tablespoons Curry powder
• ¼ teaspoon Red pepper flakes
• ½ teaspoon Salt or to taste
• 2 cups broth or 1 vegetable bullion in 2 cups of water
• ¾ cup Coconut Milk
• 2 teaspoons Sugar

Lime juice from half a lime

Parsley fresh, chopped

1 Tomato cut into cubes or 1/2 can of drained tomatoes

Other additions to try are 2 cups beans, 1/2 cup raisins, or 1 cup green peas

Directions

Measure the rice into a strainer and rinse well. Set aside and let drain.

Set the Instant Pot to sauté and add the butter and/or olive oil.

Sauté onion until translucent (3-5 minutes)

Next, add the rice, ginger, curry, red pepper and salt. Stir and cook for 30 seconds to a minute to release the flavors of the spices. 

Add the chicken or vegetable broth, coconut milk and the sugar. Stir well to blend. 

Put the lid on the instant pot and set to seal. Cook the rice on high pressure for 3 minutes. Then, leave on natural release for 10 minutes. 

After the 10 minutes, carefully switch the valve to vent and wait for pressure to release. Open the lid and add the lime juice, fresh parsley, and the tomatoes and any other additions you want to try. Stir well and serve.