Submitted by Robin R.
- 3 cups TOTAL of the following types of rice:
- Brown rice OR multi-grain rice
- 3 cups of water
- 1 cup of diced ham, chicken, or pork
- 1/4 cup of sliced scallions
- 1 cup grated or matchstick carrots
- 2 Tablespoons of Olive oil or butter
- 1-2 Tablespoons of Soy Sauce
- Add all ingredients to Instant Pot
- Set pot to Multi-Grain setting
- When cooking cycle is complete, fluff rice and serve
Options: You may also add 1 cup of frozen peas and/or mushrooms at the end of the cooking cycle–if you add them at the beginning they will turn out mushy
NOTE: This rice is going to be a much drier/less sticky rice than most of the recipes that are posted on the website or the ones in the recipe book. It is more like what we are used to here, in our Chinese restaurants.
Another Recipe to share with Instn Pot uses (not for te recipe contest)
By Natural Chef Dana Miller
I love to make this rice when we make tacos or enchiladas for dinner. It was inspired from one of our local Mexican Restaurants’ recipe they shared for their rice. Plus it is a great way to get your kids to eat brown rice!
Ingredients: Serves: 6 – 8
- 2 Tablespoons coconut oil
- 1 medium yellow onion, small diced
- 4 cloves garlic, minced
- 1 Tablespoon dried oregano
- 2 Tablespoons tomato paste
- 2 cups of long grain brown rice
- 3 cups organic chicken stock (preferably homemade)
- 1 teaspoon sea salt
1. Heat the inner liner of the Instant Pot on “Sauté” setting. Melt coconut oil. Add onion; sauté about 5 minutes until translucent.
2. Add garlic, oregano and tomato paste; stir and let sauté for about 1 to 2 minutes.
3. Add brown rice; stir to combine and let cook for another minute or so. It begins to caramelize a little bit and deepens the flavors.
4. Add the chicken stock and sea salt. Give it a good stir to incorporate all the flavors..
5. Place the lid on the pressure cooker and lock into place. Press the Manual button; adjust time so that the pressure time is at 15 minutes. When done and pressure has naturally released, remove lid.
Whole grains are high in fiber. low in fat, and rich in nutrients. Consumption of whole grains has been consistently linked with a significant decrease in risk factors for heart disease and type II diabetes.
Whole grains are more forgiving than white rice when over cooked. Multiple grains can be mixed together to create large variety of wholegrain meal. They remain pleasantly full of texture after cooking.
Prepare Time: 2 minutes
Cooking Time: about 70 minutes
Ingredients: 6~8 servings
- 3 cups brown rice, wild rice or other whole grains, rinsed
- 2 tablespoon of oil (olive oil preferred)
- 9 cups of water
- 1 ½ teaspoon salt (optional)
- Combine the grains, water, oil and salt (if used) in the inner pot.
- Press the Multigrain key.
- After the cooking is completed, let it steam in the residual heat for 5 more minutes.
- Open the lid, stir to fluff up the grains before serving.
The eight-treasure congee is a well known traditional Chinese rice soup, cooked with sticky rice and 8 different beans and nuts. This food has been through several thousand years and spreads the entire nation. The ingredients used in each place are largely identical but with minor differences. The eight-treasure rice congee with Instant Pot Electric Pressure Cooker is so simple to make.
What you need to do is to prepare ingredients, put them into Instant Pot Electric Pressure Cooker then press congee button to cook in fully automated cooking process, and switch to keep-warm after cooking.
Prepare Time: 15 minutes
Cooking Time : Around 45 minutes with Instant Pot Electric Pressure Cooker
Ingredients: 6 servings
- 1/4 cup sticky rice
- 1/4 cup brown rice
- 1/8 cup peanut
- 1/8 cup red bean
- 1/8 cup walnut minced
- 1/8 cup sesame
- 1/8 cup chestnut minced
- 1/8 cup red date
- 1/2 cup rock candy
- 8 cups of water
Cooking: Put all ingredients into Instant Pot Electric Pressure Cooker then press the Congee button. Then that is it! Simple, fast, delicious, retaining flavor and nutrition, consistent results all the time.