Christmas Rice with Olives


  • 1 cup white rice
  • Drizzle olive oil
  • 5 oz (150 g) pitted black olives
  • 3.5 oz (100 g) olives, chopped
  • 3 oz (80 g) bacon, diced
  • ½ onion chopped
  • 1 tsp ají amarillo Peruvian yellow pepper
  • 1 tsp ground garlic
  • 2 cups water
  • ¼ cup white wine
  • ¼ cup raisins
  • ½ cup pecans, chopped
  • Salt to taste
  • Pepper to taste
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute. Add a drizzle of olive oil and the bacon. Brown a few minutes; once done, remove and place on paper towel.
  • Add the onion and a pinch of salt. Sauté until the onion is translucent. Add the garlic, yellow pepper and pepper to taste; sauté 1 more minute. Add the white wine and allow alcohol to burn off. Once this process is finished, press Cancel.
  • After blending olives with splash of water, mix so that all the flavors are integrated. Then add the rice, water, salt, raisins, and bacon.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 5 Minutes.
  • When done cooking, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the Instant Pot® lid and stir.
  • Add the chopped pecans and sliced olives. Remove with a regular or carving fork and let rest for 10 minutes.
  • Finally, top with some more pecans and raisins. All done!
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