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Categories:Viewed: 82 - Published at: 3 years ago
Ingredients
- 1 1/2 tablespoons canola oil
- 1 cup long-grain rice
- 1/4 onion, diced
- 1 1/2 teaspoons chicken soup base (such as Better than Bouillon(R))
- 2 cups chicken stock
- 1 (8 ounce) can tomato sauce
- 1/4 teaspoon ground cumin
Method
- Add oil to a multi-functional pressure cooker (such as Instant Pot(R)) and select the Saute function. Add rice and saute, stirring frequently until the rice is golden, about 3 minutes. Mix in onion and saute until soft and translucent, about 3 minutes. Stir in chicken base. Add chicken stock, tomato sauce, and cumin. Stir to combine.
- Close and lock the lid. Select Rice function on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Carefully release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir and serve.
