Instant Pot Brown Rice with Cashews
- Cuisine: Indian
- Course: Main Dish
- Skill Level: Beginner
-
Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 33m
- Ready In: 43m
Average Member Rating
(5 / 5)
1 People rated this recipe
Related Recipes:
-
Air Fryer Baked Mussels Recipe
-
Slow Cooker Indian Butter Chicken Recipe
-
Air Fryer Roasted Lemony Fish Fillets
-
Air Fryer Stuffed Chicken Breasts Recipe
-
Instant Pot Icelandic Lamb Soup
Nutritional Info
This information is per serving.
-
Calories
144 -
Fat
4.2 g -
Saturated Fat
3.1 g -
Polyunsaturated Fat
2.4 g -
Cholesterol
0 mg -
Sodium
196 mg -
Potassium
0.0 mg -
Carbohydrate
9.0 g -
Fiber
1.2 g -
Sugars
5 g -
Protein
11 g
Instant pot brown rice with cashews. Brown rice and spices cooked in an electric instant pot and served with nuts and raisins. Very easy and tasty Indian recipe. Use only unsalted roasted cashews (raw unsalted cashews are not very tasty) If you cannot find unsalted cashews, use salted and omit the additional salt.
You may also like Instant Pot Red Beans and Rice Casserole
Instant Pot Brown Rice with Cashews
Ingredients
- 3 tablespoons unsalted butter
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/8 teaspoon ground turmeric
- 1½ cups long-grain brown rice
- 1/2 cup roasted unsalted cashews
- 1/4 cup roasted unsalted almonds
- 1/4 cup roasted chickpeas
- 1/4 cup black raisins
- 3 cups (750 ml) vegetable or chicken broth
Method
Step 1
Melt butter in a 6-quart (6 L) instant pot turned to the browning function. Add rice and cook, stirring continuously, for 1 minute. Stir in the thyme, salt, and ground turmeric. Continue cooking and stirring for a further 30 seconds.
Step 2
Pour in vegetable broth. Stir well.
Step 3
Close the pot and lock the lid. Set the machine to cook at pressure. Set the timer to cook for 33 minutes.
Step 4
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Stir in roasted cashews, almonds, chickpeas, and rasins. Serve immediately.
