3 Enticing Rice Pressure Cooker Recipes

Rice Pressure Cooker Recipes
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Rice Pressure Cooker Recipes

Pressure Cooker Rice Recipe

1. Mexican Beef Rice


  • 1 cup diced red onion
  • 1 tablespoon olive oil
  • A teaspoon chili powder
  • 1-pound lean ground beef
  • 1 or 2 teaspoon salt
  • 2 cups of water
  • 1 or 2 teaspoon ground cumin
  • 1 cup cooked corn kernels
  • 2 cups chunky salsa
  • 1 cup long-grain white rice
  • 15-ounce canned black beans – drained
  • 2 tablespoons chopped fresh cilantro
  • 1 cup shredded Cheddar cheese


  1. First, heat oil in an electric pressure cooker set on Sauté.
  2. Then add beef, onion, salt, cumin, and chili powder.
  3. Cook and stir it gently, breaking up the meat to crumble it until browned for about 5 to 8 minutes.
  4. Stir in water, rice, and salsa.
  5. Close and carefully lock the lid.
  6. Select the high pressure according to the instructions of manufacturer’s; set a timer for 7 or 8 minutes.
  7. To build up pressure, allow another 11 to 12 minutes.
  8. Next release the pressure carefully using the method of quick-release according to the instructions of the manufacturer’s, about 6 minutes.
  9. Then unlock and cautiously remove the lid.
  10. Then set pressure cooker back to Sauté; mix in the black beans, cilantro, and corn.
  11. Stir it flatly to mix well.
  12. Cook and stir it quickly until beans and corn have heated through for about 4 minutes.
  13. Finally, place it in a serving dish; top it with shredded Cheddar cheese.

Nutrition Facts (For Per Serving): calories: 358; fat: 14 g; carbohydrates: 37.6 g; protein: 21.3 g; cholesterol: 54 mg; sodium: 929 mg.


2. Spanish Rice


  • 14.5-ounces canned diced tomatoes with fresh chilies
  • 1 3/4 cups water
  • 1 or 2 cups salsa
  • A large onion
  • 2 cups instant long-grain rice uncooked
  • 1 small green bell pepper – chopped
  • Salt and pepper to taste
  • 1 1/2 teaspoons garlic powder
  • 1 or 2 teaspoon chili powder


  1. First, mix the rice, diced tomatoes, water, green bell pepper, onion, salsa, garlic powder, chili powder, pepper and salt in a pressure cooker.
  2. Then close and properly lock the lid.
  3. Select the Rice option according to the instructions of manufacturer’s; cook it until rice is soft and flavors are well blended about 10 or 12 minutes.
  4. For the pressure to build up, allow to heat for 11 to 12 minutes — then release the pressure by using the natural-release method according to the instructions of manufacturer’s, 15 to 45 minutes.

Nutrition Facts (For Per Serving): calories: 225; fat: 0.7 g; carbohydrates: 49.5 g; protein: 5.5 g; cholesterol: 0 mg; sodium: 295 mg.


3. Brown Rice with Vegetables



  • 3 cups of water
  • 1 or 2 teaspoon salt
  • 1 cup long-grain brown rice


  • 2 tablespoons sesame seeds
  • 8-ounces package snow peas
  • 1 cup cooked chickpeas – drained
  • 1 or 2 (16 ounces) package firm tofu
  • 16 baby corns
  • 1 cup grated carrots
  • 1 small green bell pepper – diced
  • 2 tablespoons chopped fresh cilantro
  • 2 green onions – cut diagonally


  • 1 lime – juiced
  • A tablespoon sesame oil
  • 1 teaspoon minced hot Chile pepper
  • 2 tablespoons olive oil
  • 1 tablespoon dried Thai basil


    1. Firstly, mix water, brown rice, and salt into a pressure cooker.
    2. Properly close and lock the lid; bring it to high pressure according to the instructions of manufacturers.
    3. Let it cook for 10 or 12 minutes.


  1. Release the pressure cautiously according to the manufacturer’s instructions and drain any remaining water from the cooker.
  2. Transfer the rice to a bowl.
  3. Then whisk lime juice, sesame oil, Thai basil, Chile pepper, and olive oil in a small bowl to prepare the dressing.
  4. Dry the sesame seeds in a nonstick skillet over medium-low temperature, stirring it smoothly until evenly browned and fragrant, about 5 to 6 minutes.
  5. Transfer it to a dish or bowl.
  6. Cook and stir the snow peas in the related skillet until bright green, 4 to 5 minutes.
  7. Remove it from heat and let cold.
  8. Arrange the snow peas, chickpeas, tofu, carrots, green bell pepper, and baby corn over the brown rice.
  9. Then drizzle dressing over the full bowl; toss it to combine.
  10. Sprinkle the toasted sesame seeds on the top.
  11. Finally, garnish it with cilantro and green onions.

Nutrition Facts (For Per Serving): calories: 583; fat: 22.6 g; carbohydrates: 80.5 g; protein: 18 g; cholesterol: 0 mg; sodium: 692 mg.

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