This Instant Pot rice recipe gets an upgrade with diced bell pepper, sweet corn, and a savory touch of chicken bouillon. Butter and a bay leaf round out the flavors, making this dish a standout side for any meal.
Ingredients:
🍚 2 cups white rice (long-grain or jasmine)
💧 2 cups water
🌽 1/2 cup corn kernels (fresh, frozen, or canned)
🌶️ 1/2 cup diced bell pepper (any color)
🧂 2 tablespoons chicken bouillon powder
🌿 1 bay leaf
🧈 1 tablespoon butter
Equipment:
• Instant Pot or electric pressure cooker
• Measuring cups
• Fine-mesh strainer
• Wooden spoon or rice paddle
Preparation Time:
• Active: 5 minutes
• Cooking: 12 minutes
• Pressure Release: 10 minutes
• Total: 27 minutes
Approximate Nutrition per Serving (1/2 cup cooked rice):
• Calories: 125
• Protein: 3g
• Carbohydrates: 26g
• Fat: 1g
• Fiber: 1g
Instructions:
1. Rinse the Rice: Place the rice in a fine-mesh strainer and rinse under cold water until the water runs clear. This step removes excess starch, preventing the rice from becoming sticky.
2. Combine Ingredients: In the Instant Pot, combine the rinsed rice, water, corn, bell pepper, chicken bouillon, bay leaf, and butter. Stir gently to distribute the ingredients evenly.
3. Seal and Cook: Secure the lid on the Instant Pot, ensuring the valve is set to the "Sealing" position. Select the "Pressure Cook" or "Manual" setting and set the timer for 12 minutes on high pressure.
4. Natural Pressure Release: Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Afterward, carefully turn the valve to the "Venting" position to release any remaining pressure.
5. Fluff and Serve: Open the lid, remove the bay leaf, and use a wooden spoon or rice paddle to fluff the rice gently. Serve warm as a flavorful side dish.
Cooking and Serving Tips:
• Customize: Add a sprinkle of chopped parsley or cilantro before serving for a fresh finish.
• Storage: Store leftover rice in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of water to restore moisture.