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Gluten-Free Instant Pot Recipes Soup

Pressure Cooker Sausage, Kale, and Potato Soup

Pressure Cooker Sausage Kale Potato Soup | The Foodie Eats


Pressure Cooker Sausage Kale Potato Soup

The Mistake Everybody Makes…

I love sausage in soups. But here’s the problem. Almost every soup recipe I come across will use the sausage to add flavor to the soup. That’s a great intention, but (in my opinion) it’s actually a total fail. If you boil it for any extended period of time, all the flavor will go into the broth. And then you’re left with flavorless sausage. This pressure cooker sausage kale potato soup delivers!

Check out the recipe below to see how to retain the crispiness of the sausage.

Suggested Ingredients

Pressure Cooker Sausage Kale Potato Soup | The Foodie Eats

Pressure Cooker Sausage Kale Potato Soup | The Foodie Eats

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Pressure Cooker Sausage Kale Potato Soup | The Foodie Eats

Pressure Cooker Sausage, Kale, and Potato Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 4 sausage links ­ Aidells Chicken & Apple - ½-­inch slices
  • 1 Tbsp. olive oil
  • 1 lb. petite Yukon gold potatoes - ½-inch cubes
  • 2 Tbsp. white wine vinegar
  • 1 yellow onion ­- diced
  • 2 carrots ­- sliced
  • 1 stalk celery ­- diced
  • 2 tsp. fresh thyme leaves
  • 1 bay leaf
  • 6 cups chicken bone broth ­- organic, free-­range
  • 4 tomatoes ­- diced
  • 1 small bunch kale ­- de-­ribbed, roughly torn
  • 1 Tbsp. sea salt
  • 2 tsp. black pepper
Instructions
  1. Using sauté setting on Instant Pot ­- Once hot, add oil and cook sausage until crispy. About 3 minutes each side. Remove and set aside.
  2. Add onions, carrots, celery, thyme, and vinegar ­ cook for 3 minutes, making sure to scrape up bits from bottom.
  3. Add all remaining ingredients (except sausage) to pot and mix well.
  4. Switch Instant Pot to manual setting for 5 minutes.
  5. Once time is complete -­ quick­-release pressure then remove lid.
  6. Remove bay leaf. Add sausage slices to pot and mix well.
  7. Serve and enjoy!


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Entrée Gluten-Free Instant Pot Recipes

Pressure Cooker Cauliflower Paella with Shrimp and Chicken Sausage

Pressure Cooker Cauliflower Paella | The Foodie Eats


Pressure Cooker Cauliflower Paella

With Shrimp and Chicken Sausage

I can hear the skeptics already. But trust me when I tell you… This pressure cooker cauliflower paella is amazing. The flavors, the textures, the colors – it all works! The cauliflower is NOT mushy (which happens so often with cauliflower “rice”).

The best part about this recipe (in my opinion) is it’s versatility with different dietary needs. Whether you’re doing Paleo, Whole 30, gluten-free, or dairy-free – this recipe is good to go!

Suggestions for Ingredients

Pressure Cooker Cauliflower Paella | The Foodie Eats

Pressure Cooker Cauliflower Paella | The Foodie Eats
Pressure Cooker Cauliflower Paella | The Foodie Eats

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Pressure Cooker Cauliflower Paella | The Foodie Eats

The Method

Pressure Cooker Cauliflower Paella with Shrimp and Chicken Sausage
Author: 
 
Ingredients
  • 3 boneless, skinless chicken thighs - cut into 1-inch chunks
  • 3 Tbsp. olive oil - divided
  • 1 Tbsp. smoked paprika
  • 2 tsp. dried oregano
  • 2 small or 1 large head cauliflower - grated
  • 1 Tbsp. turmeric
  • 1 Tbsp. sea salt
  • 4 sausage links - Aidells Chicken & Apple, ½-inch slices
  • 1 lb. colossal shrimp - 13-15 per pound
  • ½ cup yellow onion - diced
  • 1 Tbsp. garlic - minced
  • 1 cup chicken bone broth - organic, free-range
  • 10 sprigs thyme
  • 1 cup frozen peas - thawed (optional)
  • ¼ cup parsley - fresh, chopped
Instructions
  1. Combine the chicken, 1 Tbsp. oil, paprika, and oregano in a small bowl. Marinate for at least 1 hour in the refrigerator.
  2. Using a food processor grater attachment, grate the cauliflower until it is in small, rice-size pieces. Set aside.
  3. Turn on sauté setting on Instant Pot. Once hot, add oil, then brown sausage on both sides. Remove and set aside.
  4. Add chicken and marinade to Instant Pot and cook thoroughly (about 7-8 minutes). Remove and set aside.
  5. Add onions to IP and sauté until translucent (about 3 minutes). Then add garlic and continue cooking for another 30 seconds.
  6. Add cauliflower, turmeric, and salt to IP. Mix well to combine. Then add stock, chicken, and sausage and mix again.
  7. Top with a layer of thyme sprigs. Then nestle the shrimp on top in an even layer.
  8. Close lid and vent. Set manual time for 1 minute. Once cook time is complete, quick-release pressure and remove lid. Turn of IP to avoid overcooking.
  9. Remove shrimp and set aside. Remove thyme sprigs and discard.
  10. Add peas and parsley to IP and mix well.
  11. Pour all contents of pot into a fine mesh strainer to remove liquid, then return to pot.
  12. Serve in a bowl and top with shrimp. Enjoy!


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Gluten-Free Instant Pot Recipes Side Starter

Pressure Cooker Risotto with Spring Peas and Mint

Pressure Cooker Risotto with Spring Peas and Mint | The Foodie Eats

Pressure Cooker Risotto

With Spring Peas and Mint

I am pleasantly surprised at how much I’m loving pressure cooker risotto. Gone are the days of ‘keep it moving’ and “one ladle at a time.’ Every time I cook risotto in my Instant Pot, it is perfect. So unless you need to be “authentic” in your preparation, I highly recommend giving it a try.

The Tools

I’ve been putting off getting a mortar and pestle for years. But what a great tool for making pastes and grinding fresh spices! I can foresee myself finding as many excuses to use it as possible. It really does help take your ingredients to the next level of amazing.
Pressure Cooker Risotto with Spring Peas and Mint | The Foodie Eats

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Pressure Cooker Risotto with Spring Peas and Mint | The Foodie Eats

The Method

Pressure Cooker Spring Pea and Mint Risotto
Author: 
 
Ingredients
  • 2 cups mint leaves - roughly chopped
  • 1 tsp. sea salt
  • 1 Tbsp. olive oil
  • 4 Tbsp. unsalted butter - chopped
  • 1 yellow onion - finely chopped
  • 2 garlic cloves - minced
  • ½ cup dry white wine
  • 1½ cups arborio rice
  • 4 cups chicken stock
  • ½ cup Parmesan - finely grated
  • 2 cups fresh or frozen peas - thawed
  • 8 oz. sugar snap peas - trimmed, blanched and halved
  • sea salt and cracked black pepper
  • crème fraîche - to serve
Instructions
  1. With a mortar and pestle, pound the mint and salt into a rough paste. Add the oil, stir to combine and set aside.
  2. Using sauté setting - melt butter, then add the onion and cook for 4 to 5 minutes or until softened, stirring frequently. Add garlic and cook for about 30 seconds. Then add the rice and cook, stirring, for 1 to 2 minutes. Add the wine and cook for 2 minutes, until evaporated. Pour in the stock and mix well, close the lid and vent, switch setting to manual for 4 minutes.
  3. Once cook time is complete, quick-release pressure, then open lid. Turn off power to avoid overcooking. Add Parmesan and mix, then add mint paste and frozen peas and mix well. Season with salt and pepper to taste.
  4. Ladle into bowl and top with halved peas and crème fraîche.
Notes
If you want more liquid after the cooking is complete, feel free to had more stock. This will also help stop the cooking process, which is a must.


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Gluten-Free Instant Pot Recipes Starter

Pressure Cooker Chicken Salad – With Homemade Ranch Sauce

Pressure Cooker Chicken Salad | The Foodie Eats


Pressure Cooker Chicken Salad

So I don’t have a whole lot to say about this pressure cooker chicken salad recipe. I had the idea. Tried it. And it worked even better than I had imagined! Don’t I wish all my creations were so successful. We had some extra chicken in the fridge that needed to be used. But we already had planned our dinner menu for the next few days. So I figured chicken salad for lunches was the best bet. But I had never thought of ranch chicken salad. It’s one of my new favorites.

Pressure Cooker Chicken Salad | The Foodie Eats

The Tool. Get One!


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Pressure Cooker Chicken Salad | The Foodie Eats

The Method

Pressure Cooker Ranch Chicken Salad
Author: 
 
Ingredients
  • 8 chicken thighs - boneless, skinless
  • ½ cup chicken stock
  • 1 ranch seasoning packet
  • ½ cup mayonaise
  • ½ tsp. dried chives
  • ½ tsp. dried parsley
  • ½ tsp. dried dill weed
  • ¼ tsp. garlic powder
  • ¼ tsp. onion powder
  • ½ tsp. sea salt
  • ¼ tsp. black pepper
Instructions
  1. Add chicken, stock and ranch packet to Ziplock bag. Mix well and marinate for at least one hour.
  2. Empty entire bag into Instant Pot. Set manual timer for 10 minutes. Once cook time is complete, allow pressure to naturally release for at least 10 minutes.
  3. Remove chicken from pot and transfer to refrigerator to cool.
  4. Once chicken is cool, finely chop and place in a large mixing bowl.
  5. Add all remaining ingredients to bowl and mix well.
  6. Serve chilled on a sandwich or as a dip. Enjoy!


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Gluten-Free Instant Pot Recipes Side

Pressure Cooker Potato Salad – Deviled Egg Style

Pressure Cooker Potato Salad | The Foodie Eats

Pressure Cooker Potato Salad

Deviled Egg Style

I’ve been eating this for my whole life. It is one of my top five favorite foods of all time. But I have recently converted my mom’s classic dish into a pressure cooker potato salad recipe. It’s so simple and fool-proof. Just two steps in your Instant Pot and a little bit of mixing. And that’s it!

So What’s So Special About This?

Why would anyone use a pressure cooker to cook potato salad? It’s simple. To take out the guess work. Nobody likes overcooked or raw potatoes. And this method will prevent both of those. And trust me… This is the easiest way in the whole world to boil a perfect egg. An egg that’s so easy to peel, you’ll find ways to use more boiled eggs!

There are a couple things I dislike about most potato salad recipes. I absolutely want zero crunch. That means no celery (which I can deal with, if need be). But please. For the love of all things delicious. No raw onions! There’s only a few places in this world for raw onions – on a burger and in the trash. And oh yeah, do we really need to taste the mustard? Isn’t it just there to add some color.

How Many Eggs? Is That a Typo?

I must admit… when I first asked my mom how many eggs go into this dish – I was shocked. I mean, literally had her repeat it 2 or 3 times. But you know what? I’ve said it before and I’ll say it again. Hear me now, believe me later… It is the difference maker! It’s almost like potato salad and egg salad had a baby. And this is the amazing result!

Just in Case You’re Wondering…

These are Sweet Salad Cubes

Pressure Cooker Potato Salad | The Foodie Eats

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Pressure Cooker Potato Salad | The Foodie Eats

4.0 from 1 reviews
Pressure Cooker Potato Salad - Deviled Egg Style
Author: 
Recipe type: Instant Pot
Cuisine: Comfort Food
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 5 lbs. russet potatoes - peeled, cut into ¾ inch chunks
  • 6 cups chicken broth
  • 3 dozen large eggs
  • 1 cup water
  • 32 oz. mayonaise
  • 16 oz. sweet salad cubes
  • 2 Tbs. yellow mustard
  • 1 Tbs. sea salt
  • 1 tsp. black pepper
  • 2 tsp. paprika - for garnish
Instructions
  1. Add potatoes and chicken broth to Instant Pot. Close lid and set manual time for 4 minutes. Once cook time complete, quick-release pressure. Pour potatoes into a colander, then transfer to a sheet pan to cool.
  2. Clean and dry Instant Pot.
  3. Using the steamer basket - add water and eggs to Instant Pot. Set manual time for 2 minutes. Once cook time is complete, allow pressure to naturally release (about 15 minutes). Then open lid and transfer eggs to a large bowl of ice water.
  4. Remove shells from eggs and roughly chop using an egg slicer (or knife if you don't have one). Then add eggs to a second large mixing bowl.
  5. Then combine eggs, potatoes, mayonaise, pickles, mustard, salt and pepper. Mix well.
  6. Transfer to serving dish and garnish with paprika. Chill for at least 2 hours - preferably overnight.
  7. Serve and enjoy!
Notes
The quantities of this recipe is perfect for a family gathering, potluck, or picnic. They can be scaled down accordingly.


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Gluten-Free Instant Pot Recipes Side Starter

Pressure Cooker Mushroom Risotto

Pressure Cooker Mushroom Risotto | The Foodie Eats

Pressure Cooker Mushroom Risotto

First things first… this is some seriously good stuff. One year ago, I never would have guessed that pressure cooker mushroom risotto would be so amazing. I’ve cooked a lot of risotto in my life. And I’d be willing to serve this to anyone!

Splurge on the Mushrooms, Not the Wine!

Although I’m sure this recipe would work with lesser ingredients, I would take this opportunity to do something special. Buy the best mushrooms you can find! But, do not… I repeat… Do NOT use an expensive bottle of wine. Since you boil it, you will be wasting your money.

A Few Favorites…


5.0 from 1 reviews
Pressure Cooker Wild Mushroom Risotto
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 oz. dried mushrooms - Chanterelle & Porcini
  • 1 bottle dry white wine
  • 2 Tbsp. olive oil
  • 1½ cups Arborio rice
  • 1 large shallot (1/4 cup) - diced
  • 2 celery stalks (1/3 cup) - diced
  • 1 tsp. coriander - ground
  • 3 cups vegetable broth or chicken stock
  • 1 tsp. sea salt
  • 3 Tbsp. mascarpone cheese
  • fresh chives (for garnish)
Instructions
  1. Set aside ½ cup of wine. Then, in medium-sized pot - bring rest of bottle to a boil. Once boiling, add mushrooms. Boil for 1 minute, then remove from heat and cover. Let sit for at least 10 minutes. Line a fine mesh strainer with coffee filters. Pour mushrooms into strainer, making sure to preserve all the wine once it passes through. Pat dry mushrooms, then roughly chop them. Set wine and mushrooms aside, separately.
  2. Turn on sauté setting of Instant Pot. Once hot - add oil, rice, celery, shallots, and coriander. Cook for 3 minutes, stirring constantly.
  3. Add ½ cup of wine that you first set aside. Cook until completely evaporated, stirring frequently.
  4. Add broth/stock, 1 cup of wine used to hydrate mushrooms, mushrooms, and salt.
  5. Lock lid and switch to manual setting (high pressure) for 4 minutes.
  6. Once cook time is complete, quick-release pressure.
  7. Mix well, then add mascarpone cheese and stir until completely melted. You may want to add more of the hydrating liquid to reach desired consistency.
  8. Transfer to bowl and serve immediately.


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Pressure Cooker Mushroom Risotto | The Foodie Eats

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Entrée Gluten-Free Instant Pot Recipes Soup

Pressure Cooker Beef Stew – Less Time, Same Amazing Result!

Pressure Cooker Beef Stew | The Foodie Eats

The Most Amazing

Pressure Cooker Beef Stew

I have this theory. Just because you can do something doesn’t mean you should do it. I get it. We all LOVE our Instant Pots, but some recipes really should be left to other cooking methods. Well, that’s definitely not the case here! This pressure cooker beef stew recipe is one of the most delicious foods I’ve eaten in a while. And I eat a lot!

What Makes This Recipe So Special?

There are several things I did to ensure this meal tasted as great as it did in my head. The first step (that is a must!) is to sear the meat well. There’s nothing worse than sad, gray meat. The sear is the only chance you get to add color. Plus, all the bits left in the bottom of the pot will help develop the flavor.

But more than anything else – I used high quality ingredients. Believe it or not, (in my opinion) an ingredient as small as tomato paste actually makes a difference in the overall finished product. And the potatoes matter! They are not all created equally. Here’s a look at some of the choices I made…

And of Course, Our Good Friend…
The Ugly Truth About This Recipe

Even though this is an Instant Pot recipe, it still took a little while to make. It’s definitely not a set it and forget it method. But here’s the good part… The meat is incredibly tender and the broth is seriously something special. So, it’s worth it.

There are also a lot of ingredients – more than I usually use. But I just couldn’t decide what to cut out. So I just put it all in there. And I’m totally okay with that decision because the result was some of the best stew I’ve ever made in my life. And I get to eat leftovers for lunch today!

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Pressure Cooker Beef Stew | The Foodie Eats

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5.0 from 1 reviews
Pressure Cooker Beef Stew
Author: 
Recipe type: Instant Pot
Cuisine: Comfort Food
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 lbs. stew beef
  • 2 Tbsp. sea salt - separated
  • 3 tsp. black pepper - separated
  • ¼ cup grape seed oil (or olive oil)
  • 2 small yellow onions - quartered
  • 3 Tbs. garlic - minced
  • 2 stalks celery - diced
  • 8 oz. baby bella mushrooms - sliced
  • 1 bay leaf
  • ¼ cup Worcestershire sauce
  • 3 Tbsp. tomato paste
  • 1 Tbsp. fresh thyme leaves
  • 1 Tbsp. fresh rosemary - finely chopped
  • 2 cups dry red wine
  • 4 cups beef stock
  • ¼ cup corn starch
  • ¼ cup water
  • 1.5 lbs. baby yellow potatoes - cut in half
  • 3 medium carrots - cut into 2-inch chucks
  • 2 medium parsnips - cut into 1-inch chunks
Instructions
  1. Season beef with 1 Tbsp. salt and 2 tsp. pepper. Using sauté setting on Instant Pot - add oil, then once hot, thoroughly brown beef. Do this in two batches and do not stir too frequently. You want a good sear on each side of each piece. Set beef aside. If any water cooks out of meat, be sure to let it evaporate before adding more meat or moving to next step.
  2. Add onions, garlic, celery, mushrooms, bay leaf, Worcestershire sauce, tomato paste, thyme, and rosemary to pot. Cook for 5 minutes, stirring frequently, making sure to scrap up any bits on bottom.
  3. Add wine, mix well, bring up to boil, and cook for at least 5 minutes - more time is okay. Stirring occasionally.
  4. Add beef and stock, then mix well. Close lid and set manual time for 20 minutes.
  5. In a small bowl, mix corn starch with water and set aside.
  6. Once cook time is complete - rapid-release pressure, then remove lid.
  7. Add corn starch mixture, 1 Tbsp. salt, 1 tsp. pepper, potatoes, carrots, and parsnips - mix well. Close lid and set manual time for 5 minutes.
  8. Once cook time is complete - rapid-release pressure, then remove lid.
  9. Serve and enjoy!


THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.

 

Entrée Gluten-Free Instant Pot Recipes Soup

Pressure Cooker Taco Soup in 2 Simple Steps!

Pressure Cooker Taco Soup | The Foodie Eats

Pressure Cooker Taco Soup

in 2 Simple Steps!

I love tacos almost as much as I love soup. Well, not really, But it sounded good, right? I do actually like tacos quite a bit though. Now, I don’t normally think of tacos when I think of soup. The closest thing that comes to mind is chicken tortilla soup. Well, this is not that. And this pressure cooker taco soup actually tastes like you’re eating a taco – except it’s soup.


 

Pressure Cooker Taco Soup | The Foodie Eats

Say Hello Again to Our Good Friend – Mr. IP

And as Always…

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Pressure Cooker Taco Soup | The Foodie Eats


5.0 from 1 reviews
Pressure Cooker Taco Soup
Author: 
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 lbs. ground chuck
  • 1 yellow onion - medium, diced
  • 2 tsp. sea salt
  • 1 tsp. black pepper
  • 1 lb. dry pinto beans - soaked for 24 hours (at least 8)
  • 4 cups chicken broth
  • 1 can whole kernel corn - drained
  • 1 can Mexican-style stewed tomatoes
  • 1 can Rotel - original
  • ½ cup black olives - sliced
  • ½ cup green olives - sliced
  • 3 Tbsp. taco seasoning
  • ¼ tsp. garlic powder
  • ¼ tsp. onion powder
  • ½ tsp. dried chives
  • ½ tsp. dried parsley
  • ½ tsp. dried dill weed
Instructions
  1. Using sauté setting on Instant Pot - add ground beef and onions, season with salt and pepper, and cook until beef is thoroughly browned - mixing frequently. Pour into colander to drain and return to pot.
  2. Add all remaining ingredients to Instant Pot and mix well. Switch to manual setting for 12 minutes and close lid.
  3. Once cook time is complete - quick-release pressure, serve & enjoy!
Notes
Serve with tortilla chips, shredded cheddar cheese, sour cream, and jalapeños.


THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.
Entrée Instant Pot Recipes

Pressure Cooker Chicken and Broccoli Stir Fry

Pressure Cooker Chicken and Broccoli Stir Fry | The Foodie Eats

Pressure Cooker Chicken and Broccoli Stir Fry

So Why Not Just Order Take-Out?

Over the past few years, we’ve had to adjust the way we eat. A few years ago, my wife (randomly) developed an intolerance to onions. After our first daughter was born came the intolerance to gluten. Three months ago, we had our second daughter, who (at this point) can’t digest dairy well. Needless to say, I’ve been experimenting quite a bit to still make food taste delicious without 3 favorite ingredients.


With that being said… I LOVE Chinese take-out. But I haven’t eaten it in almost 4 years ((tear)) because it is loaded with soy sauce, oyster sauce, wheat and sugar. So I reached a tipping point – where Asian food needed to be added to my repertoire in the kitchen.  And this is the first of many Asian-inspired recipes I will share.

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5.0 from 1 reviews
Pressure Cooker Chicken and Broccoli Stir Fry
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 8 chicken thighs - boneless, skinless
  • ¼ cup tamari - aka gluten-free soy sauce (or soy sauce)
  • ½ tsp. allspice - ground
  • ½ tsp. ginger - ground
  • 2 Tbsp. garlic - minced
  • 1 Tbsp. Sriracha (or more, as desired)
  • 1 Tbsp. sesame oil
  • 1 Tbsp. honey
  • 1-2 lbs. broccoli florets - frozen
  • 2 cups chicken broth
Instructions
  1. Cut chicken into 1-inch chucks. Add to mixing bowl with all other ingredients (except broccoli and broth), mix well, and marinate for at least 30 minutes.
  2. Turn on sauté setting on Instant Pot and allow to get fully hot. Then add all ingredients from bowl into pot and cook until chicken is almost done (7-10 minutes), stirring frequently.
  3. Add broccoli, chicken broth, and mix well.
  4. Switch Instant Pot to manual setting for 1 minute and close lid.
  5. Once cooking is complete, quick-release pressure.
  6. Serve with rice. And Enjoy!
Notes
It will take a while for the pressure to come up because the broccoli is frozen. This is the reason for the 1-minute cook time.


THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.
Gluten-Free Instant Pot Recipes Side

Pressure Cooker Yellow Rice – Quick, Easy, and Delicious

Pressure Cooker Yellow Rice | The Foodie Eats



Quick, Easy, and Delicious

Pressure Cooker Yellow Rice

This past weekend, my sister asked if I could bring yellow rice to family dinner at my mom’s house. I’m sure pressure cooker yellow rice was not on her radar. But it was actually the most complimented dish of the day. Everyone kept asking… “What’s that I’m tasting?” Ah! Music to a chef’s ears. Well, I told them. And now I’m telling you. Things that taste this good really should require more effort. But thanks to the Instant Pot, they don’t have to always!

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Pressure Cooker Yellow Rice | The Foodie Eats

5.0 from 1 reviews
Pressure Cooker Yellow Rice
Author: 
 
Ingredients
  • 3 Tbsp. butter
  • 1 small yellow onion (1/4 cup) - diced
  • 1 Tbsp. garlic - minced
  • 2 cups basmati rice
  • 2 Tbsp. turmeric
  • 1 cinnamon stick
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • 2 cups chicken broth
  • 1 tsp. sea salt
  • ½ tsp. black pepper
Instructions
  1. Using sauté setting on Instant Pot - Melt butter, then add onions and garlic, cook until softened.
  2. Add rice and turmeric; stir well to coat.
  3. Add all remaining ingredients, then close lid and switch to rice setting (12 minutes at low pressure).
  4. Once cooking is complete, allow pressure to release naturally for 10 minutes. Then switch valve to quick-release remaining pressure.
  5. Open lid and remove cinnamon stick, thyme stems, and bay leaf.
  6. Mix well, serve, and enjoy!


THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.