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Name: Instant Pot Sushi Rice
Prep time: 2 min
Cook time: 38 min
Total time: 40 min
Yield: 12
Ingredients: 2 cups short-grain Japanese rice; 2 cups water; 1/4 cup white wine vinegar; 1/4 cup seasoned rice vinegar; 1 1/2 tsp. salt; 2 Tbsp. sugar

Instant Pot Side Starter Vegan

Instant Pot Sushi Rice

Posted on November 16, 2017

Instant Pot Sushi Rice Recipe

There are few foods that have me doing the happy dance as much as sushi rolls. But let me tell you, it can be an expensive habit! So over the past year and a half, I’ve been learning and trying to perfect making it at home. And little did I know that the key is the rice! So when you combine this new mission with my slight obsession with my Instant Pot, you get this perfect Instant Pot sushi rice recipe! I’m very happy about it.

Why Use the Instant Pot for This?

There’s a simple reason I prefer using the Instant Pot for rice: consistency! We actually got rid of our rice cooker once we discovered how perfectly the IP cooked rice each and every time. And any kitchen that can take away the guesswork gets my vote.

I Know… It Seems Like a Lot of Vinegar

I wasn’t surprised at how many comments we received about how much vinegar is called for in this recipe. I also wasn’t surprised at the response after people gave it a try! It may seem like a lot, but trust me on this… It creates an amazing flavor! And I think it’s some of the best sushi rice I’ve ever tasted. Try it!

The Process

Instant Pot Sushi Rice Recipe | The Foodie Eats

In a fine mesh strainer – Rinse rice under running water for about 2 minutes, Then let dry for a few minutes.

Add rice and water to Instant Pot and use rice setting – low pressure for 12 minutes. Once cook time is complete, allow pressure to naturally release – about 10 minutes.

Meanwhile, in a small bowl – combine white wine vinegar, rice wine vinegar, salt, and sugar. Microwave for 1 minute, then stir until completely dissolved.

Transfer rice to glass dish.

Add vinegar mixture to cooked rice.

Then using a wooden spoon, gently mix well to combine.

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★ Did you make this recipe? Please give it a star rating below!

4.89 from 9 votes

Instant Pot Sushi Rice

A fool-proof method for perfect sushi rice every time.

Course Side Dish

Cuisine Japanese

Prep Time 2 minutes

Cook Time 38 minutes

Total Time 40 minutes

Servings 12

Calories 123 kcal

Author The Foodie Eats

Ingredients

2 cups short-grain Japanese rice
2 cups water
1/4 cup white wine vinegar
1/4 cup seasoned rice vinegar
1 1/2 tsp. salt
2 Tbsp. sugar

Instructions

In a fine mesh strainer - Rinse rice under running water for about 2 minutes, Then let dry for a few minutes.
Add rice and water to Instant Pot and use rice setting - low pressure for 12 minutes. Once cook time is complete, allow pressure to naturally release - about 10 minutes.
Meanwhile, in a small bowl - combine white wine vinegar, rice wine vinegar, salt, and sugar. Microwave for 1 minute, then stir until completely dissolved.
Transfer rice to glass dish. Then using a wooden spoon, gently add vinegar mixture and mix well to combine.
Let cool, the use in your favorite rolls. Enjoy!

Nutrition Facts

Instant Pot Sushi Rice

Amount Per Serving

Calories 123

% Daily Value*

Sodium 242mg 10%

Potassium 35mg 1%

Total Carbohydrates 27g 9%

Sugars 2g

Protein 2g 4%

Calcium 1%

Iron 1.5%

* Percent Daily Values are based on a 2000 calorie diet.

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

Gluten-Free Recipes Side Vegan

Vegan Cauliflower Stuffing

Posted on November 7, 2017

Cauliflower Stuffing

Vegan & Gluten-Free

I’m very excited to bring this cauliflower stuffing to our next holiday meal. Especially since my sister-in-law has been eating plant-based for quite some time now. And since she won’t be eating the macaroni and cheese, at least she can enjoy some delicious stuffing. And believe me, this tastes every bit as good as a traditional one.

5.0 from 1 reviews

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Vegan Cauliflower Stuffing

Author: The Foodie Eats

Ingredients

¼ cup olive oil (could sub veg stock)
1 medium yellow onion - diced
3 medium carrots - peeled, diced
1 green bell pepper - diced
2 celery stalks - diced
1 head cauliflower - chopped
8 oz. mushrooms - diced
3 tsp. sea salt - separated
1 tsp. black pepper
2 Tbsp. white wine vinegar
1 Tbsp. poultry seasoning
¼ cup fresh parsley - finely chopped
1 Tbsp. fresh rosemary - finely chopped
½ cup vegetable broth

Instructions

In a large skillet - Add oil, onion, carrot, bell pepper, and celery. Season with one tsp. salt and one tsp. black pepper. Sauté for 5 minutes, then add vinegar and continue cooking for 2-3 more minutes.
Add cauliflower and mushrooms and mix well to combine. Season with 2 tsp. salt and poultry seasoning. Cook until tender, 5-7 minutes more, stirring frequently.
Add parsley, rosemary, and vegetable broth and mix well. Cover and cook for about 10 minutes (or until vegetables reach desired tenderness), stirring occasionally.
Serve and enjoy!

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

Gluten-Free Recipes Side Vegan

Vegan Green Bean Casserole

Posted on November 2, 2017

Vegan Green Bean Casserole

(And it’s Gluten-Free!)

One of the saddest things things I’ve ever experienced was seeing the look on my wife’s face last Thanksgiving when she realized she couldn’t eat the green bean casserole. So it was my mission to create a vegan green bean casserole that our whole family would enjoy, without it tasting like… well, vegan and gluten-free. The secret: was the homemade cream of mushroom soup that has no dairy or flour. It’s so, so good!

You’ll Need to Get Some of These

My Local Grocery Store Carries a Different Brand.

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5.0 from 1 reviews

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Vegan Green Bean Casserole

Author: The Foodie Eats

Ingredients

2 cups vegan cream of mushroom soup
4 14.5oz cans green beans - drained
12oz gluten-free french fried onions

Instructions

Preheat oven to 350 degrees.
In a medium casserole dish - combine soup, green beans, and half of the onions. Mix well to combine. Bake for about 25 minutes (should be hot and bubbling).
Remove dish from oven. Mix well, then top with remaining onions.
Bake for another 10 minutes.
Serve and enjoy!

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Entrée Recipes Side

Mom’s Baked Macaroni and Cheese Casserole

Posted on October 31, 2017

Baked Macaroni and Cheese | The Foodie Eats

Mom’s Baked Macaroni and Cheese

(Which is Pretty Much a Casserole)

I’ve spent the last 10 years learning how to cook this dish the way my mom did when I was a kid. It was my first favorite food in the whole world (that I can remember). The only problem is… my mom does not measure anything! I mean, unless she’s baking a cake or a pie, it’s always just a little bit of this and that. Well, it is truly my pleasure to share this recipe with the world; especially after a few dozen failed attempts over the years. Please enjoy my mom’s famous baked macaroni and cheese!

All Cheeses are not Created Equally. Use This.

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The Method

5.0 from 4 reviews

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Mom's Baked Macaroni and Cheese

Author: The Foodie Eats

Ingredients

1 lb elbow macaroni (You can sub gluten-free pasta, the corn works best for this.)
Salt
1 stick butter - salted
6 large eggs
2 - 12oz. cans evaporated milk
1 Tbsp Lawry’s seasoned salt
1 tsp black pepper
2 lbs Kraft medium cheddar cheese (½ cubed, ½ medium sliced)

Instructions

Cook pasta to an al dente texture in very salty water, usually about 7 minutes. Do not fully cook them since they will cook more later in the oven.
Meanwhile - in a large mixing bowl, whisk together eggs, milk, seasoned salt, and pepper. Set aside.
Preheat oven to 325 degrees.
Drain pasta in a colander, then return to pot. While still hot, add stick of butter and mix until completely melted.
Return pot to stove over medium heat. Add cubed cheese and mix until partially melted. Remove from heat.
Add egg/milk mixture to pasta/cheese mixture and stir until well combined. Then pour into 13x9 glass casserole dish.
Bake for 15 minutes. Then remove from oven and gently mix well. Top completely with an even layer of sliced cheddar.
Return to oven and bake for about 15 more minutes. Note: the only thing that needs to cook are the eggs, so resist the urge to overcook.
Remove from oven and let rest for at least 15 minutes (or more) before serving. Enjoy!

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

Entrée Gluten-Free Recipes Side Vegan

Vegan Chickpea Curry with Spinach and Tomatoes

Posted on August 1, 2017

Vegan Chickpea Curry with Spinach and Tomatoes

My wife and I are in the process of switching to a more plant-based diet (personally, so far, I’ve done about 75/25). So now we will see what my chef skills are truly made of because I’m finding so many vegan/plant-based recipes that taste like… well… crap. That being said… We (with the exception of our 2-year-old daughter) could eat curry almost every day in our household. And this vegan chickpea curry is truly something special!

You Know the 1-Minute Quinoa Trick, Right?

By now, I hope you’ve all jumped on the bandwagon and purchased an Instant Pot. And here’s another reason why you should, if you haven’t already. Not only does adding quinoa to any meal dramatically increase the protein and fiber content, but (admittedly once you’re used to it) it offers a rich and nutty taste that, in my opinion, pairs especially well with curry. More often than not, when making a curry dish, I will forego the brown rice in lieu of quinoa. Plus… it takes a fraction of the time to cook. That’s a win, if nothing else.

Oh, I Almost Forgot to Tell You the Trick

Here are the measurements: 1 part quinoa. 1.5 parts liquid. 1 teaspoon salted seasoning (ie. salt, garlic salt, seasoned salt) . 1 bay leaf.

Here are the times: 1 minute of high pressure cook time. 10 minutes of natural-release pressure. Quick-release remaining pressure, remove lid, and turn off pressure cooker “keep warm” setting or it may overcook and become mushy.

The Secret Ingredients

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5.0 from 3 reviews

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Vegan Chickpea Curry with Spinach and Tomatoes

Author: The Foodie Eats

Ingredients

2 Tbsp. grape seed oil
1 medium onion - diced (about ½ cup)
1.5 inches fresh ginger - peeled, grated
1 Tbsp. garlic - minced
2 Tbsp. curry powder
14.5-ounce can tomatoes - fire roasted, petite diced, drained
13.5-ounce can coconut milk
15-ounce can chickpeas - drained
1½ tsp. sea salt
8 oz. fresh baby spinach

Instructions

Heat the oil in a large saucepan, then add the onion and ginger. Cook over medium-high heat until softened (about 5 minutes), stirring frequently. Then add garlic and continue cooking for about 1 minute. Add the curry powder, mix well, and cook until fragrant (less than 1 minute).
Add the tomatoes and their juices, coconut milk, and drained chickpeas; bring to a boil. Season with salt and pepper and simmer over medium-low heat until slightly thickened (about 20 minutes), stirring occasionally.
Turn off heat and stir in the spinach, mixing until wilted.
Transfer to a bowl, serve, and enjoy!

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

Entrée Gluten-Free Recipes Side

Quick Quinoa Fried Rice

Posted on July 11, 2017

Quinoa Fried Rice – A Quick, Nutritious, Meal

I’m a firm believer that everyone needs a collection of easy meals for busy nights. Sure, you can turn to take-out on hectic nights, but it’s cheaper and often healthier to make your own meal. This Quick Quinoa Fried Rice is healthy, inexpensive, and perfect for a quick weeknight meal. It’s also gluten-free, dairy-free and vegetarian!

Why Quinoa Instead of Rice?

Believe me, I love fried rice as much as the next person. And, yes, you can follow this recipe, subbing rice for the quinoa, and still end up with a delicious meal. However, when I have a choice between quinoa and brown rice, quinoa wins out. You can see a comparison of brown rice and quinoa here.

There’s also a fool-proof method of cooking perfect quinoa each and every time using an Instant Pot. Simply add 1 part quinoa, 1.5 parts water (or stock), and cook on high pressure for 1 minute. Then let pressure naturally release for at least 10 minutes. Perfect, fluffy quinoa has never been so easy.

A Note on Onions

Due to my wife’s food intolerances (onions, gluten and dairy – it keeps me on my toes), we often remove onions and use garlic instead – when it works. Below, I’m sharing our family recipe for Quinoa Fried “Rice”, onion-free. Though this dish is delicious without onion, you can easily scale back on the garlic and add some minced onion (or green onions) instead.

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Quick Quinoa Fried Rice

Author: The Foodie Eats

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Ingredients

1 large carrot, diced
½ cup frozen peas, defrosted
3 cups cooked quinoa
2 TBS garlic
1 TBS grape seed oil (or vegetable oil)
1 TBS sesame oil
2 to 4 TBS gluten-free soy sauce
3 eggs, beaten

Instructions

Heat wok or large nonstick pan over high heat. Once pan is hot, add grape seed oil and swirl to coat.
Add carrots and cook two minutes, stirring frequently. Then add peas and continue cooking one minute.
Add garlic, stir to incorporate, then immediately add rice, soy sauce and sesame oil. Reduce heat to medium.
Make a well in the center of the wok and add the eggs. Gently scramble until slightly runny, then mix into the quinoa.
Adjust soy sauce to taste and enjoy!

And as Always… Please Pin & Share the Love!

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

Entrée Gluten-Free How To Instant Pot Recipes Side

How to Host a Rainy Day BBQ with an Instant Pot

Posted on June 24, 2017

How to Host an Instant Pot Rainy Day BBQ: 5 delicious Instant Pot BBQ recipes! Indoor BBQ | Pressure Cooker | BBQ Chicken | Instant Pot Ribs | Southern Baked Beans | Southern Style Collard Greens | Deviled Egg Style Potato Salad

Dreary forecast messing with your weekend BBQ plans? You may not be able to fire up the grill, but we’ve got you covered with 5 delicious Instant Pot recipes to save your rainy day BBQ plans! Here in Florida, afternoon thunderstorms are the norm. It’s often too rainy, or too plain hot, to fire up the grill.

So, when we visited my in-laws for Memorial Day, rather than hauling along our grill, we brought our Instant Pot and surprised them with an indoor BBQ feast. For Independence Day, we’re hitting the road and crossing three state lines to visit family. You better believe we’re taking along our Instant Pot, and several of these recipes!

5 Delicious Indoor Rainy Day BBQ Recipes for the Instant Pot

Make-Ahead Sides

Unless you own 5 Instant Pots, making a couple of recipes in advance is the way to go. Make these sides the day before, then cook the main dishes the day of!

1. Southern Style Baked BeansImpress your BBQ guests by serving southern baked beans cooked from scratch right in your Instant Pot.

2. Potato Salad – Deviled Egg Style

Deviled eggs meet potato salad in this old family recipe. This dish is sure to be on our table for just about any BBQ, family dinner or holiday.

3. Collard Greens – Southern Style in ONE HOUR

This is by far the easiest collard greens recipe I’ve ever cooked, and yet these collards have all the flavor of slow cooked, stove-top collards. Get the recipe and video demo here.

The Main Dish

4. BBQ Chicken – 3 Ingredients, 3 Steps

With just 3 ingredients and 3 easy steps, BBQ chicken has never been easier. And don’t miss the homemade BBQ sauce recipe included in this post.

5. Easy and Amazing Pressure Cooker Ribs

Perfectly seasoned and tender, this recipe takes all of the guess work out of ribs. Get the recipe and video demo here.

What’s your favorite Indoor BBQ recipe?

And as Always… Please Pin & Share the Love!

Gluten-Free Instant Pot Recipes Side

Pressure Cooker Baked Beans – Southern Style

Posted on June 5, 2017

Pressure Cooker Baked Beans

This southern-style pressure cooker baked beans recipe is incredibly simple to make and full of rich, sweet, and savory flavors. And it’s perfect for all your summer BBQ’s and picnics.

Cooked from Scratch

My wife is a huge proponent of cooking from scratch for two reasons: 1. It’s typically cheaper than purchasing pre-made food. 2. You have total control of the ingredient list and can minimize artificial additives.

However, there’s one draw back to cooking from scratch: It’s time consuming. Unless, of course, you own one of these:

Because this recipe is made in a pressure cooker, the hands-on time is relatively low. After quickly sautéing the bacon, onions and green pepper, add the rest of the ingredients, lock the lid, close the pressure valve, set the manual time for 60 minutes and walk away! No waiting hours for the beans to simmer on the stove top. And the result is a pot of delicious southern pressure cooker baked beans from scratch!

The Truth About Salt & Beans

Do you know why you wait to add salt until your beans are fully cooked? Most people, like myself for a long time, think it’s because it helps the beans cook more quickly. This seems true, but is actually an illusion. The real reason to wait is this… Salt makes the skin of the beans tough, which is why they then take longer to cook. So this is probably the only time I will ever recommend you wait until the end to season your food. Only with beans!

The Method

5 from 1 vote

Pressure Cooker Baked Beans

Southern-style baked beans from scratch with deep, rich, and sweet flavor!

Course Side Dish

Cuisine Southern

Prep Time 10 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 40 minutes

Servings 12

Calories 336 kcal

Author The Foodie Eats

Ingredients

1 pound dried navy beans soaked at least 8 hours
8 slices thick cut bacon roughly chopped
1/4 cup apple cider vinegar
1 medium onion finely chopped
1 small green bell pepper diced
3 cups chicken stock unsalted
1/4 cup 100% maple syrup
1/3 cup molasses
1/4 cup dark brown sugar packed
1/3 cup ketchup
1 Tbsp. Worcestershire sauce
2 tsp. dry mustard
1 Tbsp. sea salt
1/4 tsp. black pepper
2 Tbsp. cornstarch
2 Tbsp. water

Instructions

Soak beans for at least 8 hours, preferably 24. Drain beans and rinse.
Using sauté setting – cook bacon until almost crispy, then add onions, green peppers, and vinegar. Cook until onions and peppers are semi-soft and vinegar is evaporated, making sure to scrape up brown bits from bottom.
Add beans, stock, maple syrup, molasses, ketchup, brown sugar, Worcestershire sauce, mustard, and pepper. Mix well to combine.
Lock lid, close pressure valve, and set manual time for 60 minutes.
Once cook time is complete, allow pressure to naturally release for 15 minutes. Then release remaining pressure and remove lid.
In a small dish, combine cornstarch and 2 Tbsp. of water. Add salt and cornstarch mixture to pot. Switch to sauté setting and cook until desired consistency.
Serve and enjoy!

Nutrition Facts

Pressure Cooker Baked Beans

Amount Per Serving

Calories 336 Calories from Fat 90

% Daily Value*

Total Fat 10g 15%

Saturated Fat 3g 15%

Cholesterol 17mg 6%

Sodium 803mg 33%

Potassium 781mg 22%

Total Carbohydrates 47g 16%

Dietary Fiber 9g 36%

Sugars 20g

Protein 13g 26%

Vitamin A 1.6%

Vitamin C 11.2%

Calcium 9.4%

Iron 16.2%

* Percent Daily Values are based on a 2000 calorie diet.

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

Gluten-Free Instant Pot Recipes Side Starter

Pressure Cooker Lemon Risotto with Summer Squash

Posted on June 2, 2017

Pressure Cooker Lemon Risotto

with Summer Squash

Summer is almost here! So we’re developing our menu for the season. And this pressure cooker lemon risotto with summer squash is an absolute must for the warmer months! It’s bright and creamy, with a simple-to-execute method. We hope you enjoy it as much as we did making it!

What would you serve with this dish?

We’ve had a few people tell us that they’ve simply added chicken to this risotto and they loved it! I, on the other hand, would recommend eating this dish with a nice piece of broiled fish. Lemon and fish are best friends, so this is a no-brainer for me.

The Process

Using sauté setting – add oil, then add the onions and cook for 3-4 minutes or until softened, stirring frequently. Add squash, garlic, salt & pepper and cook for about 2 minutes.

Then add the rice and cook for 1 to 2 minutes, stirring frequently – doing your best to toast each grain of rice.

Add the wine, mix well, and cook for about 2 minutes (until evaporated), stirring constantly.

Pour in the stock and mix well. Close the lid and steam vent, then switch setting to manual for 4 minutes at high pressure.

Once cook time is complete, quick-release pressure, then open lid. Turn off power to avoid overcooking. Add lemon juice, lemon zest, parsley, and parmesan – mix well.

And as Always… Please Pin & Share the Love!

The Method

Pressure Cooker Lemon Risotto with Summer Squash

Creamy and bright-flavored risotto. Perfect for spring and summer!

Course Appetizer

Cuisine Italian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6

Calories 353 kcal

Author The Foodie Eats

Ingredients

2 Tbsp. olive oil
½ cup onion diced
1 lb. summer squash large diced
1 tsp. sea salt
1/2 tsp. black pepper
1 ½ cups Arborio rice
1 Tbsp. garlic minced
1 cup dry white wine
4 cups chicken stock
zest of 1 lemon
2 Tbsp. lemon juice
2 Tbsp. flat-leaf parsley finely chopped
½ cup Parmesan cheese grated

Instructions

Using sauté setting - add oil, then add the onions and cook for 3-4 minutes or until softened, stirring frequently.
Add squash, garlic, salt & pepper and cook for about 2 minutes.
Then add the rice and cook for 1 to 2 minutes, stirring frequently - doing your best to toast each grain of rice.
Add the wine, mix well, and cook for about 2 minutes (until evaporated), stirring constantly.
Pour in the stock and mix well. Close the lid and steam vent, then switch setting to manual for 4 minutes at high pressure.
Once cook time is complete, quick-release pressure, then open lid. Turn off power to avoid overcooking. Add lemon juice, lemon zest, parsley, and parmesan - mix well.
Serve immediately if possible. If not, do not cover while waiting or rice will overcook. Enjoy!

Nutrition Facts

Pressure Cooker Lemon Risotto with Summer Squash

Amount Per Serving

Calories 353 Calories from Fat 81

% Daily Value*

Total Fat 9g 14%

Saturated Fat 2g 10%

Cholesterol 10mg 3%

Sodium 369mg 15%

Potassium 482mg 14%

Total Carbohydrates 51g 17%

Dietary Fiber 2g 8%

Sugars 5g

Protein 11g 22%

Vitamin A 12.6%

Vitamin C 28.3%

Calcium 13.1%

Iron 17.7%

* Percent Daily Values are based on a 2000 calorie diet.

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

Gluten-Free Instant Pot Recipes Side Starter

Pressure Cooker Risotto with Spring Peas and Mint

Posted on May 3, 2017

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.

And as Always… Please Pin and Share the Love!

The Method

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Pressure Cooker Spring Pea and Mint Risotto

Author: The Foodie Eats

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

With a mortar and pestle, pound the mint and salt into a rough paste. Add the oil, stir to combine and set aside.
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.
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.
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.

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

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