Are you an Instant Pot lover too? Raise your hand in the air!
When I first got my Instant Pot, I wasn’t so sure about adding another “gadget” to my kitchen, one that might end up just collecting dust and taking up valuable space.
Well, I can say that nearly 2 years later, that is certainly NOT the case! I use my Instant Pot so often that I’ve never even “put it away”. It’s always sitting out in my kitchen, ready and waiting.
On Taco Thursday (yeah, yeah… I know it’s supposed to be Taco Tuesday. Ha!), it gets a double workout. First, I use it to make a perfect batch of black beans (from dry beans to perfect beans in less than 2 hours, with only 5 minutes of hands-on work?!? SOLD!), then I use it to make tasty Mexican brown rice.
Before I purchased the Instant Pot, I tried pretty much every brown rice cooking method out there. Occasionally, it worked out, but the majority of the time, I ended up with chewy rice that was burned and stuck to the bottom of the pan. I started to dread making brown rice.
After cooking brown rice in the Instant Pot, I was HOOKED and I will never use any other method again!
A Tasty Variation on Plain Brown Rice
While you can certainly serve plain brown rice on Taco Night, I like to dress it up a bit and infuse it with more flavor. If you are in a rush and don’t have time to chop and saute the veggies, you can substitute them with a bit of onion powder and more paprika. No judgment! I’ve done it plenty of times when I need to get food on the table FAST.
If you have broth or stock on hand, you can use that instead of water. It makes the rice extra flavorful and adds a little extra nutrition.
While this rice only cooks in the pressure cooker for 22 minutes, I recommend that you give yourself 1 hour from start to finish (chopping veggies, sauteing, pressure cooking and pressure release).
I’ve read that a good rule of thumb with Instant Pot recipes is to double the actual cooking time, to account for the time it takes for pressure to release. In addition, brown rice always benefits from being “fluffed” with a fork, then recovered and allow to “rest” for 5-10 minutes before serving, so take that into account.
Make your Instant Pot work for you!
I won’t tell if your Instant Pot is still in its box, pinky swear. 😉
I left mine abandoned in the basement for almost a YEAR because I have a new-thing-instructions phobia, but now I have TWO Instant Pots and they’re both in constant use!
Turns out it’s so easy, a kid can do it — I’ll send you a quick video of my children unboxing and setting it up when you grab your FREE download mini eBook:
Get the Instant Pot Guidebook for FREE!
What’s in the Guidebook?
You’ll love the simplicity of your Instant Pot, and the free downloadable guidebook will help you:
- Adapt your own favorite recipes from the slow cooker
- Cook FROZEN ground beef
- Hard boil eggs perfectly
- Cook squash, steam veggies, and make applesauce in your IP
- Make dry beans in an hour and perfect rice without boiling over
- Steam veggies al dente and make Paleo cauli rice in minutes
- Cook a whole chicken and make FAST bone broth
Whether yours is still in the box or you’ve used it a little but want to know more about those techniques, or if you’re still pining for an IP on your wish list, I can’t wait to give you these simple baby steps to success!
Make Taco Night more festive with this tasty brown rice side dish! Using an Instant Pot makes it quick and easy.
- Place the oil/butter, chopped onion and chopped pepper in the Instant Pot and press “Saute”. Saute on medium heat for about 5 minutes, until veggies start to become translucent. Stir often to prevent them from sticking to the bottom of the pot.
- After 5 minutes, turn off the “Saute” function. Add the tomato paste, salt, cumin
andpaprika. Stir to incorporate.
- Add rice and water to the pot.
- Place lid on Instant Pot and press “Manual” (or “Pressure Cook”, depending on your model) and use the [-] button to set
- Once time is up, allow the pressure to release naturally (about 10 minutes). Remove lid, fluff with a fork, then put the lid back on for another 5-10 minutes.
- Allow rice to rest with lid on until you are ready to serve.
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If you feel like experimenting, you could try adding more spices or substituting some of the bell pepper for a spicy pepper, like jalapeno or a milder poblano pepper.
Tomato paste can be frozen in 2 tbsp portions, which makes it quick and easy to throw into the pot. I make my own tomato paste and freeze it in ice cube trays, as described in my post about 3 Easy Ways to Preserve Tomatoes (That Don’t Involve Canning).
Bonus: Brown rice freezes beautifully, so if you are a fan of large batch cooking, you could double this recipe and freeze some portions for later. I like to use the straight-sided pint or pint-and-a-half mason jars for freezing. Just pull the jars out the night before and allow them to thaw in the fridge overnight. Reheat in the microwave or a pan on the stove with a little water added.
Enjoy the recipe! I hope it becomes a staple for your family too!
Still have questions about your Instant Pot? Maybe this will help.