Ingredients:

  • 2 cups long-grain rice (e.g., Basmati or Jasmine), rinsed
  • 4 cups vegetable broth or water
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 bell pepper (any color), diced
  • 1 cup frozen peas
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions:

  1. Turn the Instant Pot to 'Sauté' mode. Add olive oil, onions, and garlic. Cook until fragrant and translucent (about 2-3 minutes).
  2. Stir in the diced carrots and bell pepper. Sauté for another 3-5 minutes until slightly tender.
  3. Add the ground cumin, oregano, salt, and pepper. Stir to combine well.
  4. Add the rinsed rice and vegetable broth to the pot. Stir gently to mix everything.
  5. Close the lid and ensure the vent is sealed. Set to 'Pressure Cook' on high for 6 minutes.
  6. Once done, let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
  7. Open the lid, fluff the rice with a fork, and stir in the frozen peas. Let it rest for a couple of minutes before serving.