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Combine all ingredients in the base of a 6 quart Instant Pot. Stir to combine.
Put lid on, set valve to 'sealing' and pressure cook on high pressure for 3 minutes.
Instant Pot will take roughly 15 minutes to come to pressure and 15 minutes to naturally release the pressure.
Once pin has dropped, remove the lid and fluff rice with a fork. Enjoy!
Store in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months.
Reheat in the microwave until steaming hot and enjoy!
To assemble freezer packs, add all ingredients except for the rice into a large (gallon-sized) freezer bag. Squeeze out as much air as possible and freeze flat.
Freeze for up to 3 months.
To cook- thaw completely overnight, and add contents of freezer pack to the Instant Pot along with 1 cup of rinsed basmati rice. Cook as directed above.