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Turn the Instant Pot to 'Saute' mode in the 'More' setting.
Add the butter, followed by the bay leaves, diced white onion and scallions and garlic. Sauté for a couple of minutes until the bay leaves releases their aroma and the onions turn translucent.
Add the rice and stir to combine it with the rest of the ingredients.
Add the assorted vegetables and mix well.
Add the stock followed by the coconut milk. Add the white pepper followed by the nutmeg and salt (if necessary). Mix until all the ingredients are well combined.
An important step here is to ensure that you deglaze the pot before pressure cooking. If there are any bits of residue left over in the Instant Pot, it will trigger the 'Food Burn' notice.
Put on the lid of the Instant Pot and Pressure Cook on High setting. Set the cooking time for 6 minutes.
Once the IP beeps, let the pressure release naturally for 5 minutes, followed by quick release. Once all the steam has released, the pressure valve comes down and the IP lid is safe to open.
Open the lid and give the rice and veggies a quick stir.
Serve with a sprinkling of chopped parsley or basil.