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Rinse the rice under cool water until the water runs clear. Set aside to dry while preparing the other ingredients.
Toast Rice: Set the Instant Pot to 'Sauté' and, using the 'Adjust' button, set the heat level to 'More'. Add the oil to the pot and allow it to heat up for a couple of minutes. Add the rice to the pot and toss until it is fully coated in oil. Cook, tossing occasionally, until some of the grains begin to brown, about 8 to 10 minutes.
Add Onions, Bell Peppers, and Garlic: Add the diced onions and bell peppers, sautéing with the rice until slightly tender, 2 to 3 minutes. Then add the garlic and sauté for another 30 seconds.
Add Chicken Stock, Salsa, and Salt: Turn off the 'Sauté' function and then add the chicken stock, salsa, and salt to the pot and give everything a gentle stir to combine.
3-Minute Cook Time: Close the Instant Pot, set the pressure release valve to 'Sealing', and set the pot to cook on 'Manual' or 'Pressure Cook', 'High Pressure' for 3 minutes.
10-Minute NPR: Once the 3-minute cooking time has completed, allow for a 10-minute natural pressure release. Release any remaining pressure once the 10-minute NPR has completed.
Fluff the Rice: Once the remaining pressure has been released and the pin has dropped, open the Instant Pot and, using a fork, fluff the rice.