Step 1

We think the fragrant and floral notes of preserved lemon are an important addition to this dish, but if you can't find it, you can substitute 1 tablespoon lemon zest or use our Quick Preserved Lemon .

Step 2

Using highest sauté function, heat oil in Instant Pot until shimmering. Add onion and salt and cook until onion is softened, about 5 minutes. Stir in garlic, turmeric, coriander, and cayenne and cook until fragrant, about 30 seconds. Stir in broth, rice, and sweet potato.

Step 3

Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 4 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

Step 4

Add preserved lemon and gently fluff rice with fork to combine. Lay clean dish towel over pot, replace lid, and let sit for 5 minutes. Season with salt and pepper to taste. Transfer to serving dish and sprinkle with pistachios, cilantro, and pomegranate seeds. Serve.