Step 1

PRESS SAUTE FUNCTION ON INSTANT POT. Ready when it says "hot"

Step 2

PREPARE VEGGIES: Chop/dice veggies into 1/2 inch pieces. Don't make them too big or they won't get soft enough - unless you like a bit of crunch. If too small, they may disintegrate. I find 1/4-1/2 inch works well but no need to obsess!. You should have a total of about 4-5 cups of chopped vegetables.

Step 3

SAUTE VEGGIES: Add oil, then veggies. Saute for 4 minutes, stirring occasionally. Add all seasonings and saute another 1 minute. Press CANCEL.

Step 4

ADD LIQUID AND RICE. Stir. Note 3,

Step 5

PRESSURE COOK: Close lid and set valve to 'SEALING', then set PRESSURE OR MANUAL button on High for 5 minutes (use + or - buttons). The Instant Pot will take about 5 minutes to come to pressure before it starts the 5 minute cooking process. When finished (it will beep), do a 5 minute pressure release. Then release the remaining pressure by turning to valve to VENT.Carefully open lid, Stir in chopped parsley. Tip: for added richness, stir in a tablespoon of butter.

Step 6

OPTIONAL TOPPING: While rice and veggies are cooking, combine chopped tomatoes, a drizzle of olive oil, a pinch of salt and pepper, green onions and a squeeze of lemon juice (if desired) in a small bowl. Serve tomato salad over rice.