PRACTICE TIME 24 minutes PRESSURE TIME: 8 Minutes COOKING TIME: 5 minutes BUTTONS TO USE: Sauté and Pressure NATURAL RELEASE: Natural release for 15 minutes PREPARATION IN ADVANCE: Can be made up to 2 days in advance Ingredients 3 tablespoons of oil 1 1/2 large onions, halved and sliced, about 4 heaping cups 1 3/4 cups (413ml) vegetable broth 1 cup (185 g) long grain rice 1/2 teaspoon of salt 1/2 teaspoon black pepper
Preparation Press Sauté and when the display shows "Hot," add the oil and onions to the inner pot and cook for 15 to 20 minutes, stirring frequently, until the onions are golden brown. After 8 minutes, stir more frequently to prevent burning. If the onions start to burn, reduce the Sauté setting to low or medium by pressing the Sauté button until the light shows the desired setting. Add the broth and stir, using a wooden spoon to scrape up any brown bits from the bottom of the pot. Press Cancel. Add the rice, salt and pepper and stir. Lock the lid, ensuring the steam release handle is in the sealing position. Press the Pressure Cook button and set the cooking time to 5 minutes. When cooking is complete, let the cooker stand for 15 minutes to naturally release the pressure. Turn the steam release handle to the vent position to release any remaining pressure. Press Cancel. Remove the lid and stir.
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