Mel's Kitchen Cafe · by Mel★ 4.7 (104)
Instant Pot {Pressure Cooker} Indian Vegetable Rice
NUTRITION · PER SERVING27M COOK
CAL 11%·PRO 12%
CARBS 42G74% OF CAL
3G FIBER0G ADDED2G INTRINSIC36G OTHER2G TOTAL SUGAR
FAT 4G16% OF CAL
0G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Instant Pot vegetable rice with curry powder, carrots, and peas cooked in chicken broth. A fragrant, quick side dish with Indian spices that pairs well with any main course.
sideindiangrain bowl🥘 pressure cookerdairy freegluten free
View the full recipe on Mel's Kitchen Cafe →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1/4 cup chopped shallot (can sub yellow or white onion)
- 1 garlic clove (finely minced or pressed through a garlic press)
- 1 1/2 cups brown long grain or basmati rice
- 1/2 cup chopped carrot (small diced, about 1-2 medium carrots)
- 1 teaspoon coarse (kosher salt)
- 2 teaspoons curry powder (see note)
- 2 cups low-sodium chicken broth
- 1 cup frozen peas
At a glance
PER SERVING · TIME 27M
CAL 11%·PRO 12%
CARBS 42G74% OF CAL
3G FIBER0G ADDED2G INTRINSIC36G OTHER2G TOTAL SUGAR
FAT 4G16% OF CAL
0G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 22m
- Sodium
- 539mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 278mg
- Calcium
- 24mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 539MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.