Pressure Cooker Seasoned Vegetable Ghee Rice is a quick healthy side dish, which can be made into a main course, just by adding chicken or shrimp.

Pressure Cooker Ghee Vegetable Rice

Pressure Cooker Seasoned Vegetable Ghee Rice is filled with vegetables and a wonderful side dish to any meat dish.

My One Pot Pressure Cooker Chinese Orange Pepper Chicken & Rice was in the creative stage. After going back and forth with Genene Abraham and thinking about what ingredients I wanted to use in my new recipe, I realized that I did not have everything on hand.

So, what to do, what to do, what to do? Hmmm, what the heck is for dinner?

I looked at my Pressure Cooker and thought, well, I know I want to make rice. I was planning to do a Pot in Pot Rice above my new recipe. I’ve got Ghee and I love Pressure Cooker Ghee Rice.

Ingredients for Pressure Cooker Seasoned Vegetable Ghee Rice

Rice was on my mind, so I grabbed some Jasmine rice and started thinking. We always have vegetables with our meals.

I knew there were some broccoli and carrots in the refrigerator. Then remembered that I had chopped cabbage in the freezer. Ah ha! Now we are getting somewhere.

Rinsed Rice

Always make sure to rinse your rice, until the water runs clear.

Heat up Instant Pot

Before adding your fat to your stainless steel Instant Pot or Pressure Cooker cooking pot, make sure to heat the pot up all the way. On the Instant Pot, the display will read “Hot,” when it is ready.

Add the Ghee into the pot and it will quickly melt. I love cooking with Ghee because it has a wonderful, nutty tastes and works great with higher temperatures. No need to worry about your butter burning.

You can buy Ghee on Amazon, or you can make it yourself, using my Pressure Slow Cooker Simple Ghee recipe.

Add Rice and Shallots

Add the rinsed rice and the shallots into the Instant Pot or Pressure Cooker cooking pot. You want to toast the rice and sauté the shallots for about three minutes.

Use a Spatula and mix the rice and the shallots into the Ghee really well, so all grains are coated.

Shallots will begin to soften

Your shallots will begin to soften at about the 2.5-minute mark.

I like to rough chop the shallots so that after pressure cooking, you will be able to see shallots in your rice. Otherwise, they will completely disintegrate if you dice them small.

Add seasonings to the cooking pot

I love having a good, standard seasoning mix on hand at all times.This started out as a copycat version of Lawry’s Seasoned Salt, but after a while, I changed it up a bit, to make it more to my liking.

Since I use it so often I keep a good amount right next to my stove in my seasoning box.

This Old Gal’s Seasoned Salt

Season your Rice

I used almost two full teaspoons of my Homemade Seasoned Salt and a sprinkling of Curry Powder, just enough to get a nice color.

If you want to use a store bought seasoning, Lawry’s Seasoned Salt works well in this recipe. My version contains a bit more celery seed.

At this point, the amount of seasoning is up to you. It is your Pressure Cooker Seasoned Vegetable Ghee Rice, so dress it up as you like.

My Homemade Seasoned Salt is about 75% Sea Salt, so I did not any plain salt at all. If you want a stronger curry taste, add about 1/4 teaspoon of Curry Powder. I probably used about a 1/8 of a teaspoon.

If you don’t like Curry, don’t add it. The dish will still be delicious. Don’t let the Curry Powder scare you away from trying this recipe.

Add Chicken Broth

Add your liquid. I use my Homemade Pressure Cooker Bone Broth for most recipes calling for liquid, but for this recipe, I used Superior Touch Organic Chicken Base and mixed it with Fresh Spring Water. I wanted a strong chicken flavor.

You can add water, Vegetable Base, Beef Base, Shrimp or Lobster Base, whatever you like. Superior Touch has a nice product line of bases. Check them out, if you like.

You can even add bite-sized pieces of chicken now if you like. If you want to use shrimp, wait until after the rice is cooked.

Nicely Cooked Rice

When the Beep sounds, you’ll want to do a quick release, as we don’t want the rice to become mush and all the liquid to absorb by doing a natural release.

Chopped Broccoli is First

Since the Broccoli is in florets, which are larger than the shredded carrots and cabbage, add them in first. Mix them in a bit, so they start cooking right away.

You can even place the Instant Pot or Pressure Cooker cover lightly on the pot to steam the Broccoli quicker.

Carrots and Cabbage

After about a minute, add in the carrots and cabbage. They will cook very fast. Continue mixing until the Broccoli is cooked to your preference.

If you had planned to make this into a complete meal using Shrimp, now is the time to add your Raw Shrimp.

Cashews and White Raisins

Here is where you can get more creative. I added a big handful of raw cashews. Golden Raisins would be delicious in this Pressure Cooker Seasoned Vegetable Ghee Rice.

My husband would not have even tasted this dish if I added the raisins, so I left them out. He is pickier than a three-year-old…..

Pressure Cooker Seasoned Vegetable Ghee Rice with an Egg

If you recall from above, this Pressure Cooker Seasoned Vegetable Ghee Rice was not planned for dinner. We needed a protein, so I fried up some eggs and put one on top of each plate. (We only had two eggs in the house).

Try making my Instant Pot Poached Eggs to top the Rice!

Enjoy! This side dish will pair well with my Bang Bang Shrimp (Bonefish Grill) or my Pressure Cooker Honey Bourbon Chicken Wings.

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Pressure Cooker Seasoned Vegetable Ghee Rice

Comments

Sylvia M Hilborn says

October 17, 2018 at 11:04 am

I made this for the 3rd time today. I didn’t have any jasmine rice, so I used basmati. The only difference is it had to cook a little longer. I was concerned about the amount of liquid used, as it seemed too much fo 2 cups of rice. But, since I had made this before, and I didn’t think I previously changed the recipe, I went with the 24 ounces. By the time the rice was finished cooking, all the liquid had been absorbed. I used 2 cups of mushroom broth and 1 cup of vegetable broth. I added Aleppo pepper (chili pepper) and Pensylvania Pepper (black pepper) as well as tumeric. (The reason I added the black pepper was brecause tumeric absorbs better in the digestive system when paired with pepper.)

I have been ill for most of this year, just now starting to feel better. I wasn’t doing very much cooking, so it was a real pleasure to be able to make this again. (I did get pre-grated carrots and cabbage. In the past, I would prefer to grate my own, because of the cost savings. However, I knew I wouldn’t have the energy to do all the prep work, so these shortcuts were the perfect solution!)

I often recommend this recipe to IP users. It is so easy, and so healthy!

- Jill says
  
  October 17, 2018 at 11:16 am
  
  I am sorry you have been ill for so long and glad to hear you are feeling better. Thank you for using my recipes and recommending. Jill

Pressure Cooker Seasoned Vegetable Ghee Rice

Kitchen Equipment and Essentials