Author Notes
Basmati Rice lends a great texture. The electric pressure cooker doubles as a rice cooker and stir fry all-in-one pot. Instructions below are for the Instant Pot, which can be used with the lid open. Please check the manual for your pressure cooker for best results. —beverly.piontek
Ingredients
-
4 tablespoons
Sesame oil, separated into 2 Tbs portions
-
1 cup
Basmati Rice
-
1 1/4 cups
Water
-
1/4 cup
Low Sodium Soy Sauce
-
1 cup
Frozen peas
-
1/2 cup
Green Onion, chopped
-
1 packet
Frozen, precooked shrimp, medium thawed
Directions
-
1. Rinse Basmati Rice in a bowl three times to rid it of excess starch.
-
2. Add 2 tablespoons of sesame oil, rice, water, and soy sauce to pressure cooker and secure the lid. Press the "Rice" preset button or cook rice according to your pressure cooker manual.
-
3. While rice cooks, set the frozen peas aside. Rinse frozen shrimp for two minutes under running water to thaw. Drain and set aside.
-
4. When rice is done, let the pressure release naturally for best results. After About 5 minutes, quick release the remaining pressure and safely remove lid according to your pressure cooker manual.
-
5. Stir in remaining 2 tablespoons of sesame oil and set cooker to high or press "sauté" button with lid off.
-
6. Add frozen peas, green onions, and shrimp to rice. Stir constantly for two to three minutes. Shrimp should be pink and curled; check to make sure peas are done. Turn off cooker. Serve immediately.
See what other Food52ers are saying.