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 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?
Rice was on my mind, so I grabbed some Jasmine rice and started thinking. We always have vegetables with our meals.
I knew there was some broccoli and carrots in the refrigerator. Then remembered that I had chopped cabbage in the freezer. Ah ha! Now we are getting somewhere.
Always make sure to rinse your rice, until the water runs clear.
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.
Add the rinsed rice and the shallots into the in 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.
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.
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.
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 an 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 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 even add bite sized pieces of chicken now, if you like. If you want to use shrimp, wait until after the rice is cooked.
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.
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.
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.
Here is where you can get more creative. I added a big handful of raw cashews. White 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…..
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).
Kitchen Equipment and Essentials
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Cilio Olivewood Spatula
- Alpha Armour Salt Box with Spoon
- Bellemain Porcelain Ramekins
- John Boos Maple Cutting Board with Groove
- Pressure Slow Cooker Simple Ghee recipe
- Superior Touch Organic Chicken Base
- This Old Gal’s Seasoned Salt
- Curry Powder
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Here is the handy printable recipe:
- 2 rice cups White/Jasmine Rice
- 1 large Shallot, rough cut
- ¼ cup Ghee
- 24 oz Chicken Broth/Stock
- 2 teaspoons Seasoned Salt
- ½ teaspoon Curry Powder (optional)
- 2 cups Broccoli Florets
- 1.5 cups Carrots, Shredded
- 1 cup Fresh Cabbage, chopped or shredded
- ½ cup Raw Cashews, Whole
- White Raisins
- Select the Sauté or Browning button on your Pressure Cooker and allow it to fully heat.
- Add Ghee, rice and shallots to Pressure Cooker cooking pot. Sauté for 3 minutes.
- Add Broth, Seasoned Salt and Curry Powder (if using).
- Lock on lid and close Pressure Valve.
- Cook on High Pressure for 3 minutes.
- When Beep sounds, do a Quick Release.
- Add Broccoli and mix through. Place lid loosely on top for 1 minute.
- Add Carrots and Carrots to Pressure Cooker cooking pot. Stir until broccoli is desired tenderness, approximately 2 minutes.
- Mix in Cashews.
If adding raw shrimp, add them in when you add the broccoli.
Adjust the vegetables and/or amount of vegetables as you see fit!