Instant Pot Tomato Basmati Rice
Fluffy basmati rice takes on a warm tomato color in this easy pressure-cooker side dish. Soft onion, cumin, and smoked paprika give it a savory foundation, while cilantro and a squeeze of lime keep the finish fresh. It is the kind of bowl that can sit happily beside beans, roasted vegetables, or a simple tofu supper.
The Instant Pot handles the enclosed cooking, but a few choices before the lid goes on determine the result. Rinsing the rice, measuring the combined liquid, and keeping the tomatoes above the rice all help produce distinct grains with plenty of flavor.
The liquid measure is the important one
Drain the canned tomatoes into a measuring jug, keeping their juice. Add enough vegetable broth to bring that juice and broth together to one and a half cups. This is a combined measure, not one and a half cups of broth plus the can’s liquid. The recipe uses the drained tomato pieces as well, so nothing from the can needs to be discarded.
Basmati rice releases surface starch when rinsed. Wash it until the water is much less cloudy, then drain thoroughly so extra rinse water does not quietly change the ratio. This method is written for white basmati. Brown rice takes longer to cook and needs a different liquid plan, so it is not a direct substitution here.
The onion softens in a little oil before the garlic and spices are added. Briefly warming cumin and smoked paprika brings their aromas forward. Once the measured liquid goes in, scrape the bottom of the pot carefully to free any browned onion or spice. That clear base matters for pressure cooking and helps prevent a burn warning.
Layer, cook, and give the grains a rest
Stir the drained rice into the measured liquid, then spoon the tomato pieces over the top without stirring them down. Thick tomato solids can settle against the hot base if mixed throughout too early. Keeping them on top gives the rice access to the thinner liquid underneath.
The pressure setting is only one part of the elapsed time. The pot also needs time to come to pressure and a natural release before the lid is opened. Leave that margin in your meal plan; a short pressure-cooking setting does not mean the entire side dish is ready in a few minutes.
After opening, lift and separate the grains gently with a fork. Vigorous stirring can mash the tomatoes and break tender rice. If a little moisture remains at the surface, the brief uncovered rest in the method allows it to settle before serving. Fold the fresh cilantro through at the end, when its flavor can stay bright.
A useful side for the weeknight table
The rice is mild enough to accompany a bolder main dish but flavorful enough to enjoy beside simply cooked beans. It brings a starchy component to a varied plate; add legumes or tofu and vegetables when making a full meal. Keep lime wedges at the table so each person can add the amount of brightness they enjoy.
If cilantro is not your favorite, leave it out rather than adding a large amount of a different herb without tasting. The lime still gives the finished bowl lift. Using a dependable vegan, gluten-free broth is more important than choosing an expensive one; a heavily salted broth can dominate the modest spice blend.
Cool leftover rice promptly in shallow portions and refrigerate, ideally within an hour. Use refrigerated rice within twenty-four hours and reheat once until steaming hot throughout. Freezing promptly in small portions is useful if you will not eat it the next day. Good cooling habits are part of making a pot of rice serve you well.
This rice makes a useful companion to our Smoky Black Bean, Sweet Potato and Mushroom Chili.
Instant Pot Tomato Basmati Rice
Ingredients
Equipment
Method
- Rinse the rice until the water is mostly clear and drain thoroughly. Drain the tomatoes over a measuring cup. Add enough vegetable broth to the reserved juice to make exactly 1 1/2 cups of total liquid; reserve the drained tomatoes separately.
- Select Sauté on a 6-quart Instant Pot. Add the oil and onion and cook for about 4 minutes, until softened. Stir in the garlic and cook for 30 seconds, then stir in the cumin, paprika, and salt.
- Add the measured broth-and-tomato-juice mixture. Scrape the bottom thoroughly to release every browned bit. Cancel Sauté. Stir in the drained rice and level it in the liquid. Spoon the drained tomatoes evenly over the top without stirring them down.
- Close the lid and set the valve to Sealing. Pressure-cook on High for 4 minutes. Allow 10 minutes of natural pressure release, then carefully release any remaining pressure according to the appliance instructions.
- Open the lid away from your face. Gently fold the tomatoes through and fluff the rice with a fork. If the surface looks a little damp, leave the lid off for 2–3 minutes. Scatter with cilantro and serve with lime wedges.
Nutrition
Notes
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