French Onion Rice in the Pressure Cooker

Serves 6 in about 28 minutes. Mushrooms goes in first, and tbsp butter finishes the pot.

Ingredients

• 2 cups long grain white rice, uncooked, rinsed very well
• 1 (10.5 oz) can french onion soup
• 1 ¼ cups beef broth
• ¼ cup water
• 1 (4 oz) can sliced mushrooms, drained (optional)
• ½ med sweet onion, sliced thinly and cut into quarter moon shapes
• 1 tbsp dried or fresh parsley flakes
• 1 lg clove garlic, finely minced
• 4 tbsp melted butter
• ¼ tsp kosher salt
• ¼ tsp pepper

Method

1. Stir in all of the ingredients in the inner liner pot of the pressure cooker. Mix well.
2. Close the lid and set the steam release knob to the Sealing position.
3. Press the Pressure Cook/Manual button or dial.
4. Then press the +/- button or dial and select 3 minutes. High pressure.
5. The pot will take about 5 minutes to come to pressure.
6. When the cook time has finished, let the pot sit undisturbed for 9 minutes (9 instant Natural Release).
7. Turn the steam release knob to the Venting position to release the remaining pressure/steam.
8. When the pin in the lid drops back down, open the lid carefully.
9. Fluff the rice with a fork, and gently stir.
10. Plate the rice hot, with extra parsley on top, if you want it.

More instant pot ideas are in the instant pot collection.