This Instant Pot gluten-free vegan vegetable rice is an easy meal for the weekday or a quick substitute for takeout. Switch up the veggies with in-season vegetables, or make it a weekly staple just the way it is. Olive oil can be used as a substitute for avocado oil, but the latter is preferred. Use as a delicious side or throw in some protein for a well-rounded meal.
3 tbs avocado oil, divided
1 yellow onion, diced
1 head garlic, minced
1 red pepper, diced
1 green pepper, diced
2 tbs tomato sauce
3 cups dried Jasmine rice
3 cups vegetable broth
1 tsp red pepper flakes
1 tsp black pepper
Himalayan salt, to taste
Put the Instant Pot on Sauté and add in 2 tbs avocado oil, chopped onion, garlic, and peppers to the pot. Cook until golden brown and sort of crispy. Take out of the Instant Pot and set aside.
Rinse the jasmine rice well until water runs clear. Add rice to the Instant Pot. Add vegetable broth, tomato sauce, and remaining 1 tbs avocado oil. Stir only until the ingredients are combined, and make sure all of the rice is submerged in the broth.
Note: don’t stir the rice more than a swish or two, otherwise the rice will be sticky at the end.
Secure cover, turn valve to seal, and set Instant Pot on the Manual setting for 5 minutes on High pressure. When the Instant Pot beeps, let it naturally release for 10 minutes.
Fluff rice with a fork. Stir in the vegetables that were set aside from step one, season with red pepper flakes, black pepper, and Himalayan salt to taste. Serve warm!
Since the vegetables are crisp in this recipe, it doesn’t work very well leftover unless you’re prepared for softer vegetables. However, it still tastes delicious. Throw some in a tortilla, add some fresh herbs, and enjoy!
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