Creamy Parmesan Brown Rice - Instant Pot (GF)

Similar in texture to risotto, this uses a short grain brown rice for a slightly chewy texture that enhances every bite. Rich and cheesy, this is an excellent side dish for grilled meats or makes a delicious vegetarian main course.

📝 Ingredients

• 2 tablespoons (30 ml) olive or vegetable oil
• 1 medium onion, finely diced
• 1 carrot, finely diced
• 1 red bell pepper, finely diced
• 2 teaspoons (1 g) fresh thyme leaves or 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 cup (180 g) short grain brown rice
• 1/4 cup (60 ml) dry white wine, dry vermouth, or water
• 1-1/4 cups (295 ml) vegetable stock or water
• 1/2 tsp kosher salt
• 1/4 to 1/2 teaspoon freshly ground black pepper
• 1/4 cup (35 g) frozen peas
• 1/2 cup (50 g) grated Parmesan, Monterey Jack cheese, or dairy-free cheese

👨‍🍳 Instructions

1. 1Press Sauté on your electric pressure cooker. Add...: Press Sauté on your electric pressure cooker. Add the oil and heat until shimmering. Add the onion, carrot, and bell pepper and cook, stirring, until the onion is softened, about 3 minutes. Stir in the thyme and oregano and then stir in the rice, making sure that all the grains are coated with the oil. Add the wine and cook until it is absorbed by the rice, stirring constantly. Pour in the stock and add the salt and pepper. Press Cancel.
2. 2Close and lock the lid, making sure the...: Close and lock the lid, making sure the steam release handle is in the sealing position. Cook on high pressure for 23 minutes. When it is finished release the pressure naturally for 12 minutes then turn the steam release handle to venting. When the pressure valve drops, unlock the lid and open it carefully.
3. 3Stir the peas into the rice and sprinkle...: Stir the peas into the rice and sprinkle the Parmesan over the top. Replace the lid, and let rest for about 3 minutes to cook the peas and melt the cheese. If you want a creamier consistency, stir in a little more stock. Taste and adjust seasonings if needed. Serve immediately.