2 Tablespoons Avocado Oil
1/4 cup onion, chopped
4 cloves garlic, finely chopped
2 cups long grain white rice
1 teaspoon salt
3/4 cups crushed tomatoes, canned
2 1/2 cup chicken stock
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 cup cilantro, chopped
2 Tablespoons sun-dried tomatoes(optional)
Directions:
Plug in the Instant Pot and set to Saute mode. When your Instant Pot is hot (about 3 minutes later), add in the avocado oil.
Next, add in the chopped garlic and onion. Saute for about 3 minutes, or until the garlic and onion start to turn brown.
Then, add in your uncooked long grain white rice. Stir the rice around until it's well coated with the oil, garlic and onion.
Add in the chicken stock, crushed tomatoes, chopped cilantro, cumin, smoked paprika, garlic powder, salt.
You'll now want to turn off your Instant Pot by clicking on the Keep Warm/Cancel button.
Place the lid on your Instant Pot and twist it so it locks in place. Make sure your knob is set to the sealing position.
Click on the Manual button. Notice your display screen reflects "On".
Using the + button, click until your display screen displays 8 minutes. Ensure you are cooking on High Pressure.
During the 8 minute cooking time, your Instant Pot is going to start steaming and whistling a bit. This is normal.
You'll also notice that your display has started counting down from 8. Once the Instant Pot counts down to 0, it will beep.
From there, your Instant Pot will need to count down for 5 minutes. During this step, the Instant Pot is slowly releasing pressure.
Once you hit 5 minutes, you're going to twist the pressure knob to release the pressure. Steam will shoot out once you move the valve to venting mode so be careful!
After the steam has fully released, you can remove the Instant Pot lid. Take a fork and lightly fluff through your rice.
Top with fresh chopped cilantro and sun-dried tomatoes!
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