Instant Pot Lemon Basil Rice

Bucket List Tummy

Prep: 5 Mins

– 1 ¼ cup rice  – 1 ¼ cup broth or water – 1 Tbsp butter – 2 Tbsp lemon juice  – ½ tsp lemon zest – 1/8 tsp salt – 1/8 tsp garlic powder – ¼ cup shredded parmesan cheese – ¼ cup chopped basil

Cook: 10 MINS

Ingredients

Step 1

Rinse your rice and combine 1.25 cups rinsed rice with 1.25 cups of liquid (water/broth/ coconut milk). Add rice, water and butter to the instant pot.

Step 2

Set instant pot to high pressure for 3 minutes, and naturally release for 10 minutes. It will take about 5-10 minutes for the Instant Pot to reach pressure.

Step 3

Once the rice has cooked and pressure is released, add in lemon juice, lemon zest, salt, garlic powder and parmesan cheese. Give it a stir.

Step 4

Place lid on pressure cooker with vent knob sealed. 

Step 5

Cook on manual pressure on high for 7 minutes. The instant pot will take a few minutes to warm up and get going.

Step 6

Let the pressure release naturally for 5-7 minutes before manually releasing the remaining pressure. Enjoy!