The pot lid rattles and you know dinner is almost ready.
You remember how quick things come together when you use the pressure cooker, especially for rice dishes like this Peruvian Green Rice. It’s got that bright green color you catch from the fresh cilantro blended right into the broth. It’s kinda like the rice is soaking up summer vibes while it cooks.
As you hear the gentle steam cues, your mouth starts watering thinking about the tender pull of softly cooked jasmine rice mixed with bright veggies. You realize how this dish is pretty special but not fussy, just straightforward with layers of flavor built one step at a time.
The Truth About Fast Tender Results
- The pressure build happens quickly so you don’t waste time waiting around.
- Rice cooks evenly with no spots left crunchy or mushy.
- The natural release helps keep grains fluffy and separate, no sticky messes.
- Fresh cilantro blended into broth gives a vibrant color and fresh punch.
- Quick sautéing of aromatics releases flavor fast before pressure cooking.
- Adding frozen peas at the end keeps them bright and fresh, not mushy.
- Slow release under the warm pot lid finishes off cooking gently for perfect tender rice.
Your Simple Ingredient Checklist
- ½ bunch fresh cilantro - that green herb y’all know and love, gives the rice its signature color and flavor.
- 1 to 1.5 cups broth - this is what you blend with cilantro for soaking the rice; can be chicken or veggie broth.
- 2 teaspoon avocado oil - a nice neutral oil that heats well without overpowering flavors.
- 1 onion - diced and sautéed until translucent, it adds sweetness and depth.
- 2 cloves garlic - minced to bring in a gentle aromatic punch.
- 1 teaspoon Ají amarillo paste - a yellow chili paste from Peru that’s a little fruity and mild heat. Don’t skip it if you want that authentic taste.
- 1 cup Jasmine rice - the tender pull rice that cooks up fluffy and fragrant.
- 1 carrot - diced to add some sweetness and a little crunch after cooking.
- ½ cup frozen peas - added last so they stay bright green and fresh tasting.
- Sea salt and pepper - season at the end if you wanna bring everything together.
How It All Comes Together Step by Step
- First you blend the cilantro with 1 cup of broth until smooth. This green juice is gonna infuse the rice, so set it aside after blending.
- Heat your avocado oil in the pressure cooker pot on medium heat. Toss in the chopped onion and cook till it’s nice and translucent, maybe about 5 minutes.
- Next, add in minced garlic and that Ají amarillo paste you prepped. Stir it around for a minute till you start smelling that fragrant scent.
- Now stir in the jasmine rice and toast it for 2 or 3 minutes. This step helps the rice soak flavors better later on.
- Pour in your green cilantro broth mixture and toss in the diced carrot. Stir everything so it’s well combined and beautiful.
- Seal the pot and bring the pressure cooker up to high pressure. Once you feel the pressure build, cook for 5 minutes total.
- Let the pressure cooker do a natural release for about 10 minutes, then do a slow release to finish off.
- Open the lid, stir in frozen peas, and cover again letting the heat soften them for about 5 minutes off the heat. Then fluff rice with a fork and season with salt and pepper if you gotta.
Easy Tweaks That Make Life Simple
- Use pre-chopped onion and garlic from the store to speed things up.
- Swap canned green chilies for Ají amarillo paste if you can find 'em.
- Make double batch and freeze leftovers in portions for busy nights.
- Replace frozen peas with fresh snap peas for a bit more crunch.
- Use leftover chicken broth instead of fresh broth to use what you got.
What It Tastes Like Fresh From the Pot
You catch that bright fresh aroma from all the cilantro blended in this dish. It kinda makes you feel like you’re outside on a warm sunny day.
The jasmine rice cooks tender but with a slight give that makes each bite satisfying. You notice the subtle heat from the Ají amarillo paste teasing your tongue without burning.
The veggies especially the sweet little carrot bits and peas add a light crunch and fresh sweetness that balances the herbal notes. It ain’t your average boring rice, that’s for sure.
How to Store This for Later
If you wanna keep this rice fresh for later, here’s what you do. For short term, cover the rice tightly with plastic wrap or a lid and refrigerate up to 3 days.
To make it last longer, portion the rice into airtight containers or freezer bags then freeze it. It keeps good for about 2 months and reheats well by steaming or in the microwave.
When reheating, add a splash of water or broth to keep rice from drying out. Just reheat gently and fluff it to bring that tender pull back.
The FAQ Section You Actually Need
- Can I use a different type of rice? You can but jasmine rice works best here for its fluffy texture and fragrant smell. Brown rice would need longer cooking times.
- What if I don’t have Ají amarillo paste? Try swapping in mild chili paste or even a touch of yellow curry paste for a bit of similar taste.
- Do I have to use fresh cilantro? Fresh cilantro is what gives that vibrant green color and fresh flavor. Dried won’t work the same.
- Can I make this vegan? Yep, just use veggie broth and avocado oil and skip any animal products and you’re good.
- How do I know when the rice is done? The tender pull is a great sign when rice is cooked perfectly. It’s soft with a little bit of chew but not mushy.
- What’s the best way to reheat leftovers? Microwave with a splash of water, then fluff with a fork or re-steam on stovetop for fresh taste.
Also consider trying out our Healthy Ground Turkey Taco Skillet for a lean and flavorful meal option.
If you love pressure cooking chicken, check our Making Queso Chicken Enchiladas For Fast Weeknight Meals for another cheesy delight you can whip up fast.
Need more inspiration? Browse our quick dinner recipes for tasty meals in under 30 minutes.
Peruvian Green Rice in the Pressure Cooker
Equipment
- 1 Pressure cooker or Instant Pot
Ingredients
Main Ingredients
- ½ bunch Fresh cilantro
- 1 cup Broth use chicken or veggie broth
- 2 teaspoon Avocado oil
- 1 Onion diced
- 2 cloves Garlic minced
- 1 teaspoon Ají amarillo paste
- 1 cup Jasmine rice
- 1 Carrot diced
- ½ cup Frozen peas
- Sea salt and pepper to taste
Instructions
Instructions
- Blend cilantro with 1 cup of broth until smooth and set aside.
- Heat avocado oil in pressure cooker on medium heat. Sauté diced onion for about 5 minutes until translucent.
- Add minced garlic and Ají amarillo paste. Stir for a minute until fragrant.
- Add jasmine rice and toast for 2-3 minutes, stirring continuously.
- Pour in cilantro broth and stir in diced carrot. Mix everything well.
- Seal the pressure cooker, bring to high pressure and cook for 5 minutes.
- Let it naturally release pressure for 10 minutes before slow releasing remaining steam.
- Stir in frozen peas, cover, and let sit off heat for 5 minutes. Fluff with fork and season with salt and pepper as needed.
