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Peruvian Green Rice in the Pressure Cooker

This bright and flavorful Peruvian Green Rice comes together quickly in the pressure cooker with cilantro-infused broth, jasmine rice, and colorful veggies. Tender, vibrant and perfect as a side or light main dish.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 233 kcal

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.

Notes

You can store leftovers in the refrigerator for up to 3 days or freeze for 2 months. Reheat gently with a splash of broth or water.