You can’t go wrong with this quick Instant Pot Rice and Vegetables recipe which is super easy, budget-friendly, and so versatile.
Suitable for Gluten Free diets. Weight Watchers Points included.
Guys, who doesn’t love a good Instant Pot Rice and Vegetables recipe??? Generally, cooking with rice and veggies is usually cheaper and relatively easy to make.
It’s also a fantastic meal prep solution base. You can add so many different protein sources to it and then use it throughout the week.
Like many Instant Pot Rice dishes eg Instant Pot Chicken and Rice, this recipe doesn’t disappoint and is a hearty, belly-filling meal. If you add the protein of your choice to this rice and veggie combo and you have a nicely balanced meal.
Plus, having dinner on the table in under 30 minutes is exactly the kind of recipe we all need in our arsenal. Nothing too complicated here, just a flavorful dish you can quickly have ready for your family on those busy nights.
And keep in mind that this recipe is soooo adaptable; you simply swap out some of the veggies for your faves, or to use up what you have available. #yourrecipeyourway
Why You’ll ♡ This
- Healthy: not only will you get your dose of good-for0you veggies and whole grain, add in a protein and you have a complete balanced meal.
- Budget-Friendly: this dish is inexpensive to make.
- Easy: this dish cooks fast and is ready to serve in less than 30 minutes.
- Your trusty Instant Pot.
- A cutting board.
- Measuring cups and spoons.
- A sharp knife.
- Best ever sea salt flakes
- Meal prep containers.
So, gather up your ingredients and I will show you…..
How To Make Instant Pot Rice and Vegetables
Get the complete ingredients list and instructions from the recipe card below.
- Add these ingredients to the Instant Pot in this order: vegetable stock, lemon juice, oregano, dill, minced garlic, salt, pepper, onion, bell pepper, and basmati rice. Do not mix!
- Cover the Instant Pot, seal, select pressure cook / manual setting, high pressure, and set the timer for 4 minutes.
- When done, perform a complete quick pressure release (QPR), open the lid, and then add the corn, beans, and spinach on top of the rice. Cover and let it stand for 5-10 minutes, until the spinach wilts.
- Stir to combine, then serve topped with fresh dill and sliced green onions.
- Do not mix the ingredients together before cooking.
- Make sure to rinse and dry the rice before cooking.
- Spinach can wilt rather quickly, so keep an eye on it.
- If using frozen vegetables, you’ll likely need to add 1-2 more minutes of cooking time. Start with less time and then adjust as necessary.
- Feel free to swap out veggies for others if you have something you need to use or have a few other favorite vegetables to add to the mix.
Reminder: the cook time listed does not include the time it takes the Instant Pot to come up to pressure, or for the pressure to release
Pressure Cooker rice and veggies is incredibly tasty as is, but it’s also very adaptable. Here are a few variations to try;
- Change out the vegetables: Mix and match whatever veggies are in season for you and that you have on hand. If you need to, you can substitute fresh vegetables for frozen ones.
- Try different rice: try making this recipe with brown rice or white rice instead of basmati. Keep in mind other types of rice may require longer cooking times in the Instant Pot.
- Vary the ingredients: Want some heat? Add in some hot peppers. Want a little more zest? Add more lemon juice or maybe try some lime juice.
- Trade out the broth: Go for a vegetable broth to have a vegetarian, meatless meal. Or maybe even try some beef broth instead of the chicken broth for a change in flavor.
- Add some protein: For a well-rounded meal, add in some protein like tofu, chicken, beef, sausage, etc.
Meal Prep And Prep Ahead
Instant Pot Rice and Veggies is an ideal meal prep recipe because it can be easily stored in the fridge or freezer until you need it. I love to make a batch to freeze and have ready to go when I need an easy lunch or quick dinner.
- Prep Ahead – This recipe is so easy to make. And if you need to, you can dice your veggies up ahead of time so you’re ready to toss everything in the Instant Pot when it’s time.
- Store – Make ahead and store in an airtight container in the fridge for up to 3 days.
- Freeze – Follow these handy tips for how to freeze this. Let cool down then transfer into these very handy Ziploc freezer bags. Squeeze out all the extra air and seal the bags. Label the bags and then lay them flat in the freezer. Store in the freezer for 3 months.
Meal Prep – This recipe makes a decent amount of vegetables and rice, so you can make a few adjustments and get several meals out of one pot. Here are some suggestions:
- Add additional broth to the cooked chicken and rice. Bring the pot to a boil and serve as a soup.
- Portion out leftovers into individual serving containers for easy packed lunches.
- Add a different protein choice like sausage, chicken, fish, or beef later and you’ll have a new and complete meal.
Can You Cook Rice And Veggies At The Same Time?
Yes, you can cook both your rice and vegetables in the Instant Pot at the same time. Make sure to follow the order that I shared when putting them into the insert and keep them layered – DO NOT mix the ingredients together.
Why Did I Get A Burn Notice?
With insufficient liquid, the Instant Pot may not be able to make enough steam to get up to proper pressure and will trigger a BURN notice. This doesn’t necessarily mean your rice is actually burning, but it means that you didn’t add enough liquid before cooking.
Can You Double The Recipe To Feed A Crowd?
Guys, if you’re planning on making this Instant Pot Veggies and Rice Recipe for a crowd, you can absolutely double this recipe.
More Instant Pot Recipes
Weight Watchers Points
There are 5 Blue Plan SmartPoints in one serving.
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Instant Pot Rice and Vegetables
- 1 ¾ cups (175ml) vegetable broth
- 2 tablespoons lemon juice
- 1 teaspoon oregano
- 1 teaspoon dried dill
- 1 teaspoon minced garlic
- Salt to taste
- Pepper to taste
- 1 large onion diced
- 2 bell peppers deseeded and diced
- 1 cup (225g) white basmati rice rinsed and very well drained
- 1 cup (173g) sweet corn kernels
- 1 cup (171g) cooked beans drained
- 1 – 2 cups (30-60g) shredded baby spinach to your taste
- Toppings: chopped fresh dill and chopped green onions
- Add vegetable stock, lemon juice, oregano, dill, minced garlic, salt, pepper, onion, bell pepper and basmati rice to the Instant Pot in this order. Do not mix.
- Cover your Instant Pot, seal, select pressure cook / manual setting, high pressure and set the timer for 4 minutes.
- When done, perform a quick release of the pressure, open the pot and add the sweetcorn, beans and spinach on top of the rice, cover and let stand for 5-10 minutes so the spinach wilts.
- Mix and serve rice topped with fresh dill and sliced green onions.
- Do not mix the rice and veggies together before cooking.
- Make sure to rinse and dry your rice well before cooking.
- Spinach can wilt rather quickly, so keep an eye on it and wait until the end to add it to the pot.
- If using frozen vegetables, you may need to add an extra minute or 2, start with less time, and adjust as necessary.
- Feel free to trade out veggies for others if you have something you need to use or have a few other favorite vegetables to add to the mix.
- Cook time listed does not include the time it takes the Instant Pot to come up to pressure, or for pressure to release.