1/4 cup onion, finely diced
2–3 cloves minced garlic
1 1/2 cups brown rice
2 small carrots, finely chopped
1/2 tsp salt
1 tsp yellow curry powder
2 cups low-sodium vegetable broth
1 cup frozen peas
Place rice in a fine sieve and rinse thoroughly, set aside to drain.
Dice onion and carrot and add to your instant pot.
Add a few tablespoons of water or broth
Set your IP to SAUTÉ mode
Stir frequently until onions start to turn translucent
Add garlic and rice – continue sautéing for another 30 seconds.
Press the KEEP WARM/CANCEL button – and then add the salt, curry powder, and broth
Stir thoroughly and attach lid, ensuring valve is set to SEALING
Set IP to MANUAL or PRESSURE COOK mode and set timer for 24 min
Let IP naturally release pressure (NPR) for 10 minutes then carefully vent any remaining pressure
Add frozen peas and fluff with a fork
Source: Brand New Vegan