Instant Pot, Savory, Side Dish, One Pot Wonders Brenda Drake + Chelsea Kasen Instant Pot, Savory, Side Dish, One Pot Wonders Brenda Drake + Chelsea Kasen

Instant Pot Spanish Rice

A delicious and basic Spanish rice to accent any meal. Especially great when paired with Tacos, Enchiladas, or Brenda’s Beef Enchilada Skillet.

A delicious basic Spanish Rice to accent any meal.

Leveraging the multi-function possibilities of the Instant Pot, this recipe is truly one pot.

*A word of caution* any time you start a recipe by sautéing in the Instant Pot, it is absolutely critical to deglaze the pot. Or when the pressure is released, you’ll lift the lid to find the bottom burned. As directed below, don’t forget to deglaze the pot!

Instant Pot Spanish Rice

Select “Sauté” setting on the Instant Pot, add:

1 Tbsp oil

1/4 cup onion, finely diced

1 tsp garlic, minced

Stir while cooking, about 2 minutes.

Deglaze pot by adding:

1/2 cup water (or chicken broth)

**Make sure the entire bottom was deglazed, or else the rice will burn**

Immediately add:

1 cup chicken broth

1 1/2 cups rice

1 (15 oz) can crushed tomatoes

1 tsp chili powder

3/4 tsp salt

1/4 tsp ground cumin

Stir well to combine.

Cover with pressure lid:

  • Adjust pressure release valve to "Sealing"

  • Select "Rice

Allow pressure cooker to complete cycle, then:

  • 5 minutes Natural Pressure Release

  • Quick Pressure Release any remaining pressure

Fluff rice & serve hot.

Brenda’s tips:

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Instant Pot, Side Dish, How To, Garden Produce Brenda Drake + Chelsea Kasen Instant Pot, Side Dish, How To, Garden Produce Brenda Drake + Chelsea Kasen

HOW TO: Instant Pot Beets

Dislike the taste of beets? Try Brenda’s way of cooking them—it makes them taste like candy.

HOW TO: Instant Pot Beets

*This recipe is great for beets from the garden or grocery store.

*Use any amount of beets that fits within the removable bowl of your Instant Pot.

Prepare beets

  • Trim beet greens to 1"

  • Do not trim root or peel beets at this time

  • Rinse dirt from beets (no need for 100%)

To removable bowl of Instant Pot, add: 

1 cup water 

Beets

Cover with pressure lid, then:

  • Adjust pressure release valve to "Sealing"

  • Select "Manual" (high pressure)

  • Adjust time to "20" minutes

Allow pressure cooker to complete cycle, then:

  • 10 minutes Natural Pressure Release

  • Quick Pressure Release any remaining pressure

Drain beets, then……

Peel

  • Trim ~1/4" off crown of beet, removing the remaining green

  • Trim root, including ~1/4" of lower beet

  • Using finger tips, slide the skin from the beet

  • Rinse peeled beet in water

Cut into slices or cubes

Serve hot.

Window to B’s kitchen…

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Side Dish, Savory, Instant Pot Brenda Drake + Chelsea Kasen Side Dish, Savory, Instant Pot Brenda Drake + Chelsea Kasen

Instant Pot Refried Beans

Learn how to easily make 15 oz of homemade refried beans in your Instant Pot.

Instant Pot Refried Beans

Combine in the bowl of a pressure cooker:

2 cups water

3/4 cup dry pinto beans

1/4 tsp garlic powder

1/4 tsp dried oregano

1/2 tsp dried onion

Pressure 45 minutes. Set to manual or adjust time using "bean" setting. Allow natural pressure release.

Drain approximately 1/2 of the cooking liquid.

Pour into blender. Add:

1/2 tsp salt

1/4 tsp pepper

1 T butter

Blend until smooth or desired texture is achieved.

Serve hot or refrigerate in airtight container. 

Brenda’s tips:

  • Serving size: Recipe makes the equivalent of one (16 oz) can.

  • Recipe can be doubled.

  • Blended beans will thicken as they cool, recommended to remove from blender immediately after blending.

  • If you prefer bean chunks to a smooth blend, simply use a fork or potato masher to crush the beans. 

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