Mornings can be so hectic. We know that. Let your pressure cooker relieve the pressure of cooking breakfast with this quick and easy Instant Pot recipe. Serve hot, at room temperature, or cold. To make ahead for a breakfast on the go, store in the refrigerator for up to 3 days.
1 cup uncooked long-grain brown rice
1 1/2 cups water
1 tablespoon canola oil
1 cup fat-free milk
1/4 cup heavy cream
3 tablespoons sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup fresh blueberries
1/2 cup fresh raspberries
2 teaspoons grated lemon rind
How to Make It
Remove lid from a 6-quart Instant Pot®. Press [Sauté]; use [Adjust] to select "Normal" mode. When the word "Hot" appears, add rice to inner pot. Cook, stirring constantly, 3 minutes or until lightly toasted. Add 1 1/2 cups water and the oil. Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 23 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release (page 4).
Spoon rice from cooker into 4 bowls.
Add milk and next 3 ingredients (through salt) to cooker. Press [Sauté]; use [Adjust] to select "Less" mode. Cook, stirring constantly, 2 minutes or until thoroughly heated. Turn cooker off; stir in vanilla.
Divide rice among 4 bowls. Top rice with milk mixture. Sprinkle with berries and lemon rind.
Note: For creamier rice, stir milk and next 3 ingredients into cooked rice in cooker. Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Venting" position. Press [Slow Cook], and use [Adjust] to select "Less" mode. Press [-] or [+] to choose 30 minutes cook time. Turn cooker off. Cool slightly and stir in vanilla. Spoon into bowls, and top with berries and lemon rind.
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