Instant Pot Mexican Rice with Corn and Bell Peppers

Ingredients

• 3 tablespoons Oil
• 3/4 cup Onions, finely chopped
• 3 Garlic cloves, minced
• 2 teaspoon Chipotle Chilli Powder, ground
• 1 cup Basmati Rice, or long grain Rice
• 1 cup Tomato Puree, see Note 1
• 3/4 cup Corn Kernels, fresh or frozen
• 1 cup Bell Peppers, cut into juliennes (we used a mix of red, yellow and green)
• 1 teaspoon Cumin Powder, roasted
• 1 1/2 cups Vegetable Stock
• 1 1/2 teaspoon Salt
• Sour Cream and chopped Coriander leaves for topping

Steps

1. Switch on the Instant Pot and turn on the saute function. Heat oil in the IP, add onions and garlic and cook stirring for 1-2 minutes till the onions are translucent.
2. Add chipotle powder and rice and stir to coat the rice with the oil and onion mix. Roast the rice for at least 3-4 minutes, stirring occasionally.
3. Add sweet corn, tomato puree, stock, cumin powder and salt. Give it a stir and close the IP and set on manual for 8 minutes.
4. Once the 8 minute timer goes off, wait for five minutes and then release pressure manually. Gently stir in the bell peppers and close the lid again for 10 minutes. This will help steam and cook the peppers, while keeping them crunchy. Top with chopped coriander and sour cream to serve.