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Photo of Instant Pot® Brown Rice, Kale & Sweet Potato Pilaf by WW

Instant Pot® Brown Rice, Kale & Sweet Potato Pilaf

7
Point(s)
Total Time
1 hr 5 min
Prep
25 min
Cook
40 min
Serves
8
Difficulty
Easy
Are you even an Instant Pot owner if you haven’t made rice? Basmati rice is mild yet fragrant and the perfect foil for hearty vegetables. Let the rice sit for a minute before opening the lid. This helps distribute moisture for the best texture.

Ingredients

Cooking spray

4 spray(s)

Uncooked onion(s)

1 small, chopped

Ginger root

2 Tbsp, finely chopped, peeled, divided

Uncooked long grain brown rice

2 cup(s), such as long-grain basmati

Uncooked sweet potato(es)

1 large, peeled and finely chopped

Ground coriander

1 tsp

Kosher salt

¾ tsp

Freshly grated nutmeg

½ tsp, or 1⁄4 tsp ground nutmeg

Black pepper

½ tsp, freshly ground

Fat-free reduced sodium chicken broth

4 cup(s)

Uncooked kale

4 cup(s), packed, chopped

Unsalted butter

2 Tbsp, cut into small pieces

Chives

2 Tbsp, finely chopped

Instructions

  1. Press Sauté on a 6-quart Instant Pot. When Hot is displayed, spray the bottom of the pot with cooking spray. Add the onion and 1½ tbsp ginger to the pot. Cook, stirring, until the onion is softened, about 4 minutes. Stir in the rice and potato. Cook, stirring frequently, for 1 minute. Stir in the coriander, salt, nutmeg, and black pepper and cook, stirring, until fragrant, about 20 seconds more.
  2. Add the stock to the rice mixture. Place the kale on top, pressing to form a compact layer (do not stir). Lock the lid, making sure the vent is closed. Press Pressure Cook and select High Pressure; set the cooking time for 33 minutes.
  3. When the time is up, press Cancel to turn off the pot. Allow the pressure to fall naturally for 10 minutes. Move the steam release valve to the Venting position to quickly release any remaining pressure. Let it rest a minute or two, then remove the lid. Stir in the butter, chives, and remaining 11⁄2 tsp ginger. Spoon the pilaf into a serving bowl. (If you like, leave the pilaf in the pot; lock the lid, leaving the pressure valve open to keep warm.)
  4. Serving size: ⅔ cup

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