Instant Pot Rice and Raisins

This is a not-kitcheree side dish I thought ought to be obvious, but the internet was surprisingly unforthcoming about it. I based this recipe on a stovetop recipe for curried rice and red lentils, and some eyeballing. More experimentation may be needed.

Ingredients

x1

• 1 T. olive oil
• ½ yellow onion or leek, chopped
• 1 clove garlic, diced
• 1 carrot, chopped
• 2 ribs celery, chopped
• 1 sweet pepper, chopped
• 2 oz. raisins
• 1 ½ tsp. curry powder
• 1 tsp. smoked paprika
• 1 tsp. thyme
• 1 tsp. onion powder
• 1 tsp. kosher salt or to taste
• ¼ tsp. ground pepper
• 1 c. basmati rice
• 1 ¼ c. hot water or broth

x2

• 2 T. olive oil
• 1 yellow onion or leek, chopped
• 2 cloves garlic, diced
• 2 carrots, chopped
• 4 ribs celery, chopped
• 2 sweet peppers, chopped
• 4 oz. raisins
• 1 T. curry powder
• 2 tsp. smoked paprika
• 2 tsp. thyme
• 2 tsp. onion powder
• 2 tsp. kosher salt or to taste
• ½ tsp. ground pepper
• 2 c. basmati rice
• 2 ½ c. hot water or broth

Directions

1. Sauté all vegetables except the garlic in the oil for three minutes.
2. Add garlic and spices and stir for a minute.
3. Add rice for another minute.
4. Add liquid and deglaze if necessary.
5. Close instant pot and seal the vent.
6. Set to manual high pressure.
7. Pressure cook on high for 5 minutes.
8. Turn off keep warm.
9. Release steam after 5 more minutes and serve.

Variants

Add or substitute any vegetable that can stand up to pressure cooking, such as sliced okra. Alternately, add delicate veggies like spinach after releasing the steam.