Rice is a staple in our daily meals, whether for lunch, dinner, or both, right? Today, we’re sharing a unique and super convenient way to make it: pressure cooker rice. Let’s get cooking!
Ingredients for pressure cooker rice:
- 2 cups (approx. 400g) long-grain white rice, rinsed and drained;
- 9 oz (250g) smoked sausage (like kielbasa or chorizo), diced;
- 1 onion, finely chopped;
- 1 clove garlic, minced;
- 1 medium carrot, diced;
- 1 tbsp vegetable oil;
- 1/4 cup (60g) tomato sauce;
- Salt to taste;
- Fresh parsley and scallions, chopped to taste;
- 3 cups (720ml) water.
How to make pressure cooker rice:
- Heat the vegetable oil in your pressure cooker. Add the diced smoked sausage and sauté until well-browned;
- Add the onion and cook until translucent, then add the garlic and sauté until fragrant;
- Add the diced carrots, tomato sauce, and rice. Stir well to coat the rice with the flavors;
- Pour in the water and add salt. Secure the pressure cooker lid;
- Once the cooker reaches full pressure, set a timer for 3 minutes and turn off the heat;
- Allow the pressure to release naturally before opening the lid;
- Fluff the rice and garnish with fresh parsley and scallions before serving;
- Enjoy!
Did you know?
The pressure cooker was invented by French physicist Denis Papin in the 17th century. He developed a device called a “digester,” the precursor to the modern pressure cooker. Initially, it was used in laboratories for scientific purposes, but its kitchen efficiency was soon realized. By increasing the internal pressure, it allows food to cook at higher temperatures than traditional pots, significantly reducing cooking time.
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