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Pressure Cooker Greek Style Rice
Connie Taylor
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Ingredients
2
tbsp
butter
1
medium onion
diced
2
garlic cloves
minced
1
C
basmati rice
1/2
C
quinoa
2 3/4
C
chicken stock
juice from one lemon
2
tsp
lemon zest
1
tsp
rosemary
finely chopped
2
tsp
oregano
finely chopped
1
C
fresh spinach
finely chopped
salt and freshly ground black pepper to taste
Instructions
Preheat the electric pressure cooker by selecting one of the options.
Melt the butter in the pot and saute the onion for two minutes.
Add the garlic and saute one minute more.
Add the rice, quinoa, chicken stock, lemon juice, zest, rosemary and oregano.
Place the lid on top and lock it in place.
Turn the steam release valve to closed.
Clear the settings and select the rice/risotto button.
Adjust the timer to 10 minutes.
Once the timer has finished counting down, carefully release the steam and unlock the lid.
Stir in the chopped spinach and add salt and freshly ground black pepper to taste.
Notes
Recipe by: Connie Taylor @Happybellyfoodie.com