Instant Pot Herbed Rice

Pour, stir, chop and combine are the four steps required to create this herby, happy masterpiece of a side dish. Instant Pot Herbed Jasmine Rice is a beautiful and flavorful side that is ready to grace your weeknight or holiday table.

This recipe is easy to love not only for the ease of assembly, but also for the minimal ingredients you’ll have to pick-up at Market Street in order to make it. The foundation of this rice recipe is low-sodium chicken stock and quality rice. These two ingredients along with four flavorful organic herbs are all that remains to be added to that Market Street grocery list.

If you’re looking to pair this side with an easy dinner, check out Lemon Baked Salmon (click here). Needing something even easier? Swing by Market Street’s Food-To-Go and grab pre-seasoned salmon fillets or ready to cook chicken kebabs. Market Street and A Pleasant Little Kitchen always love to join forces to get a simple and delicious meal on your weeknight dinner table.

Oh! One more thing!

Are you planning a holiday spread or wondering what to bring to the family table come Thanksgiving? Rely on this recipe during the holidays. Come Thanksgiving supper, the cooktop may be completely occupied. This leads to a bit of a logistical nightmare come an hour before the celebration begins. However, by utilizing other kitchen appliances to whip up the Thanksgiving feast (like the Instant Pot), dishes are able to be created with less stress, which makes for a pleasant kitchen.

This post is sponsored by Market Street. All opinions are my own.

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Instant Pot Herbed Jasmine Rice

If tarragon is not a preferred herb, use parsley for a nice neutral flavor.

Ingredients

• 2 cups jasmine rice
• 2 cups low-sodium chicken stock, click here for recipe
• 1 tbsp canola oil
• 1/2 tsp kosher salt
• 2 tbsp basil, chopped
• 2 tbsp mint, chopped
• 1 tbsp tarragon, chopped
• 1 tbsp cilantro, chopped

Instructions

• Place the rice, chicken stock, canola oil and salt into the Instant Pot insert. Seal the lid and cook on high pressure cook for 4 minutes. After the 4 minutes, allow the pressure to release naturally for 10 minutes. Then release any remaining pressure.
• Scoop the rice out of the pressure cooker into a large serving bowl. Add the basil, mint, tarragon and cilantro. Stir well to combine. Serve warm.