5-Mintue Pressure Cooker Saffron Rice
Simple. Easy. Delicious. You’ll fall in love with the simplistic, yet refined taste of my 5-Minute Pressure Cooker Saffron Rice.
It’s as easy as plain rice but packed full of flavor that’s yummy enough to stand on it’s own or be a part of dishes like my Ground Beef Bombay Bowls with Tiki Sauce (recipe coming soon).
And it only takes 5 minutes to make my Saffron Rice in a pressure cooker!!
This year (2016) marks the 20th year that I’ve been comfortably and safely using a pressure cooker. And while I’ve moved long past the days of aluminum, weighted gauge, hand me down models…. I now use a pressure cooker in my kitchen almost daily, with the ease and quiet of the new electric models, it’s easy to become hooked on pressure cooking.
If you are looking for a easy to use and budget friendly electric pressure cooker, I recommend THIS one >> GoWise USA 8 Quart, 8 in 1 Multi-Cooker (the 6 quart is fab too, but trust me the bigger model is definitely better, I have both and speak from experience)
Many people are fans of the Instant Pot Brand, while all pressure cookers work basically the same and you can use them interchangeable in recipes like this, when I tried one out in my kitchen head-to-head against my GoWise, the Instant Pot brand was roughly 10% longer cooking times (including preheat and depressurize), significantly more expensive and only came in a claustrophobic 6 quart, not the larger 8 quart size.
- 1 cup Jasmine Rice rinsed
- 1 1/4 cup Chicken Bone Broth
- 1 tablespoon Coconut Oil or ghee/butter
- 1 teaspoon Sea Salt
- 1 large pinch saffron
- Combine all ingredients in your pressure cooker and cook for 5 minutes under pressure.
- Quick depressurize and enjoy immediately or chill to reheat later.
Thanks for the salmon and rice recipe
I never realized how good pressure cooker saffron rice was until I made your recipe. I used a tablespoon of ghee and basmati instead of jasmine. Thanks for sharing.