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5-Mintue Pressure Cooker Saffron Rice

5 Minute {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)

Pressure Cooker Pork and Kraut {For New Year's Good Luck!}

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.

5 Minute {Pressure Cooker} Saffron Rice

 

5 Minute {Pressure Cooker} Saffron Rice

5-Mintue Pressure Cooker Saffron Rice

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Ingredients

Instructions

  • Combine all ingredients in your pressure cooker and cook for 5 minutes under pressure.
  • Quick depressurize and enjoy immediately or chill to reheat later.
Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!

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2 Comments

  1. 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.

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