This pressure cooker cilantro lime rice is bright, fluffy, and easy to pair with taco bowls, salmon, chicken, or vegetables. The same pressure-cooking method also works for plain jasmine rice—simply leave out the lime and cilantro.
A QUICK NOTE
Make sure all of the rice is submerged before cooking. Pressure cook for 3 minutes, allow a full 10-minute natural release, then carefully vent the remaining pressure.
INGREDIENTS
2 cups jasmine rice
2 cups low-sodium chicken stock
1 Tbsp butter
Juice of 2 large limes
⅓ cup finely chopped cilantro
Salt and black pepper, to taste, optional
DIRECTIONS
1. Add the rice and chicken stock to the Ninja Foodi or pressure cooker pot. Stir to make sure all of the rice is submerged.
2. Add the butter and lime juice, then stir to combine.
3. Secure the pressure cooker lid and turn the nozzle to SEAL.
4. Pressure cook on HIGH for 3 minutes.
5. When the cooking time ends, allow the pressure to release naturally for 10 minutes without moving the nozzle.
6. After 10 minutes, carefully turn the nozzle to VENT to release any remaining pressure.
7. Fluff the rice with a fork. Stir in the cilantro, then season with salt and black pepper to taste.
