Instant Pot Spanish Rice

 

I adapted this from a recipe I found on the blog "A Mindful Mom". I used the Instant Pot settings but changed everything else.

2 cups long grain rice (rinsed)

1/4 cup sunflower or grape seed oil

1 to 2 Tbsp tomato paste

2 cloves garlic (finely chopped)

1 tsp ground cumin

2 tsp onion powder

3 cups chicken stock

some chicken bones and skin leftover from a roasted chicken

salt

Using the sauté setting, fry the rice in the oil for until it smells slightly nutty and has a faint blonde color. Be careful not to burn it.

Add the tomato paste and sauté for one minute.

Add garlic, cumin and onion. Then add the chicken stock, bones and skin.

Switch to the pressure cooking setting and pressure heat on high for 3 minutes. Allow a natural release for 10 minutes.

Fluff the rice and let it dry out a little bit. Add salt if needed.