Every autumn, members of my Romanian family bake a kind of this rich apple walnut cake. I believe it is typical of Germans, Austrians, and Hungarians as well. I’m so happy that I almost managed to recreate the flavor and texture without wheat! You can use coconut flour in place of almond flour. create a 9×13-inch pan. If you’d like, you can sprinkle confectioners’ sugar on top after it’s cool.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 1 tablespoon avocado oil, or more as needed
- ½ medium onion, finely chopped
- 2 large cloves garlic, minced
- 1 cup long-grain rice
- 1 ½ cups low-sodium chicken stock
- ½ cup tomato sauce
- 1 teaspoon salt
- ¼ teaspoon ground cumin
- 1 pinch cayenne pepper
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot); select sauté function and adjust to medium.
- Cover the bottom of the pot with avocado oil. Cook and stir onion until soft, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Dotdash Meredith Food Studios
- Add rice to the pot; mix until coated with oil and lightly browned. Pour in chicken stock; stir any browned bits off the bottom of the pot.
- Dotdash Meredith Food Studios
- Pour in chicken stock; stir any browned bits off the bottom of the pot.
- Dotdash Meredith Food Studios
- Mix in tomato sauce, salt, cumin, and cayenne pepper.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
- Close and lock the lid. Seal the vent and select high-pressure function. Set a timer for 7 minutes; allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to the manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Stir rice before serving.
- Dotdash Meredith Food Studios
Nutrition Facts
| Calories | 225 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 788 mg |
| Sugars | 2 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
To those who have the burn error. It is more an instant pot issue. Either turn off the saute a little early or let it cool down before you start the pressure cooking.
I’ve been looking for the perfect recipe and this one is it. The only thing I changed was using vegetable broth instead of chicken broth because I don’t eat meat. I’m not sure why it burned for others. I’m new to insta pot and had no issues.
Excellent recipe. I haven’t been satisfied with package versions out of the store. I love using my IP and cook other styles of rice in it. My only change was that I used Knorr chicken bouillon with tomato to make the broth instead of regular chicken broth and tomato sauce. Perfect! Next time I’ll add veggies like corn, black beans and sautéed peppers for additional flavor and color. Also, I didn’t sauté the rice…just added the broth and then the rice. If you’re salt sensitive, just reduce salt to 1/2 teaspoon.
The way to solve the “Burn” issue, is to NOT stir in the tomato sauce. Just place it on top of the rice/broth/water, last thing before you close and lock the lid. After making sure nothing is sticking, otherwise, of course,
It worked without ending up soggy or dry, despite my Instant Pot deciding to protest with an Error E-13. Pulled plug to reset, then resumed in Rice mode.
Easy and delish make twice as much
Don’t stir the tomato sauce. Stirring the tomato sauce results in burn notice messages. Just pour it on top of everything before putting the lid on. Just a wonderful recipe and so simple.
Loved this recipe! I added some fresh cilantro and frozen peas as well as some extra spice, but the instructions were perfect and the rice came out wonderful. I also cook it an extra minute in the pressure cooker on account of frozen peas. That worked just fine
I quadrupled it for a party and it was a great success. Yummy.
This rice was delicious! Even my kids ate it. I accidentally left it in the Instant Pot without venting it when it told me too and rice got a little mushy but it didn’t matter- still tasted great! I’ve been looking for an easy weeknight rice recipe and this is it!
Made just as recipe called for. Turned out perfect. I spread mine on a sheet pan to quick cool before storing in the refrigerator so it didn’t get gummy and lasted multiple days.
3 out of four family members loved it. That’s a keeper! I di wish the texture was not so mushy though. But the flavor was on point! I did add some smoked paprika and oregano, omitted cayenne.
I doubled the recipe and added black beans, corn, peas and carrots. Delicious!
Disaster! I, too, had the ‘burn food’ experience on my Instant Pot and the rice did, in fact, burn to the bottom of the Instant Pot.
Made 2 batches for Church, about 1cup was all that was left Will make it again
first time using a instant pot and it got burnt followed your recipe to the T not sure if my pot is defective or what
After 1st burn message added more stock. Second burn message – gave up and put it on the stove.
It was so good! This was the first recipe I used in my instantpot and I was really worried but it was SO FAST and tasty! I followed the comments and did not mix my tomato sauce and had no issues
I was going to try this recipe but seeing many having issues with the burn notification. I think the problem is not the scraping the bottom of the pot but rather that the recipe calls for the rice to be cooked on high pressure. Rice in a Instant Pot should be low pressure and natural release and a 1:1 ration of rice and liquid as I see others having wet, sticky rice. I think I will try this recipe but change the liquid and cook time based off Instant Pot manual recommendations or use the rice button. I will also add some other seasoning I normally use in my regular version of Mexican rice. Adobo, Sazon, Chicken bullion and a green pepper.
My recipe: 3 tomatoes, 1/3 onion, 1 cube chicken knorr suiza, 1 cup water in a blender. Set instant pot to medium saute & brown 1 cup of rice. Add 1/2 cup water and the sauce to the rice. Press rice button (which is 10 minutes). When it’s finished open the quick release valve. Wait 5 minutes before opening.
Very easy and tasty! Great for burritos , tacos and chimichangas.