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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Instant Pot Rice a Roni #2 Recipe

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This recipe for Instant Pot Rice a Roni #2 is from The Layton Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients:

2 Tbsp Butter

1/2 Cup Vermicelli Or broken spaghetti noodles broken into pieces

1 Cup Rice (soaked for at least 30 minutes and rinsed in cold water)

1 1/2 cups chicken broth ( or beef) Bone broth with BTB added adds more protein and nutrition.

Spice Mix:

1 tsp granulated garlic

1/2 tsp oregano

1/2 tsp thyme

1/2 tsp sea salt (less if using BTB)

1/8 tsp turmeric ( I used 1/2 tsp)
Directions:
Directions:
1. Preheat your Instant Pot by hitting the saute' button. Add in your butter to melt. Pre measure your rice and mix your broth and seasonings together so you can work quickly.

2. Once the butter is sizzling add in vermicelli, stirring to coat.

3. Stir noodles occasionally for 2-3 minutes until uniformly golden. Add in rice, stirring.

4. Now add in your broth and seasonings. Use a spoon or spatula to ensure you scrape up any browned bits off the bottom of the Instant Pot insert. This will help you avoid the "burn" notice from the IP

5. Lock on the lid ( Pressure vent closed). Hit manual and set timer for 6 minutes.

6. As soon as the time is up hit cancel and leave to natural release for at least 15 minutes. You can make this an hour ahead of time and just leave until ready to eat.

7. Release any residual pressure and enjoy!
Number Of Servings:
Number Of Servings:
5
Personal Notes:
Personal Notes:
STOVE TOP DIRECTIONS: In a pan over medium heat with a tight fitting lid, saute the noodles until golden. Add in the rice, stirring to mix. Fry a bit. Then mix in 2 1/4 cup broth and seasonings, stirring. Bring to a slow boil, cover, and reduce to a LOW simmer. Cook for an additional 15 minutes, turn off heat LEAVING the lid on. Let rice rest for 5-10 minutes, then serve!

I doubled this and cooked for 7 minutes

 

 

 

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