Bargain Meals: Instant Pot Tomato Rice Stew

This recipe is QUICK. EASY. CHEAP. and DElICIOUS!

This is my go to for those moments, when you realize it is 5pm and you have no idea what to serve for dinner. This recipe is adaptable and delicious, no matter which way you cook it.

Instant Pot Tomato Rice Stew

Serving size: 5

Prep time: 7 minutes

Cook time: 9 minutes

You can make this a vegetarian dish by replacing the chicken broth with vegetable broth. Add coconut milk rather than the cream to mix things up. You can swap the rice with chickpeas or add chicken, lamb or sausage. For the kids, I like to add more cream to their bowls to tone down the spicy flavors.

1 small yellow onion, finely chopped

3 garlic cloves, finely chopped

Olive oil, 3 tbsp

Ground cumin, ground ginger (or fresh) and ground coriander, 1 ½ tsp each

Paprika, 1 ½ tsp

Curry spice, 2 tsp

Salt, 1 tsp

Cayenne pepper, ¼ tsp (if you want some spice)

Red tomatoes, 2 lb peeled and crushed (about 3 cups) or 2 cans of diced tomatoes

Chicken broth, 2 cups

Tomato paste, ¼ cup

Sugar, 1 tbsp

Basmati or Arborio rice, ½ cup

Bay leaf, 1

Milk or cream, 1 cup

Chopped cilantro, garnish

Instructions:

In the pressure cooker, sauté the onion and garlic in the oil until golden, about 4 minutes. Mix in everything but the cream, cilantro and bay leaf. Once mixed, add the bay leaf on top. Lock the lid and cook on high pressure for 9 minutes. Quick release when finished. Let it stand for 5 minutes to cool down, then discard the bay leaf. Stir in the milk or cream. Ladle into bowls, garnish with cilantro and serve right away.