Name: Instant Pot Spiced Rice Pilaf with Sweet Potatoes and Pomegranate
Total time: 45 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 onion, chopped fine; ½ teaspoon table salt; 2 garlic cloves , minced; 1½ teaspoons ground turmeric; 1 teaspoon ground coriander; ⅛ teaspoon cayenne pepper; 2 cups chicken broth; 1½ cups long-grain white rice , rinsed; 12 ounces sweet potato , peeled, quartered lengthwise, and sliced ½ inch thick; ½ preserved lemon , pulp and white pith removed, rind rinsed and minced (2 tablespoons); ½ cup shelled pistachios , toasted and chopped; ¼ cup fresh cilantro leaves; ¼ cup pomegranate seeds

Why This Recipe Works

This pilaf gets its vibrant color (and subtle spice) from a healthy dose of turmeric, coriander, and cayenne. We bloomed the spices right in the pot, then stirred in chicken broth, rice, and sweet potato. After just a few minutes under pressure, the firm sweet potato transformed into fudgy little chunks dispersed among perfectly cooked rice. For textural contrast, we deployed some finishing sprinkles—pomegranate seeds for bright little pops of color and sweetness, and savory, crunchy pistachios to counter the tender sweet potato.

Before You Begin

We think the fragrant and floral notes of preserved lemon are an important addition to this dish, but if you can't find it, you can substitute 1 tablespoon lemon zest or use our Quick Preserved Lemon.

Instructions

Using highest sauté function, heat oil in Instant Pot until shimmering. Add onion and salt and cook until onion is softened, about 5 minutes. Stir in garlic, turmeric, coriander, and cayenne and cook until fragrant, about 30 seconds. Stir in broth, rice, and sweet potato.

Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 4 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

Add preserved lemon and gently fluff rice with fork to combine. Lay clean dish towel over pot, replace lid, and let sit for 5 minutes. Season with salt and pepper to taste. Transfer to serving dish and sprinkle with pistachios, cilantro, and pomegranate seeds. Serve.