Ingredients:

Brown Basmati Rice Pilaf Ingredients:

• 1 cup (185 g) brown basmati rice
• 1½ cups (355 ml) water
• 1 cardamom pod
• 1 cinnamon stick
• ½ teaspoon cumin seeds
• ¼ teaspoon ground turmeric
• ¼ teaspoon salt

Creamy Mushroom Curry Ingredients:

• 1½ cups (108 g) mushrooms, sliced
• 1 cup (128 g) Idaho® Potatoes, cauliflower florets, carrots, sweet potato or combination, cubed
• ½ cup (120 ml) unsweetened nondairy milk
• ¼ cup (61 g) unsweetened plain vegan yogurt or cashew cream
• 1 teaspoon grated ginger
• ½ teaspoon minced garlic
• ½ teaspoon salt
• ½ teaspoon garam masala
• ¼ teaspoon ground turmeric
• ¼ teaspoon ground coriander
• ⅛ teaspoon chili powder

Directions:

1. For the rice pilaf, combine the rice, water, cardamom pod, cinnamon stick, cumin seeds, turmeric and salt in your Instant Pot insert.
2. For the mushroom curry, get a Pyrex dish that fits into your Instant Pot, then mix the mushrooms, potatoes, milk, yogurt, ginger, garlic, salt, garam masala, turmeric, coriander and chili powder in it. Cover with foil.

Note: If your pan does not fit inside the rack handles, you will need to fashion some handles out of aluminum foil to lower the pan into the cooker. Tear off two pieces of foil about 3 feet (1 m) long, fold each one lengthwise two times. Lay the foil handles out on the counter in a plus sign near your cooker. Place your pan in the center, where the two pieces’ cross. Pull the handles up and carefully lift the pan and set it and the foil handles into your Instant Pot.

1. Cook on high pressure for 27 minutes. Let the pressure release naturally.
2. Once the pressure indicator goes down, remove the lid, lift out the pan using the foil handles and remove the foil that’s covering the pan.
3. Remove and discard the cardamom pod and cinnamon stick from the rice.