Ingredients
2 cups white rice
1 cup carrots, diced
2½ cup chicken stock
2 tbsp unsalted butter
salt and ground black pepper, to taste
½ cup white wine
parsley, chopped
Preparation
Add the rice, carrots, water, and salt to the pressure cooker.
Stir then lock the lid.
Select high pressure and cook for 3 minutes.
Turn the pressure cooker off and use a natural pressure release for 7 minutes.
Then do a quick pressure release.
Fluff rice with a fork before serving and season with salt and pepper if needed.
Garnish with chopped parsley and serve.
