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Instant-Pot Carrot Rice Pulao with Cashews: quick and simple carrot pilaf/pulao that makes a great light meal or a perfect side to your Easter brunches. The mild spices make it extremely light and it’s topped with roasted cashews. This recipe is Vegan + Glutenfree
Can you believe April is just around the corner and Easter is almost here?
I’m making this Instant-Pot Carrot Rice Pulao with Cashews as my contribution to the Easter brunch hosted at my friend’s house.
She had lots of sweets/dessert recipes and wanted some easy-peasy/quick side recipe to go with Easter brunch.
And at the same time wanted it to be filling, so I thought what can be better than this pretty pilaf.
I’ve been making this Instant-Pot Carrot Rice Pulao for ages now and it’s an extremely delicious recipe that’s a light mix of rice, carrot with mild spices.
I love to top it with cashews for that extra crunch and trust me carrot-cashews are made for each other.
Since, I’ve been making this pulao/pilaf recipe for ages, I’ve also made it using different methods/gadgets like:
Pressure-cooker / Stovetop-Pan / Dutch-ovens / Instant-pot.
No matter what way you choose to make it, the result is delicious everytime.
What I’ve also realized is that if you’re cooking it for a crowd or more than 3-4 people, its best to make it in an instant-pot or pressure cooker (electric/stovetop) as it gets done in minutes and without much steps.
Just lightly saute everything in oil, add water and cook as per the gadgets used.
Incase of our Instant-Pot Carrot Rice Pulao version, I like to cook the pilaf in manual mode instead of the ‘Rice Mode’ as rice mode makes it slightly mushy or overcooked (using basmati rice).
So this Easter, do give this delicious and crunchy ‘Instant-Pot Carrot Rice Pulao with Cashews’ a try or simply make it for a healthy lunch.
No matter what occasion you choose, you/your guests are going to love the light and refreshing flavors of this.
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