One Pot Rasam Rice in Instant Pot

One Pot Instant Pot Rasam Rice.
Cozy Comfort in a Bowl!
Nothing beats the warmth and satisfaction of a bowl of rasam rice, especially when it’s made in the Instant Pot! This **one-pot rasam rice** is my go-to for comfort food, combining tangy, spicy rasam flavors with soft, fluffy rice for the ultimate meal. Whether you’re enjoying it on its own or pairing it with roasted veggies, this dish is a simple yet deeply flavorful option.

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**What is Rasam Rice?**
Rasam rice is a classic South Indian dish that combines the flavors of rasam—a tangy and spicy soup made from tamarind, tomatoes, and various spices—with soft-cooked rice. It’s a meal in itself, perfect for when you want something quick, hearty, and full of flavor. The best part? This version comes together beautifully in the **Instant Pot**, giving you the same authentic flavors with minimal effort.

**Why You’ll Love This Recipe**
– **One Pot Wonder**: Minimal cleanup, maximum flavor.
– **Comforting & Delicious**: Perfect for when you crave cozy, warm meals.
– **Versatile**: Pair it with any roasted vegetable side, like potatoes or yams, for a well-rounded meal.
– **Quick & Easy**: Thanks to the Instant Pot, this dish is ready in under 30 minutes!

**Ingredients for Instant Pot Rasam Rice**
– 1 cup basmati or short-grain rice (rinsed)
– 1 small tomato (chopped)
– 2 cloves garlic (crushed)
– 1 tsp tamarind paste (or a small piece of dried tamarind, soaked)
– 1/2 tsp turmeric powder
– 1 tsp rasam powder (store-bought or homemade)
– 1/4 tsp black pepper powder
– 1/2 tsp mustard seeds
– 1/2 tsp cumin seeds
– 1 dried red chili
– A few curry leaves
– 1 tbsp ghee or oil
– Salt to taste
– 4 cups water

**How to Make One Pot Rasam Rice in the Instant Pot**

**1. Prepare the Instant Pot:**
Turn on the **Sauté mode** in your Instant Pot. Add ghee or oil. Once hot, add mustard seeds and cumin seeds. When they start to splutter, add the dried red chili and curry leaves. Sauté for 30 seconds.

**2. Add Aromatics and Spices:**
Next, add the crushed garlic and sauté until fragrant. Toss in the chopped tomatoes and cook for 2-3 minutes until soft. Add the turmeric powder, rasam powder, black pepper, and salt. Stir well.

**3. Add Rice and Water:**
Add the rinsed rice to the pot, followed by the tamarind paste and 4 cups of water. Stir everything together, ensuring the rice is fully submerged.

**4. Pressure Cook:**
Close the lid of the Instant Pot and set it to **Manual/Pressure Cook mode** for **8 minutes** on **High Pressure**. Let the pressure release naturally for 10 minutes, then do a quick release.

**5. Fluff and Serve:**
Once the pressure is released, open the lid and fluff the rice gently with a fork. The rasam rice will have absorbed all the flavors and have a slightly soupy consistency—just how we love it!

**Serving Ideas**
While this **rasam rice** is incredibly flavorful on its own, you can elevate the meal with some delicious sides. I love serving it with **roasted potatoes** or **yam stir-fry**, adding texture and variety to the dish. You can also enjoy it with a simple side of boiled chickpeas or a crunchy papad for extra bite.

Tips for the Best Rasam Rice
– **Tamarind**: If you’re using dried tamarind, ensure you soak it for at least 10 minutes before adding it to the rice.
– **Consistency**: Rasam rice should be slightly on the soupy side. If you prefer a drier version, reduce the water by half a cup.
– **Adjust Spice**: Rasam is traditionally tangy and spicy, but feel free to adjust the rasam powder and black pepper to your liking.