1cupthinly sliced onionshalf of a medium yellow onion
1cuplong-grain Jasmine ricerinsed and drained
1cupfiltered water
Instructions
Turn on pressure cooker and press the "Sauté" button until the display reads "Less". When the display reads HOT add the oil and allow it to heat until shimmering.
Add the minced garlic and sliced onions to the oil. Allow to cook, stirring occasionally until the are caramelized, about 30 minutes.
Add the rice and stir to combine with the garlic and onions.
Pour in the water and stir to combine. Use a wooden spoon/turner to scrape the bottom of the pot. Any bits left behind will cause a BURN notice, so really scrape!!
Secure the lid and check to make sure the knob is in the "Sealing" position. Press the "Pressure Cook" or "Manual" button and set the time for 3 minutes on High pressure.
When the pot beeps allow the pressure to release naturally for ten minutes, then release the remaining pressure manually and remove the lid.
Fluff the rice with a fork and serve.
Notes
Be very careful not to allow the garlic or onions to burn or they will taste bitter.
I used water to allow the garlic to be the star of the dish. You can substitute chicken stock if you prefer.
Store leftover rice in an air-tight container in the refrigerator for up to 3 days. Reheat in the microwave.