1 Tbs avocado oil, or more as needed
½ medium onion, finely chopped
2 large cloves garlic, minced
1 cup long-grain rice
1 ½ cups low-sodium chicken stock
½ cup tomato sauce
1 tsp salt
¼ tsp ground cumin
1 pinch cayenne pepper
Step 1: Turn on a multi-functional pressure cooker; select sauté function and adjust to medium.
Step 2: Cover the bottom of the pot with avocado oil. Cook and stir onion until soft, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Step 3: Add rice to the pot; mix until coated with oil and lightly browned.
Step 4: Pour in chicken stock; stir any browned bits off the bottom of the pot.
Step 5: Mix in tomato sauce, salt, cumin, and cayenne pepper.
Step 6: Close and lock the lid. Seal the vent and select high-pressure function. Set a timer for 7 minutes; allow 10 to 15 minutes for pressure to build.
Step 7: Release pressure carefully using the quick-release method according to the manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Stir rice before serving.
