I have this 6-qt Instant Pot, which is important only because the size of the pot may affect the timing. These instructions work for my IP, but you may have to adjust with more time depending on the size of your IP.
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 1/2 teaspoon kosher salt plus more to taste
- 3 cloves garlic, minced
- 1 bay leaf
- 2 tablespoons harissa
- 1 cup basmati rice, rinsed until water runs clear
- 6 medjool dates, pitted and diced
- 1 orange, zested and juiced
- Using the sauté function of your Instant Pot, heat the oil and onions, stirring often until the onions are soft, about 5 minutes. Add a pinch of salt, the garlic, and bay leaf, and cook for another minute more. Add the harissa. Stir to incorporate. Add the rice and stir for another minute or until each grain is glistening. Add the dates and the orange zest. Squeeze the orange into a liquid measure and add enough water to create 1 cup liquid. Add it to the pot along with 1/2 teaspoon salt. Stir to combine.
- Cover the Instant Pot and be sure the valve is turned to sealing. Using the manual setting, set the IP to high pressure for 6 minutes. Let the valve release naturally for at least 20 minutes. Fluff with a fork. There should be a bit of nice caramelization on the bottom of the pan — I like to scrape this up and incorporate it into the rice before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Rice
- Method: Instant Pot
- Cuisine: Moroccan
Keywords: Moroccan, rice, Instant, Pot, dates, orange, harissa