Arroz Verde

While this rice often includes roasted poblano chiles, I've chosen to use tomatillos. You can roast and peel your own, but canned tomatillos are easy and still very flavorful. 

2 c basmati rice
1 28-oz can tomatillos, drained & pureed
1 1/2 Tbsp butter
1 c diced onion
1 serrano chile, minced
1 tsp ground cumin 
1 1/2 c chicken broth
1 tsp kosher salt
1/2 c minced cilantro

Wash basmati rice twice and spread out on a clean kitchen towel to dry. 

While rice dries, melt butter in Instant Pot. Add onion; saute, stirring, until softened and beginning to brown. Add minced chiles; cook a moment, stirring, then add cumin. Stir; cook 1-2 minutes, until fragrant. 

Add rice; stir to coat with butter. Pour in pureed tomatillos and chicken broth. Season with salt; stir to incorporate. Cook 4 minutes on HIGH and let pressure release naturally. Fluff with a fork; stir in cilantro. Makes about 5 cups cooked rice.