This super-simple recipe lets you use up those annoying bits and pieces of veggies in the drawers of the fridge, and create a healthy, delicious dinner in just a few minutes!
Put the Pressure Cooker on medium heat, add oil.
Add onion, cook while stirring for 1 minute, then add garlic. Cook for a further minute.
Add pumpkin and carrots, rice, tomatoes and stock. Stir well.
Bring to boil, then close Pressure Cooker.
On setting 2 bring up to pressure (red indicator pops up). Once at pressure, reduce heat to low to medium and cook for 8 minutes. Agitate the pot occasionally to avoid food burning.
Quick-release pressure by placing Pressure Cooker under running cool water for a few seconds. When pressure indicator lowers, remove lid.
Stir through Parmesan and spinach and allow to sit for 1 minute.
You could also toss in a handful of frozen peas, beans, corn before cooking, or other veggies you have on hand.