In under 30 minutes, this one-pot meal hits all the key food groups - protein, veggie, and starch - for a satisfying, wholesome dinner. Baby bok choy and frozen edamame take next-to-no time to prep before they're layered into the Instant Pot with white rice and a few umami boosters, like toasted sesame oil and mirin. If baby bok choy isn't readily available where you are, sliced cabbage, spinach, or really any dark leafy green will work just as well.
Put oil in large pot or Dutch oven on medium-high heat. Add onion and garlic. Cook, stirring occasionally, until they begin to soften, 3 to 5 minutes. Stir in tomato paste and cook until it dries out a bit, a minute or two. Sprinkle with salt and pepper. Add broth or water and scrape up any bits on the bottom of the pan. Add firm vegetables and bring to a boil.