Easy 30-Minute Instant Pot Turmeric Rice Recipe
This Turmeric Rice is an easy side dish that is made quickly in one pot! It's great in wraps, salads, and stir-fries!
Ingredients
- 2 cups brown jasmine rice, uncooked and rinsed
- 2 tablespoons ghee
- 1 can coconut milk, full-fat and unsweetened
- 1 cup vegetable broth, or water
- 4 cloves garlic, minced
- ½ teaspoon salt
- 1 ½ teaspoon turmeric powder
Instructions
- Add all ingredients to your Instant Pot. Close the lid securely.
- Use the Pressure Cook feature with the High-Pressure level selected and set it to 5 minutes.
- After the 5 minutes, naturally allow pressure to release for 10 minutes.
- Then, carefully quick release the pressure and fluff before serving.
Notes
Fridge: Store leftover rice in an airtight container in the fridge for 3-4 days.
Freezer: Let the rice cool completely and then transfer it to an airtight freezer-safe container. I love to use Souper Cubes Trays to freeze rice! Store the rice in the freezer for up to 3 months.
Reheating: Reheat the frozen rice in a microwave-safe bowl with a little bit of water added to it until heated through, about 5 minutes or so.
Calories: 429kcal, Carbohydrates: 54g, Protein: 6g, Fat: 21g, Saturated Fat: 17g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Cholesterol: 13mg, Sodium: 364mg, Potassium: 267mg, Fiber: 2g, Sugar: 3g, Vitamin A: 84IU, Vitamin C: 3mg, Calcium: 33mg, Iron: 2mg
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