Instant Pot Yellow Rice Recipe
I absolutely love this recipe because it’s an Instant Pot marvel that not only saves me time but also infuses simple, healthy ingredients with vibrant flavors and spices, giving me a delicious, healthy meal with minimal effort. Plus, the addition of optional veggies like bell peppers and peas offers that extra touch of freshness and color that makes me feel like I’ve really got my life together!
I enjoy preparing incredibly flavorful, speedy meals in my Instant Pot, and one of my favorites is this sunshiny yellow rice. It starts with 2 cups of long-grain white rice.
For seasoning, I go with 1 teaspoon of ground turmeric and 1 teaspoon of ground cumin. I always use chicken broth instead of water when cooking rice because I love the depth of flavor it brings.
But I also love the brightness that fresh cilantro gives the finished rice.
Ingredients
White rice, long grain: This is the primary source of carbohydrates in the dish.
It provides not only nutrition but also texture and substance.
Olive Oil: Contains good fats (monounsaturated) that are healthful; increases aroma and richness.
Chicken Stock: Contributes complexity and richness; constitutes gelled collagen and muscle tissue—both largely protein.
Gives lively hue; features anti-inflammatory properties.
Cumin: Spicy and earthy; aids in digestion and boosts flavor complexity.
Powdered Garlic: Adds flavor; famous for favorable effects on heart health.
Optional peas: Provide fiber and vitamins; contribute sweetness and color.
Ingredient Quantities
- 2 cups long-grain white rice
- 1 tablespoon olive oil
- 2 ½ cups chicken broth
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ cup frozen peas (optional)
- 2 tablespoons chopped fresh cilantro (optional)
- 1 small red bell pepper, diced (optional)
Instructions
1. Wash the rice with cold water until the water appears clear, and then drain it well.
2. Put the Instant Pot on to sauté mode and warm the olive oil.
3. Place the rice in the saucepan and sauté for 2-3 minutes, stirring often.
4. Add the chicken broth to the pot, and then mix in the turmeric, cumin, garlic powder, onion powder, and salt.
5. Include the optional diced red bell pepper and frozen peas if you are using them.
6. Ensure the Instant Pot lid is securely in place and that the valve is set to the sealing position.
7. Cook under high pressure for 4 minutes.
8. Permit the pressure to escape on its own for 10 minutes, and then do a fast release to let out any pressure that remains.
9. Open the lid with care and use a fork to fluff the rice.
10. If desired, before serving, garnish with freshly chopped cilantro.
Equipment Needed
1. Instant Pot or Electric Pressure Cooker
2. Sauté spatula or spoon
3. Measuring cups
4. Measuring spoons
5. Fork
6. Knife (if using optional ingredients)
7. Cutting board (if using optional ingredients)
8. Colander or fine mesh sieve (for rinsing rice)
FAQ
- Can I use a different type of rice?Indeed, basmati or jasmine rice can be utilized, but you must make slight adjustments to the liquid ratio; otherwise, the cooking time may vary.
- What if I don’t have chicken broth?You may use vegetable broth or even water, but the flavor won’t be as rich.
- How do I prevent the rice from sticking?Make sure the rice is rinsed well and good before cooking, and coat it lightly with the olive oil prior to the actual cooking process.
- Can I add other vegetables?Definitely! More vivid hues and nutritional value can be achieved by adding diced carrots, corn, or green beans.
- How can I store leftovers?Keep any remnants in a sealed container in the refrigerator for a maximum of 4 days.
- Can I make this dish spicy?Indeed, include a pinch of cayenne pepper or some chopped jalapeños if you desire more heat.
- Is the cilantro necessary?Cilantro is an optional add-in that can be left out if it’s not your thing, but it really brightens the dish at the finish.
Substitutions and Variations
You can use vegetable broth instead of chicken broth to make a broth for a vegetarian version.
Consider using coconut oil in place of olive oil for a different flavor profile.
Replace frozen peas with frozen corn or diced carrots for varied texture and taste.
Substitute parsley or green onions for chopped fresh cilantro as a garnish.
Instead of red, use yellow bell pepper for a sweeter taste.
Pro Tips
1. Rinse the Rice Thoroughly: Ensure you rinse the rice multiple times until the water runs clear. This removes excess starch, preventing the rice from becoming gummy, and helps achieve fluffy grains.
2. Preheat the Oil: Allow the olive oil to heat up thoroughly before adding the rice. This will help in giving the rice a slight toasting, enhancing its nutty flavor and preventing it from sticking to the bottom of the pot.
3. Customize with Aromatics: Enhance the flavor by adding a finely chopped onion or a few minced garlic cloves to the oil before sautéing the rice. This creates a deeper flavor profile.
4. Rest Before Fluffing: After cooking, keep the lid on and let the rice sit for a few additional minutes after pressure release. This helps in even distribution of moisture and makes fluffing easier.
5. Add a Citrus Zest: For a fresh burst of flavor, consider adding a bit of lemon or lime zest just before serving. It complements the turmeric and cumin nicely and adds a bright touch to the dish.
Instant Pot Yellow Rice Recipe
My favorite Instant Pot Yellow Rice Recipe
Equipment Needed:
1. Instant Pot or Electric Pressure Cooker
2. Sauté spatula or spoon
3. Measuring cups
4. Measuring spoons
5. Fork
6. Knife (if using optional ingredients)
7. Cutting board (if using optional ingredients)
8. Colander or fine mesh sieve (for rinsing rice)
Ingredients:
- 2 cups long-grain white rice
- 1 tablespoon olive oil
- 2 ½ cups chicken broth
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ cup frozen peas (optional)
- 2 tablespoons chopped fresh cilantro (optional)
- 1 small red bell pepper, diced (optional)
Instructions:
1. Wash the rice with cold water until the water appears clear, and then drain it well.
2. Put the Instant Pot on to sauté mode and warm the olive oil.
3. Place the rice in the saucepan and sauté for 2-3 minutes, stirring often.
4. Add the chicken broth to the pot, and then mix in the turmeric, cumin, garlic powder, onion powder, and salt.
5. Include the optional diced red bell pepper and frozen peas if you are using them.
6. Ensure the Instant Pot lid is securely in place and that the valve is set to the sealing position.
7. Cook under high pressure for 4 minutes.
8. Permit the pressure to escape on its own for 10 minutes, and then do a fast release to let out any pressure that remains.
9. Open the lid with care and use a fork to fluff the rice.
10. If desired, before serving, garnish with freshly chopped cilantro.