Whoever figured out the idea of cooking rice in the instant pot, you are a freaking genius (thanks, internet. You’re the best sometimes). And this Turmeric & Garlic Instant Pot Rice is a hit that I’ve been making every week since I first tried it!
And in case you were wondering, I tried making a slow cooker version of this too…it did not work. Do not recommend, zero out of ten.
This recipe idea was born because I’m lazy and impatient. Sure, I love cooking, but I don’t want to waste time standing over the stove while I’m waiting for water to boil for rice. And ain’t nobody got time on a regular weeknight to not only wait for the water to boil, but then to wait another 45 minutes for the rice to cook. When I get home from coaching or working with clients all day, I don’t want to spend another hour cooking. I want to EAT. Or cook something pretty quickly and then eat. Ya know what I mean?
I’ve tried out different ratios, different cooking times, different resting times / natural release on the instant pot vs. manual quick release, and after probably 20 times of doing this, I’ve finally come up with the right formula.
For Jasmine and Basmati rice, the dry rice to water ratio is 1:1. Meaning for every 1 cup of dry rice, you cook it with 1 cup of water.
You’ll rinse the rice (yes, I highly recommend this step), add a little oil to the pot so it doesn’t stick, add the spices and water, and then cook for 5 minutes on HIGH pressure with a 10 minute natural release.
Quick rice, for the win.
How to use this turmeric rice? Serve it with my Vegetarian Buddha Bowls or Slow Cooker Chicken Tikka Masala! (Or really anything, honestly.)
- 1 cup dry rice (Jasmine or Basmati white rice works best here)
- 1 cup filtered water, plus more for rinsing
- 1 Tbsp oil of choice (I recommend olive oil, coconut oil, or ghee), melted
- 1 tsp turmeric
- ½ tsp garlic powder
- ½ tsp sea salt
- for serving: chopped cilantro
- Rinse the rice in a fine mesh strainer well until the water runs clear. Shake out any excess liquid from the rice.
- Add the tablespoon of melted oil to the bottom of your instant pot. This helps prevent the rice from sticking to the pot.
- Add the rinsed rice to the instant pot. Sprinkle the turmeric, garlic powder, and sea salt over the rice, then add the 1 cup filtered water. Give the pot a shake so that the rice is in one even layer.
- Put the top on the instant pot, seal the lid, and set your instant pot to 6 minutes on MANUAL. Once the timer goes off, allow the pressure to naturally release for 10 minutes (meaning leave it alone for 10 minutes!).
- Pop open the lid, and serve warm with chopped cilantro.
You’ll love these easy recipes too!
Easy Oven-Roasted Cauliflower Rice
Turmeric Roasted Cauliflower Rice
One-Pan Bake with Veggies, Potatoes and Bacon
