The easy side dish that tastes good with everything: Instant Pot Turmeric Rice! A yellow rice recipe that you can make quickly and easily in the Instant Pot. Add chopped kale and a coconut gremolata for extra flavor, nutrition, and texture. Or serve plain — it’s delicious either way! Serve with any grilled meat or vegetables.
Why Instant Pot Turmeric Rice?
As a self-confessed rice girl, I am obsessed with how easy it is to make rice in the Instant Pot. This version — a vibrantly yellow Turmeric Rice — is especially easy and delicious! It’s a great side dish that can be made in 15 minutes. A go-to basic recipe with so much flavor.
The main ingredient is Turmeric, which looks like ginger and is covered with thin, papery skin. Its bright orange color stains food to a gorgeous yellow color. Turmeric is a pantry staple in Indian, Middle Eastern, and Asian cuisine. It’s full of dusky, earthy flavor and antioxidant and anti-inflammatory properties.
More recipes with turmeric: Golden Milk Turmeric Tea, Creamy Turmeric Chicken, Turmeric Fried Veggie Rice.
This Yellow Rice recipe comes from New York Times Cooking. My version — made in the Instant Pot — is faster and easier than cooking rice on the stovetop. There’s no need to soak the rice first. And it doesn’t take 30-40 minutes to cook. I will never cook seasoned rice in a regular pot again!
To make Instant Pot Turmeric Rice, use the Saute Function first. It allows you to cook the aromatics and spices in oil. Then lock the lid into place and use the Pressure Cook Function for 4 minutes. Cover with a clean kitchen towel and steam for 10 more minutes. The perfect fluffy Yellow Rice recipe! So easy and fast!
To make it extra special, make the Coconut Gremolata. And make sure to add the kale during the steaming process. It will wilt down beautifully and add delicious flavor, nutrition, and color.
Easy enough for weeknight meals. And fancy enough for when friends come over for dinner. Plus, it’s vegan to accommodate all the people in your life!
Ingredients:
- Basmati rice. Long grain rice, such as Basmati, works well in this recipe. Aromatic and fragrant, the individual grains cook into long and fluffy rice grains.
- Turmeric. Adds that vibrant yellow color! Full of antioxidant and anti-inflammatory properties.
- Saffron. Optional but adds extra depth and complexity.
- Coconut Milk. Full-fat canned coconut milk works best.
- Onion + Garlic. The aromatic base of any flavored rice!
- Coconut Oil. Subtly aromatic. You can sub with butter or olive oil if you don’t have it.
- Kale. Roughly chopped kale adds texture, nutrition, and color. For a hearty yellow rice!
- Coconut Gremolata. A sprinkle on the top, right before serving, makes this dish truly special!
Instructions:
- Make Gremolata. Use the saute function to toast the coconut flakes + sesame seeds. Adds crunch, flavor, and color to the final dish.
- Rinse rice. Wash away the extra starch in a sieve for fluffy, perfectly separated rice grains.
- Saute aromatics. Use the saute function and cook down the onions and garlic until soft and translucent. Add turmeric, rice, salt, pepper, and saffron (if using.)
- Cook rice. Add rice + liquid. Only 4 minutes of cook time.
- Add kale. Add the kale over the rice. Cover with a clean dish towel and let the residual heat “steam” the kale until wilted but still vibrantly green – about 10 minutes.
- Serve. Fluff with a fork. Make sure to serve the Coconut Gremolata on the side or sprinkle it on top.
What to serve with Turmeric Rice
Turmeric Rice tastes great as a side dish with grilled meat, fish, veggies, and kebabs.
Or serve with a variety of salads: Greek Salad, Arugula Quinoa Salad, or Fattoush. All would complement the flavors beautifully.
FYI Turmeric Yellow Rice makes a large portion and tastes great at room temperature. A great dish for potlucks, barbecues, and any party or extended family gathering.
Variations:
FAQ:
Store cooled leftovers in an airtight container in the fridge. It should last 2-3 days. Reheat in the microwave until steaming hot, making sure to fluff before serving.
More Instant Pot recipes:
Instant Pot Turmeric Rice with Kale
Equipment
- Instant Pot
- Large fine mesh sieve
Ingredients
Coconut Gremolata:
- 1/4 cup unsweetened coconut flakes
- 1 Tbsp sesame seeds (black or white both work)
- lime zest (from 1 lime)
Turmeric Rice:
- 2 cups basmati rice (jasmine rice or any other long grain rice also work)
- 2 Tbsp coconut oil (can be subbed with butter or olive oil)
- 1 large onion (chopped)
- 4 cloves garlic (minced)
- 1 tsp turmeric
- 1 400 ml/13.5 oz can full fat coconut milk (do not use boxed or fresh coconut milk)
- 1/4 cup water
- 1/4 tsp saffron (optional)
- 1 1/2 tsp salt
- 1/2 tsp black pepper (freshly cracked tastes best)
- 4 cups chopped kale (about 1/2 large bunch)
Instructions
Coconut Gremolata (optional):
- Set the Instant Pot to saute function. Toast coconut flakes and sesame seeds until fragrant and golden brown, about 3-5 minutes. Transfer to a small bowl and add lime zest. Mix to combine and set aside.
Turmeric Rice:
- Rinse the rice in a sieve until the water runs clear. Set aside.
- Wipe down the Instant Pot (there will be residual bits from the Coconut Gremolata) and set to saute function. Add coconut oil. When it melts, add onion, garlic, and turmeric. Add a pinch of salt to help the cooking process along. Cook until onion is soft and translucent, about 3-5 minutes.
- Add drained rice, coconut milk, water, saffron, salt, and pepper. Mix around with a spoon. It's okay if the coconut solids are chunky.
- Lock in the lid. Set the Instant Pot to Pressure Cook, high heat, for 4 minutes.
- When the timer beeps, manually release the steam immediately. Remove the lid and loosely add kale directly on top of the undisturbed rice. Drape a clean kitchen towel over the pot and place the lid (loosely) on top. Set a timer for 10 minutes and let the rice and kale steam for 10 minutes.
- Remove the lid and kitchen towel. Fluff rice and kale with a fork. Taste and add more salt and pepper, if necessary.
- Transfer to a large shallow bowl and serve with lime coconut sesame gremolata and lime wedges. Enjoy!
Did not appreciate the time and energy it took to clean my IP when the bottom burned badly not even a minute into the cooking! I didn’t read the comments before I tried this so I’m hoping that now 15 min later, I can actually finish this rice! I will update once I try it if it actually works this time.
I’m sorry to hear about your rice. I think it must be the brand of coconut milk. I use canned coconut milk and primarily Asian brands like Arroy D or Thai Kitchen. You can also substitute the coconut milk with water or chicken broth. The total ratio of the liquid to the rice should be 1:1.
I loved the idea of this recipe but unfortunately it stuck pretty bad. It burned so I thought about it. Normally you need at least a cup of water in the instapot so I removed the contents soaked, scraped and cleaned the pot. Added a spray of oil, added a tsp of avocado an 1 CUP OF WATER then locked and loaded again but changing the time to 3 minutes then….IT WORKED! I then finished as normal. Oh yeah massaging the kale with a bit of oil and salt before adding to the pot takes it to the next level.
Pingback: Soft Dinner Rolls | The Subversive Table