Instant Pot Turmeric Rice with Kale
A delicious and easy side dish: Instant Pot Turmeric Rice! A yellow rice recipe that can be made in a pressure cooker. Easier than cooking rice on the stove top. And faster! Turmeric powder adds a beautiful yellow hue plus many health benefits. Add kale for color and freshness. And a coconut gremolata for crunch. Or serve plain -- it's delicious either way! A great side dish with grilled meat or vegetables.
Servings: 6 (as side)
Calories: 315kcal
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):
- Make Coconut Gremolata. Set the Instant Pot to saute function. To the dry inner pot, add coconut flakes and sesame seeds. Toast 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 rice. Rinse the rice in a fine mesh sieve until the water runs clear. Set aside.
- Cook aromatics. 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.
- Cook rice. Add drained and rinsed rice, coconut milk, water, saffron, salt, and pepper. Mix around with a spoon. It's okay if the coconut solids are chunky. Lock the lid into place. Set the Instant Pot to Pressure Cook for 4 minutes. Make sure to turn off the "Keep Warm" function.
- Natural Release. When the timer beeps, Natural Release for 5 minutes. (Leave it undisturbed while the steam "naturally" releases bit by bit.)
- Manual Release. Manually release the remaining steam by turning the handle on top of the Instant Pot from "sealed" to "venting." Be careful of the steam -- it will be hot!
- Steam kale. Remove the lid. Evenly add the 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.
- Fluff. Remove the lid and kitchen towel. Fluff rice and kale with a fork. Taste and add more salt and pepper, if necessary.
- Serve. Transfer to a large shallow bowl and serve with lime coconut sesame gremolata and lime wedges. Enjoy!
Notes
*The coconut milk from 1 400ml/13.5 oz can of coconut milk contains 1 3/4 cup of liquid. You need 2 cups of liquid for 2 cups of rice. Instead of opening another can of coconut milk only to use 1/4 cup, I simply add water to make 2 full cups. Use this method when doubling or tripling the recipe.
**The Coconut Gremolata can be stored in the fridge, tightly covered, for up to 1 week.
Nutrition
Calories: 315kcal | Carbohydrates: 54g | Protein: 6g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 595mg | Potassium: 201mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1400IU | Vitamin C: 16mg | Calcium: 78mg | Iron: 1mg