Turmeric Rice (Instant Pot)
This instant pot turmeric rice is the perfect side dish for rice bowls, or when you fancy a good ol’ seasoned rice, that you can pair with anything and everything. Using just 7 pantry staple ingredients, you can have this delicious and fluffy turmeric rice that everyone will love on the table in under 15 minutes.
Why you will love this recipe
This Turmeric rice is fluffy, flavorful, and delicious. Perfect for all your Indian-inspired meals or just as a side dish with chicken, pork, salmon, or even tofu. I love how versatile this dish is and how the inexpensive ingredients make it. You will love this recipe because it is
- Perfect for meal prepping. The rice will keep in the fridge in an airtight container for up to 4 days and can be frozen for up to 3 months.
- Simple, easy, quick and completely hand-free.
- Pantry Staples: All the ingredients needed for this turmeric rice are pantry staples that most people already have on hand.
Related recipes: Greek lemon rice and garlic butter rice.
What you will need
Rice: I used golden sella basmati rice, which cooks like long-grain white rice. Any rice will work for this recipe, but you may need to adjust the cooking time accordingly, as not all rice cooks the same.
Turmeric: This is the star of the show! It gives the rice its beautiful yellow color and subtle earthy flavor. Turmeric is also known for its anti-inflammatory properties, making this dish not only delicious but also healthy.
Olive oil: substitute with ghee to make it more authentic. You can also use vegetable oil, butter or coconut oil.
Aromatics: I used fresh onion, garlic and ginger for this recipe. They can be substituted with dried ones for convenience but I strongly recommend using fresh aromatics for the best flavor.
Salt to taste
Water: I used water, but feel free to substitute it with stock/broth or low-fat coconut milk. You can also use bouillon cubes if you prefer.
Fresh cilantro (coriander): used to garnish and also stir into the rice for an additional flavor.
How to make Instant Pot Turmeric Rice
Rinse and drain your rice until the water runs clear. This step is essential as it helps remove excess starch, resulting in fluffier rice.
Turn on your instant pot and select “Saute” mode. Once hot, add olive oil and heat until hot. Add the diced onions and cook until soft, translucent, and fragrant. Add garlic and ginger, stir to combine and cook for 30 seconds or just until fragrant. Do keep an eye on it so it doesn’t burn.
Add the washed rice, turmeric powder, and salt and stir well to combine.
Pour water into the pot, give it a stir and close the lid. Make sure the valve is set to “sealing.”
Select the “Manual/Pressure Cook” button and adjust the time to 6 minutes on high pressure.
Once done, allow for a natural release for 5 minutes before carefully opening the valve to release the remaining pressure.
Add chopped cilantro (coriander). Stir or fluff up the rice with a fork. Serve and enjoy!
Note: Adjust the water ratio depending on the type of rice you use.
Serve with chicken with peppers and onions, prawn curry or this easy firecracker beef.
Variations
- Add some lemon juice for some citrus flare to balance the dish
- Add some roasted crunched cashews or sunflower seeds for some crunch and texture
- Stir in frozen peas or mixed vegetables for added nutrients
Watch how to make it
More rice recipes you will love
Instant pot pork chops and rice
Turmeric Rice (Instant Pot)
Equipment
- Pressure Cooker
Ingredients
- 2 cups rice I used golden sella basmati rice
- 1 teaspoon turmeric
- 2 Tablespoons olive oil see note
- 1 small onion finely chopped
- 4 garlic cloves finely chopped
- 1 teaspoon fresh ginger finely minced
- Salt to taste
- 3 cups Water see note
Instructions
- Wash the rice several times until the water runs clear. Drain and set aside.
- Turn on your instant pot and select "Saute" mode. Once hot, add olive oil and heat until hot. Add the diced onions and cook until soft, translucent, and fragrant. Add garlic and ginger, stir to combine and cook for 30 seconds or just until fragrant. Do keep an eye on it so it doesn't burn.
- Add the washed rice, turmeric powder, and salt and stir well to combine.
- Pour water into the pot, give it a stir and close the lid. Make sure the valve is set to "sealing."Note: Adjust the water ratio depending on the type of rice you use.
- Select the “Manual/Pressure Cook” button and adjust the time to 6 minutes on high pressure.
- Once done, allow for a natural release for 5 minutes before carefully opening the valve to release the remaining pressure.
- Add chopped cilantro (coriander). Stir or fluff up the rice with a fork. Serve and enjoy!
Notes
- Substitute olive oil with ghee to make it more authentic. You can also use vegetable oil, butter or coconut oil
- Substitute water with stock/broth or low-fat coconut milk. You can also use bouillon cubes if you prefer.
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
And there you have it, a simple and quick fluffy rice side dish recipe you can make at home in no time. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 star and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox.
