Name: Instant Pot Turmeric Coconut Rice
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 2 tablespoons coconut oil; 1 shallot, finely chopped OR 2 green onions, snipped into ¼-inch pieces with kitchen shears (snip the whole scallion, green and white parts); 2 garlic cloves, finely chopped; 2 cups long-grain white rice, such as jasmine or basmati; 2 cups water; ½ cup full-fat canned coconut milk; 1 teaspoon ground turmeric; 1/2 teaspoon salt, plus more to taste; ¼ teaspoon black pepper (optional); 1 cup chickpeas, drained (or you can add the whole can if you want); Optional: kale or spinach, frozen or fresh (see recipe instructions)

Instant Pot Turmeric Coconut Rice

Bowl with yellow turmeric coconut rice, kale and chickpeas

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Instant Pot turmeric coconut rice combines the savory flavor of turmeric, garlic and scallions with creamy coconut milk. This coconut rice is savory with just a hint of sweetness. Adding chickpeas and greens is optional, but makes this colorful rice more filling.

Total Instant Pot Cooking Time: 8 minutes to reach pressure + 5 minutes cooking time + 10 minute natural release

Author: Jenny Meier | Kitchen Skip blog
Prep Time: 5
Cook Time: 5
Total Time: 10
Yield: 4 to 6 servings 1x
Category: Rice
Method: Instant Pot
Cuisine: American
Diet: Vegan

Ingredients

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2 tablespoons coconut oil
1 shallot, finely chopped OR 2 green onions, snipped into 1/4-inch pieces with kitchen shears (snip the whole scallion, green and white parts)
2 garlic cloves, finely chopped
2 cups long-grain white rice, such as jasmine or basmati
2 cups water
1/2 cup full-fat canned coconut milk
1 teaspoon ground turmeric
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper (optional)
1 cup chickpeas, drained (or you can add the whole can if you want)
Optional: kale or spinach, frozen or fresh (see recipe instructions)

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Instructions

Using the saute function on the Instant Pot, heat the oil. Add the shallot/green onion and garlic and saute 1 minute.
If adding frozen spinach or kale, add 1 cup now and saute until defrosted.
Add the rest of the ingredients: rice, water, coconut milk, turmeric, salt, black pepper and chickpeas. Stir well.
Lock the lid in place. Make sure the steam valve is in the sealed position. Program the Instant Pot to cook for 5 minutes on high pressure (this rice can also be cooked by pressing the “rice” button which cooks for 12 minutes at low pressure)
When the cooking time is done, let the Instant Pot naturally release the pressure, which takes about 10 minutes.
Use a fork to gently fluff the rice.
If adding fresh baby spinach or kale, gently stir in a handful of the greens then put the lid back on and let the rice sit for 5 minutes to wilt the greens before serving.

Notes

To reheat this rice, sprinkle a tablespoon of water over the rice then reheat it in the microwave with a loose fitting lid.

The black pepper does add a little bit of a spicy tingle to the rice, so feel free to leave it out if your kids won't like that.

Find it online: https://www.kitchenskip.com/instant-pot-turmeric-coconut-rice/