Instant Pot Yellow Rice
User Reviews
5
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Total Time
30 mins
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Servings
4 - 6
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Calories
352 kcal
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Course
Side Dish
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Cuisine
Asian, Indonesian
Instant Pot Yellow Rice
Description
This Instant Pot Yellow Rice recipe combines jasmine rice with turmeric powder for its distinctive yellow hue, minced garlic, soy sauce, table salt, unsalted chicken stock, and unsweetened pure coconut milk. After rinsing and draining the rice well to remove excess starch, the ingredients except the coconut milk are layered into the Instant Pot. The coconut milk is added on top without stirring to preserve texture during pressure cooking.
The pot is sealed and cooked on high pressure for 5 minutes, followed by a 10-minute natural release. On opening, the rice may appear slightly wet; stirring in unsalted butter and fluffing with a rice paddle yields tender, flavorful grains with a gentle coconut undertone alongside the earthiness of turmeric and savory soy and garlic. The method ensures even cooking and a pleasant texture.
Yellow rice prepared this way pairs well as a side for grilled meats, vegetables, or curries. The notes point out the importance of using 100% pure unsweetened coconut milk, not the beverage type sold refrigerated. It is suggested to rate the recipe after trying it.
Ingredients
- 2 cups (400g) jasmine rice
- 1 tablespoon (15ml) butter unsalted
- 6 (23g) garlic minced, cloves
- 1 tablespoon (15ml) soy sauce regular
- ¼ teaspoon (1.5g) table salt
- 1 teaspoon (3g) turmeric powder
- 1½ cup (375ml) chicken stock unsalted
- 1 cup (250ml) coconut milk see recipe notes below, 100% pure unsweetened
Instructions
- Optional - Rinse Rice: Rinse rice under cold water by gently scrubbing it with your fingertips in a circling motion. Pour out the milky water, and continue to rinse until the water is clear. Be sure to drain the rice really well.
- Pressure Cook Yellow Rice: Add 1 tsp (3g) turmeric powder, ¼ tsp (1.5g) table salt, minced garlic cloves, 1 tbsp (15ml) regular soy sauce, and 1½ cup (375ml) unsalted chicken stock in Instant Pot. Mix well. Add in 2 cups (400g) Jasmine rice, and make sure all the rice is submerged in the chicken stock mixture. Layer 1 cup (250ml) 100% pure unsweetened coconut milk on top. Do not mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 5 minutes, then 10 minutes Natural Release. Remove the lid carefully.
- Fluff & Season: The yellow rice will look a bit wet when you first open the lid. Add 1 tbsp (15ml) unsalted butter on cooked yellow rice, then fluff rice with a rice paddle or fork. Taste and adjust the seasoning by adding more salt (roughly 1 - 3 large pinch of salt).
- Garnish & Serve: We toasted some coconut flakes to add to this tasty & aromatic yellow rice as a garnish, but it'll taste yummy on its own. Enjoy~
Notes
- Use 100% pure unsweetened coconut milk, not the coconut milk beverage or refrigerated type, to maintain authentic flavor and texture.
- Rinse the jasmine rice thoroughly and drain well before cooking to prevent stickiness.
- After cooking, add butter and fluff the rice for best texture.
- Rate the recipe in the comments if you try it to share your experience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 54g | 18% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 5mg | 2% |
| Sodium | 292mg | 12% |
| Potassium | 257mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 58IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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