Instant Pot Yellow Rice

Large silver spoon holding a scoop of yellow rice.

Lemon turmeric jasmine rice made in the instant pot (pressure cooker) is the perfect side dish! Made with 6 simple ingredients, this healthy, budget friendly dish pairs perfectly with black beans, chicken, fish, or shrimp! Naturally gluten free, dairy free and vegan.

Course Side Dish

Cuisine American

Keyword instant pot lemon turmeric rice, instant pot yellow rice, pressure cooker yellow rice, turmeric lemon jasmine rice

Prep Time 4

Cook Time 12

Pressure Cooker (up to pressure, natural release) 5

Total Time 21

Servings servings

Calories 178kcal

Author Samantha Rowland

Cost $2.82 Recipe/$0.35 Serving

Equipment

Pressure cooker

Ingredients

olive oil spray $0.24
1 medium onion, chopped $0.33
3 cup water $0.00
2 medium lemons, zested and juiced $0.84
2 tsp ground turmeric $0.20
2 tsp garlic powder $0.20
1.5 tsp sea salt $0.08
2 cups brown jasmine rice (rinsed) $0.93

Instructions

Turn on the saute function of your instant pot and allow it to preheat.
Finely chop the onion (you want the pieces to be slightly bigger than the rice, not huge chunks).
Use olive oil spray to spray the insert of the instant pot (or use 1/2 tbsp. of olive oil). Add the onion immediately and stir.
Let the onion cook 2-3 minutes stirring regularly.
Turn off the saute function after 2-3 minutes of cooking the onion so it doesn't burn, continue to stir occasionally for 2-3 minutes.
Add about 1/4-1/2 cup of the water to the pan, scraping the brown bits off the bottom of the pan. This is important so you don't get a burn notice when you cook the rice. I use a wooden spoon for this.
Add the lemon zest, lemon juice, turmeric, garlic powder, salt and stir well (use a stainless steel spoon to ensure it doesn't stain).
Add the rest of the water and the rice (after rinsing with water). Stir well. Place lid on the instant pot and make sure it's set to sealing.
Cook on high pressure for 7 minutes. You can allow he instant pot to naturally release pressure or do a quick release.
After all pressure has been released, carefully remove the lid and fluff the rice with a fork (it will look wet when you first take the lid off).

Video

Notes

To use white jasmine rice instead you will need:

2 cups white jasmine rice
2.5 cups of water
Use the rest of the ingredients as written.

When cooking the rice, you will want to cook for 7 minutes under low pressure or 3 minutes at high pressure. Allow to naturally release pressure after cooking.

Note: Be sure to thoroughly rinse your rice before adding it to the instant pot. I do this by running it through a mesh strainer until the water runs clear.

Storage:

Fridge: Store leftovers in the fridge (in a glass container to avoid staining plastic) for up to a week.
Freezer: Store leftovers in the freezer for up to 3 months. You may want to store this rice in 1 or 2 cup portions so you can easily get a serving or two at a time. I love my Souper Cubes for this! Once frozen, transfer from a Souper Cube into a freezer safe bag for up to 3 months.

Nutrition