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Instant Pot Yellow Rice With Peas & Corn

This homemade Instant Pot yellow rice recipe is free of MSG, additives or preservatives. It’s also naturally gluten-free and is made with sweet corn and peas adding even more nutrients.


Instant Pot Yellow Rice With Peas & Corn

As a kid, I used to love yellow rice. Simply because it’s YELLOW. As an adult, I appreciate it both for the vibrant colour and the flavour. But, I am not talking about the yellow rice you cook out of a packet (you know the one that’s full of added colours, preservatives and MSG). Oh no! This recipe is all homemade with no nasty additives in sight. The best part – it is super quick and easy using an Instant Pot. I show you how to get gorgeous, fluffy, nourishing yellow rice every time.

For this recipe, I am using basmati rice, which has a lower glycemic index and doesn’t spike your blood sugar as much as other types of white rice. I am also using turmeric spice, which gives this dish that beautiful yellow colour and has amazing health benefits.

Onion, garlic and cilantro are also fantastic for your health and add so much flavour to this dish. Plus, using leftover cilantro stalks is a great way to avoid food waste.

Peas add a bit of extra protein, and the sweet corn just takes it to the next level. Bonus: all of these ingredients are affordable and easily available.

The recipe makes a large batch of yellow rice. I usually keep cooked rice in the fridge for no longer than 2-3 days. You can reheat it and enjoy with veggies or a fried egg on top. It can also be turned into a casserole, fishcakes or veggie burgers.  You can also freeze it. If freezing the rice, make sure to do so soon after it’s cooked and cooled down. Keep in the freezer for up to one month.

Want more rice recipes using an Instant Pot? Click here.

Yellow Rice Cooked In An Instant Pot Pressure Cooker

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Yellow Rice With Peas & Corn (Instant Pot Recipe)

Instant Pot Yellow Rice With Peas & Corn

  • Author: Instant Pot Eats
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 6 1x
  • Category: Main

Scale

Ingredients

  • 2 cups basmati rice (see notes above)
  • 3 tablespoons olive oil
  • 1 large onion, diced small
  • 1/4 teaspoon salt
  • 3 tablespoons of chopped cilantro stalks (optional)
  • 2 large cloves of garlic, finely diced
  • 1 heaped teaspoon of turmeric powder
  • 1 cup frozen sweet corn kernels
  • 1 cup frozen garden peas
  • 2 1/4 cups chicken stock
  • A dollop of butter, to finish (optional, olive oil can also be used)

Instructions

  1. Rinse the rice in cold water 4 times to remove some of the starch. This will help to keep the rice nice and fluffy.
  2. Turn the Instant Pot on and press the Sauté function key button. Add the olive oil, onions and salt and cook for 5 minutes, stirring a few times until softened.
  3. Add the chopped cilantro, garlic and turmeric powder and stir through. I like to add a little extra drizzle of olive oil but that’s not essential. Now add the corn, peas and rice and pour over the chicken stock. Stir through and turn the Sauté off by pressing the Keep Warm/Cancel button.
  4. Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Set to Manual, HIGH Pressure and adjust the time to 4 minutes. You will hear 3 beeps letting you know you the Instant Pot is starting to build the pressure and cook (this should take about 5-7 minutes).
  5. Once the timer goes off, turn the Instant Pot off and let the pressure release naturally for 5 minutes. Then use the quick release to let off the rest of the steam.
  6. Open the lid and add a dollop of butter, if using. Let it melt into the rice, then fluff it with a fork. Transfer to a serving platter.

You can save this recipe for later and pin on Pinterest from here. 

Homemade Yellow Rice Pot With Peas & Corn - Instant Pot Recipe, Gluten-Free

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6 Comments

  • Reply
    15 Amazing Instant Pot Rice Dishes - Instant Pot Eats
    April 6, 2017 at 4:03 pm

    […] 1. Yellow Rice With Garden Peas & Sweet Corn  […]

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    Instant Pot Indian Recipes - Make These Fast Pressure Cooker Meals
    May 30, 2017 at 3:12 am

    […] image source: Instant Pot Eats […]

  • Reply
    Instant Pot Rice Pilaf With Ground Lamb, Almonds & Figs
    August 4, 2017 at 12:41 pm

    […] Unlike risotto or fried rice, pilaf requires little attention as once all ingredients and liquids are mixd through, the rice is left to do its own thing without stirring, absorbing the broth while cooking.  This dish lands itself perfectly to Instant Pot, which is amazing for cooking most rice dishes. It makes the best risotto and the fluffiest, tastiest yellow rice. […]

  • Reply
    Courtney
    November 24, 2018 at 10:03 pm

    Would you know the cooking instructions for using brown basmati rice?

    • Reply
      Ann Fabrizio
      December 10, 2018 at 3:13 pm

      No soaking of rice
      Rice to water ratio – 1:1.25
      Pressure Cook / Manual for 22 minutes (high pressure, vent sealed)
      10 minute NPR – Manually release the pressure 10 minutes after the instant pot beeps
      ——-
      1 cup Brown Basmati Rice
      1 1/4 cup Water
      1 tbsp Ghee or Oil (optional)

      Instructions:
      1. Wash brown rice until the water runs clear.
      2. Add water and rice to the instant pot insert. If using, add the oil and salt.
      3. Start the instant pot in manual or pressure cook mode for 22 mins at high pressure with vent in sealing position.
      4. When the instant pot beeps, do 10 minutes natural pressure release, which means release the pressure manually 10 minutes after the instant pot beeps.

  • Reply
    CHRISTINE M GRENIER
    February 26, 2019 at 3:50 pm

    I didn’t have cilantro handy and didn’t feel like running to the store, so I added the following in its place:
    1/4 tsp dill weed
    1/4 tsp parsley
    1/4 tsp tarragon

    I also used vegetarian broth instead of chicken broth.

    It turned out great!

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