This homemade Instant Pot yellow rice recipe is free of MSG, additives, and preservatives. It's also naturally gluten-free, made with sweet corn and peas to maximize its nutritional value.
Course Main
Cuisine Asian
Keyword Budget-Friendly, Gluten-Free, Instant Pot rice recipes, Side Dishes
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 6
Calories 349kcal
Ingredients
2cupsbasmati ricesee notes above
2tablespoonsolive oil
1oniondiced finely
¼teaspoonsalt
3tablespoonsof chopped cilantro stalksoptional
2large cloves of garlicfinely diced
1heaped teaspoon of turmeric powder
1cupsweet corn kernelsfrozen
1cupfrozen peas
2.25cupschicken stock
Optional: A dollop of butterto finish (or olive oil can also be used)
Instructions
Rinse the rice in cold water 4 times to remove as much of the starch as possible. This will help to keep the rice nice and fluffy.
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.
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.
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 pressure and cook (this should take about 5-7 minutes).
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.
Open the lid and add a dollop of butter or extra olive oil, if using. Let it melt into the rice, then fluff it with a fork. Transfer to a serving platter.