We’ve all planned our main dish for a meal and completely forgotten about the side dishes. The instant pot is the perfect hero to step in for those! It frees up space for you on the stovetop or in the oven. Especially for holidays, I love making side dishes in the instant pot. Rice is so easy to make in the instant pot, and this instant pot garlic turmeric rice is flavorful and the prettiest color.
This instant pot rice is delicious served alongside my lentil taquitos, but would also be great with any chicken dishes. Just a few minutes to prep and 20 minutes of hands-off cooking time for you to have fluffy, delicious rice that was made in your instant pot. Because this rice is so versatile and easy to make, it’s sure to be a recipe that you’ll turn to again and again whenever you need an easy side dish.
Turmeric is full of antioxidants and has anti-inflammatory properties, making it a nutrient powerhouse! Plus you can’t beat the pretty yellow color that it gives this instant pot garlic turmeric rice. If you’ve never cooked with turmeric, it has an earthy taste that isn’t too overpowering. I find that it pairs well with the garlic and freshly ground black pepper for a flavorful side dish.
- 3 tbsp. butter
- 5 cloves garlic minced
- 2 cups white rice
- 1½ tsp. salt
- ½ tsp. black pepper
- 2 tsp. ground dried turmeric
- 2 cups vegetable broth
- Set your instant pot to sauté and melt butter. Add garlic and cook for a few minutes until fragrant. Add rice and cook for a few minutes more to slightly toast it.
- Add salt, pepper, turmeric, and vegetable broth and stir to combine.
- Set to high pressure for 20 minutes and allow to naturally release for 10 minutes before manually releasing. You can also let it completely naturally release.
- Fluff with a fork and serve immediately.
- Enjoy!
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Surely you meant 4 cups of liquid for 2 cups of rice?
I make this all the time using brown jasmine rice (2 1/4 cup water) and 15 min w natural release! It’s my favorite rice recipe to pair with savory Asian style dishes or curry.
Mine burned. I’m thinking 1:1 rice to water ratio is too low.
20 minutes on high pressure for rice? Can anyone confirm this time duration? Seems too long.
Yeah. I usually only do 3
I tried it in my Instapot and it didn’t work. I had to turn it off because it started beeping 5 minutes into it.
The rice was just a little more tender than I wanted, but it still turned out tasty.
3 minutes with 10 min natural release should be plenty
That was my first thought too. When I make rice I usually do 3 minutes on high and then natural release for 10 minutes. That’s what I’m going to try here as well.
I personally wouldn’t try for 20 mins – it does just fine at the typical 3 min on high with 20 min (or so) natural release.
I set my instant pot to five minutes and then 10 minutes natural release before I opened it. It came out perfect!
20 mins? Oh man I wouldn’t try that- the regular white rice timing of 3 mins and 20 mins natural release is perfect. Will say that burning the garlic is a real risk, either in too long a saute, or maybe even too long of a cook in the pot- then it’s bitter.
it’s a great easy recipe – taste is spot on, great side or base for adding in an already cooked protein when done. will do again.