Instant Pot Coconut Curry Rice
A quick and easy instant pot coconut curry rice with savory and aromatic curry spices that blend perfectly with sweet and creamy coconut milk to make the perfect side dish.
PREP TIME
5 minutes
COOK TIME
15 minutes
INGREDIENTS
6
Serves: 4
Ingredients
- 1 whole1 whole1 whole Coconut Milk, full-fat, canned, 13.5 oz
- 0.5 cup0.5 cup0.5 cup Water, or broth
- 1 tsp1 tsp1 tsp Sea Salt
- 2 tsp2 tsp2 tsp Curry Powder - Primal Palate
- 1 cup1 cup1 cup Jasmine Rice
- 1 Tbsp1 Tbsp1 Tbsp Cilantro, chopped, optional garnish
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add all the ingredients to the instant pot and mix to combine.
- Secure the lid and set the instant pot on high pressure for 4 minutes
- Let it naturally release for 10 minutes and then finish venting.
- Use a fork to fluff the rice and serve immediately
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My Notes:
About This Recipe
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Dairy Free Egg Free Gluten Free Nut Free Pescetarian Plant Based Shellfish Free Side Dishes Sugar Alcohol Free Sugar Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 220 |
| Fat: | 2 g |
| Carbohydrates: | 48 g |
| Protein: | 4 g |
| Cholesterol: | 0 g |
| Sodium: | 576 mg |
| Fiber: | 2 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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