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.
5 minutes
15 minutes
Difficulty:
Intermediate
Show nutritional information
| 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 |
| Calculated per serving. | |
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 Primal Palate Curry Powder
- 1 cup1 cup1 cup Jasmine Rice
- 1 Tbsp1 Tbsp1 Tbsp Cilantro, chopped, optional garnish
Process
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
Add a Note
My Notes:
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