Pressure Cooker Yellow Rice Easily Made from Scratch

Quick, Easy, and Delicious

Pressure Cooker Yellow Rice

This past weekend, my sister asked if I could bring yellow rice to family dinner at my mom’s house. I’m sure pressure cooker yellow rice was not on her radar. But it was actually the most complimented dish of the day. Everyone kept asking… “What’s that I’m tasting?” Ah! Music to a chef’s ears. Well, I told them. And now I’m telling you.

 

Why Yellow Rice From Scratch?

(Why not just use the bagged stuff?)

Wondering why you should try the from scratch method instead of using prepackaged bags of yellow rice? First, while making prepackaged rice that includes a seasoning packet is tempting because there’s no need to measure out spices, the amount of sodium in said packet needs a second look. Just 2 ounces of dry pre-packaged yellow rice typically has over 30% of your daily recommended sodium intake. One popular prepackaged brand had 750mg, compared to less than 200mg in this recipe. With homemade, you can control the sodium level and be assured that you’re cooking with real, not artificial, ingredients.

Second, with an Instant Pot, making your own yellow rice from scratch couldn’t be easier. Third, the flavor in this rice is amazing! Even my family, who like to stick to the same familiar dishes, loved the new flavors in this rice. We’ve yet to serve this rice to a crowd who didn’t devour it.

 

Pressure Cooker Yellow Rice | The Foodie Eats

 

The Process

Pressure Cooker Yellow Rice | The Foodie Eats

Using sauté setting – Melt butter…

 

Pressure Cooker Yellow Rice | The Foodie Eats

then add onions and cook for about 1 minute until softened.

 

Pressure Cooker Yellow Rice | The Foodie Eats

Then add garlic and cook for another 30 seconds.

 

Pressure Cooker Yellow Rice | The Foodie Eats

Add rice…

 

Pressure Cooker Yellow Rice | The Foodie Eats

and turmeric.

 

Pressure Cooker Yellow Rice | The Foodie Eats

Stir well to coat.

 

Pressure Cooker Yellow Rice | The Foodie Eats

Add all remaining ingredients and mix well. Then lock lid and cook for 12 minutes at low pressure.

 

Pressure Cooker Yellow Rice | The Foodie Eats

Once cooking is complete, allow pressure to release naturally (will take about 10 minutes). Open lid and remove cinnamon stick, thyme stems, and bay leaf. Mix well with a fork to fluff, serve, and enjoy!

 

And this is the AMAZING Result…

Pressure Cooker Yellow Rice | The Foodie Eats

More Instant Pot rice recipes:

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Pressure Cooker Yellow Rice | The Foodie Eats

 

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Pressure Cooker Yellow Rice | The Foodie Eats

Pressure Cooker Yellow Rice

Easy and delicious pressure cooker yellow rice from scratch!
4.75 from 8 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 27 minutes
Total Time: 30 minutes
Servings: 8
Calories: 224kcal

Ingredients

  • 2 Tbsp. butter
  • 1/4 cup yellow onion diced
  • 1 Tbsp. garlic minced
  • 2 cups basmati rice
  • 2 Tbsp. turmeric
  • 1 cinnamon stick
  • 1 bay leaf
  • 3 thyme sprigs
  • 2 cups chicken broth
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions

  • Using sauté setting on Instant Pot - Melt butter, then add onions and cook for about 1 minute until softened. Then add garlic and cook for another 30 seconds.
  • Add rice and turmeric; stir well to coat.
  • Add all remaining ingredients and mix well. Then lock lid and cook for 12 minutes at low pressure.
  • Once cooking is complete, allow pressure to release naturally (will take about 10 minutes).
  • Open lid and remove cinnamon stick, thyme stems, and bay leaf.
  • Mix well with a fork to fluff, serve, and enjoy!

Notes

To make this vegan, replace chicken stock with vegetable stock and sub vegan butter or olive oil for the butter.

Nutrition

Calories: 224kcal | Carbohydrates: 41g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 193mg | Potassium: 211mg | Fiber: 1g | Vitamin A: 110IU | Vitamin C: 2.5mg | Calcium: 31mg | Iron: 2.2mg
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26 Comments

  • Reply
    Jesse
    April 2, 2017 at 1:19 pm

    Quick, easy and very tasty.
    The only thing I will do different next time is actually turn my sauté setting off after my butter melts and just before I add the rice. The heat was too intense when I added the rice and I had to race against time to get the broth in there so I could get the rice off the bottom of the pot to keep it from burning! LOL!

    • Reply
      Chef Gary
      April 2, 2017 at 2:04 pm

      That’s a great point. I think I’ll add that step into the recipe. Thanks for the feedback!

  • Reply
    Tiffany
    November 12, 2017 at 2:43 pm

    5 stars
    This was delicious. Thank you! My bf was raving over it!

  • Reply
    Robin
    February 18, 2018 at 10:55 am

    How many does this recipe serve? Thank you!

    • Reply
      Chef Gary
      February 23, 2018 at 9:21 am

      Well, you end up with about 4 cups of cooked rice. So it serves quite a few people. Not sure how many servings that is, technically.

  • Reply
    Susan
    April 25, 2018 at 1:00 pm

    Is 12 minutes on low correct? I typically only cook rice 2 minutes on low, and then natural release for 10 minutes. I am afraid 12 minutes would make the rice mushy. I typically use the manual function on my instant pot.

    • Reply
      Chef Gary
      April 26, 2018 at 11:58 am

      Yes, 12 minutes at low pressure is correct.

  • Reply
    Elcee
    June 18, 2018 at 4:58 am

    5 stars
    My husband and I loved this recipe! The flavors were perfect. This is the first time we tried making our own yellow rice instead of using the pre-seasoned yellow rice you can buy. Thank you for the recipe. This will be a staple for us. Next I’ll try the arroz con pollo – yummm!

    • Reply
      Chef Gary
      June 21, 2018 at 12:42 pm

      Thanks Elcee! Yeah, this recipe is definitely different than most yellow rice recipes. So I’m glad you guys liked it so much. My family LOVES it!

    • Reply
      BRIGITTE Couture
      July 11, 2019 at 11:10 am

      5 stars
      OMG it’s so delicious! Way better than the super salty store bought one! Thank you!

  • Reply
    Erica
    October 30, 2018 at 11:09 am

    My pot doesn’t have a low pressure setting. Normal cook time for plain basmati rice is 4 minutes on manual plus 10 minutes npr. What should I do?

    • Reply
      Gary
      October 31, 2018 at 1:24 pm

      Yes, that method should work just fine.

  • Reply
    Elizabeth
    December 11, 2018 at 9:40 am

    5 stars
    Never made yellow rice from scratch until now. I brought it to a family pot luck and everyone loved it! Thanks for the recipe.

  • Reply
    Kathy
    January 23, 2019 at 2:24 pm

    5 stars
    I would love to try this, substituting vegetable broth for the chicken broth. Yellow rice is the one thing my vegetarian teen daughter misses eating when I make it. Any suggestions, should I ramp up or add other spices since I’ll be removing that chicken flavor? Thanks for this recipe, it sounds amazing and so much better than the box!!!

    • Reply
      Gary
      January 23, 2019 at 2:59 pm

      Nope, just swap out the broth! We’ve actually made this vegan for our vegan family members by swapping the broth and using vegan butter and it’s just as delicious as the original recipe. Hope you enjoy it as much as we do.

  • Reply
    James McCurry
    January 30, 2019 at 5:38 pm

    5 stars
    This one is going in the bookmarks! I was low on supplies, but figured I’d still give it a shot. Used 1 TBSP of garlic powder instead of garlic, white rice instead of basmati and a sprinkle of cinnamon powder and it still came out great! Can’t wait to explore the rest of the site. Thanks!

  • Reply
    Jessie Gable
    February 6, 2019 at 12:32 pm

    Help, mine burned within minutes .

    • Reply
      Gary
      February 6, 2019 at 1:43 pm

      Did you remember to add the stock? We’ve made this rice at least 20 times, never with a burn notice.

  • Reply
    KarenD
    February 23, 2019 at 9:11 pm

    3 stars
    Way too much turmeric! I’m trying to find ways to work it into my diet, but this was much too strong. It’s probably good if you are accustomed to the taste, but for those who are not, use less! Also, the rice was a little dry. I will make it again, but will probably halve the turmeric, and add a little more stock.

  • Reply
    Victor
    May 22, 2019 at 10:43 pm

    Have you ever tried it with brown rice?

    • Reply
      Gary
      May 24, 2019 at 9:33 am

      No, but I bet it would work just fine. 22 minutes at high pressure, with NPR for 10 minutes. Let me know how it goes!

  • Reply
    Whittney
    August 5, 2019 at 6:46 pm

    How long would you say for doubled recipe?

    • Reply
      Gary White
      August 6, 2019 at 9:48 am

      Same time should work.

      • Reply
        salliemae
        September 8, 2019 at 5:24 pm

        what changes to half the recipe?

        • Reply
          Gary White
          September 10, 2019 at 10:17 am

          Halve everything except the time. Cook time should remain the same.

  • Reply
    BlueKarma
    August 14, 2019 at 11:58 pm

    5 stars
    Delicious. Only used 2 teaspoons of turmeric, as mine is very fresh and pungent. Increased cooking time to 14 minutes + NPR as we live at mile high altitude. All other instructions followed. Will definitely repeat, and add to the guest-worthy recipe file. Thanks!

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