Tumeric Rice

Yields: 4

Preparation time: 15

Cooking time: 45


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/4 cup finely chopped onions
  • 1 teaspoon finely chopped garlic
  • 1 cup dry Basmati rice
  • 2 teaspoons turmeric
  • 1 1/2 cups fresh or canned chicken broth
  • 1 bay leaf
  • 2 sprigs fresh thyme or 1 teaspoon dried
  • Tabasco to taste
  • Salt and pepper to taste


  • Rinse the rice in a fine strainer until the water runs clear, and shake out any excess
  • Turn instant pot on to saute, and when warm melt the butter and add the olive oil
  • Add onions and garlic and cook until wilted
  • Add rice and turmeric. Stir to coat.
  • Add broth, bay leaf, thyme, Tabasco, salt and pepper, and stir until well blended well
  • Put the top on the instant pot, seal the lid, and set your instant pot to 6 minutes on MANUAL.
  • Once the timer goes off, allow the pressure to naturally release for 10 minutes (meaning leave it alone for 10 minutes!)
  • Pop open the lid,stir with fork, and remove bay leaf
  • Serve warm (optionally with freshly chopped cilantro)

Category: Side dish

Cuisine: Mediterranean

Tags: Instant potRiceSide