clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a bowl of yellow rice

Instant Pot Yellow Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Here’s a simple and delicious recipe for Instant Pot Yellow Rice. Ground turmeric adds a beautiful yellow color with anti-inflammatory properties. Everyone loves this savory side dish.

  • Total Time: 31 minutes
  • Yield: 6 1x


Units Scale
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 cup white basmati rice, rinsed well
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon ground turmeric
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1 1/4 cups reduced-sodium vegetable broth (or water)


  1. Press the Sauté button on your Instant Pot. Pour in the olive oil and let it heat up for a few minutes. Then, add the diced onion.
  2. Cook the onion for 2-3 minutes or until it starts to soften. Cancel the Sauté button and scrape up any pieces of onion that have stuck to the bottom of the pot. This will help prevent you getting a burn message.
  3. Then, add the rinsed rice, garlic powder, turmeric, salt, pepper and vegetable broth. Stir to combine.
  4. Lock on the lid and set the time to 6 minutes at high pressure.
  5. When the cooking time is complete, let the pressure come down naturally for 5 minutes. Then, use the quick release to get rid of the remaining pressure.
  6. Carefully remove the lid and stir the rice. Serve hot.


  1. Basmati rice is a long-grain white rice. You can also use Jasmine rice, if you prefer.
  2. To rinse the rice, place it in a fine-mesh sieve and put it under cold running water from the sink. Rinse the rice until the water runs clear.
  3. If you want to use long-grain brown rice for this recipe, you will need to increase the cooking time to 20 minutes.
  4. Store any leftover cooked rice in an airtight container in the refrigerator for up to 5 days. Or, you can freeze cooked rice for up to 2 months. Defrost and reheat before serving.
  5. The total cooking time includes 10 minutes for the Instant Pot to come up to pressure.
  6. This recipe can easily be doubled to make extra servings, if desired.


  • Serving Size:
  • Calories: 145
  • Sugar: 1.2 g
  • Sodium: 117.1 mg
  • Fat: 2.6 g
  • Saturated Fat: 0.4 g
  • Carbohydrates: 27.5 g
  • Fiber: 0.8 g
  • Protein: 2.5 g
  • Cholesterol: 0 mg