Ingredients

  • 1
    Cup
  • 1 14
    cups
    Vegetable Stock
  • 12
    lb
    Frozen Shrimp, peeled, deveined or chicken thighs
  • 3
    tbsp
    Tamari or Soy Sauce
  • 2
    tbsp
    Coconut Oil
  • 2
    tbsp
    Brown Rice Syrup or Honey
  • 2
    tsp
    Rice Vinegar
  • 1
    cups
    Yellow Onion, diced
  • 1
    cups
    Red Bell Pepper, thick slices
  • 1
    cups
    Carrot, large pieces
  • 3
    Garlic Cloves, minced
  • 2
    tbsp
    Curry Powder
  • 2
    tsp
    Garam Masala
  • 1
    tsp
    Turmeric, ground
  • 2
    tbsp
    Green Onion for garnish (optional)
  • 2
    tbsp
    Pickled Ginger for garnish (optional)
  • Sea Salt to taste

Nutrition Facts

Serving Size: 1 cup
Serves: 4
Amount Per Serving
Calories: 260
% Daily Value*
Total Fat: 7g 9%
Saturated Fat: 4.5g
Trans Fat: 0g
Cholesterol: 55mg 18%
Total Carbohydrate: 41g 15%
Dietary Fiber: 4g 14%
Sugars: 6g 12%
Protein: 10g 20%

Instructions

  1. Set Instant Pot to “Sauté”. Dice onion, slice red bell pepper, chop carrots. Mince garlic.
  2. Add coconut oil, garam masala, curry powder, and turmeric to Instant Pot. Stir frequently for two minutes.
  3. Add diced onion, red bell pepper, carrot, and minced garlic to the Instant Pot and sauté for an additional five minutes. Add tamari, brown rice syrup and vinegar and stir to incorporate.
  4. Add Lundberg Family Farms Organic White Basmati Rice and vegetable stock to the vegetable mixture and stir for an additional minute.
  5. Pressure cook the rice mixture: Close the lid of the pressure cooker. Set the valve to “Sealing” and start the pressure cooker on “High” for 5 minutes. Once completed, let the pressure naturally release for another 5 minutes before quick-releasing the remaining pressure.
  6. Carefully open the lid, fluff the rice, garnish with green onions or pickled ginger and enjoy!

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Product Organic California White Basmati Rice
Diet Gluten-Free
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