Instant Pot Japanese Curry Rice
1 Cup Lundberg Family Farms Organic White Basmati Rice
1 ¼ Cup Vegetable Stock
½ 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 Cup Yellow Onion, diced
1 Cup Red Bell Pepper, thick slices
1 Cup 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
Set Instant Pot to “Sauté”. Dice onion, slice red bell pepper, chop carrots. Mince garlic.
Add coconut oil, garam masala, curry powder, and turmeric to Instant Pot. Stir frequently for two minutes.
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.
Add Lundberg Family Farms Organic White Basmati Rice and vegetable stock to the vegetable mixture and stir for an additional minute.
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.
Carefully open the lid, fluff the rice, garnish with green onions or pickled ginger and enjoy!Download Printable Version
Serving Size: 1 cup
Amount Per Serving
Calories from Fat 7g
Total Fat 7g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrate 41g
Dietary Fiber 4g
Total Sugars 6g