Full of flavor and quick to make, this instant pot vegan garlic turmeric rice is one of the best side dishes for so many meals.
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It seems as though sometimes thinking of sides is harder as thinking of what the main course of your meal should be. This Instant Pot Vegan Garlic Turmeric Rice takes all that guess work away.
This comes together super quickly in the Instant Pot and then it’s on to being able to prep the rest of dinner or clean up the kitchen while it cooks which is a huge win .
If you like to meal prep, then this dish is a huge win, because you can have it cooking in the Instant Pot while you make other things.
While we haven’t tried ourselves, you should be able to double the recipe too which also makes meal prep a breeze.
Of course, we know everyone doesn’t have an instant pot, so we will be including instructions for stove top preparation below as well.
What ingredients do you need for Instant Pot Vegan Garlic Turmeric Rice?
We need just 9 ingredients to make this rice dish and they are all super easy to find ingredients. Full amount listed in the recipe card below.
- dry brown rice
- vegetable stock
- olive oil (or more vegetable stock if oil free)
- ground turmeric
- garlic
- garlic powder
- black pepper
- salt
- green onions
How do you make Instant Pot Vegan Garlic Turmeric Rice?
You are going to start by chopping your garlic.
Then, turn your instant pot onto Saute method and add in your olive oil (or veg stock if avoiding oil. Once hot, add in your uncooked rice and stir often so it doesn’t burn. Cook until toasted, about 3 minutes.
Then, throw in the garlic and saute for 1 minute.
Turn off saute method. Add in your turmeric, garlic powder, salt and pepper. Stir together. Then, in with your vegetable stock. Stir together again.
Put your instant pot lid onto the body and close the lid. Make sure that the pressure valve is sealed.
Then, press manual and cook on high pressure for 25 minutes. When the time goes off, let the pressure release via Quick Release. *If you are not sure about this, please read your manual.
Let the lid stay on for 10 minutes before serving. Stir everything together.
Serve with fresh green onions on top.
Do I have to make this vegan garlic turmeric rice in an Instant Pot?
You do not! While this is the preferred method because of the easy prep and not standing over the stove, you can make this on the stove. Stove top method instructions listed below in printable recipe card.
CAN I PREP THIS VEGAN INSTANT POT VEGAN GARLIC TURMERIC RICE AHEAD?
Yes! This can be made ahead of time. In fact, if you store it in an air tight container, this can be stored for up to 7 days. It’s absolutely perfect for those of you who meal prep.
DO I HAVE TO USE BROWN RICE?
You do not have to use brown rice. However, if you do use white rice in this recipe, you need to reduce the time to 10 minutes on manual instead of 25.
CAN THIS BE TOP 8 ALLERGY FRIENDLY INSTANT POT VEGAN TURMERIC GARLIC RICE?
This recipe as written is already Top 8 Allergen Friendly; however, it’s important to know that you should always double check your ingredients.
Also, if you are oil free, you can just omit the oil in this recipe and replace with more vegetable stock for sauteing.
WHAT OTHER VEGAN SIDE DISHES SHOULD I MAKE?
There are endless possibilities, but here are some of our favorite vegan side dishes that we think everyone will like:
- The Best Vegan Mac and Cheese
- Vegan Cornbread
- Easy Vegan Mashed Potatoes (4 Ways)
- Vegan Green Bean Casserole
- Italian Vegan Pasta Salad
- Vegan Potato Salad
- Vegan Green Bean Salad
- The Best Vegan Baked Beans
- Vegan Glazed Carrots
- Vegan Scalloped Potatoes
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🥳 Get the Full Recipe
Instant Pot Vegan Garlic Turmeric Rice
Ingredients
- 1 tablespoon non-dairy butter
- 1 shallot, finely diced
- 6 cloves garlic, minced
- ½ teaspoon ground turmeric
- 1 bay leaf
- 1 cup brown basmati rice, uncooked, rinsed and drained (200g)
- ½ teaspoon salt (more or less to taste)
- ¼ teaspoon black pepper (more or less to taste)
- 1 ½ cups vegetable stock (340.5g)
- 2 green onions, thinly sliced
Instructions
- Hit Saute method on Instant Pot and add in non-dairy butter (or veg stock if avoiding oil.) Once completely melted add in shallot and garlic, stir on and off for 1-2 minutes. Add turmeric and bay leaf then stir to incorporate.
- Add rice, salt and pepper to taste and mix to coat evenly. Cook until toasted, about 3 minutes. Turn off saute method. Add stock and and stir to combine. Put instant pot lid onto the body and close the lid. Make sure that the pressure valve is sealed.
- Press manual and cook on high pressure for 25 minutes. When the time goes off, let the pressure release via Quick Release. *If you are not sure about this, please read your manual. Let the lid stay on for 10 minutes before serving. Stir everything together.
- Serve with fresh green onions on top.
Notes
Video
Nutrition
This sounds great, and we’re having it tonight. Does it matter if I use long grain or short grain brown rice?
the type of brown rice shouldn’t matter. Just don’t use white rice without reducing the time. Enjoy!