Instant Pot Coconut Curry Rice

This recipe is perfect for the cold season that is upon us! Perfect for a cold day when you just want to snuggle up with a thick blanket and eat some warm food. The best part is that it's made in a pressure cooker which makes cooking + cleanup so easy! And not to mention cut the cook time down! This curry is packed with flavor + spice. The coconut milk gives it a nice velvety texture and makes it super rich. Feel free to add in additional vegetables to make this even more fulling. Try chopped potatoes, cauliflower, or zucchini! Recipe video at the end of this post!

Ingredients:

• 2 cups basmati rice (I prefer brown but you can use white too)
• 1 can full fat coconut milk 
• 2.5 cups veggie broth or water
• 3 large carrots, sliced into coins
• 1 bell pepper, chopped
• 1 onion, chopped
• 1/4 chopped cilantro stems
• 1/4 tsp smoked paprika
• 1 tsp garlic powder
• 2 tbsp curry powder
• 1 tsp cumin
• 1/4 tsp cayenne pepper 
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/2 tsp black pepper
• juice from a lime

Directions:

1. Using a fine mesh strainer, rinse your rice until the water coming out is completely clear
2. Add the rinsed rice along with the rest of the ingredients into the pot of your pressure cooker
3. Select the 'Manual' setting and put the timer on on for 15 minutes on 'High Pressure'
4. Make sure the pressure valve is in the closed position
5. When the timer goes off, hit cancel/off to start the 'Natural Release' of the pressure
6. Once the pressure is released, you can take the top off and serve
7. I like to serve mind with fresh cilantro and a little extra lime!