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Easy homemade yellow rice in a stone bowl with a serving spoon.

Easy Homemade Instant Pot Yellow Rice

A fragrant yellow rice made tender and fluffy in a matter of minutes with the help of your instant pot!
Course Side Dish
Cuisine American, Mediterranean
Prep Time 21 minutes
Cook Time 9 minutes
Total Time 30 minutes
Servings 4 servings
Cost $10


  • instant pot


  • olive oil for drizzling
  • 1 ½ cups basmati rice
  • ½ a yellow onion diced
  • 2 garlic cloves minced
  • ¾ teaspoon turmeric
  • a pinch of cumin (or ⅛ teaspoon)
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 ½ cups low sodium chicken broth
  • 1 bay leaf


  • Set your instant pot to the "sauté" setting and drizzle the bottom of the pot with a thin layer of olive oil.
  • When the oil is hot, add in the rice, onion, garlic, turmeric, cumin, salt, and pepper. Cook for 3 to 5 minutes, stirring every so often so the onions and rice don't stick or burn.
  • When the onions are translucent, add in the broth and bay leaf. Stir to combine.
  • Cover the pot and switch the valve to the "sealing" position. Pressure cook on high for 4 minutes.
  • When the timer is up, allow the pot to naturally release for about 10 minutes before carefully switching the valve to "venting" and manually releasing any remaining pressure.
  • Remove the lid and gently stir the rice so it doesn't stick to the bottom of the pot. Remove the bay leaf before serving.


  • To store: Allow the rice to cool completely before scooping it into an airtight container and storing it in the refrigerator. Store leftover yellow rice up to 5 days.
    To reheat: Reheat leftover rice by drizzling a small amount of water over top, then microwave for a minute or until it is warmed through.
    To freeze: Freezing is not recommended.


  1. For brown rice: pressure cook on high for 15 minutes. For jasmine rice: pressure cook on high for 3 minutes.
  2. For a vegetarian rice: substitute chicken broth for equal parts vegetable broth or water.
  3. Stovetop instructions: Follow the directions in the same order, but use a large stock pot over medium heat and increase the chicken broth to about 3 cups. After sautéing the onions, garlic, spices, and rice according to the recipe instructions, add the broth and bay leaf and bring to a boil. Cover with a tight lid and turn the heat to low. Simmer 15 to 20 minutes before removing from the heat and fluffing with a fork.