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Instant Pot Coconut Curry Vegetable Rice Bowls

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How to Make Instant Pot Coconut Curry Vegetable Rice Bowls

Preparing curries often involves a lot of chopping, but you can get around that easily. Take advantage of the pre-chopped or no-salt-added canned ingredients on the market, such as matchstick carrots, water chestnuts, and chickpeas.

Find more diabetes-friendly Instant Pot recipes here.


10 min prep time


30 min cook time


6servings


1 cup

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Step-By-Step Instructions:

  1. Combine the rice, water, curry powder, and 1/4 tsp of the salt in the Instant Pot. Seal the lid, close the valve, and set the Manual/Pressure Cook button to 15 minutes.
  2. Use a natural pressure release for about 12 minutes. When the valve drops, carefully remove the lid and stir in the remaining ingredients.
  3. Press the Cancel button and set to Sauté. Then press the Adjust button to “More” or “High.” Bring to a boil and boil for 2 minutes, or until all the ingredients are heated
    through, stirring occasionally.
Fiber Focused
Asian
Vegetarian
Vegan
Main Dish
Dinner
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Nutrition facts

6 Servings



  • Serving Size

    1 cup


  • Amount per serving



    Calories





    240

  • % Daily value*

  • Total Fat
    6g

    8%

    • Saturated Fat
      3.5g

      18%
    • Trans Fats
      0g

  • Cholesterol
    0mg

    0%

  • Sodium
    330mg

    14%

  • Total Carbohydrate
    42g

    15%

    • Dietary Fiber
      7g

      25%
    • Total Sugars
      9g

  • Protein
    8g

  • Potassium
    540mg
    11%

Ingredients

brown rice
2/3 cup

water
1 cup

curry powder
1 tsp

salt
3/4 tsp

chopped green onion
1 cup

sliced red or yellow bell pepper
1 cup

matchstick carrots
1 cup

chopped red cabbage
1 cup

sliced water chestnuts
1 (8-oz) can

no-salt-added chickpeas (rinsed and drained)
1 (15-oz) can

lite coconut milk
1 (13-oz) can

grated fresh ginger
1 tbsp

sugar
1 1/2 tbsp

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