Instant Pot Curry Rice with Almonds
- Author: Annie Chesson
- Prep Time: 2 mins
- Cook Time: 23 mins
- Total Time: 25 minutes
- Yield: 9 servings 1x
- 2 cups jasmine rice
- 2 1/2 cups veggie stock
- 2 tablespoons curry powder
- 1/2 cup slivered almonds
- Cilantro, for garnish
- Add the rice, veggie stock, curry powder, and some salt to the instant pot. Cook on high pressure for 3 minutes, let the pressure naturally release for 10 minutes, and quick release the remaining pressure.
- Remove the lid, fluff rice with a fork, and stir in your almonds. Season to taste with salt and pepper and top with cilantro
Nutrition
- Serving Size: 1/2 cup
- Calories: 204
- Sugar: 0 g
- Sodium: 97 mg
- Fat: 4 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg