Instant Pot Tropical Rice Recipes

INSTANT POT STEAMED RICE

Steps:

• Rinse the rice under cold running water until the water runs clear; drain well. Stir the rice, salt and 2 cups water together in a 6-quart Instant Pot® and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for natural release and wait until the natural release cycle is complete, about 10 minutes. Be careful of any remaining steam and unlock and remove the lid.
• Using the tines of a fork, fluff the rice to separate the grains and serve.

COCONUT SHRIMP WITH CILANTRO RICE

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil and set a wire rack on top; coat with cooking spray. Combine 1 cup water, the coconut water, rice and lime zest in a medium saucepan and bring to a boil. Reduce the heat to medium low; cover and simmer 8 minutes. Remove from the heat; add the carrots, red onion, 1/4 teaspoon salt and a few grinds of pepper (do not stir). Cover and let sit 10 minutes, then fluff with a fork to combine. Discard the lime zest.
• Meanwhile, season the shrimp with salt and pepper. Beat the egg and 2 tablespoons water in a bowl. Combine the coconut and panko in another bowl. Dip the shrimp in the egg mixture, then the coconut-panko mixture, gently pressing to adhere; transfer to the prepared rack. Bake until the shrimp are cooked through, about 10 minutes.
• Turn on the broiler. Broil the shrimp until golden brown, 1 to 2 minutes. Add the cilantro to the rice mixture and toss. Serve with the shrimp and lime wedges.

HAM AND PINEAPPLE RICE

Steps:

• In a large skillet combine ham, chicken broth, pineapple, pineapple juice, soy sauce, worcestershire sauce, and salt and bring to a boil over medium high heat.
• Rinse rice well using a fine mesh sieve.
• Stir in rice, cover and reduce heat to medium-low. Cook 10 minutes, stir, cover and continue cooking 5-10 minutes until rice is tender. Stir in green onions and serve.

INSTANT POT TROPICAL RICE

Steps:

• 1. Add rice, coconut milk, chicken broth and juice from pineapple and mandarin oranges in the Instant Pot (any brand electric pressure cooker is fine). Cook according to directions.
• 2. Melt butter in a medium skillet. Saute peppers and white part of the scallions for a couple minutes to soften. (Reserve the green part for garnish). Add garlic and saute a minute more.
• 3. In a large bowl add all ingredients except remaining scallions and stir to combine. Add salt and pepper to taste. Garnish with scallions to serve.

PERFECT INSTANT POT RICE

Steps:

• Rinse Rice: Rinse rice under cold water by gently scrubbing the rice with your fingertips in a circling motion. Pour out the milky water, and continue to rinse until water is clear. Be sure to drain really well.
• Pressure Cook Rice: Add 1 cup (230g) rice and 1 cup (250ml) cold water in Instant Pot Pressure Cooker. Close the lid, turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 3 minutes, then Natural Release for 10 minutes. Turn Venting Knob to Venting position to release the remaining pressure. Open the lid quickly.
• Optional Seasoning: Add salt to the rice for seasoning.
• Fluff & Serve: Fluff rice with a fork, then serve warm. Enjoy~

INSTANT POT® PINEAPPLE-COCONUT-LIME RICE

Steps:

• Rinse rice well until water runs clear. Place drained rice in the pot of electric pressure cooker (such as Instant Pot®). Add water, pineapple chunks and juice, coconut milk, and red pepper flakes. Place the lid on the pot and lock in place.
• Turn the cooker on and choose the "Manual" setting and high pressure. Set the timer for 3 minutes. Allow pressure to release naturally after the cooking time has ended, about 20 minutes. Stir in lime zest and juice.