INSTANT POT® COCONUT RICE
Easy and delicious. Tastes just like the restaurant.
Provided by michele pruett
Categories Side Dish Rice Side Dish Recipes
Time 1h30m
Yield 8
Number Of Ingredients 5
Steps:
- Rinse rice under cold tap water until water runs clear. Soak rice in a bowl of water for 1 hour.
- Combine coconut milk, chicken stock, sugar, and salt in a multi-functional pressure cooker (such as Instant Pot®).
- Drain rice and stir into the pressure cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock lid and open carefully; fluff rice with a fork.
Nutrition Facts : Calories 289 calories, Carbohydrate 44.2 g, Cholesterol 0.1 mg, Fat 10.8 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 9.4 g, Sodium 312.6 mg, Sugar 3.4 g
INSTANT POT® COCONUT-CARAMEL SHRIMP
I'm fortunate to live in Oklahoma where we have a lovely Vietnamese community. This is my Americanized version of coconut-caramel shrimp. It's made in an Instant Pot®, and while it can be made on the stovetop you'll use more pots and pans. I love serving this with jasmine rice cooked in coconut milk.
Provided by thedailygourmet
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function on high heat. Set timer to a total of 10 minutes. Add 3 tablespoons coconut water and sugar. Stir just once, then leave alone to bubble.
- Meanwhile, place 1/2 cup coconut water in a microwave-safe bowl. Microwave on high until hot, 1 to 3 minutes.
- Once pressure cooker reads "Hot" the coconut water-sugar mixture should be an amber color. Carefully pour the hot coconut water into the pot, using caution as this will cause steam to rise.
- Add in fish sauce and shrimp. Hit Cancel. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Once steam is released, remove lid and add in grated ginger, garlic, and pepper. Stir to combine.
- Hit Cancel and switch to Saute mode. Stir in tapioca flour and whisk to combine. Cook until sauce thickens slightly, about 2 minutes.
Nutrition Facts : Calories 193.6 calories, Carbohydrate 25.9 g, Cholesterol 172.6 mg, Fat 1.1 g, Fiber 0.6 g, Protein 19.6 g, SaturatedFat 0.3 g, Sodium 1336.5 mg, Sugar 22.4 g
INSTANT POT® PINEAPPLE-COCONUT-LIME RICE
Fill up the pot, push a button, and get ready for some perfectly-cooked, jazzed up rice with a tasty blend of sweet-tart. Garnish with cilantro if you wish.
Provided by lutzflcat
Categories Side Dish Rice Side Dish Recipes
Time 33m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 371.8 calories, Carbohydrate 65.9 g, Fat 9.6 g, Fiber 1.9 g, Protein 6.1 g, SaturatedFat 8.1 g, Sodium 11.4 mg, Sugar 8.3 g
INSTANT POT BANANA BREAD
Learn how to make Nana's Ultra Moist Instant Pot Banana Bread (Pressure Cooker Banana Bread)! Deliciously rich aroma & satisfying flavors that reminisce the taste of grandma's homemade banana bread. This easy banana bread is like a fluffy yet slightly dense, comforting moist sweet cake.
Provided by Amy + Jacky
Time 1h30m
Number Of Ingredients 13
Steps:
- Prepare Dry Ingredients: In a large mixing bowl, mix 2 cups (280g) all-purpose flour, 1 tsp (6g) baking soda, 1 tsp (4g) baking powder, 1 tsp (3g) ground cinnamon, ¼ tsp (0.8g) ground nutmeg, and ⅓ tsp (1.8g) fine salt together. *Optional: sift all the dry ingredients through a mesh strainer to make it easier to mix.
- Prepare Banana Mixture: In a medium mixing bowl, mash 450g overripe bananas with a fork. Mix in 2 beaten eggs and 2 tsp (10ml) vanilla extract.
- Prepare Wet Ingredients: In a large mixing bowl, mix ¼ cup (60g) room temperature unsalted butter, ¼ cup (60ml) coconut oil, and ⅓ cup (65g) brown sugar together. *Note: If you are using more sugar, add in the extra sugar at this step. Mix ingredients until creamy (~1 - 1.5 mins) with a hand mixer using medium speed. Add banana mixture, then mix until just combined (~30 secs). Line the side & bottom of the 7 x 3 inch Cake Pan with parchment paper. Use a bit of coconut oil to glue them in place.
- Make Banana Bread Batter (Mix Everything): Slowly pour the "banana egg" mixture into the dry ingredients. Fold and mix gently with a silicone spatula. Do not over mix! *Note: Having some lumps in the banana bread batter is okay!
- Pressure Cook Banana Bread: Pour banana bread batter into the lined cake pan. Then tap the cake pan against the counter a few times to remove some air bubbles. Wrap & cover the top of the cake pan with aluminum foil. Add 1 cup (250ml) cold water in Instant Pot. Place cake pan on top of trivet + aluminum foil sling or Bakeware Sling, then place them in Instant Pot. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 60 minutes + 15 minutes Natural Release. Turn the Venting Knob to Venting position. Open the lid.
- Check Doneness & Chill Banana Bread: Unwrap the cake pan, then measure the temperature. *Note: Banana bread's core should be 195°F - 210°F. If it's under 190°F, place banana bread back in the Instant Pot and pressure cook at High Pressure for an additional 5 - 10 minutes.Place the cake pan on a cooling rack for 45 minutes to 1 hour before serving.
- Serve Nana's Banana Bread: Once the banana bread has cooled to lukewarm or room temperature, it is ready to serve. Release the ultra-moist & delicious banana bread from the cake pan. Enjoy~
Nutrition Facts : Calories 222 kcal, Carbohydrate 31 g, Protein 4 g, Fat 10 g, SaturatedFat 7 g, Cholesterol 46 mg, Sodium 173 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving
INSTANT POT® COCONUT CURRY CHICKEN
This is a rich, creamy coconut curry dish that comes together quickly in an Instant Pot®. Customize the taste by using more or less curry powder and sugar. Delicious over jasmine or basmati rice! Garnish with chopped chives, if desired.
Provided by Helene Choi
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 4
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add coconut oil; when hot, add onion and cook for 1 minute. Add 2 tablespoons curry powder and garlic. Mix well and cook for 2 minutes. Turn off Saute function. Stir in diced tomatoes, tomato sauce, chicken broth, and sugar.
- Poke holes into each chicken breast using a fork. Sprinkle with salt, pepper, and remaining curry powder. Add seasoned chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove chicken; use 2 forks to shred the meat and return it to the pot. Turn on Saute function; cook and stir until liquid is lightly boiling, 2 to 3 minutes.
- Turn pressure cooker to Keep Warm. Add coconut milk and stir well; cook for 10 minutes more to allow flavors to come together.
Nutrition Facts : Calories 563.3 calories, Carbohydrate 21.5 g, Cholesterol 130 mg, Fat 30.6 g, Fiber 4.9 g, Protein 51.9 g, SaturatedFat 23.1 g, Sodium 766.2 mg, Sugar 12.5 g
SPICED COCONUT CHICKEN AND RICE
This punched-up chicken-and-rice dish, made in the Instant Pot, is inspired by mulligatawny soup, with curry spices, creamy coconut milk, bright ginger, and fresh lime juice.
Provided by Laurel Randolph
Categories Pressure Cooker Chicken Coconut Curry Rice Instant Pot
Yield Serves 4-5
Number Of Ingredients 15
Steps:
- Select Sauté on high heat on the Instant Pot and add the oil.
- Once hot, add the onion and ginger and sauté for 2 minutes. Add the garlic, curry powder, and turmeric and cook, stirring, for 1 minute.
- Add the chicken and season with salt and pepper. Add the coconut milk and water. Secure the lid.
- Select Manual and cook for 13 minutes on high pressure.
- When cooking is complete, use a quick release. Transfer the chicken to a platter.
- Add the rice, chopped cilantro stems, and sugar and secure the lid. Select Manual and cook on high pressure for 4 minutes.
- Meanwhile, remove the skin and bones from the chicken and discard.
- When the rice is cooked, select Cancel and let naturally release for 10 minutes. Release any remaining steam.
- Add the chicken back to the pot and add the juice of half the lime. Stir and season with salt and pepper. Serve in bowls topped with cilantro leaves and lime wedges.
- Variation
- To boost the nutritional value, use brown rice, adding an extra 1/4 cup water and cooking the rice for 22 minutes on high pressure with a 10-minute natural release.
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- Combine rice, coconut milk, oil, salt, and sugar to the bowl of an Instant Pot, stirring to submerge rice completely in liquid. Cover with lid, and turn to “rice” setting, making sure steam valve is closed. When done, let stand for 10 minutes.
- Open steam valve, and allow remaining steam to escape. Carefully remove lid, and fluff with a fork. Top with scallions, and serve immediately.
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4.6/5 (9)Estimated Reading Time 2 minsServings 8Published 2018-10-04
- Place the rice and water in a pot, cover, and cook for 30 minutes, stirring occasionally. Drain off any extra water.
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INSTANT POT COCONUT RICE | TESTED BY AMY + JACKY
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5/5 (26)Total Time 25 minsCategory Dinner, Lunch, Side DishPublished 2017-01-25
- Make Coconut Milk Mixture: In a 2 cups (500ml) glass measuring cup, mix ¼ - ½ tsp fine sea salt, ½ cup (125ml) unsweetened coconut milk, and ¾ cup (188ml) unsalted chicken stock together. Mix well.
- Pressure Cook Coconut Rice: Place 1 cup (230g) of Jasmine rice into the pressure cooker. Pour in all the coconut milk mixture and give it a quick stir to ensure all the rice is covered in liquid. Close lid and pressure cook at High Pressure using Manual/Pressure Cook button for 5 minutes + 10 minutes Natural Release. The floating valve may drop at around 6 - 7 minutes, but don't open the lid until the full 10 minutes. Open the lid carefully.
COCONUT RICE IN INSTANT POT - SOUTH INDIAN COCONUT RICE
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- Add rice to a mesh sieve. Rinse the rice under cold water for 1 minute or until the water runs clear
- Transfer the rice to the Instant Pot. Add coconut milk, water, butter, and salt. Stir together, then close lid and make sure that the release valve is in the sealing position
- Select MANUAL mode (high pressure) for 6 minutes. Once the rice has finished cooking,let the pressure release naturally. After the float valve drops, leave the rice for an additional 8 minutes. Then carefully remove the lid
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- Using the sauté button (normal) on your instant pot or browning function if using pressure king pro. Then Sauté the chopped onions in olive oil until soft, stir continuously so it doesn’t burn. Add the washed rice to the pot and stir continuously for another 30 seconds.
- Turn off the sauté button then cover the rice with coconut milk and water (3 cups in total), add salt then mix to combine. Ensure the rice is not sticking to the bottom of the pan before covering.
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5 INGREDIENT INSTANT POT COCONUT RICE - LITTLE SPICE JAR
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- RINSE: Rinse the rice thoroughly under cold running water until the water runs completely clear, drain; set aside.
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- Once the timer goes off, let the pressure release for 5 minutes then do a quick-release on the steam valve. Carefully, remove the lid and fluff rice with a fork. Add the zest and juice of 1 lime, parsley and mix into the rice. Serve immediately.
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