Instant Pot Turmeric Ginger Rice with Peas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fluffy turmeric-infused rice cooked with fresh ginger and sweet peas in the Instant Pot, perfect as a vibrant side dish. This Asian-inspired rice and grain recipe (gluten free, vegetarian), ready in about 30 minutes, pairs long-grain white rice, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Asian cuisine 210 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Rinse 1 1/2 cups long-grain white rice under cold water until the water runs clear, then drain thoroughly.
  2. Step 2: Set the Instant Pot to sauté mode and heat 1 tablespoon olive oil. Add 1 tablespoon finely grated fresh ginger and 1 teaspoon turmeric powder, cooking for 1 minute until fragrant but not browned.
  3. Step 3: Add the rinsed rice to the pot, stirring to coat the grains evenly with the ginger and turmeric mixture for 2 minutes.
  4. Step 4: Pour in 2 cups water, add 1/2 teaspoon salt and 1/4 teaspoon black pepper, then gently stir. Close the lid and set the Instant Pot to high pressure for 4 minutes.
  5. Step 5: When cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
  6. Step 6: Open the lid, gently fold in 1 cup frozen peas, and let the residual heat warm them through for 2 minutes before serving.

Frequently asked questions

How long does Instant Pot Turmeric Ginger Rice with Peas take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Instant Pot Turmeric Ginger Rice with Peas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long-grain white rice from drying out.

Can I substitute ingredients in Instant Pot Turmeric Ginger Rice with Peas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Instant Pot Turmeric Ginger Rice with Peas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Instant Pot Turmeric Ginger Rice with Peas gluten free?

Yes — this recipe is tagged gluten free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes