Coconut Curry Vegetable Rice Bowls


  • 2/3 cup uncooked brown rice
  • 1 cup Water
  • 1 tsp curry powder
  • 3/4 tsp salt
  • 1 cup chopped green onion
  • 1 cup sliced red or yellow bell pepper
  • 1 cup matchstick carrots
  • 1 cup chopped red
  • 1 can sliced water chestnuts
  • 1 can no salt added chickpeas
  • 1 can lite coconut milk
  • 1 tbsp grated fresh ginger
  • 1 1/2 tbsp sugar
  • 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.
  • Use a natural pressure release for about 12 minutes. When the valve drops, carefully remove the lid and stir in the remaining ingredients.
  • 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.
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