Instant Pot Curried Rice with Toasted Almonds

I’m sorry for being away so long — a spontaneous week in North Carolina followed by a trip to Las Vegas visiting family completely disrupted my blogging routine. I just returned from that trip and I appreciate your patience. My husband is coming home from deployment soon, so things might be a bit busy, but I expect the schedule to settle and the blog to get back to normal soon.

Bear with me during this crazy but fun season of life, internet friends!

It’s especially frustrating to be quiet right now because I have a new Instant Pot series full of recipes I can’t wait to share. A few weeks ago I posted Instant Pot Carnitas and mentioned how much I love my Instant Pot. That love continued as I tested more recipes, including this flavorful curry rice.

This rice cooks for only three minutes under high pressure in the Instant Pot (not including the time it takes to come to pressure). The texture is slightly denser than stovetop rice but still light — not mushy — which makes it a hearty, satisfying side.

The flavor here comes from two main elements:

• Vegetable stock
• Curry powder

If you’re not cooking rice in broth or stock, try it — it makes a huge difference. Broth adds depth and richness that water simply cannot. This recipe uses two generous tablespoons of curry powder. It might sound like a lot, but the recipe yields nine servings, and the curry really infuses the entire pot. Plain rice can be quite bland, so this amount of seasoning ensures bold flavor.

After the rice finishes cooking, stir in slivered almonds and finish with fresh cilantro. Almonds contribute a toasty, nutty flavor and a pleasant crunch that contrasts with the soft rice. Cilantro offers bright, fresh notes that complement the curry. Together they create a well-rounded, flavorful dish.

The past few weeks have been a whirlwind. Our unplanned trip to North Carolina was followed immediately by a family visit to Las Vegas. We had an amazing time: hiking Red Rock Canyon, attempting rock climbs (some more successful than others), horseback riding, enjoying great meals, and catching a big show on the Strip. One memorable night we found a tiny, reservation-only speakeasy-style bar where the bartender smoked my Old Fashioned with apple wood before serving it — fanciness and flair that made the evening feel extra special.

One hilarious moment happened at an all-you-can-eat sushi place. After ordering what felt like an obscene amount of sushi, we tried to leave a single unfinished roll. The staff informed us of a policy: leaving more than two rolls would require paying full price for them. Panic ensued, and we polished off the remaining plates amid groans of fullness. There may or may not have been a covert attempt to hide one piece of sushi in a napkin and tuck it into a purse; I’ll neither confirm nor deny.

It was a fun few weeks, and now I’m back to the normal routine. Expect more Instant Pot recipes coming soon.

This recipe is 5 Freestyle SmartPoints per serving.

If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!

In the mood for more Instant Pot recipes? Check out my Instant Pot Carnitas recipe for another easy, flavorful meal idea.