Ingredients

• 1

  Cup
  Organic White Basmati Rice suggested substitutions
• 1 ¹⁄₄

  cups
  Vegetable Stock
• ¹⁄₂

  lb
  Frozen Shrimp, peeled, deveined or chicken thighs
• 3

  tbsp
  Tamari or Soy Sauce
• 2

  tbsp
  Coconut Oil
• 2

  tbsp
  Brown Rice Syrup or Honey
• 2

  tsp
  Rice Vinegar
• 1

  cups
  Yellow Onion, diced
• 1

  cups
  Red Bell Pepper, thick slices
• 1

  cups
  Carrot, large pieces
• 3
  Garlic Cloves, minced
• 2

  tbsp
  Curry Powder
• 2

  tsp
  Garam Masala
• 1

  tsp
  Turmeric, ground
• 2

  tbsp
  Green Onion for garnish (optional)
• 2

  tbsp
  Pickled Ginger for garnish (optional)
• Sea Salt to taste

Instructions

1. Set Instant Pot to “Sauté”. Dice onion, slice red bell pepper, chop carrots. Mince garlic.
2. Add coconut oil, garam masala, curry powder, and turmeric to Instant Pot. Stir frequently for two minutes.
3. Add diced onion, red bell pepper, carrot, and minced garlic to the Instant Pot and sauté for an additional five minutes. Add tamari, brown rice syrup and vinegar and stir to incorporate.
4. Add Lundberg Family Farms Organic White Basmati Rice, vegetable stock, and frozen shrimp to the vegetable mixture and stir for an additional minute.
5. Pressure cook the rice mixture: Close the lid of the pressure cooker. Set the valve to “Sealing” and start the pressure cooker on “High” for 5 minutes. Once completed, let the pressure naturally release for another 5 minutes before quick-releasing the remaining pressure.
6. Carefully open the lid, fluff the rice, garnish with green onions or pickled ginger and enjoy!