Instant Lemon Rice

Course Side Dish


  • 4 cups rice rinsed (use cup that came with the instant pot or 3/4 cup 1:1 ratio water to rice)
  • 3 cloves garlic minced
  • 1 small onion diced
  • 1 small shallot minced
  • 1 zest and the juice of that lemon
  • 1/3 cup nutritional yeast
  • Pinch turmeric
  • Salt and white pepper to taste
  • Fresh or dried parsley to garnish


  • Put instant pot on sauté and sauté onion for about three minutes having some water nearby in case it begins to stick.
  • Add in the shallot and garlic and stir for one minute turning off the instant pot and using a few more splashes of water so not to burn the garlic. 
  • Add your pinch of turmeric and nutritional yeast and give a good stir along with half of the zest of lemon and half of the lemon juice. This will release some yum yums. 
  • Add your water and rice into the instant pot, give it all a stir, seal the lid and hit your rice button and knob to seal.
  • Once done, release the button manually and add the rest of the lemon zest and lemon juice and give it a good fluff with a fork.
  • Garnish with parsley.
  • Salt and white pepper to taste. 
  • Enjoy with some fresh steamed asparagus, peas or broccoli. 
  • Reheat rice slowly and on low heat.
  • Alternate: You can cook rice with veg broth for more flavour, but I would use a low sodium.
  • NOTE: You can also use some left over rice for a “quicker” version. Sauté onion, shallot and garlic in nonstick, add turmeric, all the lemon zest and juice and add in cooked rice (6-8 cups).
Keyword oil-free, rice, Vegan