Instant Pot Coconut Curry Vegetable Rice Bowls

Prep time: 10 minutes
Cook time: 30 minutes

6 Servings (serving size is one cup)


These tasty Indian-inspired veggie bowls are so flavorful that you won't even realize that they are diabetic-friendly! Recipe courtesy of Diabetes Food Hub.
Calories: 240
Total Fat: 6g
Saturated Fat: 3.5g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 330mg
Total Carbohydrate: 42g
Dietary Fiber: 7g
Total Sugars: 9g
Protein: 8g
Potassium: 540mg
Phosphorus: 230mg

Instant Pot Coconut Curry Vegetable Rice Bowls


  1. 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.

  2. Use a natural pressure release for about 12 minutes. When the valve drops, carefully remove the lid and stir in the remaining ingredients.

  3. 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.

How to make


  • 2/3 cup 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 cabbage

  • 1 (8-oz) can sliced water chestnuts

  • 1 (15-oz) can of no-salt-added chickpeas (rinsed and drained)

  • 1 (13-oz) can lite coconut milk

  • 1 tbsp grated fresh ginger

  • 1 1/2 tbsp sugar