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overhead view of large pot of instant pot rice jollof rice with a spoon sticking out over blue countertop
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Jollof rice

You will love this delicious Jollof Rice recipe.
Course Main
Cuisine African, American
Keyword Easy, Gluten-Free, jollof rice
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6
Calories 282kcal

Ingredients

Non-Instant Pot version:

  • 1 large onion, thinly sliced
  • 2 garlic cloves, minced
  • 2 tbsp vegetable oil
  • 2 bay leaves
  • 5 tbsp tomato puree or to taste
  • 600 g (3 ¼ cups) basmati rice
  • 400 ml coconut milk
  • 750 ml (3 ½ cups) water
  • 0.5 tsp ground nutmeg
  • 0.5 tsp ground cinnamon
  • 1 jumbo cube optional, see notes
  • Salt to taste

Instant Pot version:

  • 470 ml (2 cups) vegetable stock
  • 3.5-4 tbsp tomato puree
  • 1 tsp ground coriander
  • 0.5 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 0.5 tsp ground cinnamon
  • 2 tbsp vegetable oil (or olive oil)
  • 1 onion finely sliced
  • 1 tbsp minced garlic
  • 370 g (2 cups) basmati white rice
  • Salt to taste
  • Freshly ground white pepper (or black pepper)

Instructions

Non-Instant Pot version:

  • Heat the oil in non-stick pan and add in onion, garlic and bay leaves and 4 tbsp of water, stir and fry for about 5 mins.
  • Add in tomato puree and fry for about 30 seconds.
  • Then add in rice and stir constantly until rice is coated with tomato puree.
  • Transfer the rice mixture in to a rice cooker and add in coconut milk, water, spices and jumbo cube (if using).
  • Mix well and adjust seasoning.
  • Cook according to your rice cooker instructions.
  • About 10 minutes into cooking give the rice a very good stir to make sure all the tomato is well mixed in.
  • When the rice has cooked and the rice cooker switches to the keep warm setting, let it rest in this setting for about 10 minutes.
  • Then open the cover of the rice cooker, fluff up the rice and leave uncovered for about 5 minutes before serving.

Instant Pot version:

  • Mix together stock, tomato puree, coriander, ginger, nutmeg, cinnamon and chilli in a jug and set aside.
  • Select saute on pressure cooker, once it reads "hot" add oil and onion into the insert and saute for 5 mins then press cancel.
  • Add in the garlic, stock and tomato mixture, rice and season with salt and pepper to taste and mix. 
  • Lock the lid, set valve is set to "sealing" position, select pressure cook (or manual), high pressure and 5 mins cook time. (See recipe notes for additional cook time options.)
  • When the cook time ends, turn the Instant Pot off and let the pressure release naturally.
  • Stir the rice, let stand for another 5 mins then serve.

Video

Notes

Non-Instant Pot Version Notes

  • Stock of your choice can be substituted for the water and or coconut milk.
  • Add in scotch bonnet or chillies if you would like some heat.
  • Jumbo/Maggi/Dole cubes are stock cubes used to flavour food in West Africa. They can be bought in shops selling ethnic foods. If you don't have these you can substitute the water with some stock.
Nutrition facts are calculated for the Instant Pot version.

Instant Pot Version Notes

  • Add in scotch bonnet or chilies if you would like some heat.
  • Jumbo/Maggi/Dole cubes are stock cubes used to flavour food in West Africa. They can be bought in shops selling ethnic foods. If you have access to these, you can use stock cubes plus water instead of the stock.
  • Warm stock comes to pressure faster.
  • Rice will stick a bit – decant rice from the inner pot immediately, soak inner pot for for 5-10 mins and wash clean.
  • You can try 4 mins for firmer rice or 6-7 mins for softer rice. Try and see which you prefer.

Weight Watchers Points in Instant Pot Jollof Rice

If you replace the 2 tbsp oil with a calorie-controlled cooking spray and increase the servings to 8 servings, there are 5 Blue Plan SmartPoints per serving.

Nutrition

Calories: 282kcal | Carbohydrates: 53g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Sodium: 320mg | Potassium: 138mg | Fiber: 1g | Sugar: 2g | Vitamin A: 215IU | Vitamin C: 3.3mg | Calcium: 26mg | Iron: 0.7mg