Instant Pot Crispy Kale Rice

Kale was never my thing.

Until I realized it gets crispy very quickly and easily when sautéed in a little oil or ghee (clarified butter) – and that’s something I can get behind.

So I decided to make a lighter, full-of-flavor rice dish that features crispy kale tossed in with it and a blend of some sweet and savory touches. You won’t even realize you’re eating brown rice instead of white!

You’re about to experience one of the most satisfying rice dishes yet. What’s even better is that there’s not a lot of guilt when devouring it.

Crispy Kale Rice
Rinsed brown rice
Rinse some brown rice in a fine mesh strainer and place it in the Instant Pot.
Pouring broth into an Intstant Pot
Pour in some broth or water.
Stirring broth and rice
Stir the broth and rice together…
Rice submerged in broth
…until the rice is submerged in the broth. Secure the lid and pressure cook.
Cooked rice
When done, the rice will have cooked perfectly.
Placing rice in a bowl to rest
Remove the rice to a bowl and set aside.
Adding ghee to the pot
Now it’s time to make the flavors come to life. Add in some ghee (clarified butter) and give the pot some heat.
Melted and bubbling ghee.
Once melted and bubbling…
Adding kale to the pot.
…add in the kale!
Sautéing kale in ghee.
Sauté the kale in the ghee for a few minute until it becomes slightly crispy.
Placing kale in a bowl
Then, remove the kale to a bowl to rest.
Showing browned bottom of the pot.
Now the bottom of the pot may appear to be a bit browned. Don’t you worry about that because it will come up in a bit AND add great flavor undertones to the rice.
Adding in extra virgin olive oil
Add in some extra virgin olive oil…
Adding shallot and garlic to the pot.
…along with a diced shallot and some garlic.
Sautéing veggies.
Sauté for a few minutes…
Adding in mushrooms
…and then add in some mushrooms (if you hate them, you can leave them out!)
Sautéing mushrooms.
Sauté for another few minutes and kill the heat.
Adding rice back to pot.
Add the rice back to the pot.
Adding coconut aminos
Now, let’s dress it up! Add in some coconut aminos...
Adding sesame oil
sesame oil
Adding honey
…raw honey…
Adding fish sauce
…and some fish sauce (which is optional. It’s pungent on its own but AMAZING once combined with these other flavors).
Stirring the pot.
As you stir everything up, you’ll notice any browning on the bottom of the pot will come right up. This is awesome because it will add additional flavor to the rice!
Adding kale to pot.
Add the kale back in…
Stirring the pot.
…and give the pot a final stir. You’re ready to serve!
Placing rice in bowl
Place some rice in a bowl…
Chopsticks holding rice.
…grab some chopsticks (or a fork)…
…try it out…
Enjoying the rice.

Goes GREAT with my Chicken & Broccoli!

Yield: 6

Instant Pot Crispy Kale Rice

Instant Pot Crispy Kale Rice

Kale was never my thing. Until I realized it gets crispy very quickly and easily when sautéed in a little oil or ghee (clarified butter) - and when tossed in sweet and savory brown rice? That's something I can get behind.

Prep Time 5 minutes
Cook Time 45 minutes
Additional Time 50 minutes
Total Time 1 hour 40 minutes



  1. Put the rice in a fine-mesh strainer and rinse under cold running water for 90 seconds, or until the water goes from cloudy to clear. Add the rice and broth to the Instant Pot and stir.
  2. Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel, and then hit Manual or Pressure Cook on High Pressure for 25 minutes. When done, allow a 10-minute natural release followed by a quick release. Transfer the rice to a bowl, fluff with a fork, and set aside.
  3. Add the ghee to the Instant Pot, hit Sauté, and Adjust so it’s on the More or High setting. After 3 minutes of heating, add the kale and sauté for 3–5 minutes, until crispy, then use tongs or a slotted spoon to transfer to a bowl. (Don’t worry if any excess kale is stuck to the bottom of the pot.)
  4. Add the olive oil to the Instant Pot and let heat for 1 minute. Add the shallot, garlic, and scallions and sauté for 2 minutes. Add the mushrooms (if using) and sauté for another 3 minutes, or until slightly cooked down. Hit Keep Warm/Cancel to turn off the pot.
  5. Return the rice to the pot, top with the coconut aminos, sesame oil, honey, and fish sauce (if using), and stir until combined. Add the crispy kale, reserving some for garnish, and give it a final toss.
  6. Serve topped with the reserved crispy kale, scallions, and sesame seeds, if desired.

Jeffrey's Tips

Want more kale? Go crazy and double the amount!

Some people love their rice with egg mixed in. Feel free to crack one or two into the pot and scramble it in Step 4 when adding the mushrooms.

Reader Interactions


  1. Anne

    This was soooo good! I didn’t have a shallot or mushrooms and used chicken broth and butter and it was the best rice I ever had! I think the key was rinsing the rice for a full 90 seconds! Delish!

  2. AlaskanCurlyGirl

    Just wanted to say that I love all of these ingredients and this has become one of my go to recipes. I sometimes will add cooked chicken on the side to up the protein…and I usually eat this over some other greens to up my veggie intake. Another winner, thank you, Jeff!

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe