Instant Pot Rice Pilaf

Tender, flavorful pilaf made in the Instant Pot. It doesn’t get any easier than this! Simply add the ingredients and let the pressure cooker do the rest.

Just when you thought I was done posting pilaf recipes (I’m not by the way ?), I’m back with another one!

My perfect rice pilaf recipe has been a popular post here on Life Made Simple for almost two years now. It’s a family favorite! I mean, what’s not to love about a buttery rice dish with toasted pasta? Nothing friends, absolutely nothing.

The only problem is that I can’t have it. Butter is still a no-go. We’re working on it!! ?

So I took our beloved pilaf and made it in the Instant Pot with olive oil. And you know what? It tasted just as good. You’d have a hard time deciding which is better when eating them side by side.

Yeah, I know!

Why use an Instant Pot to cook rice?

I personally find that the Instant Pot yields fluffier results. I also that I don’t have to “babysit” it.

That said, you can easily make this on the stovetop, however, you MUST use a wide pan. Preferably as wide as the Instant Pot. The Le Creuset Buffet Casserole (affiliate link) is my pan of choice.

What kind of rice and pasta should I use?

  • Any long grain white rice
  • Any short, thin pasta (like orzo or vermicelli)

To start you’ll want to turn the Instant Pot onto SAUTE and add the olive oil. Once the oil is hot, toast the pasta for a few minutes (it will deepen in color), then add the rice and cook until it turns bright white.

Pour in the broth and seasonings, bring to a simmer, then place the lid on and select MANUAL, high pressure for 3 minutes. In the time that it takes for the Instant Pot to build and release the pressure, your rice will have been perfectly cooked.

It’s practically magic. ✨

I personally like stirring a tablespoon or so of freshly minced parsley in at the very end. It adds a little vibrance to the dish. The choice is yours friends. You could easily stir in a teaspoon of dried parsley too.

If there’s any liquid remaining let it sit in the Instant Pot on KEEP WARM until all of it has been absorbed. Enjoy with just about anything- seriously! It is so good and the perfect side dish for chicken, pork, beef, and dare I even say it on this blog, seafood!

Go and make it ASAP friends!


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Instant Pot Rice Pilaf Recipe

Tender, flavorful pilaf made in the Instant Pot. It doesn't get any easier than this! Simply add the ingredients and let the pressure cooker do the rest.
4.62 from 196 votes
Pin Rate
Course: Salads & Sides
Cuisine: American
Prep Time: 10 minutes
Cook Time: 3 minutes
Additional Time: 20 minutes
Total Time: 33 minutes
Servings: 4 servings
Calories: 441kcal
Author: Andrea
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  • 1/4 c. olive oil or butter
  • 1/3 c. orzo or vermicelli
  • 1 c. white rice - rinsed
  • 1 1/2 c. low-sodium chicken broth
  • 1 tsp. garlic powder
  • 3/4 tsp. coarse kosher sea salt
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. onion powder
  • 1/4 tsp. paprika
  • 1 tbsp. freshly minced parsley OR 1 tsp. dried parsely


  • Turn Instant Pot on SAUTE mode. Add the olive oil (or butter). Once hot, add the pasta and cook for 2-3 minutes or until browned. Add the rice and cook until it turns bright white, about 3-4 minutes.
  • Carefully pour in the broth along with the garlic powder, salt, pepper, onion powder, and paprika.
  • Place the lid on. Make sure valve is switched to sealing. Turn SAUTE off and select MANUAL mode (high pressure) for 3 minutes. Once cooked, allow the pressure to come down naturally. This will take anywhere from 12-15 minutes.
  • Open the lid and stir in the parsley. Let the rice sit for a few minutes before serving.


Serving: 1serving | Calories: 441kcal | Carbohydrates: 67g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 427mg | Potassium: 200mg | Fiber: 2g | Sugar: 1g | Vitamin A: 465IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg

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Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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  1. I made this tonight and it was so good. The flavor is perfect. The rice was fluffy and not mushy. I’ll definitely be making this again but will double the recipe cause it’s so good!

  2. 5 stars
    This is delicious and easy. I’m on a sodium and fat restricted diet, so I cut way back on the oil, (used just enough to saute the vermicelli) and used vegetable broth instead, and it was great!