Instant Pot Rice Pilaf

Transform your mealtime with our tender and flavorful Instant Pot Rice Pilaf! Our rice pilaf recipe offers a hassle-free, deliciously aromatic side dish in just minutes.

Instant Pot rice pilaf in a bowl.

Just when you thought I was done posting pilaf recipes, I’m back with another one! My perfect rice pilaf recipe has been a popular post here for a few 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.

Well recently, I have been loving my Instant Pot. I mean you just throw everything in and it does the rest. So naturally, I took my beloved pilaf and made it in the Instant Pot. This time using olive oil instead of butter (but either work). And you know what? It tasted just as good!

Recipe Ingredients

Orzo pasta in a Ziploc bag.
  • Garlic Powder: A key flavor enhancer that offers a robust, aromatic taste.
  • Low-Sodium Chicken Broth: Infuses the pasta and rice with a classic and hearty flavor.
  • Paprika: Provides a sweet and slightly smoky flavor to this favorite rice dish.

See the recipe card for full information on ingredients and quantities.

How to Make Instant Pot Rice Pilaf

Step 1: Turn the Instant Pot on to SAUTE mode. Add the olive oil (or butter). If you are using vermicelli pasta, put it in a zip lock bag, seal it, and then break it up into small pieces. Once the oil or butter is hot, add the pasta and cook for 2-3 minutes, or until browned.

Step 2: Next, add the rice and cook until it turns bright white, about 3-4 minutes.

Step 3: Then, carefully pour in the broth along with the garlic powder, salt, pepper, onion powder, and paprika.

Step 4: Place the lid on. Make sure the valve is switched to seal. Turn SAUTE off and select MANUAL mode (high pressure) for 3 minutes. Once cooked, allow the pressure to release naturally. This will take anywhere from 12-15 minutes.

Step 5: Open the lid and stir in the fresh parsley. Let the rice sit for a few minutes before serving, and enjoy!

Rice pilaf in a pot and a wooden spoon.

FAQs

Can I add vegetables to this Instant Pot Rice Pilaf?

Absolutely! I personally like adding in peas and carrots into mine when I am wanting to add in some veggies.

Can I use different types of rice in this recipe without altering the original flavor?

Yes, you can experiment with different rice types. Basmati rice and Jasmine rice are both long-grain varieties that would work well with this recipe.

Storage Info

To STORE your leftover Rice Pilaf, place it in an airtight container in the refrigerator; it will stay good for 4-5 days. To FREEZE it, store it in your freezer for about 2 months.

To REHEAT, thaw it in the fridge if frozen, then warm it in the microwave or on the stovetop, adding a little water or broth to keep it moist. Stir occasionally to ensure even heating.

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

A bowl with Instant Pot rice pilaf.

Instant Pot Rice Pilaf Recipe

Transform your mealtime with the Instant Pot Rice Pilaf! Our rice pilaf recipe offers a hassle-free, deliciously aromatic side dish in just minutes.
4.63 from 201 votes
Pin Rate
Course: Salads & Sides
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 3 minutes
Additional Time: 20 minutes
Total Time: 33 minutes
Servings: 4 servings
Calories: 442kcal
Author: Andrea
Print Recipe

Recommended Products

Ingredients

  • 1/4 cup olive oil or butter
  • 1/3 cup orzo pasta or vermicelli
  • 1 cup white rice - rinsed
  • 1 1/2 cup 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 fresh parsley or 1 tsp. dried parsley - minced
Save this recipe!
Get this sent to your inbox, plus get new and favorite recipes from us!
Please enable JavaScript in your browser to complete this form.

Instructions

  • Turn the Instant Pot on to SAUTE mode. Add the olive oil (or butter). If you are using vermicelli pasta, put it in a zip lock bag, seal it, and then break it up into small pieces. Once the oil or butter is hot, add the pasta and cook for 2-3 minutes, or until browned.
  • Next, 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 the valve is switched to seal. Turn SAUTE off and select MANUAL mode (high pressure) for 3 minutes. Once cooked, allow the pressure to release 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 and enjoy!

NOTES

To STORE your leftover Rice Pilaf, place it in an airtight container in the refrigerator; it will stay good for 4-5 days. To FREEZE it, store it in your freezer for about 2 months.
To REHEAT, thaw it in the fridge if frozen, then warm it in the microwave or on the stove top, adding a little water or broth to keep it moist. Stir occasionally to ensure even heating.

Nutrition

Serving: 1serving | Calories: 442kcal | Carbohydrates: 65g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 393mg | Potassium: 238mg | Fiber: 2g | Sugar: 1g | Vitamin A: 465IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg

Want more inspiration?

More Recipes You'll Love

About the Author

Andrea

Hi I'm Andrea!

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

Join the Conversation

Rate and Comment

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

Please click on the Stars below to share your Rating of this Recipe




Comments:

  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!

      1. Yes, I have updated step 1 to include that using a zip lock bag:

        Step 1: Turn the Instant Pot on to SAUTE mode. Add the olive oil (or butter). If you are using vermicelli pasta, put it in a zip lock bag, seal it, and then break it up into small pieces. Once the oil or butter is hot, add the pasta and cook for 2-3 minutes, or until browned.

  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!

  3. 5 stars
    My sister’s first instant pot recipe. Very easy to make and delicious. The entire family enjoyed this meal.