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.
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!
Table of Contents
Recipe Ingredients
- 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!
FAQs
Absolutely! I personally like adding in peas and carrots into mine when I am wanting to add in some veggies.
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.
More Recipes That You’ll Love
Instant Pot Rice Pilaf 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
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!
What a great recipe! I have made a similar rice pilaf on the stove top, but this is much easier, faster, and came out perfect. I doubled the recipe and am so glad I did, as it was a big hit at the dinner table. Since I live at high altitude (5,000 feet) I increased the cooking time one minute for a total of four minutes. I will surely make this again!
Can I substitute parboil white rice?
I do not recommend using parboil rice for this recipe. The amount of liquid and butter is written for regular rice.
I’m new to the whole Instant Pot thing. I got one this Christmas from my son and daughter-in-law. I am going to be cooking for a larger crowd (12-14 people). Do you think there will be a problem if I double or triple the recipe. Can the Instant Pot handle it. Would it change the cooking time? Can’t wait to make it – thanks!
You can definitely double or triple the recipe, the cook time should be the same.
My family and friends LOVE this recipe!! The only problem is that there is never any left over at the end of the meal! 😋
Has anyone tripled the recipe, and did it work out?
A few times I made this with better than bullion, and I got the dreadful burn notice both times. It seems to work better with chicken broth.
Based on a 6 quart size I think you could safely triple the recipe, however I would try a double batch first and see how much space is left between the cooked rice and the max line. That should give you a good visual if it could handle tripling. Try and let us know how it goes. Good luck!
Can I make rice pilaf and lemon chick at the same time in my instant pot
That depends on your lemon chicken recipe. Could you describe how it’s made?
When doing a natural pressure release do you turn off your instant pot or let it stay on keep warm?
I almost always let it “KEEP WARM” as the pressure releases. It will do it all on its own.