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.
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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!
I made this and really liked it. We doubled it and 1/2 cup of oil seemed like way too much so I added just enough to coat the pasta and rice and it came out perfect. I will for sure make this again.
Happy to hear, you will make again! Thank you for trying it 🙂
I just made this and found the instructions super easy to follow, so thanks for the recipe! I do have a couple questions though. First, it didn’t natural pressure release like the recipe said (12-15 minutes) so around 17 minutes in, I did a quick release – the texture was perfect, but wonder if I did something wrong which made it take so long? Also, the seasonings were perfect but it was distinctly lacking salt – is this expected as per your recipe or did I somehow do something wrong? I used the exact quantities of everything listed in the recipe. Just wondering if I can “perfect” it next time but this is definitely my new go-to rice recipe!!
It’s so hard to know. Maybe all instant pots are different & yours just needed a few more minutes. You could definitely add more salt. Maybe up to a teaspoon total or more..it’s a preference. Thanks for trying it!
How much can I fit into a 6qt instant pot? Double, triple, quadruple, etc? Would I keep the times the same, or increase?
I have doubled it in there & kept everything the same. I can’t remember how much room was left, to know if you could triple it.
This was fantastic!! My husband is usually pretty “meh” about rice but he went back for seconds of this and commented how good it was. This is definitely going into the regular rotation.
That’s what I love to hear! Tell him thank you & glad he tried it!
Can’t wait to try this! I’m thinking of doubling the recipe – should I double everything including the olive oil/butter?
Yes, double everything 🙂 Hope you like it!!