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 kept getting the burn notice when I tried to pressure cook it. Instead I steamed it for 30 minutes. It was perfect.
Oh no, I have never had that happen! I’m so glad you were able to find another option that still turned out great!
Made this again tonight to serve with seared scallops. It is a delicious pilaf recipe and we love it! Plan on trying it with whole grain orzo and brown jasmine rice next time. Will follow this recipe, but the timing on your Insta pot brown rice recipe. Will let you know how it turns out!
Ooh yes, let us know! Sounds like a yummy twist on the recipe. So glad you love the rice pilaf!
I’ve made this recipe a few times and I love it! I’m interested in trying it with butter instead of olive oil. Should I use the same amount of butter as you would olive oil?
Butter is always a yummy choice!! Yes, it would be the same amount as the olive oil.
The best recipe for rice pilaf! If you 1.5 x or double it I recommend you don’t double the butter or oil amount.
Thanks so much for the recommendation! So good to know!
Love this recipe! I didn’t have any short pasta so I broke up some angel hair pasta and used that. It was excellent. I can’t see me doing pilaf on the stovetop ever again.