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!
So good! Going into rotation. Will toast some sliced almonds and add it to the rice next time. You can sell that my hubby said. Thank you!
Almonds sound like a delicious addition.
Made this tonight and it was a big hit with my family of 5! I doubled it to have as a main, but it wasn’t quite enough — next time I’ll triple it!
It’s so easy to just make more. Glad you all loved it!
Such a delicious and easy recipe!
Two wins in one recipe!
So I am reporting back on making this using whole grain orzo pasta and jasmine brown rice! It turned out perfect! Followed recipe as is with amounts, but used timing from your brown rice insta pot recipe…23 minutes. It was delicious! Love I can make this with healthier pasta if I choose! This is a favorite of ours! Thank you!
You’re welcome!! Thanks for sharing what you did with the brown rice and whole grain orzo. I may have to just give that a try myself! 🙂 Sounds tasty!
Was it 23 minutes total after pressure release? Or set to 23 min and still allow natural pressure release. Trying this with brown rice tonight!
It should be about 25 minutes total cooking time. 5-7 minutes to toast the pasta and rice. 3 minutes on manual high pressure. Natural pressure release for 15 minutes. Hope that helps.
Honestly the best rice I’ve ever made and I make rice on the daily. First time with the insta pot and it was perfect. A little too salty for my taste ( next time would decrease ) but definitely a keeper.
Also if I were to triple the recipe, do I Triple the time in the insta pot when cooking???
I’m so glad you love the rice! The cook time will actually stay the same. The time it takes your Instant Pot to come up to pressure will be longer, but the cook time itself should remain the same. And then let the pot naturally release as the recipe states. Just be cautious to not overfill the pot, since the rice will expand as it cooks!