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!
Perfectly cooked!
Looking at this for Christmas as alternative to mashed potatoes. Do not see using broth to deglaze pot – necessary to avoid BURN notice?
Thanks.
Mike
Love this recipe! Turns out perfectly!
So glad you loved it!
Thank you for this delicious recipe, perfectly spiced for our taste, and one that we will be repeating often. Although I followed the ingredients, measurements, instructions and timing to the letter, mine came out a little crunchy. Nevertheless, my wife and I consumed the entire batch at one sitting. When the “crunchiness” is solved, we will probably triple your recipe, as other commenters suggest, for including in future meals
I think the problem is the IP machine defaults to [Keep Warm] at the end of the cooking cycle, which tends to dry out the food during the “natural pressure release”. Next time, I will press [Cancel] as soon as the 3-minute [Pressure Cook] ends and the window says “L000”. If that doesn’t work, I will increase the liquid by a bit, next go-round.
ALL of the IP recipes I have found are neither as intuitive nor as detailed as they should be to guarantee the desired results the first try. Their general tendencies seem to be leaving out switch/control settings or skimping on liquids.
We have a great new Instant Pot guide if you subscribe to our email list. Best of luck!
Hubby said it was the best rice he ever had! I followed the recipe exactly. This will be our go to rice recipe from now on. First time making rice in the instant pot and found it much easier than stove top method. Thanks for the great recipe.
It’s great because it’s delicious and easy. So glad you found a new fav!