Instant Pot Rice Pilaf
Complete tonight's dinner with this Instant Pot Rice Pilaf. Serve it as-is or spruce it up with any vegetables you need to use up. Includes stovetop instructions below.
Servings: 8 servings
Ingredients
- 1 ¼ cup long grain white rice such as basmati or jasmine
- ¼ cup orzo
- 1-2 Tablespoons neutral oil for sautéing
- 2 cups low sodium vegetable broth
- ½ cup water
- 2 teaspoon onion powder
- ¾ teaspoon garlic powder
- ¾ teaspoon pink salt use ¼ to ½ teaspoon if you’re not using low sodium broth
- ½ teaspoon dried parsley or 1 Tablespoons fresh chopped
- ⅓ teaspoon turmeric powder
- ¼ teaspoon paprika
- pepper to taste
Instructions
Instant-Pot Instructions
- Add the oil, rice and orzo to the IP. Sauté until the rice and orzo begin to brown, about 8 minutes.
- Once browned press cancel on your IP and mix in the remaining ingredients.
- Set the IP to pressure cook for 8 minutes on high pressure. Then allow for natural pressure release.
- Carefully open the lid and mix/fluff the rice before serving.
Stovetop Instructions
- Add the oil, rice and orzo to a large lidded pot. Sauté over medium heat until the rice and orzo begin to brown, about 8 minutes.
- Once browned turn the heat down and mix in the remaining ingredients.
- Increase the heat and bring to a boil. Then lower the heat, cover and allow the rice to a simmer for 10-15 minutes or until it's fully cooked.
- Carefully remove the lid and mix/fluff the rice before serving.
Notes
Stovetop: The liquid may need to be increased by ¼ to ½ cup since it will steam off while cooking.
Rice: White rice can be replaced with brown rice. However, you should increase the Instant Pot cooking time to 24 minutes.
Nutrition
Serving: 1serving | Calories: 79kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Polyunsaturated Fat: 3g | Sodium: 14mg | Fiber: 1g | Sugar: 1g
