Instant Pot Rice Pilaf

5 from 9 votes

Make fluffy, flavorful Instant Pot rice pilaf in minutes! This easy rice pilaf in Instant Pot recipe is perfect with any meal.

Prep Time3

Cook Time5

time to build and release pressure15

Total Time23

Course: Side Dish

Cuisine: Mediterranean, American

Keyword: instant pot rice, instant pot rice pilaf, rice side dish, vegetable rice recipe

Servings: servings

Calories: 146kcal

Author: Renae Gerhardstein

Equipment

Instant Pot or any electric pressure cooker
wooden spoon

Ingredients

1 cups white rice any medium to long grain white rice
2 teaspoons butter or oil
1 cups broth or water. *See Notes
1 cup diced mixed vegetables frozen or fresh

Instructions

Rinse and drain rice well, and set aside.
Set the pressure cooker to sauté, then add butter or oil to the pot.
When the pot is ready to sauté, add rice and cook for 3 minutes. Press "cancel" to end sauté function.
Add broth and frozen vegetables to the pot of rice. Use a wooden spoon to stir and combine, also scraping the bottom of the inner pot to deglaze it.
Close and seal the Instant Pot lid, and turn or press the vent lever to seal (if needed).
Set the pot manually to cook for 5 minutes at high pressure.
When the pressure cooking cycle is complete, allow a natural pressure release by leaving the pot undisturbed for 10 minutes.
Then, initiate a quick release for remaining pressure, by carefully turning or pressing the pressure release button (refer to your pot's instructions).
Remove the lid and use a fork to fluff the vegetable pilaf before serving.

Notes

For the best flavor, sauté the grains before adding the broth or water.
You only need to sauté for a couple of minutes. At that point, you’ll notice a nutty aroma; that’s your cue to stop sautéing and cancel the setting.
*Liquid is needed to deglaze the pot and prevent a “burn” notice on the Instant Pot. The choice between broth and water is a matter of personal preference–bear in mind that the dish will take on the flavor of whichever liquid you use.

Tips To Prevent An Instant Pot Food Burn: Include at least one cup of liquid in the Instant Pot. This helps the pot to come to pressure quicker.

Deglaze the pot after sautéing. Bringing all the cooked food bits up from the bottom of the pot prevents them from burning and adds more flavor to your dish.

Make sure the Instant Pot is sealed correctly. Check your manual and seal the valve so the Instant Pot can come to pressure.

Recipe Variations:

Add aromatics: Sauté finely chopped garlic or onions before adding rice for a more savory depth.
Try a spice twist: Mix in a dash of paprika, cumin, or turmeric for added warmth.
Swap the veggies: Use chopped bell peppers, mushrooms, or spinach in place of peas.
Make it herby: Stir in fresh herbs like fresh parsley or dill right before serving.

Storing Instructions:

Unlike fried rice, which is fabulous the next day, Instant Pot rice pilaf tastes much better on the day you make it.
This pilaf has a mild flavor, so it’s delicious with just about every protein! Our favorite main dishes to serve with rice are pork chops, baked chicken tenderloins, crockpot Swiss steak, and BBQ baked bbq chicken tenders.

If you do have leftovers, refrigerate them in an airtight container. They’ll keep for 4 or 5 days.
To reheat, add 1 to 3 tablespoons of water for each cup of leftover rice and stir gently while cold. Reheat in the microwave oven. The leftover rice pilaf instant pot style is fantastic to use in a soup pot! Try adding it to navy bean soup or homemade tomato soup with canned tomatoes.
Rice pilaf can be frozen! Allow it to cool completely, then seal up in a freezer-safe container. It can be stored for up to 3 months. Be sure to thaw it in the fridge for a few hours before reheating.

Nutrition