Recipe
Instant Pot Rice Pilaf Recipe: Simple & Tasty
Published: April 25, 2024
Discover a simple and tasty Instant Pot rice pilaf recipe that's perfect for any meal. Try this delicious recipe today!
This Instant Pot Rice Pilaf is my go-to comfort food. It's fragrant, fluffy, and full of flavor. The best part? It's super easy to whip up in my trusty Instant Pot!
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Ever had one of those days where you just want to whip up something quick, easy, yet incredibly tasty? I've found the perfect solution - an instant pot rice pilaf recipe. Imagine fragrant basmati rice, delicately flavored with cumin and turmeric, cooked to perfection in mere minutes. This is home cooking done right, saving time without compromising flavor. Trust me, once you try this rice pilaf, you'll wonder how you ever lived without it!
Ingredients for Instant Pot Rice Pilaf
- Basmati rice: Fragrant long-grain rice that cooks up light and fluffy, adding a delicate texture and aromatic flavor to the dish.
- Chicken or vegetable broth: Provides a rich and savory base for the pilaf, infusing the rice with depth of flavor.
Adding a squeeze of fresh lemon juice to this rice pilaf just before serving can brighten up the flavors and add a refreshing twist to the dish.
Read more: Instant Pot Quinoa Pilaf Recipe
Essential Tools for Making Rice Pilaf in the Instant Pot
- Instant Pot: Essential for pressure cooking the rice and infusing it with flavors efficiently.
- Knife: Needed for chopping the onion and garlic to add flavor and texture to the dish.
Common Questions About Cooking Rice Pilaf in the Instant Pot
Serves: 4 people
Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
Ingredients:
- 1 cup basmati rice
- 1 3/4 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 1/4 cup chopped parsley (optional)
Instructions:
- Rinse the rice under cold water until the water runs clear. Drain well.
- Turn on the Instant Pot and select the sauté function. Heat the olive oil and sauté the onion and garlic until softened.
- Add the rice, cumin, turmeric, salt, and pepper. Stir well to coat the rice with the spices.
- Pour in the broth and give everything a good stir.
- Close the Instant Pot with the lid, set the valve to sealing, and cook on high pressure for 4 minutes.
- Once done, allow a natural pressure release for 5 minutes, then do a quick release.
- Fluff the rice with a fork, and stir in the chopped parsley if using. Serve hot.
Read more: Instant Pot Chicken and Rice Soup Recipe
Nutritional value:
Per Serving in Calories: 230 kcal | Carbohydrates: 45 g | Protein: 4 g | Total Fat: 4 g | Saturated Fat: 1 g | Trans Fat: 0 g | Monounsaturated Fat: 2 g | Polyunsaturated Fat: 1 g | Cholesterol: 0 mg | Sodium: 600 mg | Dietary Fiber: 1 g | Sugar: 2 g | Calcium: 20 mg | Potassium: 100 mg | Iron: 1 mg | Vitamin A: 50 µg | Vitamin C: 5 mg
Tips for Making Rice Pilaf Ahead of Time and Freezing
Make Ahead Instructions
- Cook the rice pilaf as directed in the recipe.
- Allow the pilaf to cool completely.
- Transfer the pilaf to an airtight container and store it in the refrigerator for up to 3 days.
Freezing Instructions
- Cook the rice pilaf as directed in the recipe.
- Allow the pilaf to cool completely.
- Transfer the pilaf to a freezer-safe container or resealable bag.
- Label the container with the date and store in the freezer for up to 3 months.
- To reheat, thaw the pilaf overnight in the refrigerator and then warm it in the microwave or on the stovetop until heated through.
