Instant Pot Rice Pilaf is a fast and flavorful side dish made with rice, mushrooms, and onions that are cooked to perfection in a richly seasoned broth.
2cupslong-grain white rice or long-grain brown rice
2cupslow-sodium beef brothor chicken or vegetable broth
parsley for servingoptional
Instructions
Turn the Instant Pot to the Saute function, be sure the heat is at normal not high. If needed hit the adjust or saute button again to adjust the level of heat. Add in the butter and let melt.
Once the butter has melted, add in the diced onions and saute until the onions begin to soften about 2-3 minutes. Add the mushrooms to the onion mixture and continue to saute the mixture for 2-3 minutes until the mushrooms soften. Add in garlic and saute for 30-60 seconds, just until you smell the garlic. Turn off the saute function by hitting cancel. *See Note
Add in a bit of the broth and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the inner pot.
Add in the remaining broth, seasonings, and Worcestershire sauce, and give the mixture a gentle stir.
Place the rice into a fine-mesh strainer and rinse really well. Once rinsed, add the rice into the inner pot and gently push the rice down so that it is fully submerged in the broth.
Place the lid on the pressure cooker and seal the vent knob. Set to cook on high pressure for 3 minutes for white rice and 22 minutes for brown rice.
Once the cooking time has elapsed, allow the pressure to release naturally for at least 10 minutes, before attempting to do a quick release of pressure.
Once the pressure is released, open up the inner pot and fluff the mixture with a fork.
Serve immediately with a sprinkling of fresh parsley if desired.
Video
Notes
Note for Sauteeing Onions and Mushrooms: If you notice your onions browning too quickly, add in up to 1 teaspoon of olive oil along with butter.Storage: Store leftover cooled rice pilaf in an airtight container in the refrigerator for up to 3 days. Alternatively, you can freeze the leftover pilaf in a freezer-safe container for up to 3 months.Reheating: To reheat rice pilaf, first, allow the rice to defrost in the refrigerator if needed, transfer to a heat-safe container and add a splash of additional broth or water to the rice, cover with a moistened paper towel, and heat in the microwave until warmed through. Dairy-Free: Use olive oil of non-dairy butter in place of the butter. Gluten-Free: Use gluten-free Worcestershire Sauce and be sure your broth is gluten-free.