Instant Pot Rice Pilaf
Instant Pot Rice Pilaf is a fast and flavorful side dish made with rice, mushrooms, and onions in a richly seasoned broth.
Servings: 6
Ingredients
- 2 tablespoons unsalted butter
- ½ cup yellow onion minced
- 8 ounces baby Bella or button mushrooms sliced
- 2 teaspoons minced garlic
- 2 cups low-sodium beef broth or chicken or vegetable broth
- 2 tablespoons dried onion flakes
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon celery seed
- ¼ teaspoon pepper
- ½ teaspoon dried parsley
- ½ teaspoon kosher salt
- 2 teaspoons Worcestershire Sauce
- 2 cups long-grain white rice or long-grain brown rice
- parsley for serving optional
Instructions
- Turn the Instant Pot to the Sauté function, be sure the heat is at normal not high. If needed hit the adjust or sauté button to adjust the level of heat. Add in the 2 tablespoons unsalted butter and let melt. Once the butter has melted, add in ½ cup yellow onion (diced) and sauté until the onions begin to soften about 2-3 minutes.
- Add8 ounces baby Bella or button mushrooms (sliced) to the onion mixture and continue to sauté the mixture for 2-3 minutes until the mushrooms soften. Add 2 teaspoons minced garlic and sauté for 30-60 seconds, just until you smell the garlic. Turn off the sauté function by hitting cancel.
- Add 2 cups low-sodium beef broth and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the inner pot.
- Add 2 tablespoons dried onion flakes, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon celery seed, ¼ teaspoon pepper, ½ teaspoon dried parsley, ½ teaspoon kosher salt, and 2 teaspoons Worcestershire Sauce and give the mixture a gentle stir.
- Place 2 cups long-grain white rice or long-grain brown rice into a fine-mesh st rainer 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
Stock/Broth: Use beef broth, chicken stock, OR vegetable broth.
Storage: Let cool slightly, transfer to an airtight storage container, and refrigerate for up to 3 days or store in a freezer-safe container, and freeze for up to 3 months.
Reheating: Defrost overnight in refrigerator if needed. Then transfer to a heat-safe container, 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. (The water and towel will help prevent the rice from drying out.)
Dairy-Free Modification: Use extra virgin olive oil in place of butter.
Gluten-Free Modification: Use gluten-free broth and Worcestershire sauce.
Nutrition
Calories: 97kcal | Carbohydrates: 12g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 366mg | Potassium: 413mg | Fiber: 1g | Sugar: 2g | Vitamin A: 119IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg
