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
- Using the Sauté function, heat butter until it melts. Once melted, add the minced onions and sauté until the onions begin to soften, about 2-3 minutes.
- Add the mushrooms to the onion mixture and continue to sauté the mixture for 2-3 minutes, until the mushrooms soften. Add the garlic and sauté for 30-60 seconds, just until fragrant. Turn off the sauté function by hitting Cancel.
- Add the beef broth and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the inner pot.
- Stir in the dried onion flakes, onion powder, garlic powder, celery seed, pepper, dried parsley, kosher salt, and Worcestershire Sauce.
- 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
Stock/Broth: Use beef broth, chicken stock, OR vegetable broth.
Storage: Let cool slightly, transfer to an airtight container, and refrigerate for up to 3 days, or freeze in a freezer-safe container for up to 3 months.
High Altitude: Increase the cook time per my Instant Pot high altitude conversion chart and add 1-2 tablespoons of extra liquid per cup of rice.
Reheating: Defrost overnight in the 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
