Instant Pot Rice Pilaf
This Instant Pot Rice Pilaf requires just a few basic ingredients and cooks in just 20 minutes. It's perfect for a flavorful, versatile side dish that goes with almost any meal!
Servings: 4
Calories: 160kcal
Ingredients
- 1 cup long grain white rice rinsed
- ¼ cup dried orzo
- 3 Tablespoons butter
- 1½ cups unsalted chicken stock
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- 1 Tablespoon chopped parsley for garnish
Instructions
- Set your Instant Pot to Sauté and let it preheat.
- Melt the butter in the pot, add the orzo, and cook for around 2 minutes, stirring frequently, until lightly browned. Then add the white rice and cook for another minute.
- Turn off the Instant Pot, then add the chicken stock, salt, pepper, garlic powder, and onion powder, and stir to combine.
- Lock the lid and set to manual mode on high pressure and cook for 3 minutes. Allow the pressure to release naturally for 15 minutes, then vent any remaining steam and remove the lid.
- Fluff with a fork, then garnish with chopped parsley and serve.
Notes
Store leftovers in an airtight container and refrigerate for up to 5 days.
To reheat, place the leftovers in a baking dish and cover. Bake in a 325°F oven for 10 minutes or until warmed through. You can also reheat it in the microwave by adding a splash of water or broth and loosely covering it with a lid or plastic wrap, then heating it until warm.
Nutrition
Calories: 160kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Cholesterol: 23mg | Fiber: 1g