Description
Easy recipe for Instant Pot Rice Pilaf. The perfect side-dish for any meal.
Ingredients
- 1 cup basmati or jasmine rice, rinsed
- 1.25 cup chicken broth
- 1/3 cup diced onion
- 1/3 cup mixed frozen vegetables
- 1 tbs butter
- 1 tbs olive oil
- 1 tsp turmeric
- 1 clove garlic, diced
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Add butter and oil to Instant Pot and press sauté.
- When butter has melted and oil is hot, add onion and sauté for 3-5 minutes until softened.
- Stir in the rice, garlic, salt and pepper and stir for about 1 minute.
- Add broth and scrape bottom of pot to remove any browned bits from the bottom.
- Add turmeric and Worcestershire sauce and stir to incorporate.
- Secure lid and make sure valve is set to “sealing” position.
- Pressure cook on high pressure for 3 minutes. Once the pressure has built up, the timer will begin counting down.
- When the 3 minutes are up, let the Instant Pot naturally release the pressure for 15 minutes (do nothing during this time). After 15 minutes, release any remaining pressure. Pin will drop if it hasn’t already.
- Carefully remove lid and add frozen vegetables. Stir into the rice. Let the vegetables cook in the warm rice for about 5 minutes.
- Serve and enjoy!
- Prep Time: 10 min
- Cook Time: 3 min
- Category: Side dish
- Method: Instant Pot
- Cuisine: American