Instant-Pot Rice Pilaf
This Instant-Pot Rice Pilaf is SO EASY! Fluffy, flavorful, and quick to make, it's perfect for busy weeknights or impressing guests.
Equipment
- Instant Pot
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Strainer
Ingredients
- 2 tablespoons unsalted butter
- 1 1/4 cups low-sodium chicken broth
- 1 cup long-grain white rice rinsed
- 1 teaspoon dried parsley
Instructions
- Rinse the long-grain white rice under cold water until the water runs clear to remove excess starch.
- Turn on the Instant Pot and set it to the sauté function. Add 2 tablespoons of unsalted butter and allow it to melt completely, coating the bottom of the pot.
- Add the rinsed rice to the pot. Stir the rice in the butter for about 2-3 minutes until it becomes slightly translucent and fragrant.
- Carefully pour in 1 ¼ cups of low-sodium chicken broth. Scrape any bits of rice stuck to the bottom of the pot to prevent burning.
- Sprinkle in 1 teaspoon of dried parsley and stir gently to combine all ingredients.
- Secure the lid on the Instant Pot and set the valve to sealing. Cook on high pressure for 6 minutes. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Open the lid and fluff the rice gently with a fork. Taste and adjust seasoning if necessary. Serve warm.
Notes
- Rinse rice thoroughly to prevent it from sticking and ensure fluffy texture.
- Substitute unsalted butter with olive oil and chicken broth with vegetable broth for a vegan version.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.