Instant Pot Rice Pilaf Recipe

• servings: 4 servings
• active time: 10 minutes
• total time: 33 minutes

Ingredients

1/4 cup olive oil or butter

1/3 cup orzo pasta or vermicelli or gf broken spaghetti 1/2-1” pieces

1 cup white rice (rinsed)

1 1/2 cup low-sodium chicken broth

1 tsp garlic powder

3/4 tsp coarse kosher sea salt

1/4 tsp ground black pepper

1/4 tsp onion powder

1/4 tsp paprika

1 Tbsp fresh parsley or 1 tsp. dried parsley (minced)

Directions

Turn the Instant Pot on to SAUTE mode. Add the olive oil (or butter). If you are using vermicelli pasta, put it in a zip lock bag, seal it, and then break it up into small pieces. Once the oil or butter is hot, add the pasta and cook for 2-3 minutes, or until browned.

Next, add the rice and cook until it turns bright white, about 3-4 minutes.

Carefully pour in the broth along with the garlic powder, salt, pepper, onion powder, and paprika.

Place the lid on. Make sure the valve is switched to seal. Turn SAUTE off and select MANUAL mode (high pressure) for 3 minutes. Once cooked, allow the pressure to release naturally. This will take anywhere from 12-15 minutes

Open the lid and stir in the parsley. Let the rice sit for a few minutes before serving and enjoy!

Notes

Butter browns the rice better so you can use 1/2 butter & 1/2 olive oil.

Nutrition

• Calories: 442 kcal
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Sodium: 393 mg
• Total Carbohydrate: 65 g
• Dietary Fiber: 2 g
• Total Sugars: 1 g
• Protein: 9 g