A simple recipe for Instant Pot Rice Pilaf with Veggies, this side dish and vegetable in one is simple to prepare and pairs well with just about any main dish!
Truth be told, this is actually my sister's rice pilaf recipe! She makes it quite often for her family and all of them enjoy it. I have made a few alterations (mostly portion wise), but other than that the base remains the same-- jasmine or basmati rice, chicken stock, and diced veggies. You can certainly mix up the veggies and seasonings to suit your tastes, as well.
Speaking of which, have you tried my Instant Pot Cilantro Lime Rice? It's a great Chipotle copycat recipe and is perfect for enjoying with burritos, tacos, and as a base for burrito bowls.
If you don't have an Instant Pot, you can certainly make this rice pilaf on the stovetop. The instructions will be similar to this buttery herb rice.
Why you'll love Instant Pot Rice Pilaf
- Because you are making rice pilaf at home, you can know exactly what goes in it-- no unnecessary ingredients! This is a naturally gluten free rice pilaf with just rice, veggies, and stock.
- It takes only 30 minutes to make (and the majority of that is hands off time).
- Completely customizable. Choose the veggies, stock, seasonings, to fit your preferences.
Ingredients
- basmati rice
- chicken broth or chicken stock
- olive oil
- onion
- carrot
- celery
- garlic
- salt
- pepper
How to make rice pilaf in the Instant Pot
Dice veggies into consistently sized small pieces.
Add oil to inner pot of the pressure cooker and turn it on to the saute function.
Saute veggies for 3-4 minutes to soften. Add dry rice and saute for an additional 2 minutes until the rice turns bright white and begins to toast ever so slightly.
Add stock, salt, and pepper, and stir. Turn off saute function.
Top with pressure cooker lid and make sure it is in the sealing designation.
Turn on machine to HI pressure and set to 3 minutes of cooking time. It will take a few minutes to come up to pressure.
Once the cook time is up, allow to natural release 15 minutes and then carefully quick pressure release the rest of the way until the pin drops. Carefully remove lid.
Fluff rice with a fork and enjoy.
Variations and substitutions
- Make this a buttery rice pilaf by using butter in place of the olive oil to saute the veggies.
- Make it a vegan rice pilaf by simply swapping out the chicken stock for veggie stock or vegetable broth. I don't suggest water because it will be pretty bland, but it will still work.
- Add more veggies. I went really simple vegetables here, but you can switch it up however you'd like. Peas, mushrooms, and corn would all be super tasty!
- Add spices to spice things up! Spice blends or fresh herbs can add a lot of flavor. Something as simple as dried parsley adds color and a bit of flavor. Turmeric will give the overall dish a beautiful, rich yellow color.
Can this recipe be doubled?
Totally. My sister makes double (or more) when she makes this for her family. It makes great leftovers. Double all of the ingredients, the cook time will be the same (3 minutes at high pressure).
What to serve with rice pilaf
This rice dish is so versatile, it will go with so many different dinners! I'm sure it's going to being a staple for you because of just how easy it is to prepare and it accompanies any protein!
- sous vide pork tenderloin
- cast iron pork tenderloin with cream sauce
- slow cooker chicken chasseur
- ninja foodi chicken thighs
- tender bavette steak
- venison medallions
Storage
Store any rice pilaf leftovers in the fridge for up to 4 days. Reheat in the microwave or on the stovetop.
Instant Pot Rice Pilaf with Veggies
Ingredients
- 1 cup dry rice basmati or jasmine
- 1 ¼ cups chicken broth or chicken stock
- 1 tbsp. olive oil
- 1 medium onion diced
- 2 carrots diced
- 2 celery stalks diced
- 2 garlic cloves minced
- 1 tsp. salt
- ½ teaspoon . black pepper
Instructions
- Dice veggies into consistently sized small pieces.
- Add oil to inner pot of the pressure cooker and turn it on to the saute function.
- Saute veggies for 3-4 minutes to soften. Add dry rice and saute for an additional 2 minutes until the rice turns bright white and begins to toast ever so slightly.
- Add stock, salt, and pepper, and stir. Turn off saute function.
- Top with pressure cooker lid and make sure it is in the sealing designation.
- Turn on machine to HI pressure and set to 3 minutes of cooking time. It will take a few minutes to come up to pressure.
- Once the cook time is up, allow to natural release 15 minutes and then carefully quick pressure release the rest of the way until the pin drops. Carefully remove lid.
- Fluff rice with a fork and enjoy.
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