Instant Pot Rice Pilaf
This Instant Pot Rice Pilaf with diced veggies is flavorful, fluffy, and pairs well with any main dish.
Servings: 6 servings
Calories: 88kcal
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.
Nutrition
Serving: 1g | Calories: 88kcal | Carbohydrates: 13g | Protein: 3g | Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 658mg | Fiber: 1g | Sugar: 2g