Instant Pot Rice Pilaf is a fast and flavorful dish made with rice, vermicelli, onions, peas, and carrots that are cooked to perfection in a tasty seasoned broth.
» You might also like this Instant Pot Cornbread.
This side dish is both easy to make and packed with flavor. It’s made with simple ingredients that you may already have in your pantry, and it only takes a few minutes to prepare. Plus, the Instant Pot does all the work for you, making it a hassle-free cooking experience.
The Instant Pot is a game-changer when it comes to cooking rice. Not only does it save time, but it also ensures that the rice is cooked perfectly every time. With the Instant Pot, there’s no need to worry about the rice becoming too mushy or sticky, as the pressure cooking process helps to create fluffy and tender rice every time.
If you haven’t tried it yet check out the flavorful Instant Pot rice recipes to get you started.
What is Rice Pilaf?
Rice pilaf is a dish that originated in the Middle East and Central Asia. It typically consists of rice cooked with broth or stock and a variety of herbs, spices, and vegetables. The rice is usually sautéed in oil or butter with onions or garlic before being simmered in the liquid.
This process gives the rice a flavorful and aromatic taste and a fluffy texture. Rice pilaf can be made with different types of rice, such as long-grain, basmati, or jasmine rice, and it can be customized with different ingredients like nuts, dried fruits, or meats.
Instant Pot Pro Plus
Now you can control your pot wirelessly through an app. Cool-touch handles on the pot itself, and an automatic locking pressure release valve for greater safety. This one does it all.
- Olive Oil or Butter
- Vermicelli – You can use vermicelli or fideua noodles – whatever you can find.
- White Rice – I use jasmine rice most often, but any long-grain rice will do.
- Garlic – Use a fresh clove of garlic, minced.
- Low-Sodium Chicken Broth – I use low-sodium so I can control how much salt is in the dish. If you use regular broth, you might want to leave out the salt until you can taste it at the end, then season to taste. You can also use vegetable broth to make this a vegetarian dish.
- Frozen Peas & Carrots – I just buy a bag of mixed vegetables. Sometimes I use peas, carrots, and green beans if that’s what I can find.
- Salt & ground black pepper
- Slivered almonds – Add the slivered almonds at the end for a bit of extra crunch
- Fresh parsley – for garnish
- Instant Pot – I use a 6-quart Instant Pot Plus to make all of my recipes. If you’re using an 8-quart pot, you will need to adjust the amount of liquid accordingly, as it requires more than the 6 quart to build steam.
Why Use An Instant Pot?
The Instant Pot is one of the most useful kitchen appliances you can buy, because it drastically cuts down on the cooking time for developing flavors in soups and stews, getting tough cuts of meat tender, and even baking a cheesecake. And there are many accessories that will help you get more out of your Instant Pot.
If you don’t have one yet, check out our guide on which one to buy. Also see our guide to How to Use an Instant Pot for more information.
- Don’t Have an Instant Pot Yet? This guide can help you choose the right one.
- See reviews and prices for Instant Pots on Amazon.
- Learn some great Instant Pot Tips & Tricks.
- Click to find more recipes to make in your Instant Pot.
How to Make Instant Pot Rice Pilaf
Turn on the sauté mode on your Instant Pot. Add the olive oil or butter. When it’s fully hot, add the vermicelli and white rice. It seems like a lot of oil, but it will quickly get soaked up by the rice and will allow it to fry a little bit to get color and flavor.
Saute the rice for about 4-5 minutes, until the rice is bright white. Add the garlic and sauté for just 30 seconds. You don’t want it to burn and give a bitter flavor and aroma. Turn off saute mode.
Add the chicken broth, salt and pepper. If you’re chicken broth is not low-sodium, you’ll want to leave out the salt until the end, to make sure it hasn’t overly salty.
Close the lid and set the valve to sealing (if necessary). Press the pressure cook or manual buttons and set to cook for 4 minutes on high pressure. It will take 5-8 minutes to pressurize.
When the cook time is up, allow the pressure to release naturally for 15 minutes, then release any remaining pressure and remove the lid.
Pour in the peas and carrots and stir. Set the lid back on the pot and let sit on Keep Warm for 4 minutes. This will give enough time for the veggies to warm through.
Remove the lid. Fluff the rice with a fork. Stir in the almonds and parsley. Serve hot.
Additional Helpful Tips
- Rinse the rice before cooking to remove excess starch and prevent the rice from becoming too sticky.
- Let the rice pilaf rest for a few minutes after cooking to allow the grains to absorb any remaining liquid and become fluffy.
- Use long-grain rice for the best texture and flavor in rice pilaf.
Rice pilaf can be stored in an airtight container in the fridge for up to 3-4 days. Make sure the rice is completely cooled before storing it in the fridge.
You can freeze rice pilaf for up to 3 months. Transfer the rice to a freezer-safe container or a ziplock bag, making sure to remove as much air as possible.
To reheat refrigerated rice pilaf, transfer it to a microwave-safe dish, and microwave it for 1-2 minutes, stirring occasionally until heated through. If reheating frozen rice pilaf, thaw it in the fridge overnight and then reheat it in the microwave or on the stove. If the rice pilaf is too dry after reheating, add a splash of water or broth to the dish and stir it in to restore moisture and fluffiness.
Frequently Asked Questions
Can I use any type of rice to make rice pilaf?
While you can use different types of rice, long-grain rice such as basmati or jasmine rice is best for rice pilaf as it has a lighter and fluffier texture. You can’t replace the rice with brown or wild rice because those varieties take a lot longer to cook. Three minutes won’t be enough time to cook those types of rice.
Can I use vegetable broth instead of chicken broth?
Yes, you can use vegetable broth or any other type of broth or stock, depending on your dietary restrictions and preferences. It’s best to use low-sodium broth.
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Instant Pot Rice Pilaf
Note: Made in a 6-qt Instant Pot
- 1/4 cup olive oil or butter
- 1/3 cup vermicelli
- 1 cup white rice
- 2 cloves garlic minced
- 1 1/2 cup low-sodium chicken broth
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup frozen peas and carrots
- 2 ounces slivered almonds
- 1 tablespoon fresh parsley minced
- Turn on saute mode on the Instant Pot. Add the olive oil or butter. When fully hot, add the vermicelli and white rice. Saute for 4-5 minutes, until the rice is bright white. Add the garlic and saute for just 30 seconds. Turn off saute mode.
- Add the chicken broth, salt and pepper. Close the lid and set the valve to sealing (if necessary). Press the pressure cook or manual buttons and set to cook for 4 minutes on high pressure. It will take 5-8 minutes to pressurize.
- When the cook time is up, allow the pressure to release naturally for 15 minutes, then remove the lid.
- Pour in the peas and carrots. Set the lid back on the pot and let sit on Keep Warm for 4 minutes.
- Remove the lid. Fluff the rice with a fork. Stir in the almonds and parsley. Serve hot.
🥧 If you’re interested in more great recipes, I share all my favorite recipes over at A Food Lover’s Kitchen, and you’ll find air fryer recipes at Air Fry Anytime, and cocktails and drinks at Savored Sips. Check it out today!
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Laura is a passionate home cook and the owner of A Pressure Cooker Kitchen. She is dedicated to helping people create delicious Instant Pot meals with ease. Laura is an expert at developing recipes that can be prepared quickly and easily using a pressure cooker.