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Homemade Instant Pot Rice Pilaf photo

Instant Pot Rice Pilaf

Savory Instant Pot rice pilaf with mushrooms, onions, and Worcestershire for a quick side dish.
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Prep Time 10 minutes
Cook Time 3 minutes
Total Time 33 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 tablespoonsunsalted butter
  • 1/2 cupyellow onion minced
  • 8 ouncesbaby Bella or button mushrooms sliced
  • 2 teaspoonsminced garlic
  • 2 cupslow-sodium beef broth or chicken or vegetable broth
  • 2 tablespoonsdried onion flakes
  • 1/2 teaspoononion powder
  • 1/2 teaspoongarlic powder
  • 1/4 teaspooncelery seed
  • 1/4 teaspoonpepper
  • 1/2 teaspoondried parsley
  • 1/2 teaspoonkosher salt
  • 2 teaspoonsWorcestershire Sauce
  • 2 cupslong-grain white rice or long-grain brown rice
  • parsley for serving optional

Equipment

  • Electric Pressure Cooker (6 or 8 quart)

Method
 

Instructions
  1. Turn the Instant Pot to Sauté and set the heat to Normal (use the Adjust/Sauté button if needed). Add 2 tablespoons unsalted butter and let it melt.
  2. Add ½ cup minced yellow onion to the pot and sauté until the onion begins to soften, about 2–3 minutes.
  3. Add 8 ounces sliced baby Bella or button mushrooms and sauté until the mushrooms soften, about 2–3 minutes more.
  4. Add 2 teaspoons minced garlic and sauté for 30–60 seconds, until fragrant. Press Cancel to turn off Sauté.
  5. Pour in 2 cups low-sodium beef broth (or chicken or vegetable broth). Use a wooden spoon or spatula to scrape any browned bits from the bottom of the inner pot.
  6. Add 2 tablespoons dried onion flakes, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon celery seed, ¼ teaspoon pepper, ½ teaspoon dried parsley, ½ teaspoon kosher salt, and 2 teaspoons Worcestershire Sauce. Stir gently to combine.
  7. Place 2 cups long-grain white rice or long-grain brown rice in a fine-mesh strainer and rinse under cold water until the water runs clear. Add the rinsed rice to the inner pot and gently push it down so the rice is fully submerged in the broth and seasonings.
  8. Secure the lid and move the valve to Sealing. Set the Instant Pot to cook on High Pressure for the time that matches your rice: 3 minutes for long-grain white rice or 22 minutes for long-grain brown rice.
  9. When the cooking time ends, allow the pressure to release naturally for at least 10 minutes. After 10 minutes, carefully move the valve to Venting to quick-release any remaining pressure.
  10. Open the lid, fluff the rice pilaf with a fork, and serve immediately. Sprinkle with fresh parsley if desired.

Notes

Notes
Stock/Broth
: Use beef broth, chicken stock, OR vegetable broth.
Storage
: Let cool slightly, transfer to an airtight storage container, and refrigerate for up to 3 days or store in a freezer-safe container, and freeze for up to 3 months.
Reheating:
Defrost overnight in refrigerator if needed. Then transfer to a heat-safe container, add a splash of additional broth or water to the rice, cover with a moistened paper towel, and heat in the microwave until warmed through. (The water and towel will help prevent the rice from drying out.)
Dairy-Free Modification
: Use extra virgin olive oil in place of butter.
Gluten-Free Modification
: Use gluten-free broth and Worcestershire sauce.