I love a good pilaf recipe, one that is packed full of ingredients and seasoned with a delicious vegetable broth.
It feels so nostalgic, the comforting kind of nostalgia that we long for when we’re sick.
This pilaf recipe will hit you in all the feels and can be done–start to finish–in under 30 minutes.
Jump ahead to the recipe to get started, I’m going to go through a few recipe variations up here.
What if you don’t have an Instant Pot?
If you’ve got an Instant Pot, then this rice pilaf recipe will be a quick and easy wholesome dinner.
If not, then you could also use a rice cooker or a regular large pot and follow relatively the same steps.
Ingredients in rice pilaf
- Veggies – carrot, celery, onion, garlic, mushrooms
- Seasoning – cumin, coriander, turmeric, salt, pepper, fresh parsley
- Cooked Rice – I like long grain white rice here, but you can also make this with brown rice, wild rice, jasmine rice (super tasty), or basmati rice. Just be aware that the cooking time may vary for brown rice and wild rice.
- Additions – toasted almonds, fresh parsley, green onion are my favorite add-ons
How to make rice pilaf in An instant pot
Turn the Instant Pot to the Sauté function.
Add in the oil and diced onions.
Sauté about 2-3 minutes.
Add the carrot, celery and mushrooms and continue to sauté the mixture for 3 minutes until the veggies soften.
Add in garlic and spices and sauté for 30-60 seconds.
Turn off the sauté function.
Add the rice and broth. Cook on high pressure for 3 minutes.
Allow the natural release to run until the pressure is completely released (10-15 minutes), open up the inner pot and fluff the mixture with a fork.
Serve with a fresh parsley if desired.
What to serve this rice pilaf with:
- Sautéed green beans with onions and garlic
- Kabocha squash soup recipe
- Crispy tofu with balsamic tomatoes
- Veggie lentil soup
Comforting Rice Pilaf Recipe (Instant Pot)
Comforting Rice Pilaf Recipe (Instant Pot)
Equipment
Ingredients
- 1 cup long grain rice
- 1 1/2 cup vegetable broth
- 1 medium carrot
- 2 stalks celery
- 100 g button mushrooms
- 1/2 onion
- 1/4 tsp cumin
- 2 garlic cloves
- 2 tbs olive oil
- 1/4 tsp coriander
- 1/2 tsp turmeric
- 1/2 tsp sea salt
- 1/4 tsp pepper
- fresh parsley
Instructions
- Turn the Instant Pot to the sauté function.
- Add in the oil and diced onions. Sauté about 2-3 minutes.
- Add the carrot, celery and mushrooms and continue to sauté the mixture for 3 minutes until the veggies soften. Add in garlic and spices and sauté for 30-60 seconds.
- Turn off the sauté function.
- Add the rice and broth. Cook on high pressure for 3 minutes.
- Allow the natural release to run until the pressure is completely released (10-15 minutes), open up the inner pot and fluff the mixture with a fork.
- Serve with a fresh parsley if desired.
Other instant pot flavored rice ideas
- Cilantro lime rice – I love making cilantro lime rice to pair with any of my Latin or Caribbean dishes. Just add minced garlic, salt, lime, and olive oil to your rice in the Instant Pot. Mix in fresh cilantro when the rice is cooked.
- Wild Rice Pilaf – wild rice has a slightly longer cooking time compared to white rice varieties, like basmati rice or jasmine rice. Mix lots of different types of mushrooms with wild rice for a rich and earthy pilaf recipe.
