Instant Pot Rice Pilaf (stovetop instructions included)
Super quick, hands off, and foolproof. This is an awesome way to spruce up your run of the mill rice side dish with low effort. Perfect fo a weekenight and special enough for company.
Servings: 6
Ingredients
- 2 tbsp butter divided
- 1 onion, finely chopped
- 2 carrots, small diced add other chopped veggies like celery or mushrooms if desired
- 3 cloves garlic minced
- 1/2 tsp sea salt
- fresh ground pepper to taste
- 1 1/4 cups jasmin or basmati rice not quick cooking
- 2 1/4 cups chicken broth
- 1-2 tbsp liquid aminos coconut aminos, tamari, or soy sauce work as well
- few sprigs parsley or chives, chopped optional garnish
Instructions
Instant Pot:
- Set your Instant Pot to Saute mode. Melt 1 tbsp of the butter. Add the onions and carrots (and any other veggies you desire to add) and saute until the onions begin to turn translucent, about 5-8 minutes.
- Add the mincecd garlic and season with salt and pepper, turn off saute mode.
- Add the rice and stir for a minute or so until it turns bright white from the risidual heat in the pot.
- Add chicken broth and give it a stir.
- Secure the lid and set the vent to the sealing position. Set the Instant pot to the Rice mode (mine is 9 minutes).
- When the timer goes off, do a quick pressure release by rotating the vent to the venting position. I like to throw a kitchen towel over the vent first, then tap it over with the tip of a knife to be extra careful not to burn myself and avoid any hot sputtery liquid coming out of the vent. Leave it be until you hear the pressure hissing come to an end. Remove the tea towel and once the pressure button has released (gone down), remove the lid.
- Add the second tablespoon of butter and a drizzle of liquid aminos. Fluff with a fork and season to taste if necessary. Put the lid back on with the Instant Pot turned off until ready to serve to keep warm. Garnish with fresh parsley or chives if desired, and serve.
Stovetop:
- Follow steps 1-4 in a medium-large size pot over medium-low heat.
- Bring the chicken broth and rice to a boil, then reduce the heat to low, cover and cook for 18 minutes (or however long the package directions speficy for your rice). Lift the lid a few times in the firt minute or two to release the steam and avoid boiling over.
- Remove from heat and let sit covered for an additional 5-10 minutes. Add the second tablespoon of butter and a drizzle of liquid aminos. Fluff with a fork and season to taste if necessary. Put the lid back on until ready to serve to keep warm. Garnish with fresh parsley or chives if desired, and serve.
