Instant Pot Rice Pilaf

This Instant Pot Rice Pilaf is the best 30 minute savory rice, topped with toasted slivered almonds and fresh parsley. Serve it with Jerusalem salad and Greek Chicken Meatballs for the perfect Mediterranean meal.

Course Side Dish

Cuisine American, Greek, Mediterranean

Diet Kosher, Low Lactose, Vegetarian

Prep Time 23

Cook Time 7

Total Time 30

Servings servings

Calories 334kcal

Author Alana Lieberman

Cost $15

Equipment

instant pot

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
½ cup vermicelli pasta noodles, broken into ½-inch to 1-inch pieces (or other thin, long pasta)
1 ½ cups white basmati rice
½ teaspoon onion powder
½ teaspoon kosher salt
pinch of ground cinnamon optional
2 cups low sodium chicken or vegetable broth
¼ cup toasted slivered almonds
chopped fresh parsley for garnish

Instructions

Turn instant pot to the sauté setting. Add butter and olive oil to heat.
Once the butter has melted, add vermicelli to the pot and toast until it turns golden brown, about 3 to 5 minutes. Stirring frequently so it does not burn.
Add the rice to the instant pot. Stir to coat in oil. Season with onion powder, salt, and cinnamon, if using.
Add broth to the instant pot. Cover, place valve in the “sealing” position, and cook on high pressure for 4 minutes.
Allow pressure to naturally release for 10 minutes before switching the valve to “venting” and manually releasing the remaining pressure.
Fluff with a fork. Scoop into a serving bowl and garnish with toasted slivered almonds and fresh parsley.

Notes

Ground cinnamon gives this rice a subtle, warm flavor. I highly recommend trying it!
To cook this rice on the stovetop instead, simply follow the same steps, but cook the rice and toasted pasta in a pot, covered on the stovetop, for 15 to 20 minutes (instead of pressure cooking). You will also need to increase the amount of broth to 4 cups, instead of 2 cups.

Nutrition