Instant Pot Rice Pilaf

Instant Pot June 10th, 2020
Prep Time
10 Min
Cook Time
20 Min
Serving
4 Cups

This is inspired by Armenian rice pilaf but with a slight twist because of the olive oil instead of butter and the extra seasonings and spices used. I do on occasion use butter to change up the flavor. The rice pilaf goes great with chicken, fish, or meat dishes.

Ingredients

  • 1 Tbsp olive oil
  • 1/3 cup vermicelli noodles (the short ones, found in the Mexican food section)
  • 1 cup long grain white rice, rinsed
  • 1 1/2 cups chicken broth
  • 1 tsp garlic powder
  • 1/2 tsp coarse kosher sea salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp onion powder
  • 1/4 tsp paprika
  • 1 Tbsp dried parsley or 2 Tbsp fresh minced parsley

Instructions

  1. Turn Instant Pot on SAUTE mode. Add the olive oil (or butter). Once warm, add the vermicelli and cook for 2-3 minutes or until browned.
  2. Add the garlic powder, salt, pepper, onion powder, and paprika to the vermicelli and stir quickly to combine.
  3. Carefully pour the chicken broth into the pot over the vermicelli, scraping any cooked bits on the bottom of the pot.
  4. Turn SAUTE off and add the rice, stirring to combine.
  5. Place the lid on. Make sure the valve is switched to sealing and select PRESSURE COOK for 4 minutes. Once pressure cooking is done, allow the pressure to come down naturally. This will take anywhere from 12-15 minutes.
  6. Open the lid and stir in the parsley. Let the rice sit for a few minutes before serving.