RICE PILAF in the INSTAPOT

 

Ingredients for 8 servings

• 0.5 cup olive oil or butter
• 0.67 cup orzo pasta or vermicelli
• 2 cup white rice rinsed
• 3 cup low-sodium chicken broth
• 2 tsp garlic powder
• 1.5 tsp coarse kosher sea salt
• 0.5 tsp ground black pepper
• 0.5 tsp onion powder
• 0.5 tsp paprika
• 2 Tbsp fresh parsley or 1 tsp. dried parsley minced

Ingredients  for 16       

• 1 cup olive oil or butter
• 1.33 cup orzo pasta or vermicelli
• 4 cup white rice rinsed
• 6 cup low-sodium chicken broth
• 4 tsp garlic powder
• 3 tsp coarse kosher sea salt (  or 1.5 tsp fine salt)
• 1 tsp ground black pepper
• 1 tsp onion powder
• 1 tsp paprika
• 4 Tbsp fresh parsley or 1 tsp. dried parsley minced

Instructions

• Turn the Instant Pot on to SAUTE mode. Add the olive oil (or butter). If you are using vermicelli pasta, put it in a zip lock bag, seal it, and then break it up into small pieces. Once the oil or butter is hot, add the pasta and cook for 2-3 minutes, or until browned.
• Next, add the rice and cook until it turns bright white, about 3-4 minutes.
• Carefully pour in the broth along with the garlic powder, salt, pepper, onion powder, and paprika.
• Place the lid on. Make sure the valve is switched to seal. Turn SAUTE off and select MANUAL mode (high pressure) for 3 minutes. Once cooked, allow the pressure to release naturally. This will take anywhere from 12-15 minutes
• Open the lid and stir in the parsley. Let the rice sit for a few minutes before serving and enjoy!

Notes

To STORE your leftover Rice Pilaf, place it in an airtight container in the refrigerator; it will stay good for 4-5 days. To FREEZE it, store it in your freezer for about 2 months.

To REHEAT, thaw it in the fridge if frozen, then warm it in the microwave or on the stove top, adding a little water or broth to keep it moist. Stir occasionally to ensure even heating.