Instant Pot Brown Rice Pilaf Recipes

INSTANT POT BROWN RICE PILAF

Steps:

• Cut the beef tips into smaller pieces, about 2x2 inches. Season it with salt and black pepper.
• Set Instant Pot to Sauté on high heat by pressing "sauté" button twice. Sauté beef tips in two batches for about 5-7 minutes, until browned. After the meats are done, scoop them out to a different bowl.
• Add diced onion and carrots to the pot and sauté for about 5 minutes until the onion gets a nice golden color and carrots soften. Turn off the sauté function, by pressing the button "cancel".
• Add the meat to the pot and mix it together with vegetables. Add rinsed short grain brown rice on top, DO NOT STIR!
• Cut off the bottom of the garlic head and press it into the rice. Add chicken stock, and season with a little bit more salt and pepper.
• Cover with a lid and cook on Manual high pressure for 35 minutes. Make sure that the venting knob is turned to "Sealing"!
• When it is done, let it naturally release the pressure for 10 minutes. Then switch the knob to venting position and release the steam. Make sure the steam is fully released and the valve is completely down before opening the pot!
• After you open the lid, remove the garlic head. Mix the meat and rice.
• Enjoy!

INSTANT POT BROWN RICE PILAF

Steps:

• Turn the pot on to the Sauté setting. When the display reads HOT add the butter.
• Add the onion and cook, stirring occasionally, until it turns translucent.
• Stir in the rice and cook, stirring constantly, until all of the rice is coated in the butter.
• Add the garlic and cook, stirring constantly, until fragrant (careful not to burn it).
• Add the rosemary, thyme, salt, pepper and broth (plus any add-ins). Stir.
• Place the lid on the pot and lock in place. Turn the steam release knob to the Sealing position.
• Press the Pressure Cook or Manual button or dial, and then the +/- button or dial to select 22 minutes (High pressure).
• When the cook time has finished, let the pot sit undisturbed (natural release) until the pin in the lid drops. Then turn the steam release knob to the Venting position to make sure there is no more steam/pressure in there.
• Open the lid and fluff the rice pilaf with a fork. Then add the lemon zest, lemon juice, parsley and carrot. Stir.
• Taste and adjust salt, if needed and test for doneness. If the rice isn't soft enough, put the lid back on and let sit for a few minutes.
• Serve immediately.

INSTANT POT BROWN RICE PILAF

Steps:

• Add the butter to the insert of the InstantPot and select the saute function. When the butter melts, add the onion and salt. Cook, stirring often, until the onions is starting to turn translucent, 2-3 minutes.
• Add the rice and cook for 30-45 seconds, stirring constantly.
• Stir in the garlic and broth.
• Secure the lid. Select Manual and decrease the time to 22 minutes.
• After the cook time is over, let the pressure naturally release. Fluff the rice with a fork and stir in the parsley. Serve immediately.

INSTANT POT BROWN RICE PILAF

Steps:

• Peel, clean and dice your vegetables. Load them into the instant pot pressure cooker along with extra virgin olive oil. Turn on sauté.
• Sauté your vegetables for 2-3 minutes or until they are slightly crispy.
• Add in seasonings and stock and mix well.
• Cancel sauté.
• Rinse and drain your brown rice, load into the instant pot and stir.
• Place the lid on the instant pot, set the valve to sealing and cook for 17 minutes on manual pressure cook.
• Complete 5 minutes of natural pressure release before releasing the rest of the pressure.
• Fluff up the pilaf with a fork and serve.

INSTANT POT BROWN RICE PILAF

Steps:

• Set an Instant Pot to sauté on high. Add 2 tablespoons butter and 4 ounces sliced mixed mushrooms; cook 6 to 8 minutes. Season with kosher salt and pepper. Add 1 1/4 cups chicken broth, 1 cup short-grain brown rice and 1/2 teaspoon salt. Put on and lock the lid. Set to pressure-cook on high for 25 minutes. Let the pressure release naturally. Stir in 2 tablespoons chopped parsley.

INSTANT POT LEMON RICE PILAF

Steps:

• Using the saute feature on your instant pot, melt your butter and saute garlic and chopped onion in the butter until the garlic begins to turn a golden brown and onions become translucent (about 5 minutes).
• Add rice and continue stirring until rice is coated in butter and begins to turn clear.
• Add chicken broth, lemon juice, and salt, and stir it until mixed.
• Place your lid on and set it to sealing.
• Use your "rice" setting, or set it manually, for 12 minutes.
• Let it release naturally for 10 minutes after your 12 minutes is up.
• After 10 minutes, do a quick release (there shouldn't be much steam left).
• Stir in your fresh parsley, and top with more lemon juice as desired.

INSTANT POT® BROWN RICE

Steps:

• Combine water, brown rice, oil, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Manual; set timer for 25 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Carefully release any remaining pressure. Unlock and remove the lid. Fluff rice with a fork or a rice paddle.

INSTANT POT® WILD RICE AND BARLEY PILAF

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add mushrooms and onion and cook until onion is soft, about 3 minutes. Add garlic, dill, and oregano; cook for 1 minute. Hit Cancel.
• Stir chicken broth and wild rice into the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Stir in barley and peas, put the lid back on, and let sit for 10 minutes. Remove the lid and let sit until barley is tender and mixture has thickened, about 5 minutes longer. Season with salt and pepper.