Instant Pot Brown Rice Pilaf is a delicious side dish recipe that cooks to the perfect texture, and is very flavorful. Enjoy this pressure cooker brown rice pilaf recipe with chicken, beef, pork, fish, or any other main dish you like. You can make this a vegetarian Instant Pot brown rice pilaf by using vegetable broth.
Instant Pot Brown Rice Pilaf
Rice is one of the staples I make in my Instant Pot® often. Everything from Basmati, white rice, to risotto with arborio rice, and rice pudding! Once you get the cook times down, you can toss the ingredients in and proceed to make all kinds of yummy Instant Pot rice recipes.
Rice Pilaf is basically rice cooked in a flavorful broth, with stuff added to it! Often you will find herbs such as parsley or rosemary, and even mushrooms, almonds, dried cranberries, or whatever you like. What’s great is that once you set the lid it is hands-off until it is done!
I’m pretty crazy about this Instant Pot Brown Rice Pilaf recipe. After experimenting with the herbs and such, I arrived at what I think is a delicious combination of flavors, with a tiny zip of citrus that brightens this rice up just enough. I could just eat this as my Meatless Monday meal and be really happy!
You can make this Instant Pot Brown Rice Pilaf as a tasty side dish that will compliment your main entree, or make it the star of the meal with creative flavorful add-ins.
Instant Pot Brown Rice Pilaf is a delicious side dish recipe that cooks to the perfect texture, and is very flavorful. Enjoy with chicken, beef, pork, fish, or any other main dish you like. Make this vegetarian by using veggie broth.
- 3 Tbsp Butter, unsalted
- 1 small Onion, diced
- 1 1/2 cups Long Grain Brown Rice (or Brown Basmati rice)
- 3 cloves Garlic, pressed or finely minced
- 1 tsp Fresh Rosemary, minced
- 1/4 tsp Thyme, dried
- 3/4 tsp Kosher Salt (or 1/3 tsp table salt)
- 1/4 tsp Pepper
- 1 3/4 cups Broth, low sodium chicken or vegetable
- 1/2 tsp Lemon Zest
- 1 tsp Lemon Juice, fresh
- 2 Tbsp Fresh Parsley, minced
- 2 Tbsp Carrot, shredded
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, and pepper and stir.
Pour in the broth and 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 21 minutes (High pressure).
When the cook time has finished, let the pot sit undisturbed for 10 minutes (10 minute natural release). Then turn the steam release knob to the Venting position to do a manual release of the remaining steam/pressure.
Give the pilaf a good stir, and test for doneness. If the rice isn't soft enough, put the lid back on for a few minutes.
Add the lemon zest & juice, parsley and carrot. Stir. Taste and adjust salt, if needed.
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