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Brown Rice Pilaf in a black bowl next to two golden forks

Instant Pot Brown Rice Pilaf

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.

Course Side Dish
Cuisine American
Keyword instant pot rice pilaf, pressure cooker brown rice pilaf recipe
Prep Time 10 minutes
Cook Time 22 minutes
Natural Release 15 minutes
Total Time 47 minutes
Servings 4
Calories 368 kcal
Author Sandy Clifton

Ingredients

  • 3 Tablespoons Butter, unsalted
  • 1 small Onion, diced
  • 1½ cups Long Grain Brown Rice (or Brown Basmati rice)
  • 3 cloves Garlic, pressed or finely minced
  • 1 teaspoon Fresh Rosemary, minced
  • ¼ teaspoon Thyme Leaves, dried (not ground)
  • ¾ teaspoon Kosher Salt (or ½ tsp table salt)
  • ¼ teaspoon Pepper
  • 1¾ cups Broth, low sodium chicken or vegetable
  • ½ teaspoon Lemon Zest (grated)
  • 1 teaspoon Lemon Juice, fresh
  • 2 Tablespoons Fresh Parsley, minced
  • 2 Tablespoons Shredded Carrot,

Optional Add-Ins

  • 4 oz Sliced Mushrooms
  • ¼ cup Pine Nuts
  • ½ cup Garbanzo Beans (canned)

Instructions

  1. Turn the pot on to the Sauté setting. When the display reads HOT add the butter.

  2. Add the onion and cook, stirring occasionally, until it turns translucent.

  3. Stir in the rice and cook, stirring constantly, until all of the rice is coated in the butter.

  4. Add the garlic and cook, stirring constantly, until fragrant (careful not to burn it).

  5. Add the rosemary, thyme, salt, pepper and broth (plus any add-ins). Stir.

  6. Place the lid on the pot and lock in place. Turn the steam release knob to the Sealing position.

  7. Press the Pressure Cook or Manual button or dial, and then the +/- button or dial to select 22 minutes (High pressure).

  8. 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.

  9. Open the lid and fluff the rice pilaf with a fork. Then add the lemon zest, lemon juice, parsley and carrot. Stir.

  10. 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.

  11. Serve immediately.

Recipe Notes

Storage:

Keep in an airtight container in the fridge up to 5 days.