Instant Pot Rice Pilaf is a fast and flavorful side dish made with rice, mushrooms, and onions that are cooked to perfection in a richly seasoned broth.
Made with earthy mushrooms, a homemade dried onion soup mix, and rich beef broth, this Instant Pot Rice Pilaf delivers flavor fast!
Just like my recipes for Instant Pot Jasmine Rice, Instant Pot Brown Rice, Instant Pot Cilantro Lime Rice, and Instant Pot Spanish Rice, this Instant Pot Rice Pilaf, proves using the Instant Pot is the way to go when preparing rice!
Instead of simmering on the stove, the rice cooks up to tender, fluffy, chewy perfection in the Instant Pot. It is never overcooked, undercooked, mushy, or gummy! Just perfectly cooked rice every time.
And for this recipe for pressure cooker rice pilaf recipe, the rice cooks up with sauteed mushrooms and onions in a richly flavored broth, creating a delicious Instant Pot version of classic Rice Pilaf.
Simple. Delicious. Easy. Just the way I like it!
Notes on Ingredients
- Rice: Cooking times for both long-grain white rice and long-grain brown rice are included.
- Butter: The butter will add a richness that is classic to rice pilaf, but feel free to replace the butter with non-dairy butter or olive oil to keep this recipe dairy-free.
- Mushrooms: Use Baby Bella, shitake, or button mushrooms for this recipe. If you don't care for mushrooms--leave them out.
- Onion: Use a sweet or yellow onion for best results.
- Seasonings: To give the rice pilaf incredible flavor, I use my homemade Dry Onion Soup Mix. It gives the rice so much flavor without additives.
- Broth: Use vegetable broth, chicken broth, or beef broth. The vegetable broth will keep this recipe vegetarian-friendly, chicken broth will keep the pilaf a bit lighter in flavor, and beef broth will make really rich rice pilaf.
- Worcestershire Sauce: For additional flavor, I also add a bit of Worcestershire sauce. Feel free to leave it out if you don't have it on hand.
How to Make Instant Pot Rice Pilaf
- Turn the Instant Pot to the Saute function and add in the butter and let melt.
- Once the butter has melted, add in the diced onions and saute until the onions begin to soften.
- Add the mushrooms to the onion mixture and continue to saute the mixture for a couple of minutes until the mushrooms soften. If you notice your onions and mushrooms beginning to brown too quickly, add in a tiny bit of olive oil.
- Add in the garlic and saute just for a minute, to let the garlic toast.
- Once you smell the garlic, turn the Instant Pot off.
- Add in a bit of broth and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the inner pot. This is super important to prevent a burn notice!
- Add in the remaining broth, seasonings, and Worcestershire sauce, and give the mixture a gentle stir.
- Finally, add in the rice that has been well-rinsed. Gently push the rice down so that it is fully submerged in the broth.
- Place the lid on the pressure cooker and seal the vent knob. Set to cook on high pressure for 3 minutes for white rice and 22 minutes for brown rice.
- Once the cooking time has elapsed, allow the pressure to release naturally for at least 10 minutes, before attempting to do a quick release of pressure.
- Once the pressure is released, open up the inner pot and fluff the mixture with a fork.
- Serve immediately with a sprinkling of fresh parsley if desired.
Instant Pot Rice Pilaf FAQs
Traditionally, rice pilaf is prepared by toasting the rice in butter before simmering it in the broth. Feel free to add the rice to the mushroom and onion mixture when you add the garlic to lightly toast the rice. While it makes a big difference when preparing rice pilaf on the stove, I personally have found very little difference in taste and texture between toasting and not toasting the rice, when preparing rice pilaf in the instant pot, and it can make the rice pilaf more apt to giving you a burn notice.
Yes! Rinsing rice before cooking will remove the surface starch that can cause the rice to become mushy when cooked.
After 10 minutes of natural pressure release, you can opt to do a quick release of the remaining pressure. But it is best to allow a full natural pressure release.
Storage Instructions
Leftover rice pilaf should be cooled slightly and then transferred to an airtight container and stored in the refrigerator for up to 3 days. Alternatively, you can freeze the leftover pilaf in a freezer-safe container for up to 3 months.
To reheat leftover rice pilaf, transfer to a heat-safe container and add a splash of additional broth or water to the rice, cover with a moistened paper towel, and heat in the microwave until warmed through. This will keep the leftovers from drying out when reheated.
Recipe Modifications
- Dairy-Free Instant Pot Rice Pilaf: Use olive oil of non-dairy butter in place of the butter.
- Gluten-Free Instant Pot Rice Pilaf: Use gluten-free Worcestershire Sauce and be sure your broth is gluten-free.
- More Decadent: Add 1-2 tablespoons of butter AFTER pressure cooking and let the butter melt into the rice before fluffing.
More Instant Pot Rice Recipes
- Instant Pot Brown Rice
- Instant Pot Rice and Beans
- Instant Pot Spanish Rice
- Instant Pot Cilantro Lime Rice
- Instant Pot Jasmine Rice
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If you tried this recipe for Instant Pot Rice Pilaf, I would love for you to leave a comment and review below.
Instant Pot Rice Pilaf
Ingredients
- 2 tablespoons unsalted butter
- ½ cup onion minced
- 8 oz baby Bella or button mushrooms sliced
- 2 tablespoons dried onion flakes
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon celery seed
- ¼ teaspoon pepper
- ½ teaspoon dried parsley
- ½ teaspoon kosher salt
- 2 teaspoons Worcestershire Sauce
- 2 cups long-grain white rice or long-grain brown rice
- 2 cups low-sodium beef broth or chicken or vegetable broth
- parsley for serving optional
Instructions
- Turn the Instant Pot to the Saute function, be sure the heat is at normal not high. If needed hit the adjust or saute button again to adjust the level of heat. Add in the butter and let melt.
- Once the butter has melted, add in the diced onions and saute until the onions begin to soften about 2-3 minutes. Add the mushrooms to the onion mixture and continue to saute the mixture for 2-3 minutes until the mushrooms soften. Add in garlic and saute for 30-60 seconds, just until you smell the garlic. Turn off the saute function by hitting cancel. *See Note
- Add in a bit of the broth and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the inner pot.
- Add in the remaining broth, seasonings, and Worcestershire sauce, and give the mixture a gentle stir.
- Place the rice into a fine-mesh strainer and rinse really well. Once rinsed, add the rice into the inner pot and gently push the rice down so that it is fully submerged in the broth.
- Place the lid on the pressure cooker and seal the vent knob. Set to cook on high pressure for 3 minutes for white rice and 22 minutes for brown rice.
- Once the cooking time has elapsed, allow the pressure to release naturally for at least 10 minutes, before attempting to do a quick release of pressure.
- Once the pressure is released, open up the inner pot and fluff the mixture with a fork.
- Serve immediately with a sprinkling of fresh parsley if desired.
KJ
Can this recipe be doubled using same cooking time?
Kristen Chidsey
Yes! No change to cooking time. Enjoy.
Ingrid
I just made this today and it was delicious. Definitely a keeper recipe. My son had been asking for rice pilaf and found your recipe. It is so good.
Kristen Chidsey
I am so happy to hear that you and your son enjoyed Ingrid! Thanks so much for sharing!
Sheila
Could I add cream cheese after it cooks for creamy pilaf
Kristen Chidsey
I have never tried that myself, but I would suggest cubing room temp cream cheese, adding after cooking, and then let sit for a bit to warm through before stirring, let me know how it goes.
Toni
This is so good!! So tasty and so easy to make!
katerin
Such a fantastic side dish! Everyone loved it!!
Kristyn
The perfect, fluffy dish that can go with so many things!! The instant pot makes it so easy!!
Debbie
I dont typically have fresh parsley, but I do keep dried on hand. Could I use that instead? If so, when should I add it?
Thanks,
Debbie