Instant Pot Vegetable Rice Pilaf
on Aug 10, 2020, Updated Sep 03, 2024
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This easy vegan Instant Pot vegetable rice pilaf requires just minutes of prep and is ready to enjoy in 40 minutes for a healthy side dish.
About the Recipe
- dietary needs – vegan, gluten-free, oil-free, soy-free and sugar-free
- customizable – use whatever veggies you have on hand
- quick and easy – minutes of prep work and ready to enjoy in under 40 minutes
Ingredients
- Rice: Best with white basmati rice.
- Onion and Garlic: Use white onion and fresh garlic.
- Veggies: The recipe calls for carrot, peas and corn. For the peas and corn use fresh, frozen or canned, rinse well if using canned. Add up to 1 cup of chopped mushroom, celery, broccoli or cauliflower with the carrots and onion. Add up to 1 whole diced bell pepper with the peas and corn.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Step-by-Step Instructions
Quick Note: Before you start, rinse the rice under cold water for a couple of minutes until the water runs clear.
Step 1. Add the carrot, onion, garlic and 1/4 cup of vegetable broth to your Instant Pot and press “Saute”. Saute the veggies, stirring often, for 6-7 minutes until softened and fragrant.
Step 2. Add the rice and the rest of the broth. Seal the lid, making sure the venting knob is set to “sealing”. Press Pressure Cook and set the timer to 3 minutes.
It will read “On” while it comes to pressure, then the timer will begin. After the timer beeps, let it sit for another 15 minutes (natural pressure release).
Step 3. Carefully open the lid and add the peas and corn. Give it a quick stir, then put the lid back on (no need to seal) and let it sit for 3-4 minutes to heat the peas and corn.
Fluff with a fork then serve as a healthy side dish or add tofu, chickpeas or tempeh to make it a complete meal.
How to Store
- Fridge: Let cool then store in a sealed container for up to 4 days.
- Freezer: Let cool then store in a sealed container for up to 3 months.
- Reheating: If frozen, thaw overnight in the fridge. Heat in the microwave, stovetop or in a skillet until warmed to your preference.
More Instant Pot Recipes
- Plant-Based Instant Pot Recipes
- Instant Pot Refried Black Beans
- Vegan Instant Pot Quinoa Chili
- Vegan Instant Pot Quinoa Chili
- Instant Pot Kale Potato Soup
- Instant Pot Brown Rice Pudding
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
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Instant Pot Rice Pilaf
Ingredients
- 1 cup diced white onion, 150 g
- 1 cup peeled and diced carrot, 150 g
- 3 cloves minced garlic, 12 g
- 1 cup basmati rice, well rinsed (185 g)
- 1 1/4 cup vegetable broth
- salt and pepper
- 3/4 green peas, 130 g
- 3/4 cup corn, 130 g
Instructions
- Add the onion, garlic and carrot to the Instant Pot with 1/4 cup of the vegetable broth. Press “Saute” and cook the veggies for 5-6 minutes until softened and fragrant, stirring often.
- Add the rice and the rest of the vegetable broth. Seal the lid and make sure the Vent Knob is turned to “Sealing”. Press Pressure Cook and set the timer to 3 minutes. The Instant Pot will read “On” as it builds pressure. Once the pressure has built up, it will start the 3 minute timer.
- After the timer goes off, allow the pressure to release naturally for 15 minutes (no need to touch anything).
- After 15 minutes, move the Vent Knob to venting to make sure all pressure has been released, then carefully remove the lid.
- Stir in the peas and corn. Place the lid back on, no need to seal, and let set for 3-4 minutes to heat the peas and corn.
- Remove the lid and fluffy with a fork, breaking up any clumps then serve right away.
Excellent! I added celery and enjoyed it with peanut chicken and sauteed bok choy and snow peas. The IP makes it so fast!!
This was great for my toddler’s lunch and as a side dish for more flavorful items. I’d like to try it with mushrooms next time. I think it would benefit from a tiny bit of a good quality olive oil.
This is an amazing recipe and endlessly customizable. Thanks for sharing!
Was pretty bland unfortunately.
Very good and easy recipe. I used chicken broth instead of vegetable broth and it was amazingly flavorful. Even better as leftovers.
I made this yesterday using brown basmati rice – so easy and delicious. It is a quick and tasty work lunch option that I think I’ll be making often. Thank you!
You’re welcome! That’s great to hear!