Instant Pot Rice Pilaf
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.
Recipe Features
- 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
Ingredient Notes
- rice – best with white basmati rice
- onion and garlic – use white onion and fresh garlic
- veggies – the recipe calls for carrot, peas and corn, additional veggie options are listed below, for the peas and corn use fresh, frozen or canned, rinse well if using canned
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.
Tips
- Rice: Make sure you rinse the rice really well otherwise it will be sticky. Rinse under cold water until the water runs clear.
- Vegetable Options: 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.
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.
Related 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 the comment section to leave a star rating and review.
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Instant Pot Rice Pilaf
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 4
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
- Diet: Vegan
Description
This tasty rice pilaf makes a quick and easy dinner solution that’s ready in 40 minutes for a healthy side dish.
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.
Notes
Veggie Options: 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.
Storage: Let cool then store in a sealed container in the fridge for up to 4 days or freezer for up to 2 months. To serve, reheat in in the microwave or stovetop in a saucepan or skillet.
Peas and corn: Use fresh, frozen or canned. Rinse well if using canned. No need to thaw first if using frozen.
Nutrition
- Serving Size: 1
- Calories: 154
- Sugar: 7.8 g
- Sodium: 237 mg
- Fat: 0.8 g
- Carbohydrates: 33.1 g
- Fiber: 3.9 g
- Protein: 4.9 g
Keywords: instant pot rice pilaf, vegan instant pot rice pilaf
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!
I’ve been making this a lot for our weekly meal prep. It’s so easy and better than plain rice. I love how I can just throw it on and do something else while it cooks (sometimes I skip the sautéing and just throw everything in). I use brown rice sometimes too and do 18 minutes with natural release. Thanks!
★★★★★