Instant Pot Rice Pilaf
Servings: 6 Servings
Equipment
- 6 quart Instant Pot
Ingredients
- 1 small small onion finely diced
- 2 Tbs olive oil
- 2 cloves garlic minced
- 1 medium carrot peeled and grated
- 1 1/2 cup long grain rice uncooked
- 2 cups chicken broth
Instructions
- Add the olive oil to the Instant Pot and press the SAUTE button. Change the heat to custom and adjust to MEDIUM heat. When the display reads “HOT add the onion and carrot. Cook for 10 minutes, stirring occasionally to keep the onions from sticking. When the onions are softened, add the minced garlic and heat for about 30 seconds. Press CANCEL on the Instant Pot.
- Stir in the rice and chicken broth. Put the lid on and lock it into place. Make sure the vent is sealed.
- Press PRESSURE COOK. Select HIGH and adjust the time to 4 minutes.
- Allow the steam pressure to naturally release for 10 minutes. Manually release any remaining pressure. Unlock and remove the lid.
- Gently fluff the rice with a fork. Place a towel over the top and set the lid on top of the towel. Allow to rest this way for 15 minutes.
- Salt and pepper to taste.
- Serve.
Notes
Be sure to check labels for gluten-free.
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