INSTANT POT BROWN RICE PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Set an Instant Pot to sauté on high. Add 2 tablespoons butter and 4 ounces sliced mixed mushrooms; cook 6 to 8 minutes. Season with kosher salt and pepper. Add 1 1/4 cups chicken broth, 1 cup short-grain brown rice and 1/2 teaspoon salt. Put on and lock the lid. Set to pressure-cook on high for 25 minutes. Let the pressure release naturally. Stir in 2 tablespoons chopped parsley.
INSTANT POT® PILAU RICE
This is a tasty Indian side dish made easily and quickly in the Instant Pot®.
Provided by lutzflcat
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot. Add cumin seeds and stir until they just start to pop. Stir in onion and cook until they begin to soften, about 2 minutes. Season with garam masala, turmeric, and salt. Add vegetable broth, rice, frozen peas and carrots, and bay leaf; stir until well combined.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Manually release any remaining pressure. Unlock and remove the lid. Remove bay leaf. Taste rice and adjust seasoning if necessary before serving.
Nutrition Facts : Calories 151.2 calories, Carbohydrate 28.5 g, Fat 3.1 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 321.3 mg, Sugar 1.1 g
INSTANT POT BEEF AND RICE PILAF WITH VEGETABLES RECIPE
This Instant Pot Beef and Rice Pilaf with Vegetables has been on repeat at our house this month! It's packed with flavor everyone will love!
Provided by Camille Beckstrand
Categories Main Course
Time 1h50m
Number Of Ingredients 16
Steps:
- Press the SAUTE button on your Instant Pot. After it heats up, add in the oil. Heat the oil for 1 minute, then add in the onion, carrots, and celery. Sauté for 5 minutes or until the onions become tender.
- Add in the beef pieces, tomato sauce, beef broth, pepper, salt, garlic powder, smoked paprika, and steak seasoning. Stir all together. Place the bay leaf on top.
- Place the lid on the Instant Pot and turn the valve to the SEALING position.
- Press the PRESSURE COOK (or MANUAL) button on the Instant Pot and set the timer for 40 minutes. When the timer is done, switch the valve over to VENTING and do a quick release of the pressure (you can also let it do a natural release if you have time).
- Remove the lid and pull out the bay leaf.
- Pour the rice over the top of everything (don't stir it together) and using the back of a spoon, spread it around evenly. All of the rice should be covered with liquid.
- Press the halves of the garlic down into the rice (cut side down touching the rice). Place the lid back on the Instant Pot. Move the valve back to SEALING. Press the PRESSURE COOK (or MANUAL) button and set the timer for 15 minutes.
- When the cooking time is over, let the Instant Pot do a natural release for 15 minutes (let the pressure release on it's own). When the time is up, move the valve to VENTING and allow the rest of the pressure to leave the pot.
- Open the lid, remove the garlic. Add in the fresh parsley and then fluff the rice with a fork and gently stir all the ingredients together.
- Serve and enjoy!
Nutrition Facts : Calories 407 kcal, Carbohydrate 45 g, Protein 31 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 788 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 7 g, ServingSize 1 serving
INSTANT POT LEMON RICE PILAF
Steps:
- Using the saute feature on your instant pot, melt your butter and saute garlic and chopped onion in the butter until the garlic begins to turn a golden brown and onions become translucent (about 5 minutes).
- Add rice and continue stirring until rice is coated in butter and begins to turn clear.
- Add chicken broth, lemon juice, and salt, and stir it until mixed.
- Place your lid on and set it to sealing.
- Use your "rice" setting, or set it manually, for 12 minutes.
- Let it release naturally for 10 minutes after your 12 minutes is up.
- After 10 minutes, do a quick release (there shouldn't be much steam left).
- Stir in your fresh parsley, and top with more lemon juice as desired.
Nutrition Facts : Servingsize 1 serving, Calories 784 kcal, Fat 28 g, SaturatedFat 16 g, Cholesterol 70 mg, Sodium 4257 mg, Carbohydrate 116 g, Sugar 7 g, Protein 14 mg
INSTANT POT® RICE AND ORZO PILAF WITH MUSHROOMS
This rice and orzo recipe is very mildly seasoned. I didn't add any salt to the recipe as the salt content in different brands varies greatly; taste and adjust accordingly.
Provided by Bren
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons oil, rice, and orzo. Saute, stirring and scraping the bottom of the pot constantly, until orzo is brown, about 5 minutes. Pour in 1/4 cup broth and bring to a boil while scraping the browned bits of food off the bottom.
- Turn cooker off and add remaining broth, garlic, paprika, and onion powder. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
- Meanwhile, heat remaining oil in a medium skillet over medium-high heat. Add mushrooms and saute until lightly browned, about 5 minutes.
- Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Carefully release remaining pressure using quick-release method, about 5 minutes. Unlock and remove the lid. Fluff the rice. Add mushrooms and parsley. Taste and adjust salt as needed.
Nutrition Facts : Calories 318.1 calories, Carbohydrate 41.2 g, Fat 14.6 g, Fiber 1.7 g, Protein 6.2 g, SaturatedFat 1.8 g, Sodium 130.2 mg, Sugar 1.3 g
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