Instant Pot Rice Pilaf with Orzo
A buttery, fluffy Instant Pot rice pilaf made with toasted orzo and basmati rice. Done in 20 minutes and perfect as a side for chicken, fish, or veggies.
Servings: 4
Calories: 220kcal
Ingredients
- 1/4 Cup Butter
- 1/3 Cup Orzo
- 1 Cup White Rice I used Basmati
- 2 Cups Chicken Broth I used Better than Bullion Organic Chicken Broth
- 1 tsp. Garlic Powder
- 3/4 tsp. Sea Salt
- 1/4 tsp. Black Pepper
- 1/4 tsp. Onion Powder
- 1/4 tsp. Smoked Paprika
- 1 tsp. Dried Parsley If using fresh use 1 Tbsp.
Instructions
- Step 1 – Melt the butter Add the butter to the Instant Pot and press Sauté. Swirl it to melt and spread evenly.
- Step 2 – Brown the orzo Once the butter foams, add the orzo. Sauté for 3–4 minutes until lightly browned.
- Step 3 – Add the rice Add the rice and sauté for about 1 minute, until the grains look brighter white.
- Step 4 – Add the broth Pour in the chicken broth and stir well.
- Step 5 – Season Add salt, pepper, garlic powder, onion powder, and smoked paprika. Stir to combine. Do not add parsley yet.
- Step 6 – Pressure cook Lock the lid, set the valve to Seal, and pressure cook on HIGH for 3 minutes. Turn off Keep Warm. Allow natural release (takes about 30 minutes).
- Step 7 – Finish with parsley Once pressure has released, stir in the parsley and let it sit for a few minutes before serving.
Video
Notes
- Vegetarian option: Use vegetable broth instead of chicken broth.
- Paprika: You can use regular paprika if you don’t have smoked.
- Rinsing rice: Rinse for fluffier results (optional).
- No orzo? You can skip it or use broken spaghetti or vermicelli.
Nutrition
Calories: 220kcal | Carbohydrates: 31g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 559mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Calcium: 20mg | Iron: 1mg