Easy Instant Pot Basmati Rice Pilaf
This easy to make basmati rice recipe with only 20 minutes of hands on time produces a delicious, herb flavored rice everyone will enjoy when it's served up for dinner. The Instant Pot ensures perfectly cooked, fluffy rice every time.
Servings 6 people
Calories 90kcal
Equipment
Ingredients
- 1 cloves garlic minced
- 1 cup onion diced
- 1 tablespoons olive oil
- 1 ½ cups basmati rice
- 1 ½ cups vegetable broth or water
- 2 tablespoons parsley
- 1 tablespoon tarragon
- Salt and pepper to taste
Instructions
- Set the Instant Pot to the high saute setting.
- Add the oil to heat. When oil is hot, add the onions and garlic and cook until softened, about 8-10 minutes. Add the rice and toast for an additional 3-4 minutes.
- Add the vegetable broth. Place the lid on top and lock in place. Check that the pressure valve is closed. Set to cook for 6 minutes on high pressure.
- When finished cooking, allow it to release the pressure naturally for 10 minutes.
- Then carefully turn the pressure release valve to open and allow steam to escape. Then carefully remove the lid from the Instant Pot. Refer to the instructions for safely removing the lid.
- Stir in parsley and tarragon and add salt and pepper to taste.
Notes
Tips for BEST Results:
Don’t skip the step of toasting the basmati rice. This adds a little color to the rice and enhances the flavor of the rice, adding more depth to the rice side dish. Toasting the rice also produces a much fluffier rice.
The length of time you allow the rice to depressurize is important because the rice will still be cooking as it sits. For me, ten minutes resulted in rice that was tender but not mushy. For a firmer rice you can reduce it to five minutes and for softer rice you can let it depressurize on its own completely which is usually 15 minutes.
Use fresh tarragon!!! The flavor is far superior to that of the dried. But if dried is your only option, be sure to use 1 teaspoon of dried tarragon in place of the fresh.
Stirring in the fresh herbs at the end allows the flavor of the herbs to really shine through.
The color of your rice will vary depending on the color of the broth you use. If you prefer a white rice, simply use water instead to cook the rice. Just keep in mind that cooking rice in veggie broth does add flavor.
How to Make Stovetop Basmati Rice Pilaf
- Heat the oil in a medium saucepan over medium high heat. When the oil is hot, add the garlic and onions and cook until softened. Add the rice and toast for an additional 3-4 minutes.
- Add the 2 cups vegetable broth to the saucepan, cover with a lid and turn the heat down to medium low. Simmer the rice for 15 minutes. Turn off the heat and let the pot sit covered for five minutes.
- Fluff with a fork, add the parsley, tarragon and salt and pepper to taste.
Nutrition
Calories: 90kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 238mg | Potassium: 97mg | Fiber: 1g | Sugar: 2g | Vitamin A: 287IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg