Savory Instant Pot Brown Rice Pilaf

$- 2 cups brown rice - 4 cups vegetable broth (or water) - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 diced carrot - 1 diced celery stalk - 1 cup frozen peas - 2 tablespoons olive oil - 1 teaspoon ground cumin - 1 teaspoon turmeric - 1 teaspoon salt - 1/2 teaspoon black pepper - Fresh parsley, chopped (for garnish) Gathering the right ingredients is key for this dish. Brown rice serves as the hearty base. I love its nutty flavor and chewy texture. Vegetable broth adds depth, but you can use water if needed. The onion and garlic bring a wonderful aroma to the mix. Next, I add diced carrots and celery for crunch and sweetness. Frozen peas add color and a pop of taste. The seasonings elevate the dish. Olive oil keeps it moist and rich. Ground cumin and turmeric bring warmth and beautiful color. Salt and black pepper ensure balance, while fresh parsley adds a bright finish. Each ingredient plays a role in making this pilaf flavorful and filling. You can easily adjust the amounts based on your taste or what you have on hand. Enjoy making this simple, yet delicious dish! {{ingredient_image_2}} Start by rinsing the brown rice under cold water. This step is key. It removes extra starch. Without rinsing, the rice can turn gummy. Drain the rice well and set it aside. Next, set your Instant Pot to sauté mode. Add two tablespoons of olive oil. Once the oil is hot, toss in one small onion, finely chopped, and two cloves of minced garlic. Sauté for about three to four minutes. Stir until the onion turns soft and clear. Now, it’s time to add some color and crunch. Incorporate one diced carrot and one diced celery stalk into the pot. Continue to stir for another three to four minutes. The vegetables should soften nicely. Then, sprinkle in one teaspoon of ground cumin, one teaspoon of turmeric, one teaspoon of salt, and half a teaspoon of black pepper. Toast the spices for about one minute. This step boosts their flavors. Mix in the rinsed brown rice with the sautéed vegetables and spices. Stir well to combine everything. Then, pour in four cups of vegetable broth or water. Make sure the rice is well mixed with the liquid. Close the Instant Pot lid tightly. Set the valve to sealing. Cook on manual high pressure for 22 minutes. Once done, let the pot release pressure naturally for 10 minutes. After that, switch the valve to venting to release any remaining steam. After opening the lid, fold in one cup of frozen peas. Stir gently to mix them in. Let the pilaf sit for about five minutes. This warms the peas and makes them tender. Finally, fluff the rice with a fork before serving. This helps separate the grains for a perfect dish. To avoid gummy rice, rinse the brown rice well before cooking. Rinsing removes excess starch. This step is key for fluffy rice. Drain the rice thoroughly and set it aside. You can elevate the taste with extra spices. Try adding paprika or cayenne for a kick. Fresh herbs like thyme or rosemary also work great. Pair your pilaf with vegetables like bell peppers or zucchini. These add color and nutrition to your dish. If you switch to other types of rice, adjust the cooking time. White rice cooks faster, so reduce the time by about 10 minutes. At high altitudes, increase the cooking time by a few minutes for best results. Pro Tips Rinse Your Rice: Thoroughly rinse the brown rice before cooking to remove excess starch, which helps achieve a non-gummy texture. Sauté for Flavor: Don't skip the sautéing step! It enhances the flavors of the aromatics and spices, giving your pilaf a rich taste. Natural Pressure Release: Allowing the Instant Pot to naturally release pressure for 10 minutes helps the rice finish cooking and makes it fluffier. Garnish for Freshness: Adding freshly chopped parsley not only brightens the dish visually but also adds a burst of fresh flavor to the pilaf. {{image_4}} You can easily add protein to make this dish heartier. Here are some options: - Chicken: Cook diced chicken thighs or breasts in the Instant Pot before adding rice. Use the sauté mode first, then add the rice and broth. - Shrimp: Add shrimp in the last few minutes of cooking. They cook quickly and bring a nice flavor. - Tofu: For a vegetarian option, use firm tofu. Cube it and sauté it along with the onions and garlic. This adds texture and protein. If you're feeling adventurous, try different grains: - Quinoa: Quinoa cooks faster than brown rice. Adjust the liquid to 1.5 cups per cup of quinoa. - Mixed Grains: You can combine brown rice with other grains like farro or barley. Just make sure to adjust the cooking time and liquid based on the grains used. Mix up the flavors to suit your taste. Here are some ideas: - Mediterranean: Add olives, sun-dried tomatoes, and feta cheese. Use lemon juice for brightness. - Indian: Use spices like garam masala or curry powder. Add toasted cashews for crunch. - Asian-inspired: Stir in soy sauce or sesame oil. Top with green onions and sesame seeds for a nice finish. These variations can help you create a dish that fits your taste and needs. Enjoy experimenting! After enjoying your Instant Pot brown rice pilaf, store any leftovers in the fridge. Use an airtight container to keep it fresh. This dish lasts about 4 to 5 days in the fridge. Always let the pilaf cool down before sealing it in a container. This step helps prevent moisture buildup. If you want to keep your pilaf longer, freezing is a great option. Allow the pilaf to cool completely. Then, scoop it into freezer-safe bags or containers. Make sure to remove as much air as possible before sealing. This way, it can last about 2 to 3 months in the freezer. When it’s time to eat, defrost the pilaf in the fridge overnight. To reheat, you can use the microwave or stovetop. Add a splash of water to keep it moist. Heat until it’s warm throughout. Enjoy your pilaf without losing its savory flavors! Cooking brown rice in an Instant Pot takes about 22 minutes at high pressure. After cooking, let the pressure release naturally for 10 minutes. This helps the rice finish cooking and become fluffy. Yes, you can use brown rice instead of white rice in this recipe. Brown rice adds more fiber and nutrients. Just remember that brown rice takes longer to cook than white rice. You can serve brown rice pilaf with many dishes. It pairs well with grilled chicken, roasted vegetables, or a fresh salad. You can also top it with nuts or seeds for extra crunch. To adjust the recipe for more servings, simply double or triple the ingredients. Keep the same cooking time. The Instant Pot can handle larger amounts, but avoid overfilling it to ensure even cooking. Yes, you can use chicken broth or beef broth instead of vegetable broth. This change will add more flavor. If you want a lighter taste, you can also use water. In this blog post, we explored how to make a delicious brown rice pilaf in an Instant Pot. We covered key ingredients like brown rice, vegetable broth, onions, and garlic. I shared helpful tips for texture and flavor, as well as variations like adding protein or different grains. Cooking can be fun and simple. With a few ingredients and steps, you can enjoy a tasty dish. Remember to experiment with flavors to find what you love! Enjoy your cooking adventure!$

Savory Instant Pot Brown Rice Pilaf

A delicious and healthy brown rice pilaf made in the Instant Pot, featuring aromatic vegetables and spices.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

2 cups brown rice
4 cups vegetable broth (or water)
1 small onion, finely chopped
2 cloves garlic, minced
1 medium carrot, diced
1 stalk celery, diced
1 cup frozen peas
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon salt
0.5 teaspoon black pepper
1 tablespoon fresh parsley, chopped (for garnish)

Instructions

Start by thoroughly rinsing the brown rice under cold running water. Drain the rice well and set it aside.
Set the Instant Pot to sauté mode and add the olive oil. Once the oil is hot, toss in the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion turns translucent and aromatic.
Incorporate the diced carrot and celery into the pot, continuing to stir for another 3-4 minutes until the vegetables soften.
Sprinkle in the ground cumin, turmeric, salt, and black pepper. Stir the mixture for about a minute to toast the spices slightly.
Introduce the rinsed brown rice to the pot, mixing it thoroughly with the sautéed vegetables and toasted spices.
Pour the vegetable broth (or water) into the pot, stirring everything together to ensure an even mixture.
Close the Instant Pot lid securely, making sure the valve is set to the sealing position. Cook on manual high pressure for 22 minutes.
Once the cooking time is up, allow the pot to naturally release pressure for 10 minutes. Then carefully switch the valve to venting to release any remaining steam.
Open the lid and fold in the frozen peas, stirring gently to combine. Let the mixture sit for about 5 minutes to warm through.
Using a fork, fluff the rice gently to separate the grains. Serve the pilaf in bowls, garnished with freshly chopped parsley.

Notes

Serve with grilled vegetables or a side salad for a wholesome meal.

Keyword brown rice, instant pot, pilaf, vegetarian