Herbed Instant Pot Rice Pilaf

Plant-based | Instant Pot | Loaded with veggies | Easy

Loaded with veggies and fresh herbs, this Instant Pot rice pilaf is subtly sweet, totally satisfying, and one of the easiest dishes you can make in a multicooker. Traditionally cooked in chicken stock; here, spices, onion, and garlic create a fresh, flavorful broth.

Ingredients

Ingredient	Amount	Notes
Cinnamon stick	2 inches
Bay leaf	1
Cumin seeds	1 tsp
Onion	1 medium	Sliced (1 cup)
Garlic	2 cloves	Minced
Fresh ginger	2 tsp	Grated
Brown basmati rice	1 cup	Uncooked
Corn	½ cup	Frozen
Peas	½ cup	Frozen
Red bell pepper	½ cup	Thinly sliced
Fresh dill	½ cup	Finely chopped
Fresh cilantro	¼ cup	Finely chopped
Lemon juice	2 tbsp
Sea salt	½ tsp
Black pepper	To taste	Freshly ground

Method

Sauté spices: Set Instant Pot to Sauté on Normal. Add cinnamon, bay leaf, and cumin seeds; cook uncovered 2 minutes, stirring frequently.
Sauté aromatics: Add onion, garlic, and ginger; stir in ¼ cup water. Cook uncovered 5 minutes more, stirring frequently.
Add rice: Stir in rice and 1½ cups water.
Pressure cook: Lock lid; set valve to Sealing. Cook on Rice setting about 22 minutes. Let pressure release naturally (about 20 minutes). Open lid carefully.
Add vegetables: Stir in corn, peas, bell pepper, dill, cilantro, lemon juice, and salt.
Warm through: Lock lid. Set on Keep Warm 10 minutes. Open lid, remove cinnamon and bay leaf. Season with black pepper.

Tips

Stovetop option: Sauté spices and aromatics in pot, add rice and 2 cups broth, simmer covered 35-40 minutes until rice is tender

Make it a meal: Add chickpeas or white beans for extra protein

Herb swaps: Use parsley or basil instead of dill

Storage

Refrigerate: Up to 4 days
Freeze: Up to 2 months
Reheat: Add splash of water when reheating

Nutrition (per cup, 6 servings)

Calories: ~153
Protein: 4g
Carbs: 33g
Fiber: 2g
Fat: 0.5g

Adapted from: Darshana Thacker / Forks Over Knives

Prep: 20 min | Cook: 1 hour | Makes: 6 cups