• Prep-time: / Ready In:
  • Makes 6 cups

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, pilaf is often cooked in chicken stock; here, you’ll use spices, onion, and garlic to make a fresh, flavorful broth.

Instant Pot Rice Pilaf

Ingredients

  • 2 inches stick cinnamon
  • 1 bay leaf
  • 1 teaspoon cumin seeds
  • 1 medium onion, sliced (1 cup)
  • 2 cloves garlic, minced
  • 2 teaspoons grated fresh ginger
  • 1 cup uncooked brown basmati rice
  • ½ cup frozen corn
  • ½ cup frozen peas
  • ½ cup thinly sliced red bell pepper
  • ½ cup finely chopped fresh dill
  • ¼ cup finely chopped fresh cilantro
  • 2 tablespoons lemon juice
  • ½ teaspoon sea salt
  • Freshly ground black pepper, to taste

Instructions

  1. Set a 6-qt. Instant Pot multicooker on Sauté setting and allow to heat on Normal temperature. Add cinnamon, bay leaf, and cumin seeds; cook, uncovered, 2 minutes, stirring frequently.
  2. Add onion, garlic, and ginger; stir in ¼ cup water. Cook, uncovered, 5 minutes more, stirring frequently. Stir in the rice and 1½ cups water.
  3. Lock lid in place; set pressure valve to Sealing. Set cooker on Rice setting and cook about 22 minutes. Let stand to release pressure naturally (about 20 minutes). Open lid carefully.
  4. Stir in the next seven ingredients (through salt). Lock lid in place. Set cooker on Keep Warm setting and heat, covered, 10 minutes. Open lid carefully. Remove and discard stick cinnamon and bay leaf. Season rice with black pepper.

Discover finger-lickin’good food with our app

description

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app

Learn how to cookplant-based meals at home

description

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
description
about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

Instant Pot Rice Pilaf see more from this author
description
Free download

7 Keys to Success on a Healthy Vegan Diet

Getting started on a plant-based diet or looking to refresh your eating habits? Download our practical guide to long-term success.

Have something to say about this article? Click to expand the conversation

More from Forks Over Knives

Want More Recipes?

Download the Forks Over Knives App and get 400 whole-food, plant-based dishes at your fingertips.

Copy link
Powered by Social Snap