Friday, May 27, 2016

Instant Pot Rice Pilaf


Rice is super easy in the Instant Pot (IP). I know a lot of people have rice cookers but I got rid of mine a long time ago. It was not worth it to me to have an extra appliance to store just to cook rice with. It was one of those appliances that collected more dust than it ever got used.  So I gave mine away and just cooked my rice traditionally on the stove top... until now. The Instant Pot makes amazing rice! And it's so easy to do.

I posted a couple days ago about my “roasted” chicken dinner and I served this rice pilaf with it.

I used Jasmine white rice as it is our favorite. Different types of rice take different rice to water ratios. The little booklet that comes with the IP has more info on this.

The first thing I did was chop up a small onion and about a ½ cup or so of celery.




I turned the IP on “Saute” and waited for it to get hot. It will display “HOT” when it is ready...



While the IP was heating up I measured out 2 cups (the little cup that comes with the IP, not a traditional cup) rice and put it in a strainer and ran it under cold water until the water ran clear. This rinses off the starch...





When the IP was ready to go I put a scoop of coconut oil in the pot, let it melt and then added my onions and celery. I let the veggies cook until they were soft...






Then I added my wet rice into the pot and 2 cups (the same cup that I measured the rice with) water. Jasmine rice is a 1 to 1 ratio of rice to water. I also added salt..





Put the lid on, press “Manual” and set it for 10 minutes....



Turn the knob on the top to “Sealing” and wait .. it comes to pressure pretty quickly and will then start to count down on the time.




As soon as it is done cooking you do a Quick Release (QR) of the pressure. You do this by turning the knob to “Venting” and waiting until the little button drops back down.



Remove the lid and you have perfectly cooked rice!






Super easy.. and good!!



Instant Pot Rice Pilaf

1T coconut oil
1 small onion, chopped
½ cup sliced celery
2 cups Jasmine rice (the cup that comes with the IP)
2 cups water (the cups that come with the IP)
2t salt


Turn the Instant Pot (IP) to “Saute” and wait until it reads “HOT”. While the IP is heating up rinse rice under cold water until the water runs clear. When the IP is ready to go add coconut oil and let it melt. Add onions and celery and cook them until they are soft. Turn IP off. Add water and salt and stir.

Put the lid on the IP. Turn the knob on the top to “Sealing”. Push the “Manual” button and set the time to 10 minutes. It will take a few minutes to come to pressure and then the timer will count down. When it is done it will beep. Turn the IP off and do an Instant Release of the pressure. Turn the knob on the top to “Venting” to do this. Open the lid, and your rice is done!



This is the IP I purchased. I'm in love with it! :) This is an affiliate link and I thank you very much for any purchases made through my link. I truly appreciate it. It helps a lot to cover costs of photo storage and such. 




 

2 comments:

  1. I love the amount of photos you include and the little additions of how to use the IP for us newbies. I made some Jasmine rice with leftover chicken broth from the IP and it was the best rice I'd ever had. I would love to follow an IP board on Pinterest. Have you thought about doing that?

    ReplyDelete
    Replies
    1. I've never had better rice for sure.. :) and, I do have a pinterest board with my IP recipes on it: https://www.pinterest.com/cmiller2335/instant-pot-recipes/

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