Go Back
Serving bowl full of rice pilaf with a wooden spoon and blue and white striped hand towel underneath.

Get the Recipe:

Instant Pot Rice Pilaf

This Instant Pot Rice Pilaf is a quick and easy recipe brimming with flavor—and it's ready in just 20 minutes!
5 from 7 votes


  • 1 TBSP olive or avocado oil
  • 2 cups basmati rice or long grain white rice
  • 2 cups chicken or vegetable broth
  • 3 cloves of garlic, minced
  • 1 cup sliced cremini mushrooms , Baby bella mushrooms are also great.
  • 3 scallions, thinly sliced
  • 1 bell pepper, diced, Sweet bell peppers are best (red, yellow, orange), but green are fine, too.
  • 1/4 cup low-sodium soy sauce
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • Sprinkle of sea salt


  • Instant Pot


  • Start up the sauté function on the Instant Pot (keep it to low or medium since hot tends to get too hot). Heat the oil in the pot.
  • When the oil is hot, add the chopped scallions, bell peppers, mushrooms, and garlic. Let everything simmer for about 2 minutes, stirring occasionally,
  • Add the rice into the Instant Pot and let the rice toast for about a minute or two, stirring occasionally. Add the onion powder, garlic powder, and a sprinkle of salt.
  • Finally, pour the broth and soy sauce into the pot.
  • Give everything one last quick stir, and secure the lid on the Instant Pot. Set the valve to the Sealing position and cook the rice on high pressure for 4 minutes. When ready, let the pressure release naturally for 5 minutes. After 5 minutes, if needed, do a quick release. Unlock the lid, fluff the rice with a fork, and let it stand for about 5 minutes before serving.
Calories: 264kcal