Ingredients
Scale
- 2 cups Basmati or Long-grain white rice
- 2.5 cups Low-sodium chicken or vegetable broth
- 2 tablespoons Unsalted butter or olive oil
- 1 medium Onion, finely diced
- 3 cloves Garlic, minced
- 1 cup Carrots, finely diced
- 1/2 cup Frozen peas
- 1 teaspoon Dried thyme
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- Fresh parsley for garnish
Instructions
- Begin by rinsing the rice in a fine-mesh strainer under cold water until the water runs clear. This step is crucial for removing excess starch and ensuring fluffy grains. Dice your onion and carrots into uniform pieces so they cook evenly. Set the Instant Pot to the Sauté function and add your butter or oil. Once melted, add the onions and carrots, sautéing for about 3 to 4 minutes until the onions are soft and translucent. Stir in the minced garlic and dried thyme, cooking for 30 seconds until fragrant.
- Add the rinsed rice to the pot and stir constantly for 2 minutes to toast the grains. Pour in the broth and use a wooden spoon to scrape the bottom of the pot, ensuring no browned bits are stuck to avoid a “Burn” notice. Stir in the salt and pepper. Cancel the Sauté function. Close the lid, set the valve to the Sealing position, and select Manual or Pressure Cook on High for 4 minutes. Once the timer beeps, let the pressure release naturally for 10 minutes before venting any remaining steam.
- Carefully open the lid and stir in the frozen peas; the residual heat will perfectly steam them in about two minutes. Use a fork to gently fluff the rice, being careful not to mash the grains. Transfer the pilaf to a large serving bowl or individual plates. Garnish generously with fresh chopped parsley for a pop of color and freshness. Serve immediately as a side or a hearty base for your favorite protein.
- Cook Time: 25 minutes