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–+ servings

Instant Pot Rice Pilaf

By Maggie Zhu
3 from 3 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
The Instant Pot rice pilaf is loaded with veggies and tastes even better than fried rice. You only need 10 minutes to prep before hitting a button. Your one-dish dinner will be ready in 15 minutes.

Ingredients

  • 2 180-mL rice cups (360 mL total) raw short grain white rice (*see footnote 1)
  • 2 and 1/2 180-ml rice cups chicken stock, or water (*see footnote 2)
  • 1 tablespoon rice wine (or Japanese sake)
  • 1 tablespoon vegetable oil
  • 1 cup leftover meat , chopped (or fried tofu for vegetarian meal)
  • 2 waxy potatoes , cubed
  • 2 carrots , chopped
  • 1 pound white mushrooms , halved
  • 1 pound green beans , chopped
  • 2 to 3 cups kale with stem , chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (or to taste or mushroom sauce for vegetarian)
  • chopped green onion for garnish (Optional)
  • Sriracha (Optional)

Instructions

  • Rinse white rice with tap water 2 to 3 times. Transfer to a strainer to drain extra water.
  • Prepare and chop vegetables.
  • Combine rice, chicken stock, rice wine, and vegetable oil in a 6-quart Instant Pot (or any type of pressure cooker). Top with leftover meat, potato, carrot, mushrooms, green beans, and kale. Pour soy sauce on top. Do not stir. (*see footnote 3)
  • Cover and seal. Make sure the valve is set to high pressure. Click “Manual” or “Bean/Chili” (Very important). Set timer to 8 minutes. And make sure the high pressure light is on. Do not use the “rice” function. It won’t add pressure that way.
  • If using a stovetop pressure cooker, cook over medium heat until the target pressure is reached. Turn to low heat. Cook at high pressure for 8 minutes. Remove the pressure cooker from the stove.
  • Let the pressure release naturally. Or you can use quick release.
  • Gently mix everything with a spatula. Add oyster sauce and green onion. Mix again. Adjust seasoning by adding more sauce, if necessary. If you’re not going to serve the rice immediately, let the pot sit covered.
  • Serve warm as a main.

Notes

  1. The cup I used in this recipe is the one that comes with the Instant Pot. It is a standard Asian rice cup that is 180 mL. If you’re using American cups (250 mL), you will need to measure 1 and 1/2 cups rice instead.
  2. To measure in American cups (250 mL), you will need 2 cups minus 2 tablespoons chicken stock.
  3. Soy sauce chars the bottom layer of the rice. But if there is too much soy sauce, it will cause some rice to burn.

Nutrition

Serving: 748g, Calories: 506kcal, Carbohydrates: 92.8g, Protein: 24.1g, Fat: 5.4g, Saturated Fat: 1.1g, Cholesterol: 27mg, Sodium: 591mg, Potassium: 1441mg, Fiber: 8.6g, Sugar: 7g, Vitamin A: 11050IU, Vitamin C: 116.3mg, Calcium: 120mg, Iron: 9mg