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- 2 cups brown rice - 4 cups vegetable broth (or water) - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 carrot, diced - 1 celery stalk, diced - 1 cup frozen peas - 2 tablespoons olive oil - 1 teaspoon ground cumin - 1 teaspoon turmeric - 1 teaspoon salt - 1/2 teaspoon black pepper - Fresh parsley, chopped (for garnish) - Instant Pot - Measuring cups and spoons - Cutting board and knife I love using these ingredients for my Instant Pot brown rice pilaf. They mix well to create a tasty dish. Brown rice gives a nutty flavor and is packed with nutrients. The vegetable broth adds depth, but water works too. The onion and garlic bring a savory base. Diced carrot and celery add color and texture. Peas give a sweet touch and nice pop. Olive oil helps everything sauté well and adds richness. Cumin and turmeric not only enhance flavor but also provide a warm color. Salt and black pepper balance the dish. Fresh parsley brightens the dish when sprinkled on top. Having the right cooking tools makes the process smooth. The Instant Pot speeds up cooking and infuses flavors. Measuring cups and spoons help you get the right amounts. A cutting board and knife make prep easy. Using these ingredients and tools, you can create a delicious brown rice pilaf that impresses everyone! {{ingredient_image_1}} - Rinse and Drain the Brown Rice: Start by rinsing 2 cups of brown rice under cold water. This helps remove excess starch. Drain the rice well and set it aside. - Chop the Vegetables: Finely chop 1 small onion and mince 2 cloves of garlic. Dice 1 carrot and 1 celery stalk. Set these chopped veggies aside for later. - Sautéing the Aromatics and Vegetables: Turn the Instant Pot to sauté mode. Add 2 tablespoons of olive oil. Once hot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent. - Adding Spices and Brown Rice: Next, add the diced carrot and celery. Stir for another 3 minutes until they soften. Add 1 teaspoon of ground cumin, 1 teaspoon of turmeric, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook for 1 more minute to release the spice aroma. Add the rinsed brown rice and mix well. - Pouring in the Broth: Pour 4 cups of vegetable broth into the pot. Stir everything together to combine. - Setting the Instant Pot: Secure the Instant Pot lid, making sure the valve is set to sealing. Set it to manual high pressure for 22 minutes. - Natural Pressure Release: When the timer goes off, let the pressure release naturally for 10 minutes. After that, carefully switch the valve to venting to release any remaining steam. - Adding Frozen Peas: Open the lid and add 1 cup of frozen peas. Gently fold them into the cooked rice. Let it sit for 5 minutes to warm through. - Fluffing the Rice: Finally, fluff the rice with a fork. Serve in bowls and garnish with freshly chopped parsley for a touch of color and flavor. - How to Properly Rinse Brown Rice Rinsing brown rice is key. Place the rice in a bowl, then cover it with cold water. Swirl the rice around gently. This helps wash away excess starch. After a minute, drain the water. Repeat this process one or two more times until the water runs clear. This step ensures fluffy rice and prevents it from being too sticky. - Best Practices for Sautéing Vegetables Sautéing vegetables adds flavor. Start with the Instant Pot on sauté mode. Once hot, add olive oil. Add onions and garlic first. Cook them until they turn soft. It takes about 3-4 minutes. Then add diced carrots and celery. Stir them often for another 3-4 minutes until they soften. This builds a great base for your pilaf. - Adding Herbs for Extra Flavor Fresh herbs can elevate your dish. Try adding parsley or thyme. Stir them in right before serving. This adds a fresh taste and bright color. You can also add dried herbs while sautéing for more depth. - Incorporating Protein (e.g., chicken, chickpeas) Want a heartier meal? Add protein! You can mix in cooked chicken or chickpeas. If using chickpeas, add them with the rice. If using chicken, sauté it with the veggies. This makes your pilaf more filling and nutritious. - Ideal Accompaniments for Brown Rice Pilaf Brown rice pilaf pairs well with many sides. Serve it with grilled veggies or a fresh salad. You can also add a protein like grilled chicken or fish. This makes a balanced and tasty meal. - Presentation Tips for a Beautiful Dish Presentation matters. Serve the pilaf in a shallow dish. This shows off the vibrant colors. Top it with chopped parsley for a fresh touch. A sprinkle of lemon juice can also brighten the flavors. This makes your dish look and taste amazing! Pro Tips Rinse the Rice: Always rinse your brown rice thoroughly before cooking to remove excess starch, which helps prevent it from becoming too sticky. Flavor Boost: For an extra layer of flavor, consider sautéing the spices with the onions and garlic for a minute before adding the rice. Natural Release: Allowing the Instant Pot to naturally release pressure for 10 minutes ensures the rice finishes cooking gently and retains moisture. Storage Tips: This pilaf stores well in the fridge for up to 5 days. Reheat with a splash of vegetable broth to restore moisture. {{image_2}} You can switch up the grains in this pilaf. Quinoa is a great choice. It cooks fast and has a nice nutty flavor. Just use the same amount as brown rice. White rice is another option, but it cooks quicker. Reduce the cooking time to 10 minutes if using white rice. Feel free to swap out the veggies. Try bell peppers, zucchini, or even corn. These add color and crunch. For the broth, use chicken broth if you want a richer flavor. You can also try using water for a lighter taste. This recipe is easy to make vegan and gluten-free. Just check that the broth is vegan. You can skip the salt if you want a low-sodium dish. Add herbs like thyme or rosemary for flavor without extra salt. These adjustments make the dish fit for everyone. For best results, store your brown rice pilaf in the fridge. Use an airtight container to keep it fresh. It will last for about 4 to 5 days. If you want to keep it longer, freezing is a great option. - To freeze, let the pilaf cool down first. - Then, place it in freezer bags or containers. - Make sure to remove excess air to avoid freezer burn. When it’s time to enjoy your leftovers, reheating is simple. The best methods are using a microwave or stovetop. - For the microwave, place the pilaf in a bowl. - Add a splash of water to keep it moist. - Heat it in short intervals, stirring in between. - On the stovetop, use a pan over low heat with a bit of water. Stir often to warm it evenly. To avoid mushy rice, don’t overheat it. Brown rice pilaf stays good for about 4 to 5 days in the fridge. If you freeze it, it can last for about 3 months. Just remember to label your containers with the date, so you know when to use them. Enjoy your pilaf fresh and tasty! To cook brown rice in an Instant Pot, start by rinsing 2 cups of brown rice. This helps remove extra starch. After rinsing, drain the rice and set it aside. Turn the Instant Pot to sauté mode and add 2 tablespoons of olive oil. Once hot, add 1 small chopped onion and 2 minced garlic cloves. Sauté for about 3-4 minutes until the onion is clear. Then, add 1 diced carrot and 1 diced celery stalk, stirring for another 3-4 minutes. Next, mix in 1 teaspoon of ground cumin, 1 teaspoon of turmeric, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toast these spices for a minute. Add the rinsed rice and stir well. Pour in 4 cups of vegetable broth and mix. Close the lid and set the valve to sealing. Cook on manual high pressure for 22 minutes. Let it sit for 10 minutes after cooking, then release the rest of the steam. Yes, you can make Instant Pot Brown Rice Pilaf ahead of time. Once cooked, let it cool completely. Store it in an airtight container in the fridge. It will stay fresh for about 4-5 days. You can also freeze it for up to 3 months. When you are ready to eat, just reheat it on the stove or in the microwave. You can add many ingredients to boost the flavor of brown rice pilaf. Try adding fresh herbs like parsley or cilantro. You can also mix in nuts like almonds or pine nuts for crunch. For protein, consider adding cooked chicken, chickpeas, or tofu. Dried fruits like raisins or cranberries add sweetness, too. Feel free to adjust spices or add a squeeze of lemon for brightness. Yes, brown rice pilaf is very healthy. Brown rice is a whole grain, rich in fiber. It helps keep you full and supports good digestion. The added vegetables, like carrots and peas, provide vitamins and minerals. Using vegetable broth adds flavor without extra calories. This dish is great for a balanced meal. To make your pilaf less sticky, rinse the brown rice well before cooking. This removes excess starch. Also, use the right water-to-rice ratio. For brown rice, 2 cups of rice should be paired with 4 cups of broth. If your pilaf is still sticky, fluff it gently with a fork after cooking. This helps separate the grains. This blog post guides you through making a tasty brown rice pilaf in an Instant Pot. You learned about the ingredients, like rice, broth, and vegetables, and followed easy steps to prepare and cook the dish. Remember to explore variations and storage tips for your leftovers. Brown rice pilaf is versatile and healthy, perfect for any meal. Enjoy cooking and make it your own!

Savory Instant Pot Brown Rice Pilaf

A delicious and easy-to-make brown rice pilaf cooked in an Instant Pot, featuring vegetables and aromatic spices.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Vegetarian
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 cups brown rice
  • 4 cups vegetable broth (or water)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup carrot, diced
  • 1 stalk celery, diced
  • 1 cup frozen peas
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

  • Begin by rinsing the brown rice under cold water to remove excess starch. Drain and set aside.
  • Turn the Instant Pot to the sauté mode and add the olive oil. Once hot, add the chopped onion and garlic. Sauté for about 3-4 minutes, or until the onion becomes translucent.
  • Add the diced carrot and celery to the pot, stirring frequently for another 3-4 minutes until the vegetables soften.
  • Stir in the ground cumin, turmeric, salt, and black pepper, cooking for an additional minute to toast the spices and release their aroma.
  • Add the rinsed brown rice to the pot, mixing well with the sautéed vegetables and spices.
  • Pour in the vegetable broth and give everything a good stir to combine.
  • Secure the Instant Pot lid, ensuring the valve is on sealing. Set it to manual high pressure for 22 minutes.
  • Once the cooking time is completed, allow for a natural pressure release for 10 minutes before carefully switching the valve to venting to release any remaining steam.
  • Open the lid and add the frozen peas, folding them gently into the cooked rice. Let it sit for 5 minutes to warm through and soften the peas.
  • Fluff the rice with a fork and serve in bowls, garnished with freshly chopped parsley.

Notes

Serve the pilaf in a shallow dish to showcase its vibrant colors, with a sprinkle of parsley on top for a fresh touch. Enjoy alongside grilled vegetables or a side salad for a complete meal.
Keyword brown rice, healthy, instant pot, pilaf, vegetarian