20 Flavorful Instant Pot Rice Recipes for Busy Weeknights

Just when you thought weeknight dinners couldn’t get any easier, your Instant Pot comes to the rescue with these incredible rice dishes! Whether you’re craving cozy comfort food or vibrant global flavors, these 20 recipes transform simple ingredients into spectacular meals in minutes. Get ready to fall in love with your pressure cooker all over again—your busiest evenings are about to become deliciously stress-free.

Garlic Butter Instant Pot Jasmine Rice

Dappled afternoon light finds me in the kitchen again, drawn to the simple comfort of rice that carries whispers of garlic and richness. There’s something deeply satisfying about transforming humble grains into something fragrant and elegant with just a few thoughtful additions. This version has become my quiet afternoon ritual, filling the house with the kind of aroma that feels like a gentle embrace.

Ingredients

• 1½ cups premium jasmine rice, thoroughly rinsed
• 2 tablespoons European-style cultured butter, divided
• 3 large garlic cloves, microplaned to a fine paste
• 1¾ cups filtered water, at room temperature
• ½ teaspoon fine sea salt
• 1 tablespoon fresh chives, finely minced

Instructions

1. Rinse 1½ cups premium jasmine rice under cool running water until the water runs completely clear, gently agitating the grains with your fingertips.
2. Select the “Sauté” function on your Instant Pot and melt 1 tablespoon European-style cultured butter until it just begins to foam.
3. Add 3 large garlic cloves microplaned to a fine paste and sauté for exactly 45 seconds until fragrant but not browned, stirring constantly with a silicone spatula.
4. Immediately add the thoroughly rinsed jasmine rice and toast for 2 minutes, stirring continuously to coat each grain with the garlic butter.
5. Pour in 1¾ cups filtered water at room temperature and add ½ teaspoon fine sea salt, using a wooden spoon to scrape any bits from the bottom of the pot.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 4 minutes once the pot reaches pressure.
7. When the cooking cycle completes, allow natural pressure release for 10 minutes before carefully turning the valve to “Venting” for quick release of remaining pressure.
8. Fluff the rice immediately with a fork, then gently fold in the remaining 1 tablespoon European-style cultured butter until it melts into the grains.
9. Let the rice rest uncovered for 3 minutes to allow excess moisture to evaporate, creating separate, distinct grains.
10. Sprinkle 1 tablespoon finely minced fresh chives over the rice and give one final gentle fold to distribute evenly.

Remarkably fluffy yet each grain maintains its delicate structure, the rice carries the subtle perfume of gently cooked garlic without overwhelming sharpness. Served alongside simply roasted chicken or as a bed for saucy vegetables, the cultured butter lends a sophisticated richness that elevates everyday meals. For a beautiful presentation, press the warm rice into small ramekins and invert onto plates, creating elegant domes that showcase the perfect texture.

Coconut Lime Instant Pot Basmati Rice

Vividly remembering the first time I tasted this rice transports me back to that humid summer evening, when the steam carried tropical aromas through my kitchen and transformed an ordinary Tuesday into something quietly magical. Sometimes the simplest dishes hold the most potent memories, their flavors weaving themselves into the fabric of our days without fanfare or ceremony. This coconut lime version has become my go-to when I need both comfort and brightness in a single bowl.

Ingredients

– 1½ cups aged basmati rice, thoroughly rinsed until water runs clear
– 1 (13.5-ounce) can full-fat coconut milk, well-shaken
– ¾ cup filtered water
– 2 tablespoons clarified butter (ghee)
– 1 teaspoon fine sea salt
– 2 fresh limes (1 for zesting and juicing, 1 for garnish)
– 2 tablespoons freshly chopped cilantro leaves

Instructions

1. Rinse 1½ cups aged basmati rice under cool running water in a fine-mesh strainer, gently agitating grains with your fingertips until the water runs completely clear, about 2 minutes.
2. Combine rinsed rice, 1 well-shaken can full-fat coconut milk, ¾ cup filtered water, 2 tablespoons clarified butter, and 1 teaspoon fine sea salt in the inner pot of your Instant Pot.
3. Using a microplane, zest one lime directly over the rice mixture, catching the essential oils that will perfume the entire dish.
4. Halve the zested lime and squeeze 2 tablespoons fresh juice into the pot, being careful to catch any seeds with your other hand.
5. Gently stir the mixture with a silicone spatula just until ingredients are combined, taking care not to overmix as this can release excess starch.
6. Secure the Instant Pot lid, ensuring the steam release valve is set to “Sealing” position.
7. Select “Pressure Cook” function and set timer for 4 minutes at high pressure.
8. Once cooking completes, allow pressure to release naturally for 10 minutes—this resting period allows grains to fully absorb liquid without becoming gummy.
9. Carefully turn steam release valve to “Venting” to release any remaining pressure before opening lid.
10. Fluff rice immediately with a fork, lifting from bottom to top to separate grains while incorporating steam.
11. Fold in 2 tablespoons freshly chopped cilantro leaves just before serving to maintain their vibrant color and fresh flavor.

Just steamed, the rice emerges with distinct, separate grains that carry the rich creaminess of coconut balanced by the bright acidity of lime. The clarified butter lends a subtle nuttiness that complements rather than overwhelms, while the cilantro provides fresh herbal notes that cut through the richness. For a stunning presentation, serve alongside grilled shrimp marinated in lime and chili, or as the foundation for a tropical rice bowl topped with quick-pickled red onions and toasted coconut flakes.

Instant Pot Spanish Rice with Tomatoes

Yesterday’s rain left me craving something warm and comforting, the kind of dish that fills the kitchen with earthy aromas and settles the soul. This Spanish rice, with its deep tomato notes and tender grains, became that quiet refuge, simmering away while I watched the droplets trace paths down the windowpane. It’s a simple pleasure, really, but sometimes those are the ones that linger longest in memory.

Ingredients

• 1 ½ cups long-grain white rice, rinsed until water runs clear
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 ½ cups crushed San Marzano tomatoes
• 2 cups unsalted chicken stock
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly cracked black pepper
• 2 tablespoons freshly chopped cilantro

Instructions

1. Select the “Sauté” function on your Instant Pot and allow it to heat for 2 minutes until the display reads “Hot.”
2. Pour 2 tablespoons of extra-virgin olive oil into the inner pot, swirling to coat the base evenly.
3. Add 1 finely diced medium yellow onion and sauté for 4–5 minutes, stirring occasionally, until the onion turns translucent and the edges begin to golden.
4. Stir in 3 minced cloves of garlic and cook for 45 seconds, just until fragrant but not browned.
5. Tip: Toasting the rice at this stage helps each grain stay separate and absorb flavors more deeply.
6. Add 1 ½ cups rinsed long-grain white rice to the pot and stir continuously for 2 minutes to lightly toast the grains.
7. Pour in 1 ½ cups crushed San Marzano tomatoes, 2 cups unsalted chicken stock, 1 teaspoon smoked paprika, ½ teaspoon ground cumin, ½ teaspoon fine sea salt, and ¼ teaspoon freshly cracked black pepper.
8. Scrape the bottom of the pot thoroughly with a wooden spatula to ensure no rice or onion is stuck, which prevents burn warnings.
9. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 6 minutes.
10. Once the timer ends, allow natural pressure release for 10 minutes, then carefully turn the valve to “Venting” to release any remaining steam.
11. Tip: Allowing the rice to rest undisturbed after cooking lets steam redistribute, resulting in a fluffier texture.
12. Remove the lid away from your face to avoid steam, then fluff the rice gently with a fork to separate the grains.
13. Fold in 2 tablespoons of freshly chopped cilantro until evenly distributed.
14. Tip: For a brighter finish, reserve half the cilantro to sprinkle over individual servings just before serving.

What emerges is a rice dish where each grain holds its shape yet melts softly on the tongue, carrying the smoky warmth of paprika and the bright acidity of tomatoes. I love it spooned alongside seared chorizo or tucked into warmed tortillas with a dollop of cool crema, the contrasts making each bite feel both familiar and new. Leftovers, if there are any, deepen in flavor overnight, becoming a sturdy base for next-day stuffed peppers or a quick skillet supper.

Easy Instant Pot Mushroom Risotto

Kindly, as the afternoon light fades outside my kitchen window, I find myself drawn to the earthy comfort of this simple yet elegant dish, where humble ingredients transform into something deeply nourishing for both body and soul.

Ingredients

– 1 ½ cups Carnaroli rice
– 4 cups homemade vegetable stock, kept at a steady simmer
– 12 ounces mixed wild mushrooms (chanterelle, cremini, and shiitake), carefully sliced
– ½ cup dry white wine, such as Sauvignon Blanc
– 1 medium yellow onion, finely minced
– 3 cloves garlic, microplaned
– 4 tablespoons European-style unsalted butter, divided
– 2 tablespoons extra-virgin olive oil
– ½ cup freshly grated Parmigiano-Reggiano
– 2 tablespoons fresh thyme leaves, stripped from stems
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper

Instructions

1. Select the “Sauté” function on your Instant Pot and allow it to heat for 2 minutes until the display reads “Hot.”
2. Add 2 tablespoons of European-style unsalted butter and 2 tablespoons of extra-virgin olive oil to the pot, swirling to coat the bottom evenly.
3. Sauté the finely minced yellow onion for 4 minutes, stirring occasionally, until translucent but not browned.
4. Incorporate the microplaned garlic and cook for 45 seconds, just until fragrant.
5. Add the carefully sliced mixed wild mushrooms and cook for 6 minutes, stirring occasionally, until they release their liquid and begin to brown slightly.
6. Stir in the Carnaroli rice and toast for 2 minutes, coating each grain in the fat until the edges turn translucent.
7. Deglaze with ½ cup of dry white wine, scraping the bottom of the pot to lift any browned bits, and cook until the wine is nearly evaporated, about 2 minutes.
8. Pour in 4 cups of homemade vegetable stock, add 1 teaspoon of fine sea salt and ½ teaspoon of freshly cracked black pepper, and stir once to combine.
9. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 6 minutes.
10. Once cooking completes, allow a natural pressure release for 8 minutes, then carefully perform a quick release for any remaining pressure.
11. Open the lid and stir in the remaining 2 tablespoons of European-style unsalted butter, ½ cup of freshly grated Parmigiano-Reggiano, and 2 tablespoons of fresh thyme leaves until fully incorporated and creamy.
12. Let the risotto rest for 3 minutes off heat to allow the flavors to meld.Velvety and rich, this risotto cradles the earthy depth of mushrooms in each creamy spoonful, the Parmesan adding a salty sharpness that lingers pleasantly. For a stunning presentation, garnish with additional thyme sprigs and a drizzle of truffle oil, or serve alongside seared scallops for an elegant weeknight supper that feels anything but ordinary.

Instant Pot Cilantro Lime Rice

Just now, as the afternoon light slants across my kitchen counter, I find myself reaching for the familiar comfort of my Instant Pot, remembering how this simple rice transformed so many hurried weeknights into something gently celebratory. Joy settles in these small rituals of preparation, the way the bright citrus and fresh herbs can lift an ordinary grain into something quietly extraordinary.

Ingredients

– 1 ½ cups long-grain white rice, rinsed until water runs clear
– 1 ¾ cups filtered water
– 2 tablespoons clarified butter
– ½ cup fresh cilantro leaves, finely minced
– 3 tablespoons freshly squeezed lime juice
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper

Instructions

1. Rinse 1 ½ cups long-grain white rice under cool running water in a fine-mesh strainer until the water runs completely clear, gently agitating the grains with your fingertips.
2. Select the “Sauté” function on your Instant Pot and add 2 tablespoons clarified butter, allowing it to melt completely until it coats the bottom of the inner pot.
3. Add the rinsed rice to the melted clarified butter and toast for 2 minutes, stirring constantly with a wooden spatula until the grains appear slightly translucent around the edges.
4. Pour in 1 ¾ cups filtered water, using the spatula to scrape any rice grains from the bottom of the pot to prevent burning.
5. Secure the lid, ensuring the steam release valve is set to “Sealing,” and pressure cook on high for 3 minutes.
6. When the cooking cycle completes, allow natural pressure release for 10 minutes before carefully turning the steam release valve to “Venting” to release any remaining pressure.
7. Fluff the rice immediately with a fork, lifting from the bottom to separate the grains without crushing them.
8. Fold in ½ cup finely minced fresh cilantro leaves, 3 tablespoons freshly squeezed lime juice, 1 teaspoon fine sea salt, and ½ teaspoon freshly cracked black pepper until evenly distributed.
9. Replace the lid and let the rice rest for 5 minutes to allow the flavors to meld and the cilantro to gently wilt into the warm grains.

Cloud-like and separate, each grain carries the bright perfume of lime and the clean freshness of cilantro. Consider serving it alongside blackened fish tacos or folding it into burrito bowls with roasted sweet potatoes—the way the citrus cuts through richer elements creates a beautiful balance on the plate.

Instant Pot Chicken and Rice Casserole

Kind of like those quiet Tuesday evenings when the world slows down and comfort calls, this one-pot wonder gathers everything needed for a complete meal in a single vessel. There’s something deeply satisfying about watching simple ingredients transform into something greater than their parts, steam rising with promises of nourishment. It’s the kind of meal that asks little but gives much, perfect for when you need both hands free to hold a book or a conversation.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
– 1.5 cups long-grain white rice, rinsed until water runs clear
– 3 cups unsalted chicken stock, warmed to 110°F
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced to a fine paste
– 1 cup heavy cream, at room temperature
– 4 tbsp clarified butter, divided
– 2 tsp Diamond Crystal kosher salt
– 1 tsp freshly cracked black pepper
– 1 tsp smoked paprika
– ½ tsp freshly grated nutmeg
– ¼ cup chopped fresh flat-leaf parsley

Instructions

1. Select the “Sauté” function on your Instant Pot and add 2 tablespoons of clarified butter, heating until it shimmers.
2. Pat chicken thighs completely dry with paper towels and season both sides evenly with kosher salt and black pepper.
3. Carefully place chicken thighs in the hot butter, cooking for 4 minutes per side until deeply golden brown but not cooked through.
4. Transfer seared chicken to a clean plate, leaving any rendered fat in the pot.
5. Add remaining 2 tablespoons of clarified butter to the pot, followed by diced onion, cooking for 3 minutes until translucent but not browned.
6. Stir in minced garlic and smoked paprika, cooking for 45 seconds until fragrant.
7. Add rinsed rice to the pot, stirring constantly for 2 minutes to toast each grain lightly.
8. Pour in warmed chicken stock, using a wooden spatula to scrape any browned bits from the bottom of the pot.
9. Arrange seared chicken thighs in a single layer over the rice mixture.
10. Secure the lid, set the pressure valve to “Sealing,” and pressure cook on High for 8 minutes.
11. When cooking completes, allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
12. Remove chicken thighs to a cutting board and shred using two forks.
13. Stir heavy cream and freshly grated nutmeg into the rice mixture until fully incorporated.
14. Fold shredded chicken back into the rice mixture along with chopped parsley.
15. Let the casserole rest uncovered for 5 minutes to allow the sauce to thicken slightly.

Oh, the way the creamy rice cradles each tender shred of chicken creates such a comforting texture that’s both substantial and delicate. The subtle smokiness from the paprika plays beautifully against the fresh brightness of parsley, making each bite feel complete. For a lovely presentation, serve it in shallow bowls with a simple arugula salad dressed in lemon vinaigrette to cut through the richness.

Instant Pot Fried Rice with Vegetables

Perhaps there’s something quietly comforting about transforming simple ingredients into a complete meal with just the push of a button, the way this Instant Pot fried rice comes together in moments that feel both efficient and deeply nourishing.

Ingredients

• 1 ½ cups jasmine rice, thoroughly rinsed
• 2 tablespoons toasted sesame oil
• 1 tablespoon clarified butter
• 3 pasture-raised eggs, lightly beaten
• 1 cup finely diced yellow onion
• ¾ cup diced carrot, ¼-inch brunoise
• ½ cup frozen petite peas
• 3 tablespoons tamari
• 1 ¾ cups vegetable stock
• 2 thinly sliced scallions

Instructions

1. Select the “Sauté” function on your Instant Pot and allow it to heat for 2 minutes until the display reads “Hot.”
2. Pour 2 tablespoons toasted sesame oil and 1 tablespoon clarified butter into the heated pot, swirling to coat the bottom evenly.
3. Add 3 lightly beaten pasture-raised eggs and cook for 45 seconds, gently pushing the curds from the edges toward the center with a silicone spatula.
4. Transfer the softly scrambled eggs to a separate bowl using a slotted spoon, preserving the remaining oil in the pot.
5. Immediately add 1 cup finely diced yellow onion and ¾ cup carrot brunoise to the hot oil, sautéing for 3 minutes until the onions become translucent but not browned.
6. Tip: The key to perfect vegetable texture is maintaining a brisk sauté without caramelization—this preserves their bright color and slight crunch.
7. Add 1 ½ cups thoroughly rinsed jasmine rice to the vegetables, stirring constantly for 90 seconds to lightly toast each grain.
8. Pour in 1 ¾ cups vegetable stock and 3 tablespoons tamari, using your spatula to scrape any browned bits from the bottom of the pot.
9. Cancel the “Sauté” function and secure the lid, ensuring the pressure valve is set to “Sealing.”
10. Select “Manual” or “Pressure Cook” and set the timer for 4 minutes at high pressure.
11. Tip: For fluffier rice, allow natural pressure release for 10 minutes before quick-releasing any remaining steam.
12. Carefully remove the lid once the pressure indicator drops, then gently fold in the reserved scrambled eggs and ½ cup frozen petite peas.
13. Replace the lid (without sealing) and let the residual heat warm the peas for 3 minutes.
14. Tip: Adding frozen peas at the end prevents them from becoming mushy and maintains their vibrant green color.
15. Fluff the rice with a fork and garnish with 2 thinly sliced scallions before serving.

The finished rice emerges with distinct, separate grains that carry the nutty fragrance of toasted sesame, while the vegetables provide subtle sweetness against the umami depth of tamari. For a beautiful presentation, pack the rice into a small bowl and invert it onto the plate, creating a neat dome you might top with extra scallions or a drizzle of chili oil.

Instant Pot Wild Rice Pilaf with Cranberries

Gently, as autumn settles in with its crisp mornings and golden afternoons, I find myself drawn to dishes that feel like a warm embrace—comforting, nourishing, and quietly celebratory of the season’s bounty. This wild rice pilaf, studded with tart cranberries and fragrant herbs, is one of those recipes that simmers patiently in the Instant Pot, filling the kitchen with an aroma that feels like home. It’s a dish that asks for little but gives so much in return, perfect for a quiet weeknight or a cozy gathering with loved ones.

Ingredients

• 1 cup wild rice blend, rinsed thoroughly
• 1 ½ cups low-sodium vegetable broth
• ½ cup dried cranberries
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons clarified butter
• 1 teaspoon fresh thyme leaves
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly cracked black pepper
• ¼ cup toasted pecans, roughly chopped
• 2 tablespoons fresh parsley, finely chopped

Instructions

1. Select the “Sauté” function on your Instant Pot and allow it to heat for 2 minutes until the display reads “Hot.”
2. Add 2 tablespoons of clarified butter to the pot, swirling to coat the bottom evenly.
3. Sauté 1 small finely diced yellow onion for 4–5 minutes, stirring occasionally, until translucent and fragrant.
4. Stir in 2 cloves of minced garlic and 1 teaspoon of fresh thyme leaves, cooking for 1 minute until aromatic.
5. Add 1 cup of thoroughly rinsed wild rice blend to the pot, toasting for 2 minutes to enhance its nutty flavor.
6. Pour in 1 ½ cups of low-sodium vegetable broth, using a wooden spoon to scrape any browned bits from the bottom of the pot.
7. Stir in ½ cup of dried cranberries, ½ teaspoon of fine sea salt, and ¼ teaspoon of freshly cracked black pepper.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 22 minutes.
9. Once the timer ends, allow a natural pressure release for 10 minutes, then carefully switch the valve to “Venting” to release any remaining steam.
10. Remove the lid and fluff the pilaf with a fork to separate the grains.
11. Fold in ¼ cup of roughly chopped toasted pecans and 2 tablespoons of finely chopped fresh parsley.
12. Let the pilaf rest for 5 minutes to allow the flavors to meld before serving.

Soft and chewy wild rice mingles with pops of tart cranberry and the gentle crunch of pecans, creating a texture that feels both rustic and refined. Serve it alongside roasted root vegetables or as a bed for seared chicken, letting its earthy sweetness shine. It’s a dish that holds the quiet magic of autumn in every bite.

Instant Pot Teriyaki Chicken and Rice

Yielding to the quiet rhythm of a Tuesday afternoon, I find myself drawn to the simple alchemy of pressure cooking—where humble ingredients transform into something deeply comforting, something that fills the kitchen with the sweet, savory scent of home. It’s a gentle reminder that nourishment doesn’t need to be complicated to feel complete.

Ingredients

• 1 ½ pounds boneless, skinless chicken thighs, trimmed of excess fat
• 1 cup jasmine rice, rinsed until water runs clear
• 1 cup low-sodium chicken stock
• ½ cup naturally brewed soy sauce
• ¼ cup mirin
• 2 tablespoons raw honey
• 1 tablespoon toasted sesame oil
• 2 teaspoons freshly grated ginger root
• 2 cloves garlic, finely minced
• 1 tablespoon cornstarch
• 2 tablespoons cold filtered water
• 2 scallions, thinly sliced on the bias
• 1 teaspoon toasted white sesame seeds

Instructions

1. Combine the soy sauce, mirin, honey, sesame oil, grated ginger, and minced garlic in a medium bowl, whisking until the honey is fully dissolved.
2. Place the chicken thighs in the Instant Pot and pour the teriyaki mixture over them, ensuring each piece is coated.
3. Add the rinsed jasmine rice and chicken stock to the pot, gently stirring to submerge the rice in the liquid without disturbing the chicken.
4. Secure the lid, set the valve to “Sealing,” and select the “Pressure Cook” function for 8 minutes at high pressure.
5. Once the cooking cycle completes, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
6. Using a slotted spoon, transfer the chicken to a cutting board and shred it with two forks, discarding any gristle.
7. In a small bowl, create a slurry by whisking the cornstarch with cold water until no lumps remain.
8. Select the “Sauté” function on the Instant Pot and stir the cornstarch slurry into the rice and sauce, cooking for 2–3 minutes until the sauce thickens and coats the back of a spoon.
9. Return the shredded chicken to the pot, stirring to combine with the rice and thickened sauce.
10. Turn off the Instant Pot and let the dish rest, uncovered, for 5 minutes to allow the flavors to meld.
11. Garnish with sliced scallions and toasted sesame seeds before serving.

Each grain of rice absorbs the glossy, umami-rich sauce, becoming plump and tender, while the chicken falls apart at the slightest touch. The subtle sweetness of honey and mirin balances the salty depth of soy, creating a harmony that feels both familiar and new. For a vibrant twist, serve it nestled in crisp butter lettuce cups or topped with quick-pickled cucumber ribbons for a refreshing crunch.

Instant Pot Mexican Rice with Black Beans

Holding this warm bowl of Instant Pot Mexican rice feels like cupping comfort in my hands, the steam carrying scents of toasted cumin and earthy beans that fill my quiet kitchen with memories of sun-drenched afternoons and shared meals where time seemed to slow just enough to savor each bite.

Ingredients

– 1 ½ cups long-grain white rice, rinsed until water runs clear
– 2 tablespoons avocado oil
– ½ medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 ½ cups low-sodium vegetable broth
– 1 (15-ounce) can black beans, drained and rinsed
– 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
– 1 teaspoon ground cumin
– ½ teaspoon smoked paprika
– ¼ teaspoon cayenne pepper
– 1 bay leaf
– ½ teaspoon fine sea salt
– 2 tablespoons fresh cilantro, chopped

Instructions

1. Select the “Sauté” function on your Instant Pot and heat 2 tablespoons of avocado oil until shimmering, about 2 minutes.
2. Add ½ medium finely diced yellow onion and cook, stirring frequently, until translucent and edges begin to golden, approximately 4-5 minutes.
3. Stir in 3 cloves minced garlic and cook until fragrant, about 30 seconds, being careful not to burn the garlic.
4. Add 1 ½ cups rinsed long-grain white rice and toast, stirring constantly, until grains turn opaque with faint golden spots, about 3 minutes—this toasting step develops nutty flavor and prevents mushy texture.
5. Pour in 1 ½ cups low-sodium vegetable broth, using a wooden spoon to scrape any browned bits from the pot bottom for enhanced depth of flavor.
6. Add 1 can drained black beans, 1 can undrained fire-roasted diced tomatoes, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper, 1 bay leaf, and ½ teaspoon fine sea salt, stirring gently to combine without breaking the beans.
7. Secure the lid, set valve to “Sealing,” and pressure cook on High for 4 minutes—the short cook time preserves bean integrity and prevents rice from becoming gummy.
8. Allow natural pressure release for 10 minutes, then carefully quick-release any remaining steam before opening the lid away from your face.
9. Remove the bay leaf and fluff the rice with a fork, then let rest uncovered for 5 minutes to allow excess moisture to evaporate for perfect grain separation.
10. Gently fold in 2 tablespoons chopped fresh cilantro just before serving to maintain its vibrant color and fresh aroma.
Out of the pot comes this beautifully textured rice where each grain stands distinct yet coated in tomato-infused warmth, the black beans adding creamy contrast to the subtle heat from smoked paprika and cayenne. I love serving it tucked into warm tortillas with avocado slices, or as a bed for grilled vegetables where the rice absorbs their smoky juices, making even simple meals feel like quiet celebrations.

Instant Pot Lemon Herb Rice

Holding the warm ceramic bowl between my palms, I remember how this simple rice became my quiet afternoon companion, its bright citrus notes and earthy herbs whispering of sun-drenched fields and gentle breezes. There’s something deeply comforting in the way the lemon zest perfumes the steam, a small moment of stillness in the day’s rush. This recipe, born from a handful of pantry staples, has grown into my go-to for both weeknight dinners and contemplative solo meals.

Ingredients

• 1 cup long-grain white rice, rinsed until water runs clear
• 1 ¼ cups homemade chicken stock or high-quality store-bought broth
• 2 tablespoons clarified butter
• 1 medium shallot, finely minced
• 2 cloves garlic, microplaned into a fine paste
• 1 tablespoon fresh lemon zest, finely grated
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• 1 tablespoon fresh thyme leaves, stripped from stems
• 2 tablespoons fresh flat-leaf parsley, finely chopped

Instructions

1. Set your Instant Pot to “Sauté” mode and allow it to heat for 2 minutes until the display reads “Hot.”
2. Add 2 tablespoons of clarified butter to the pot, swirling to coat the bottom evenly.
3. Sauté 1 finely minced shallot for 3-4 minutes until translucent and fragrant, stirring frequently with a wooden spatula.
4. Stir in the microplaned garlic paste and cook for exactly 45 seconds until aromatic but not browned.
5. Add the rinsed long-grain white rice and toast for 2 minutes, stirring constantly to coat each grain with butter.
6. Pour in 1 ¼ cups homemade chicken stock, using a spatula to scrape any browned bits from the bottom of the pot.
7. Stir in 1 tablespoon fresh lemon zest, 2 tablespoons freshly squeezed lemon juice, 1 teaspoon fine sea salt, and ½ teaspoon freshly cracked black pepper.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 4 minutes.
9. When the timer beeps, allow natural pressure release for 10 minutes before carefully turning the valve to “Venting” for quick release.
10. Fluff the rice immediately with a fork, incorporating 1 tablespoon fresh thyme leaves and 2 tablespoons finely chopped flat-leaf parsley.
11. Let the rice rest uncovered for 3 minutes to allow the herbs to wilt gently into the grains.

Light and separate, each grain carries the bright acidity of lemon against the earthy depth of thyme. The clarified butter lends a subtle richness that makes this rice substantial enough to stand alone, perhaps topped with seared scallops or folded into a herbaceous grain salad. Leftovers, should there be any, transform beautifully when pan-fried until crisp-edged the next day.

Instant Pot Saffron Rice with Almonds

Years of cooking have taught me that the simplest dishes often hold the deepest comfort, and this saffron rice feels like sunlight captured in grains, a quiet luxury for ordinary evenings.

Ingredients

• 1 ½ cups basmati rice, rinsed until water runs clear
• 2 ¼ cups filtered water
• ¼ cup clarified butter
• ½ cup raw almonds, thinly sliced
• 1 large yellow onion, finely diced
• 3 whole green cardamom pods, lightly crushed
• 1 cinnamon stick, about 2 inches long
• ½ teaspoon saffron threads, steeped in 2 tablespoons warm water
• 1 teaspoon fine sea salt

Instructions

1. Select the “Sauté” function on your Instant Pot and melt the clarified butter until it shimmers, about 2 minutes.
2. Add the thinly sliced almonds and toast, stirring constantly, until golden-brown and fragrant, approximately 3–4 minutes; immediately transfer to a small bowl to prevent burning.
3. Pour the finely diced onion into the remaining butter and cook, stirring occasionally, until deeply caramelized and amber-colored, about 8–10 minutes.
4. Stir in the lightly crushed cardamom pods and cinnamon stick, toasting until the spices release their aroma, roughly 1 minute.
5. Add the rinsed basmati rice and fine sea salt, gently stirring to coat each grain with the spiced butter mixture, for about 1 minute.
6. Pour in the filtered water and the saffron infusion, scraping the bottom of the pot to loosen any browned bits.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 6 minutes.
8. Once the timer ends, allow natural pressure release for 10 minutes, then carefully quick-release any remaining steam.
9. Fluff the rice gently with a fork to separate the grains without breaking them.
10. Fold in the toasted almonds just before serving to maintain their crisp texture.

A final scattering of almonds lends delicate crunch to each tender, aromatic forkful. This rice pairs beautifully with roasted vegetables or as a bed for spiced lentils, its golden threads and subtle spice weaving warmth into any meal.

Instant Pot Pineapple Fried Rice

Gently, the memory of tropical evenings returns as I prepare this comforting dish, the sweet aroma of pineapple mingling with savory scents that promise both nourishment and nostalgia in each warm bite.

Ingredients

– 2 tablespoons cold-pressed avocado oil
– 1 cup finely diced yellow onion
– 3 cloves garlic, minced
– 1 tablespoon freshly grated ginger
– 1 cup jasmine rice, rinsed until water runs clear
– 1 ¼ cups unsalted chicken broth
– 2 pasture-raised eggs, lightly beaten
– 1 cup fresh pineapple, cut into ½-inch cubes
– ½ cup frozen petite peas
– 3 tablespoons tamari
– 1 teaspoon toasted sesame oil
– 2 scallions, thinly sliced on the bias

Instructions

1. Select the “Sauté” function on your Instant Pot and allow it to heat for 2 minutes until the display reads “Hot.”
2. Pour 2 tablespoons cold-pressed avocado oil into the inner pot, swirling to coat the bottom evenly.
3. Add 1 cup finely diced yellow onion and sauté for 4 minutes, stirring occasionally, until translucent but not browned.
4. Incorporate 3 cloves minced garlic and 1 tablespoon freshly grated ginger, cooking for 45 seconds until fragrant.
5. Add 1 cup jasmine rice that has been rinsed until water runs clear, toasting for 1 minute while stirring constantly to coat each grain with oil.
6. Pour in 1 ¼ cups unsalted chicken broth, using a wooden spatula to scrape any browned bits from the bottom of the pot to prevent the “Burn” message.
7. Secure the lid, ensuring the steam release valve is set to “Sealing” position.
8. Pressure cook on High for 3 minutes, then allow natural pressure release for 10 minutes before carefully switching the valve to “Venting” for remaining steam.
9. While the rice cooks, prepare a non-stick skillet over medium heat and cook 2 lightly beaten pasture-raised eggs for 90 seconds, creating a thin omelet that you’ll later slice into ribbons.
10. When the pressure indicator has dropped, remove the lid away from your face to avoid steam.
11. Fluff the rice immediately with a fork to separate grains while still hot.
12. Gently fold in 1 cup fresh pineapple cubes, ½ cup frozen petite peas, 3 tablespoons tamari, and 1 teaspoon toasted sesame oil until evenly distributed.
13. Allow the residual heat to warm the pineapple and thaw the peas for 2 minutes without additional cooking.
14. Incorporate the egg ribbons and 2 thinly sliced scallions, tossing just until combined.
15. Let the fried rice rest for 3 minutes before serving to allow flavors to meld. Aromatic jasmine rice provides a delicate backdrop to the sweet-tart pineapple bursts, while the scrambled egg ribbons add silky texture contrasts. Consider serving in hollowed-out pineapple halves for a dramatic presentation that enhances the tropical experience, or top with crispy shallots for additional crunch.

Instant Pot Brown Rice and Lentils

Now, as the afternoon light softens across the kitchen counter, I find myself drawn to the quiet simplicity of this meal, a gentle reminder that nourishment often comes from the most humble of ingredients. There’s a certain comfort in the steady hiss of the Instant Pot, a rhythm that feels almost meditative, inviting you to slow down and savor the process.

Ingredients

• 1 cup long-grain brown rice, rinsed until the water runs clear
• 1 cup French green lentils, picked over for debris
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups vegetable broth, heated to 120°F
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons unsalted butter, cut into small cubes
• ¼ cup fresh flat-leaf parsley, finely chopped

Instructions

1. Select the “Sauté” function on your Instant Pot and allow it to heat for 2 minutes until the display reads “Hot.”
2. Pour 2 tablespoons of extra-virgin olive oil into the inner pot, swirling to coat the bottom evenly.
3. Add 1 finely diced yellow onion and sauté for 4 minutes, stirring occasionally, until the edges begin to turn translucent.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant but not browned.
5. Add 1 cup of rinsed long-grain brown rice and 1 cup of French green lentils to the pot, stirring constantly for 2 minutes to lightly toast the grains.
6. Pour in 4 cups of heated vegetable broth, using a wooden spatula to scrape any browned bits from the bottom of the pot.
7. Season with 1 teaspoon of fine sea salt and ½ teaspoon of freshly cracked black pepper, stirring gently to combine.
8. Secure the lid, ensuring the steam release valve is set to “Sealing.”
9. Select the “Manual” or “Pressure Cook” setting and set the timer for 22 minutes at high pressure.
10. Once the cooking cycle completes, allow the pressure to release naturally for 10 minutes before carefully turning the steam release valve to “Venting.”
11. Remove the lid away from your face to avoid steam, then fluff the rice and lentils with a fork.
12. Fold in 2 tablespoons of cubed unsalted butter and ¼ cup of finely chopped fresh flat-leaf parsley until evenly incorporated.

Under the gentle pressure, the rice and lentils meld into something greater than their parts, each grain maintaining its integrity while surrendering to a creamy, cohesive whole. The French green lentils offer an earthy depth that plays against the nutty brown rice, creating a texture that’s both substantial and soothing. Try serving it warm alongside roasted root vegetables, or chill it overnight and toss with a bright lemon vinaigrette for a sturdy salad that improves with time.

Instant Pot Creamy Parmesan Risotto

When the afternoon light slants through the kitchen window just so, I find myself craving something that feels both luxurious and comforting—a dish that requires little effort but yields profound satisfaction. This creamy risotto, made effortlessly in the Instant Pot, is exactly that kind of quiet kitchen miracle.

Ingredients

• 1 ½ cups Arborio rice
• 4 cups low-sodium chicken stock, warmed to 180°F
• 1 cup dry white wine, such as Sauvignon Blanc
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 4 tablespoons unsalted European-style butter
• 1 cup freshly grated Parmigiano-Reggiano
• ½ cup heavy cream
• 2 tablespoons extra virgin olive oil
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons fresh Italian parsley, finely chopped

Instructions

1. Select the “Sauté” function on your Instant Pot and allow it to heat for 2 minutes until the display reads “Hot.”
2. Add 2 tablespoons of extra virgin olive oil and 2 tablespoons of unsalted European-style butter to the pot.
3. Sauté 1 medium finely diced yellow onion for 4-5 minutes until translucent but not browned.
4. Add 3 cloves of minced garlic and cook for 60 seconds until fragrant.
5. Tip in 1 ½ cups of Arborio rice and stir constantly for 2 minutes to toast the grains, which helps them maintain structure during cooking.
6. Pour in 1 cup of dry white wine and cook, stirring, until the liquid is nearly completely absorbed, about 2-3 minutes.
7. Add 4 cups of warmed low-sodium chicken stock, 1 teaspoon of fine sea salt, and ½ teaspoon of freshly cracked black pepper.
8. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 6 minutes.
9. When cooking completes, allow natural pressure release for 8 minutes before carefully turning the valve to “Venting” for quick release.
10. Open the lid and gently stir the risotto for 30 seconds to incorporate any separated liquid.
11. Fold in the remaining 2 tablespoons of unsalted European-style butter, 1 cup of freshly grated Parmigiano-Reggiano, and ½ cup of heavy cream until fully incorporated and creamy.
12. Let the risotto rest for 3 minutes off heat to allow the flavors to meld completely.
13. Garnish with 2 tablespoons of finely chopped fresh Italian parsley before serving.

My favorite thing about this risotto is how the individual grains maintain their integrity while surrendering to the velvety cream base. The Parmigiano-Reggiano adds a subtle nuttiness that plays beautifully against the wine’s acidity. Consider serving it alongside seared scallops or topping with sautéed wild mushrooms for an elegant weeknight supper that feels anything but rushed.

Instant Pot Vegetable Biryani

Often, in the quiet hum of the kitchen, the most comforting meals are born from simple ingredients and patient hands. This biryani, layered with fragrant spices and tender vegetables, feels like a warm embrace on a cool evening, a dish that asks for little but gives so much in return.

Ingredients

– 1.5 cups basmati rice, rinsed until water runs clear
– 3 tablespoons clarified butter (ghee)
– 1 large yellow onion, thinly sliced
– 4 garlic cloves, minced
– 1-inch piece of fresh ginger, finely grated
– 1 teaspoon cumin seeds
– 2 green cardamom pods, lightly crushed
– 1 cinnamon stick (2-inch piece)
– 1 bay leaf
– 1/2 teaspoon turmeric powder
– 1 teaspoon garam masala
– 1/4 teaspoon saffron threads, steeped in 2 tablespoons warm whole milk
– 1 cup cauliflower florets (1-inch pieces)
– 1 cup carrots, diced into 1/2-inch cubes
– 1/2 cup green peas (fresh or frozen)
– 1.75 cups vegetable broth
– 1/2 cup plain whole-milk yogurt, whisked until smooth
– 1/4 cup fresh cilantro leaves, finely chopped
– 1/4 cup fresh mint leaves, finely chopped
– 1 teaspoon fine sea salt

Instructions

1. Select the ‘Sauté’ function on your Instant Pot and heat the clarified butter until it shimmers, about 2 minutes.
2. Add the thinly sliced onion and cook, stirring occasionally, for 8–10 minutes until deeply golden and crisp at the edges.
3. Stir in the minced garlic and grated ginger, cooking for 60 seconds until fragrant but not browned.
4. Add the cumin seeds, cardamom pods, cinnamon stick, and bay leaf, toasting for 30 seconds until the spices release their aroma.
5. Sprinkle in the turmeric and garam masala, stirring for 15 seconds to bloom the spices in the fat.
6. Add the cauliflower, carrots, and green peas, tossing to coat evenly with the spiced butter.
7. Pour in the vegetable broth and whisked yogurt, scraping the bottom of the pot to lift any browned bits.
8. Gently fold in the rinsed basmati rice and fine sea salt, ensuring the rice is submerged in the liquid.
9. Drizzle the saffron-infused milk over the top in a zigzag pattern for visual appeal and flavor distribution.
10. Secure the lid, set the valve to ‘Sealing,’ and pressure cook on ‘High’ for 6 minutes.
11. Once the cooking cycle completes, allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure.
12. Remove the lid and let the biryani rest, undisturbed, for 5 minutes to allow the grains to firm up.
13. Fluff the rice gently with a fork, incorporating the fresh cilantro and mint leaves.

Creamy yogurt and saffron-kissed rice cradle the spiced vegetables, each grain distinct yet tender. The crisp onion topping offers a textural contrast to the soft, aromatic layers, while a side of cucumber raita would balance the warmth beautifully.

Instant Pot Honey Soy Rice with Peas

Folding into the quiet rhythm of a Tuesday afternoon, I find myself drawn to the simple comfort of rice—that humble grain that holds both memory and possibility in each tender kernel. There’s something deeply soothing about watching steam rise from the Instant Pot, carrying the sweet-salty scent of honey and soy into the kitchen, a small promise of warmth on a crisp autumn day.

Ingredients

• 1 ½ cups long-grain jasmine rice, rinsed until water runs clear
• 1 ¾ cups filtered water
• ¼ cup unpasteurized soy sauce
• 3 tablespoons raw wildflower honey
• 2 tablespoons cold-pressed toasted sesame oil
• 1 cup petite frozen peas, thawed to room temperature
• 2 teaspoons freshly grated ginger root
• 1 large garlic clove, microplaned
• ½ teaspoon fine sea salt
• 1 tablespoon unsalted butter, chilled and cubed
• 2 scallions, thinly sliced on the bias
• 1 teaspoon white sesame seeds, lightly toasted

Instructions

1. Combine rinsed jasmine rice, filtered water, soy sauce, honey, sesame oil, grated ginger, microplaned garlic, and sea salt in the Instant Pot inner pot.
2. Secure the lid, ensuring the sealing valve is set to “Sealing.”
3. Select “Manual” or “Pressure Cook” function and set timer for 4 minutes at high pressure.
4. Once cooking completes, allow pressure to release naturally for 10 minutes—this gradual release prevents starch explosion and yields perfectly separate grains.
5. Carefully quick-release any remaining pressure by turning the valve to “Venting.”
6. Fold in thawed peas and cubed butter until butter melts and peas are evenly distributed.
7. Let rice rest uncovered for 2 minutes to allow peas to warm through without overcooking—their bright green color should remain vibrant.
8. Fluff rice with a fork, lifting from the bottom to incorporate steam and prevent compaction.
9. Garnish with bias-cut scallions and toasted sesame seeds before serving.

The rice emerges glistening, each grain distinct yet clinging gently to its neighbors in a glossy embrace. The peas provide subtle pops of sweetness against the umami depth, while the scallions lend a fresh, oniony crunch. For a lovely presentation, pack the rice into a small bowl and invert onto a plate, creating a neat dome that showcases the jewel-like peas and sesame seeds scattered throughout.

Instant Pot Cajun Dirty Rice

Perhaps it’s the way the spices bloom in the steam, or how the rice absorbs every bit of flavor, but this dish feels like a quiet conversation with the past. There’s something deeply comforting about the process, a slow unfolding of aromas that fills the kitchen with warmth and memory.

Ingredients

• 1 cup long-grain white rice, rinsed until water runs clear
• 8 ounces andouille sausage, casing removed and crumbled
• 1 cup yellow onion, finely diced
• 1/2 cup celery, finely diced
• 1/2 cup green bell pepper, finely diced
• 3 cloves garlic, minced
• 2 tablespoons clarified butter
• 1 3/4 cups chicken stock, preferably homemade
• 1 tablespoon Cajun seasoning blend
• 1/2 teaspoon smoked paprika
• 1 bay leaf
• 2 tablespoons fresh parsley, finely chopped
• 2 scallions, thinly sliced

Instructions

1. Select the “Sauté” function on your Instant Pot and allow it to heat for 2 minutes until the display reads “Hot.”
2. Add 2 tablespoons of clarified butter to the pot, swirling to coat the bottom evenly.
3. Add 8 ounces of crumbled andouille sausage and cook for 4-5 minutes, stirring occasionally, until lightly browned and rendered.
4. Incorporate 1 cup of finely diced yellow onion, 1/2 cup of finely diced celery, and 1/2 cup of finely diced green bell pepper, sautéing for 3-4 minutes until vegetables begin to soften.
5. Add 3 cloves of minced garlic and cook for 45 seconds until fragrant but not browned.
6. Tip: Toasting the spices at this stage deepens their flavor profile—add 1 tablespoon of Cajun seasoning and 1/2 teaspoon of smoked paprika, stirring constantly for 30 seconds.
7. Pour in 1 3/4 cups of chicken stock, using a wooden spoon to scrape any browned bits from the bottom of the pot.
8. Add 1 cup of rinsed long-grain white rice and 1 bay leaf, stirring gently to combine all ingredients.
9. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 6 minutes.
10. Once cooking completes, allow natural pressure release for 10 minutes, then carefully perform a quick release for any remaining pressure.
11. Tip: Letting the rice rest undisturbed for 5 minutes after opening the lid helps separate the grains and absorb excess moisture.
12. Remove the bay leaf and fluff the rice gently with a fork to incorporate the ingredients evenly.
13. Tip: For optimal texture, fold in 2 tablespoons of finely chopped fresh parsley and 2 thinly sliced scallions just before serving to preserve their bright color and fresh flavor.

Layers of smoky andouille and aromatic vegetables create a complex foundation, while the rice emerges perfectly separate yet deeply infused with spice. The final sprinkle of fresh herbs offers a vibrant contrast to the rich, earthy tones. Consider serving it alongside seared Gulf shrimp or spooned into hollowed bell peppers for a complete meal that honors its Creole roots.

Instant Pot Turmeric Rice with Cashews

Lately, I’ve been craving the kind of meal that feels like a quiet conversation with myself, something golden-hued and fragrant that fills the kitchen with warmth. This turmeric rice, with its gentle spices and buttery cashews, has become my go-to for those reflective evenings when time seems to slow down. It’s the sort of simple, nourishing dish that reminds me how much comfort can be found in a single pot.

Ingredients

– 1 cup basmati rice, rinsed until water runs clear
– 1 ½ cups filtered water
– 2 tablespoons clarified butter
– ½ cup raw cashew pieces
– 1 teaspoon ground turmeric
– ½ teaspoon cumin seeds
– 1 small yellow onion, finely diced
– 1 teaspoon fine sea salt

Instructions

1. Select the “Sauté” function on your Instant Pot and allow it to heat for 2 minutes until the display reads “Hot.”
2. Add 2 tablespoons of clarified butter to the pot, swirling to coat the bottom evenly.
3. Toast ½ cup of raw cashew pieces in the butter for 90 seconds, stirring frequently, until they turn pale golden and release a nutty aroma.
4. Stir in ½ teaspoon of cumin seeds and cook for 30 seconds until they crackle and become fragrant.
5. Add 1 small finely diced yellow onion and sauté for 4 minutes, until the onion turns translucent and the edges begin to soften.
6. Sprinkle in 1 teaspoon of ground turmeric and stir continuously for 45 seconds to bloom the spice and deepen its flavor.
7. Pour in 1 cup of rinsed basmati rice and stir to coat each grain with the spiced onion mixture, toasting for 1 minute.
8. Carefully add 1 ½ cups of filtered water and 1 teaspoon of fine sea salt, scraping the bottom of the pot to lift any browned bits.
9. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 4 minutes.
10. Once the cooking cycle completes, allow a natural pressure release for 10 minutes before manually releasing any remaining steam.
11. Fluff the rice gently with a fork, folding the toasted cashews from the bottom upward to distribute them evenly.
12. Let the rice rest uncovered for 3 minutes to allow excess moisture to evaporate, resulting in a light, separate texture. So often, the beauty of this dish lies in its subtle contrasts—the fluffy, turmeric-stained grains against the buttery crunch of cashews, each bite carrying the earthy warmth of cumin. Serve it alongside roasted vegetables or topped with a softly fried egg for a meal that feels both grounding and gently celebratory.

Instant Pot Cheesy Broccoli Rice

Often, on these quiet afternoons when the kitchen feels like a sanctuary, I find myself reaching for recipes that comfort without complication. One such dish that has become a gentle ritual is this creamy, cheesy broccoli rice, where simple ingredients transform into something deeply nourishing.

Ingredients

• 1 cup long-grain white rice, rinsed until water runs clear
• 1 ½ cups homemade chicken stock, warmed to 110°F
• 2 tablespoons clarified butter
• 1 small yellow onion, finely diced to ¼-inch pieces
• 2 garlic cloves, microplaned into a paste
• 1 teaspoon Diamond Crystal kosher salt
• ½ teaspoon freshly cracked black pepper
• 3 cups broccoli florets, cut into 1-inch pieces
• 1 cup heavy cream, at room temperature
• 8 ounces sharp white cheddar, freshly grated on a box grater
• ¼ cup grated Parmigiano-Reggiano
• 2 tablespoons chopped fresh chives

Instructions

1. Select the “Sauté” function on your Instant Pot and allow it to heat for 2 minutes until the display reads “Hot.”
2. Add clarified butter to the pot and swirl to coat the bottom evenly.
3. Sauté diced yellow onion for 4 minutes, stirring occasionally, until translucent but not browned.
4. Stir in microplaned garlic paste and cook for 45 seconds until fragrant.
5. Add rinsed long-grain white rice and toast for 2 minutes, stirring constantly, until grains appear slightly opaque.
6. Pour in warmed homemade chicken stock, using a wooden spatula to scrape any browned bits from the bottom of the pot.
7. Season with Diamond Crystal kosher salt and freshly cracked black pepper, stirring once to combine.
8. Arrange 1-inch broccoli florets in an even layer on top of the rice mixture without stirring.
9. Secure the lid, set the pressure valve to “Sealing,” and pressure cook on High for 4 minutes.
10. When the timer completes, perform a quick pressure release by carefully turning the valve to “Venting.”
11. Remove the lid and immediately add room-temperature heavy cream, stirring gently to incorporate.
12. Fold in freshly grated sharp white cheddar and grated Parmigiano-Reggiano until fully melted and creamy.
13. Let the mixture rest for 3 minutes off heat to allow the rice to absorb excess liquid.
14. Garnish with chopped fresh chives just before serving.

What emerges is a dish where the rice maintains a delicate bite against the velvety cheese sauce, while the broccoli offers bright, crisp-tender contrast. For a lovely presentation, serve it family-style in a shallow ceramic bowl, topped with extra chives and a drizzle of truffle oil for earthy depth. The creamy sharpness of the cheddar marries beautifully with the sweet onion backbone, creating a harmony that feels both rustic and refined.

Summary

Kickstart your weeknight dinners with these delicious Instant Pot rice recipes! From comforting classics to exciting global flavors, this collection makes meal prep a breeze. We’d love to hear which recipes become your family favorites—drop us a comment below and don’t forget to share this roundup on Pinterest to help other busy cooks discover these tasty dishes!