A colorful rice pilaf that cooks in only 3 minutes in the pressure cooker. A quick, easy and delicious way to get more veggies in your diet.
My family loves my Pressure Cooker Saffron Almond Rice Pilaf so I thought it would be fun to do another pressure cooker pilaf recipe and change it up a bit. This time I added carrots before cooking the rice, and peas, parsley, and almonds after the rice is done steaming.
This makes a big pot of rice, you could easily divide the recipe in half if you’re not cooking for a crowd. Or, do what I did and eat it for lunch the next two days. It reheated wonderfully.
- 1 tablespoon butter
- 1 medium onion, chopped
- 1 celery stalk, chopped
- 1 large carrot, chopped
- 2 cups long grain white rice, rinsed
- 1 14 oz can chicken broth
- 1 1/4 cup water
- 1/2 teaspoon salt
- 1 cup frozen peas, thawed
- 2 tablespoons fresh parsley, finely chopped
- 1/2 cup sliced almonds, toasted
- Place the butter in the cooking pot. Select Sauté when the butter is melted and sizzling, add the chopped onions, celery, and carrot. Cook, stirring occasionally, until vegetables are tender, about 3 to 5 minutes.
- Stir in rice and cook, stirring frequently, until rice becomes opaque, about 1 to 2 minutes. Add broth, water, and salt. Cover and lock lid in place. Select High Pressure and set timer for 3 minutes. When beep sounds wait 5 minutes and then use a Quick Pressure Release to release pressure.
- When valve drops carefully remove lid, tilting away from you to allow steam to disperse. Fluff rice, stir in peas, parsley, and almonds, and serve immediately.