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Instant Pot® Rice and Orzo Pilaf with Mushrooms
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Instant Pot® vegan rice and orzo dish with flavorful vegetable broth, sauteed mushrooms, and fresh parsley.
Ingredients:
  • 4 tablespoons avocado oil, divided
  • 0.75 cup basmati rice, well rinsed
  • 0.25 cup orzo
  • 1.5 cups low-sodium vegetable broth, divided
  • 1 teaspoon granulated garlic
  • 0.25 teaspoon smoked paprika
  • 1.5 teaspoons onion powder
  • 0.5 (10 ounce) package sliced cremini mushrooms
  • 2 tablespoons chopped fresh parsley
  • 1 pinch salt to taste
Instructions:
  • Preheat a multi-functional pressure cooker on Saute mode. Drizzle in 2 tablespoons of oil, then add rice and orzo. Cook, stirring frequently, until orzo is golden, for about 5 minutes. Add 1/4 cup broth and deglaze the bottom by bringing it to a boil and scraping up the flavorful bits.
  • Switch off the cooker and stir in the remaining broth, garlic, paprika, and onion powder. Seal the lid securely, then choose high pressure following the manufacturer's guidelines and set the timer for 7 minutes. Let the pressure build for 10 to 15 minutes.
  • Heat the rest of the oil in a medium skillet over medium-high heat, then saute the mushrooms until they are lightly browned, which should take about 5 minutes.
  • Follow the manufacturer's instructions to naturally release pressure for 5 minutes. Then, quick-release the remaining pressure for about 5 minutes. Unlock the lid, fluff the rice, and stir in mushrooms and parsley. Season with salt to taste.

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