Instant Pot® Rice and Orzo Pilaf with Mushrooms
Description
Vegetable broth, sauteed mushrooms, and parsley make for a tasty, vegan-approved rice and orzo dish cooked in an Instant Pot®.
Ingredients
•
4 tablespoons avocado oil, divided
•
3/4 cup basmati rice, well rinsed
•
1/4 cup orzo
•
1 1/2 cups low-sodium vegetable broth, divided
•
1 teaspoon granulated garlic
•
1/4 teaspoon smoked paprika
•
1 1/2 teaspoons onion powder
•
1/2 (10 ounce) package sliced cremini mushrooms
•
2 tablespoons chopped fresh parsley
•
1 pinch salt to taste
Directions
1
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons oil, rice, and orzo. Saute, stirring and scraping the bottom of the pot constantly, until orzo is brown, about 5 minutes. Pour in 1/4 cup broth and bring to a boil while scraping the browned bits of food off the bottom.
2
Turn cooker off and add remaining broth, garlic, paprika, and onion powder. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
3
Meanwhile, heat remaining oil in a medium skillet over medium-high heat. Add mushrooms and saute until lightly browned, about 5 minutes.
4
Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Carefully release remaining pressure using quick-release method, about 5 minutes. Unlock and remove the lid. Fluff the rice. Add mushrooms and parsley. Taste and adjust salt as needed.