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Instant Pot Rice and Orzo Pilaf with Mushrooms Recipe

Instant Pot Rice And Orzo Pilaf With Mushrooms

This Instant Pot Rice and Orzo Pilaf with Mushrooms is a quick and flavorful side dish, perfect for weeknight dinners. Using both rice and orzo gives it a hearty, slightly creamy texture, and the mushrooms add a rich umami flavor. The Instant Pot makes preparation effortless and ensures perfect results every time.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 persons
Course: Side Dish
Cuisine: Mediterranean
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 small yellow onion, finely chopped (about 100 grams)
  • 2 cloves garlic, minced
  • 200 grams white or cremini mushrooms, cleaned and sliced (about 2 cups)
  • 90 grams orzo pasta (about ½ cup)
  • 180 grams long-grain white rice, rinsed (about 1 cup)
  • 375 ml low-sodium vegetable broth (1½ cups)
  • ½ teaspoon salt Adjust to taste
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped Plus extra for garnish
  • 1 tablespoon lemon juice Optional, for brightness

Equipment

  • 1 Instant Pot
  • 1 Cutting board
  • 1 Wooden spoon or spatula
  • 1 set Measuring cups and spoons

Method
 

  1. Turn on the Instant Pot and select the Sauté function. Add olive oil and butter, and let the butter melt.
  2. Add the chopped onion. Cook for 2-3 minutes until softened and translucent.
  3. Stir in the minced garlic and sliced mushrooms. Sauté for 4-5 minutes until the mushrooms are golden and any liquid they released is mostly evaporated.
  4. Add the orzo and cook, stirring constantly, for 1-2 minutes until it begins to lightly brown.
  5. Stir in the rinsed rice, vegetable broth, salt, and black pepper. Mix well, scraping the bottom to prevent sticking.
  6. Cancel the Sauté function. Secure the lid and set the Instant Pot to Pressure Cook (Manual) for 5 minutes on high pressure.
  7. Once cooking is complete, allow a natural pressure release for 8 minutes before carefully releasing any remaining pressure.
  8. Open the lid, fluff the pilaf with a fork, and stir in chopped parsley. Add lemon juice if using.
  9. Taste and adjust seasoning. Serve garnished with additional parsley.

Notes

For a richer flavor, substitute chicken broth for vegetable broth.
You can add a handful of frozen peas in step 8 for extra color and nutrition.
Leftovers keep well in the fridge for up to 3 days; reheat with a splash of broth or water.
For a vegan version, omit the butter or use vegan butter.