Easter Rice Pilaf (Instant Pot)
Enjoy this easy, flavor-packed and colorful rice pilaf for Easter or your spring dinners.
Servings - 8 servings
Ingredients
- 2 cups white rice
- 2 cups chicken stock or vegetable stock for vegetarian
- 1/2 cup hot water
- 1 tsp minced garlic
- 1 tsp salt
- 12 oz. bag frozen peas and carrots
- 12 oz. bag frozen white and gold corn
- 2 Tbsp butter cut into 4 pieces
- pepper to taste
Instructions
- To the instant pot insert, add the white rice, chicken stock, hot water, minced garlic, salt, frozen peas and carrots, and frozen corn. Stir to combine. Add the butter pads onto the top.
- Put the lid on and set to Sealing. Pressure cook on High for 7 minutes, let naturally release.
- Once the pressure has released, take off the lid and gently fold the rice and veggies together. Serve as main or side dish.