Instant Pot Rice Pilaf with Orzo

So… Rice Pilaf Is Kind of My Weakness

You know how some days just call for that warm, comfy, not-too-fancy side that sort of hugs the rest of dinner? Yeah, that’s where Instant Pot rice pilaf with orzo comes in for me—especially on those weeknights when I can’t (okay, won’t) stand over the stovetop scrolling my phone and stirring two pots at once.

Actually, my obsession with pilaf goes way back… to my aunt’s bustling kitchen, where she would make what felt like a mountain of pilaf in her battered old pot. The windows always fogged up and she’d swat my hand away from the orzo before it was toasted. What can I say? Old habits die hard—I still sneak a nibble during that step. Sorry, Aunt Elsie.

Oh, and if you ever catch me dancing around my kitchen singing to my cats while this is cooking, you didn’t see anything, alright?

Why I Keep Coming Back to This Pilaf

I make this when I’m craving something that’s not just plain old rice (let’s face it, rice can be a bit, well, beige in spirit). My family goes wild for this because it’s got that buttery, savory, noodle-y thing going on (and if you have kids that pick out every veggie from dinner, I swear most just inhale this).

I love that it fakes fancy but actually just asks for one pot and less than 10 minutes of brainpower. Plus, if I’m tired or forgot to defrost anything, I just add frozen peas near the end and call it a day. There’s zero judgement in my kitchen.

On a side note, there was a dark era when the orzo always stuck to the bottom and left me scraping for dear life, but the Instant Pot pretty much rescued me from that fate. Thank goodness for small kitchen mercies!

What You Need (and Sub What Works)

• 1 cup long grain white rice (sometimes I use jasmine if it’s what’s in the jar—my cousin insists on basmati, but honestly, they all sort of work)
• 1/2 cup orzo pasta (I won’t lie, I’ve swapped in broken-up spaghetti or even tiny pasta shells if that’s what I’ve got, and it wasn’t half-bad)
• 2 tablespoons butter (my grandmother always insisted on real butter, but I’ve used olive oil in a pinch)
• 1 small onion, finely chopped (yellow, white, or even skipped if I’m feeling lazy)
• 2 cups chicken broth (or veggie broth; bouillon cubes and good old hot water work if you’re resourceful—which I often am, or just forgot to shop, which is more honest)
• Salt and pepper to taste (I never measure the pepper, apologies in advance)
• 1 bay leaf (no panic if you don’t have one; you’ll survive)
• Optional bling: Handful of frozen peas, chopped parsley, slivered almonds

How I Throw This Together (with Side Comments)

1. Pop the Instant Pot onto sauté mode. Melt your butter (or glug of oil—no judgment) and add the chopped onion. Sauté till soft, or until you forget and it goes a bit brown; honestly, still tasty. Toss in the orzo.
2. This is where Aunt Elsie’s voice appears in my head: stir the orzo until golden, but don’t burn it. Some days I space out and it gets a little more toasty; it’s fine.
3. Add the rice, give everything a swirl, and dump in the broth with a lazy flourish. Don’t forget the bay leaf—unless you already have, then just move on.
4. Season with some salt (go easy if broth’s salty) and pepper. At this moment, I usually sneak a little taste of the broth, but you live your life.
5. Cancel sauté mode—some kind of magic signal that the hard work is done. Lock the lid, set the valve to ‘seal’ (I literally have to check it twice, I’m that person). Set to cook on high pressure for 5 minutes.
6. Let it naturally release for about 10 minutes after it finishes. If I get impatient, sometimes I do a quick release, but then the rice is kinda, uh, confused and sticks together. So, wait if you can.
7. Open that lid! It might look a little watery, but give it a stir. (Don’t freak out: it’ll tighten as it sits.) This is when I add any final bits—frozen peas, parsley, or whatever leftover veg didn’t make it into last night’s pasta. Let it rest for a couple of minutes.
8. Fluff gently with a fork and commence taste testing, you absolute legend.

My Real-Life Notes (Or What I Wish I’d Known Sooner)

• The first time I tried a double batch, it was a sticky disaster. Actually, it was more like sticky risotto than pilaf, but edible. Add a splash more broth if you double.
• If you don’t toast the orzo, it tastes a bit bland, sort of like it’s sulking.
• Depending on the brand of rice, it can come out softer or a little toothsome. I now just call it ‘rustic’ if it’s firm (my polite way of saying slightly undercooked).

Variations (A Little Experimentation Never Hurt)

• I’ve tossed in diced carrots and celery at the onion stage—good for pretending it’s healthy.
• Swapped the broth for mushroom stock and added a handful of mushrooms—pretty tasty, actually.
• Tried a tomato-y version with a spoonful of tomato paste…eh, not my favourite, but if you love tang go for it!
• Added lemon zest and dill for a pseudo-Greek vibe. The kids were suspicious but I loved it.

If You Don’t Have an Instant Pot…

You can totally do this on the stovetop. Just cook the onion and orzo as usual, add rice and broth, cover, simmer (don’t peek) on low for about 17 minutes. The main difference: you have to watch it, which is kind of a pain if, like me, you want to do three other things at the same time.

Where to Stash the Leftovers (If You Even Get Leftovers)

Honestly, this stuff barely lasts a day around here. But if you do restrain yourself, cool the pilaf completely, then stick it in an airtight container in the fridge. It’s still good the next day (maybe even better, actually), though sometimes I splash in a tablespoon of water before microwaving to revive it. Freezes pretty well, too, but I rarely make it past the fridge step.

How We Serve It Around Our Table

I tend to make this pilaf as a side for whatever’s lurking in the fridge—roasted chicken, grilled kebabs, or even just as a meal with a soft-boiled egg cracked on top. Oh! Sometimes I dump a dollop of plain yoghurt on mine, which freaks my kids out. But what’s life without a little chaos at dinner?

Some Pro Tips (Learned the Semi-Hard Way)

• I once tried to rush the natural release because I was late for school pickup—do not. You’ll regret it! The rice needs that extra steam.
• Don’t skip salting the cooking broth if your stock is bland, the pilaf loves that flavor hit.
• If using bouillon cubes, dissolve them fully before pouring into the pot. Undissolved bits are not a fun surprise, trust me.

FAQs—Or Questions from My Chatty Neighbor, Mostly

Is this really way better in the Instant Pot?

For me, yes—mostly for the no babysitting. On the stove, I always get distracted by WhatsApp messages or the dog, and things go sideways fast.

Can I use brown rice?

Sure, but you’ll have to up the liquid and the cook time quite a bit—try 20 minutes high pressure, and cross your fingers! Or, honestly, just stick with white and avoid the fuss.

Does it matter what kind of orzo?

Nah, I’ve used all shapes and sizes. One time, I even chopped up angel hair pasta—bit rogue, tasted fine.

What can I add in for more flavor?

Spices! Try a pinch of cumin, or swap parsley for cilantro. Sometimes I toss in garlic powder. Really, it’s all fair game.

If my rice is still watery?

Let it sit with the lid off on ‘keep warm’ mode for 5 minutes. Usually sorts itself. If not, just eat it with a spoon, no harm done.

And, final thought—if you burn the bottom a little, just scoop from the top and pretend it never happened. That’s what I do. Most days, anyway.

★★★★★ 4.10 from 39 ratings

Instant Pot Rice Pilaf with Orzo

yield: 4 servings

prep: 10 mins

cook: 15 mins

total: 25 mins

A flavorful and fluffy Instant Pot rice pilaf made with orzo pasta, aromatic vegetables, and broth. Perfect as a side dish for dinner or holidays.

🖨️ Print Pin Recipe

Ingredients

• 1 cup long grain white rice, rinsed
• 1/2 cup orzo pasta
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 1/4 cups low-sodium chicken broth (or vegetable broth)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

1. 1
   Set the Instant Pot to ‘Sauté’. Add the butter and let it melt.
2. 2
   Add the chopped onion and cook for 2-3 minutes until softened. Stir in the minced garlic and orzo pasta. Sauté for 2-3 minutes until the orzo is lightly golden.
3. 3
   Add the rinsed rice to the pot, then pour in the chicken broth. Season with salt and black pepper. Stir well to combine.
4. 4
   Secure the Instant Pot lid and set the valve to sealing. Cook on high pressure for 5 minutes.
5. 5
   Allow the pressure to naturally release for 10 minutes, then carefully quick release any remaining pressure.
6. 6
   Fluff the pilaf with a fork. Garnish with fresh parsley and serve warm.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 270 caloriescal

Protein: 6 gg

Fat: 6 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 47 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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