The Instant Pot is great for all sorts of things, but rice is one of my favorites. Here are my super-simple directions for cooking rice in the Instant Pot (video included)!
Rice is one of those super-basic dishes that most people seem to cook all the time as a side dish or as a base for a main dish. Truth be told, though, before I got my Instant Pot, I rarely cooked rice. I really can’t explain it…it certainly isn’t like it’s difficult to boil a little water on the stovetop, throw in some rice, salt, and butter, lid up, and let it simmer for a bit. For some reason it just seemed like a pain to me, which I know is completely ridiculous.
Cooking rice in the Instant Pot, though, changed my life. Well, that might be a little dramatic…but I love cooking rice in the Instant Pot and now I do it all the time. There is a rice setting on the Instant Pot, but I never use it. I find that when I cook rice using the rice setting that it gets a little gummy. You could definitely change the time setting, but I just use the manual setting (because that’s what I do for most things).
To get rice that’s just a little firm to the tooth, cook it for three minutes. If you like your rice a little softer, go for four minutes. This recipe is just for white rice, so you’ll need to up the time for brown rice (I’ll do a video on that later). For this recipe, you’ll use a quick release of the steam (turn the steam release handle from sealing to venting rather than letting the Instant Pot depressurize naturally).
Perfect white rice in the slow cooker is easy and (relatively) quick to make. It’s a pressure setting so you do have to wait a little bit for it to come to pressure, but it doesn’t take that long. All you need is water, rice, salt, and butter, and there you go – perfect white rice!
Be sure to comment below and let me know your Instant Pot questions and what you would like to see next on Chattavore!
Yield: about 2 cups rice
5 minPrep Time:
5 minTotal Time:
- 1 cup long grain white rice
- 1 cup water
- 1/2 teaspoon of salt (optional)
- 1 tablespoon unsalted butter (optional)
- Place all ingredients into the Instant Pot. Place the lid and set the steam release handle to sealing.
- Press the "manual" button. Use the "-" button to set the time to 3 minutes for firmer rice or 4 minutes for slightly softer rice.
- When the Instant Pot beeps, press the "keep warm/cancel" button to turn the Instant Pot off. Carefully turn the steam release handle to venting, standing away from the Instant Pot to avoid the steam. When the float valve drops, remove the lid and fluff the rice with a fork. Serve immediately.
Amounts can be increased to make more rice. Just use equal parts rice and water and slightly adjust the salt and butter amounts accordingly.
Stick of butter rice is a Southern classic…Instant Pot stick of butter rice and steak dinner will have your family asking for seconds! Scroll down for video.
Stick of Butter Rice
Stick of butter rice is a Southern classic…it’s pretty much exactly what it sounds like: some rice, an entire stick of butter, and some beef consommé (it has to be consommé, not just regular beef broth – though condensed French onion soup is pretty delicious too). My grandmother used to make it all the time when I was a kid, in her amber Pyrex baking dish, with Minute rice. We didn’t know it was called stick of butter rice; we just called it brown rice. No matter what the name, I could throw it down.
Instant Pot Stick of Butter Rice
As with pretty much everything in my cooking repertoire, I was determined to turn stick of butter rice into Instant Pot stick of butter rice. Turns out it was pretty simple…but I decided I wanted to turn it into a full meal. I originally imagined this as Philly cheesesteak rice but then decided that the cheese I added was kind of moot and really just served to make it a lot more difficult to clean the Instant Pot (<–affiliate link) when I was finished.
A few tips for making a perfect dinner:
1) Don’t be scared of the butter
There is a lot of butter in this dish. I promise it’s worth it (butter is always worth it to me). This recipe actually makes about half the rice of a regular stick of butter rice recipe, but I still use a whole stick of butter, and that’s because of the vegetables. If you’ve ever sautéed mushrooms, you know that they soak up their cooking fat like crazy. The finished product is rich and buttery but not overpowering or greasy.
2) Not just any steak will do
Confession: I bought the wrong steak for the video. I got top round instead of sirloin tip steak. It was so much harder to shred. Get sirloin tip steak. You’ll be glad you did.
3) Use the rice setting on the Instant Pot
Sometimes I use the manual setting, but here I go on full automation and use the rice setting. When you add things to your Instant Pot with the rice, sometimes it doesn’t do a very good job of adjusting for extras and the rice ends up extremely mushy and overcooked. It totally works here, though.
4) You can totally leave all the other stuff out of this
If you want to serve this as a side dish for something else, just leave out the steak and the vegetables. I will give you specific instructions in the notes of the recipe.
Yield: 4 servings
10 minPrep Time:
35 minCook Time:
45 minTotal Time:
- 1 stick (8 tablespoons) unsalted butter
- 1 pound sirloin tip steak
- salt and pepper
- 1 small onion, sliced
- 1 red bell pepper, seeded and sliced
- 8 ounces mushrooms (button or cremini), wiped clean and sliced
- 1 cup long grain white rice
- 1 can beef consommé
- Plug in the Instant Pot and press the "sauté" button. Place half of the butter in the Instant Pot and allow it to melt. While it is melting, cut the steak into 4 pieces and season both sides with salt and pepper.
- Sauté the steak pieces in the butter for about 2 minutes per side. Remove from the Instant Pot and set aside. Add the onions and peppers to the Instant Pot and sauté until they begin to soften. Add the mushrooms and sauté until the mushrooms begin to soften.
- Add the remaining butter to the Instant Pot and allow it to melt. Stir in the rice then the consommé. Lay the steak pieces on top of the rice.
- Turn the Instant Pot off and cover with the lid. Make sure the vent is set to "sealing". Press the "rice" button. Make sure the time is set to 12 minutes.
- When the Instant Pot is finished cooking, turn the Instant Pot off or unplug it. Quick release the pressure by turning the vent to "venting". Remove the lid.
- Remove the steak and shred it. Add the shredded steak back to the Instant Pot and stir it in. Serve immediately.
1) Cook time includes inactive time when the pot is coming to pressure. 2) To make this without the vegetables and steak, omit 4 tablespoons of the butter. Melt the butter in the Instant Pot using the sauté function then add the rice and the consommé. Turn the Instant Pot off, cover with the steam release set to sealing, and manually set the Instant Pot to low pressure for 3 minutes. Quick release the steam when the rice is finished cooking. Fluff with a fork and serve.
- Calories 2696
- Total Fat: 131 g 201.54%
- Saturated Fat: g 0%
- Cholesterol: 254 mg 84.67%
- Sodium: 6646 mg 276.92%
- Potassium: 2282 mg 65.2%
- Total Carbohydrate: 278 g %
- Sugar: 41 g
- Protein: 87 g
- Vitamin A: 334.72%
- Calcium: 359 mg 35.9%
- Iron: 22 mg 122.22%
This post contains affiliate links. This means that if you click a link and make a purchase, I will receive a small commission. This does not affect the cost to you. For more information, please read my disclosures. Thank you for supporting my blog!
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These easy scones with plums and Greek yogurt are full of good stuff – yogurt, whole wheat, and fruit – and they’re so delicious you won’t be able to resist! (Scroll down for video)
Click here to save this recipe on Pinterest!
Scones v. Biscuits
A while back one of my friends posted on Facebook about trying what some tout as the best biscuit in Chattanooga (I contend that my biscuits are the best in Chattanooga…I still need to open that biscuits and gravy food truck). A British friend of hers commented that she really didn’t understand what an American biscuit was, as “biscuit” is the word that Brits use for what we in the States call a cookie. I commented and told her that I thought of a biscuit as a slightly more moist, savory scone.
I think that was a pretty decent explanation.That post and my tea at the English Rose made me start thinking that scones are really something that I don’t make enough. I mean, I love scones, and even though they’re not exactly like biscuits they’re definitely just as easy.
A couple of weeks ago I was racking my brain trying to think of a recipe to put some fresh plums into. I considered putting them into my chicken biscuits, but ultimately decided that was a peach’s job and instead decided that plums needed to go into some easy scones. These easy scones have fresh chopped plums, Greek yogurt, and milk. I even went and healthed them up even more by adding some whole wheat flour.
I’m not going to lie…the butter and Greek yogurt make these plum scones pretty dang tender and biscuit-like, so I don’t want anyone fussing that they aren’t authentic. I’m a Southern cook, so it’s going to come across in just about everything I make. Still, if you taste these easy scones I don’t think you’re going to complain, especially if you have them with some salted butter or some lemon curd (my personal preference). And whether you have a cup of coffee or tea, I don’t think you can go wrong. Try them and see for yourself!
Shared on Meal Plan Monday on Southern Bite!
Yield: 8 scones
20 minPrep Time:
20 minCook Time:
40 minTotal Time:
- 1 cup all-purpose flour
- 1 cup whole wheat flour (I used white whole wheat)
- 1/2 cup + 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 8 tablespoons unsalted butter, cut into small cubes and chilled
- 1/2 cup milk
- 1/2 cup plain Greek yogurt
- 1 cup chopped fresh plums (3-4 plums)
- 2 tablespoons heavy cream or milk
- Preheat the oven to 450 degrees.
- In a large bowl, combine the flours, 1/2 cup of sugar, baking powder, salt, and baking soda.
- Using your fingertips or a pastry blender, work the butter into the flour mixture until only small pieces of butter are visible. Stir in the Greek yogurt and milk.
- Turn the scone dough out onto a floured surface. Fold and turn until a cohesive dough forms. Form into a large rectangle (use a rolling pin if needed - I just patted it out with my hands).
- Sprinkle the chopped plums onto the dough and roll the dough into a tube. Flour again and form a disc, about 8-10 inches in diameter. Cut into 8 triangles and place on a baking sheet.
- Brush the tops of the scones with heavy cream or milk and sprinkle with the additional tablespoon of sugar. Bake for 15-20 minutes, until golden brown on top and no longer doughy. Serve warm with butter, jam, lemon curd, or clotted cream.
Vegetarian Instant Pot stuffed peppers are a delicious and easy vegetarian dinner. Slow cooker and oven directions included!
As I mentioned in Friday’s post, my Instant Pot is one of my favorite ways to avoid heating up my kitchen in the summer. I don’t have to turn on the oven, I don’t have to turn on the stovetop, I can keep my ceiling fan running. Win – win – win.
I am not going to lie. I am the kind of person who could basically swim in Alfredo sauce 365 days a year. I am not the “it’s summer I only want salads now” type. I’m just not. I’ll admit, though, that there is a certain appeal to less heavy meals when it’s 80+ degrees outside. I mean, I still want to put cheese on everything. Just maybe a little less meat?
Vegetarian Instant Pot stuffed peppers are the perfect solution to that. To be honest, I have never been a stuffed pepper lover. I mean, if someone serves them to me, I will eat them. Something about the typical rice/ground beef/tomatoes combo in your everyday stuffed peppers just doesn’t really get me too excited.
These, though…these are not those stuffed peppers. Instead of rice, we’ve got couscous. Instead of ground beef, we’ve got chickpeas. Instead of tomatoes, we have zucchini and corn. Instead of green bell peppers, we’ve got red, yellow, and orange bell peppers (I honestly cannot remember the last time I bought a green pepper – I think that their flavor is just a little stronger and obviously they aren’t as pretty). And for the cheese, we’ve got smoked Gouda. And if smoked Gouda is involved…it’s a winner. Just trust me on this.
Instant Pot stuffed peppers are easy as pie. Or easy as stuffed peppers, because let’s level here: stuffed peppers are pretty darn easy. If you don’t have an Instant Pot, feel free to bake these in the oven instead, or put them in your slow cooker. I put mine in a baking dish to top them with cheese and run them under the broiler to get ’em good and brown, but you could just sprinkle the cheese on top in the Instant Pot and put the lid back on to melt the cheese if you don’t care about the browning.
Either way, vegetarian Instant Pot stuffed peppers are fresh, light, and delicious. You won’t regret making them.
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This post contains affiliate links. This means that if you click through and make a purchase, I will receive a small commission. This does not affect the cost to you. For more information, please see my disclosures. Thank you for supporting my blog!
Shared on The Weekend Potluck on Served Up With Love!
Yield: 6 bell pepper halves
20 minPrep Time:
25 minCook Time:
45 minTotal Time:
- 1/2 cup couscous
- 1 cup water (divided)
- 1 can chickpeas, drained and rinsed
- 1 small zucchini, diced
- 1/2 cup frozen or fresh corn
- 1/4 teaspoon smoked paprika (optional)
- 4 ounces smoked Gouda, grated (about 1 cup grated)
- salt and black pepper, to taste
- 3 large bell peppers (red, yellow, and/or orange)
- Place the couscous in a small bowl with 1/4 teaspoon of salt. Bring 1/2 cup of water to a boil (I just heated it in the microwave for two minutes) then pour it over the couscous. Give it a stir then place a plate over the bowl and let stand for 5 minutes.
- In a large bowl, combine the prepared couscous, the chickpeas, the zucchini, the corn, the smoked paprika (if using) and 3/4 cup of the cheese. Taste and adjust seasonings.
- Cut the bell peppers in half lengthwise. Remove the stem and the seeds. Fill each bell pepper half with the couscous filling and set on a plate, cutting board, or baking sheet while you prepare the Instant Pot.
- Place the steamer rack in the bottom of the Instant Pot. Pour the remaining half cup of water into the bottom of the Instant Pot. Place the stuffed pepper halves into the Instant Pot. You will have to stack them slightly - I did four on bottom and two on top.
- Place the lid on the Instant Pot and make sure that the vent is set to closed. Select "manual" and make sure that pressure is set to high. Adjust the time to 6 minutes. When the time is up, quick release the pressure.
- Remove the peppers from the Instant Pot and place them in an 8-inch square baking dish. Sprinkle with the remaining cheese and broil until the cheese has browned, 2-5 minutes. Alternately, if you do not care if the cheese browns, you can sprinkle the cheese on peppers in the Instant Pot and replace the lid until the residual heat melts the cheese. Serve immediately.
Cook time includes the time it takes for the Instant Pot to reach pressure. To make the stuffed peppers in the slow cooker, follow the directions to prepare the peppers then place them in a slow cooker on low heat for 4 hours or high heat for 2 hours. To make the stuffed peppers in the oven, prepare the peppers then place them in an 8-inch baking dish and bake, covered with foil, at 400° for 40-45 minutes. Follow directions in recipe to add remaining cheese.
What do you do when you don’t have a dinner plan? This creamy lemon spinach risotto is easy and delicious, and it’s quicker than pizza delivery!
What do you do when you just can’t bring yourself to make whatever meal you’ve planned? In my house, breakfast for dinner (better known as “brinner”) and risotto are the order of the day.
That’s right, you read that correctly. We make risotto when we don’t know what else to make for dinner. Risotto has this weird reputation as being fussy food, probably because you have to stir it a lot to get the starch to release from it. It isn’t fast food, it’s easy food. I’ve written about it several times. It’s a little bit of an obsession.
Another thing I’m a fan of? Anything lemon flavored. Desserts, drinks, seasonings…I love lemon. And lemon + creamy combo? Yes please. It’s definitely comfort food for me. If you have some spinach or other greens (chard, kale, arugula) withering in your produce drawer, why not throw them in there to add a little nutritional value, texture, and flavor? I can never seem to use up all the spinach that I buy, so I love to mix leftover spinach into pasta or rice dishes.
Let me go off on a rabbit trail here for a minute. Once, before Chattavore existed, Philip and I went to an Italian chain restaurant for dinner one night. I ordered a risotto dish and was so irritated that it was drowning in Alfredo sauce. Risotto is creamy on its own; that’s just the nature of the dish, what with all the starch in the rice. I’m breaking my own rule here, though. I wanted this dish to have some dairy creaminess, so I stirred in some heavy cream. Half and half would work too. You just need a little bit, but it definitely gives this lemon spinach risotto a little extra body and flavor.
So, no. This creamy lemon spinach risotto isn’t “fast” food. However, if you consider how long it would take to put your shoes on and head to a drive-thru, or how long you’d have to wait on your pizza delivery, it kind of casts it in a different light, right? And it’s just so darned delicious!
Shared on Meal Plan Monday on Southern Plate and the Weekend Potluck on The Country Cook!
Yield: 2-4 servings
10 minPrep Time:
30 minCook Time:
40 minTotal Time:
- 2 cups low-sodium chicken broth
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 tablespoons unsalted butter
- 1 cup uncooked arborio or other medium-grain rice (see note)
- 1 cup dry white wine (I use vermouth)
- juice and zest of 1 lemon
- 2 cups baby spinach
- 1/2 cup heavy cream or half and half
- Parmesan cheese, for serving
- salt, to taste
- In a small saucepan, bring the chicken stock to a simmer, then lower the heat to low to keep warm.
- In a medium saucepan, heat the olive oil over medium heat. Add the onion and sauté until softened, 3-5 minutes.
- Add the butter to the saucepan and melt. Add the rice. Cook and stir for one minute. Pour in the wine and the lemon juice and cook, stirring frequently, until the wine has absorbed into the rice.
- Add the chicken broth a half cup at a time, stirring constantly after each addition. Once each addition has been completely absorbed, add another half cup of the broth.
- Once all of the liquid has been absorbed, add the spinach and the heavy cream or half and half. Stir until the spinach has wilted and the cream has been absorbed. Remove from heat and stir in the lemon zest and salt to taste.
- Serve immediately with grated cheese for topping.
Most people use arborio rice, but I buy another medium-grain rice in my grocery stores Hispanic section. It is called "Arroz Rico" and comes in a bright yellow bag. It is much less expensive than arborio rice!
- Calories 169
- Total Fat: 8 g 12.31%
- Saturated Fat: g 0%
- Cholesterol: mg 0%
- Sodium: mg 0%
- Potassium: mg 0%
- Total Carbohydrate: 21 g %
- Sugar: g
- Protein: 4 g
- Vitamin A: 0%
- Calcium: mg 0%
- Iron: mg 0%