Instant Pot Wild Rice And Barley Pilaf Food

INSTANT POT® WILD RICE AND BARLEY PILAF

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add mushrooms and onion and cook until onion is soft, about 3 minutes. Add garlic, dill, and oregano; cook for 1 minute. Hit Cancel.
• Stir chicken broth and wild rice into the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Stir in barley and peas, put the lid back on, and let sit for 10 minutes. Remove the lid and let sit until barley is tender and mixture has thickened, about 5 minutes longer. Season with salt and pepper.

BARLEY PILAF WITH MUSHROOMS

Steps:

• Turn the Instant Pot on SAUTE HIGH. Add butter and when the butter melts, add onions and stir for 30 seconds. Add mushrooms and stir to coat with the butter.
• Add salt, pepper, barley, and water.
• Press CANCEL to turn off Sauté. Press PRESSURE COOK and cook on HIGH PRESSURE for 15 minutes.
• Allow the Instant Pot to release pressure naturally for 10 minutes, and then release all remaining pressure.
• Stir in red wine vinegar and parsley and serve.

RICE AND BARLEY PILAF

Steps:

• In a large saucepan, combine broth and wild rice. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in barley and brown rice; cover and simmer for 40-45 minutes or until grains are tender and the liquid is absorbed., Meanwhile, in a large nonstick skillet, saute the mushrooms, onion and celery in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in the rice mixture, cheese, cream and pepper; heat through.

INSTANT POT RICE PILAF

Steps:

• Turn your Instant Pot to saute and add in your butter and let it melt. Then stir in your thinly sliced shallots. Make sure to stir continously or it will burn.
• Once your shallots are fragrant you will add in your rice, carrots, and chicken broth. Turn off the saute feature.
• Place your lid on your Instant Pot and select high pressure for 5 minutes. Make sure your Instant Pot is set to sealing.
• Then once your timer goes off allow it to natural release for 5 minutes. Then follow a quick release to push off the rest of the pressure.
• Stir well and then garnish with parsley.
• Serve up your rice pilaf and enjoy.

INSTANT POT® RICE AND ORZO PILAF WITH MUSHROOMS

Steps:

• 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.
• 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.
• Meanwhile, heat remaining oil in a medium skillet over medium-high heat. Add mushrooms and saute until lightly browned, about 5 minutes.
• 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.

INSTANT POT BARLEY

Steps:

• Add the barley (1 cup), water (2 cups), salt (1/4 teaspoon), and olive oil (1 tablespoon) to your pressure cooker. Stir together.
• Make sure the vent is set to "sealed." Cover the pressure cooker and set the pressure to manual, high, for 20 minutes.
• When the time is up, quick release the pressure by using a wooden spoon (or something similar) to change the vent from "sealed" to "venting."
• Once the float valve has depressed and it's safe to open, open the pressure cooker and fluff barley with a fork.

INSTANT POT RICE PILAF - UZBEK BEEF PLOV

Steps:

• Press the Sauté button on your pressure cooker. When the display shows HOT add the oil. Add the beef and brown it well from all sides, stirring frequently.
• Now add the chopped onion and sauté until softened. Press Cancel to stop the Sauté mode. Stir in 1 teaspoon of the salt, the black pepper, paprika, cumin, coriander and add the bay leaves. Add 1 cup of water and stir to loosen up any browned bits from the bottom.
• Close the Instant Pot lid, turn the pressure valve to sealing, and cook on high pressure for 15 minutes. This will tenderize the beef. Quick release the pressure after cooking.
• Open the lid. Stir in the carrots. Then spread the rice over top (DON'T stir) and sprinkle the remaining teaspoon of salt over the rice. Slowly pour in the remaining 2 cups of water. Push the garlic head halves into the rice.
• Close the lid again and pressure cook on high for 6-8 more minutes (use your usual rice cooking time. For me that is 6 minutes for Jasmine rice). Quick release the pressure after cooking.
• Open the lid and remove the garlic and bay leaves. Stir everything gently to combine the meat, carrots, and rice.

INSTANT POT WILD RICE W/ MUSHROOMS (EASY, VEGAN, GF)

Steps:

• Set Instant Pot to the Sauté function. Add the vegetable broth, garlic, onions and mushrooms. Sauté for 5 minutes, stirring occasionally, until onions are translucent and soft. Turn the Instant Pot OFF.
• Add the water, rice, Spanish paprika, salt, black pepper, and thyme. Stir well. Replace the lid, then set the Instant Pot to Manual/Pressure Cook (at high pressure) for 22 minutes. *Make sure the Instant Pot is set to the "Sealing" position.
• Meanwhile, to a dry high-powdered blender, add the raw cashews and nutritional yeast. Process until fine (powder-like consistency). Transfer to a small bowl.
• Once the Instant Pot is done cooking (the time has elapsed), let the pressure release naturally (which takes about 15-20 minutes of waiting). When ready, open the lid, add the cashew powder and unsweetened almond milk and stir well. Add additional salt and pepper to taste. Keep this dish in an airtight container in the fridge for up 5-6 days. Makes roughly 4 (1-cup) servings.

INSTANT POT WILD RICE

Steps:

• Rinse Wild Rice: Gently rinse wild rice under cold water. Drain well.
• Pressure Cook Wild Rice: Place 1 cup (185g) wild rice, 1.5 cup (375ml) cold water, a pinch of salt, and 1 tsp olive oil in Instant Pot Pressure Cooker. Close lid and pressure cook at High Pressure using Manual/Pressure Cook button for 15 minutes (Please see experiment chart for preferred texture). Turn off heat and Full Natural Release (~10 mins). Open the lid carefully.
• Fluff & Serve: Fluff wild rice with rice spatula or fork, then serve with your main dish.

BROWN RICE AND BARLEY

Steps:

• Rinse the rice and barley in a sieve, then drain and move to a 4-5 quart heavy pot.
• Add water or broth and bring to a rolling boil.
• Reduce heat to low and cook covered, about 45 minutes.
• Remove from heat and let stand, covered, 10 minutes. Stir from top to bottom with a rubber spatula. Add salt and pepper to taste, or whatever seasoning you like. This is good served with veggies, soy sauce and a little butter too. Enjoy!

INSTANT POT RICE PILAF RECIPE

Steps:

• Turn Instant Pot on SAUTE mode. Add the olive oil (or butter). Once hot, add the pasta and cook for 2-3 minutes or until browned. Add the rice and cook until it turns bright white, about 3-4 minutes.
• Carefully pour in the broth along with the garlic powder, salt, pepper, onion powder, and paprika.
• Place the lid on. Make sure valve is switched to sealing. Turn SAUTE off and select MANUAL mode (high pressure) for 3 minutes. Once cooked, allow the pressure to come down naturally. This will take anywhere from 12-15 minutes.
• Open the lid and stir in the parsley. Let the rice sit for a few minutes before serving.