Garlic Butter Rice is a fast weeknight side dish that the whole family will love! Made in the Instant Pot or on the stovetop, this garlic rice is great for meal prep.
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Rice is one of those sides that goes with almost everything. It’s affordable, filling, and beloved by even the pickiest of family members. It’s like the rice version of Cheesy Garlic Bread.
But you don’t need to turn to those heat and serve packets from the grocery store to make delicious flavored rice. I got you boo.
In a perfect world, I would serve a side of this garlic rice with Air Fryer French Onion Pork Chops, Paleo Roast Chicken, Air Fryer Brussels Sprouts, Instant Pot Beef Tips and Gravy, Instant Pot Steamed Broccoli, or Roasted Frozen Broccoli. And for my vegetarian friends, try it over this Tempeh Bolognese from Hey Nutrition Lady.
Garlic Butter Rice Variations
The garlic in this rice is pretty apparent, so if you need something more subtle, either dial back the garlic or use roasted garlic. I always have some Instant Pot Roasted Garlic or Air Fryer Roasted Garlic hanging around my freezer.
For even creamier garlic rice, add milk or cream to the finished rice 1 tbsp at a time, stirring with each addition, until it has reached your desired consistency.
Making this after the holidays? Use Turkey Bone Broth instead of chicken.
Pro Tips/Recipe Notes
- Want a vegetarian version? Sub in your favorite veggie broth.
- Like your rice more cheesy? Top the finished rice with additional parmesan.
- If you need to make this on the stovetop, combine all ingredients except Parmesan in a saucepan. Bring mixture to a boil, reduce to low, and cook for 15 minutes with the lid on.
- I do not rinse my rice beforehand
because I’m lazy, but if you choose to rinse, the cooking time and measurements remain the same.
More Easy Side Dish Recipes
- Want more fast pressure cooker sides? You’ll love these Easy Instant Pot Side Dishes.
- Instant Pot Coconut Rice
- Instant Pot Mexican Rice
- Air Fryer Egg Rolls
- Instant Pot Cilantro Lime Rice
- How to Roast Frozen Vegetables
- Instant Pot Jasmine Rice
- Blistered Shishito Peppers
- Instant Pot Sushi Rice
- Instant Pot Mashed Potatoes)
- Instant Pot Basmati Rice
- Fried Cabbage With Bacon
- Instant Pot Brown Jasmine Rice
Garlic Butter Rice
Ingredients
Equipment
Instructions
- Set Instant Pot to "saute" to melt the butter (it will take about 1-2 minutes). Once melted, turn the Instant Pot to "off/keep warm".3 tbsp butter
- Add the rice, broth, garlic, and dried parsley. Stir.1 1/3 cup rice, 2 cups broth, 3 cloves garlic, 3/4 tsp parsley
- Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>6 minutes. It will take 2-4 minutes to get up to pressure.
- When the cooking time is up, flip the vent to venting and perform a quick release.
- Carefully open the lid and add the parmesan and stir.2 tbsp Parmesan cheese
Notes
- Use 1 tbsp chopped fresh parsley in place of dried
Use 1.5 tsp garlic powder in place of fresh - If you use instant rice, reduce cooking time to 4 minutes in the Instant Pot.
- I used long-grain Jasmine rice in this recipe.
- If you prefer brown rice, increase the Instant Pot cooking time to 22 minutes and allow for a 10-minute natural release. I would also recommend increasing the broth by 1/4 cup.
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Oh great idea, thank you so much????
I made this tonight and it was really good! The flavor was mild, but I used pre-minced garlic, so probably fresh would have had more punch. Love that it had all easy ingredients that I usually have on hand! I’ll definitely make it again, maybe trying some of the add-ons that other comnenters have listed. Thanks!
So glad you enjoyed it! I’ve always found the jarred garlic to be very underwhelming. 🙂 I do recommend trying it with fresh if you get the chance.
Looks delicious! Do you think I could make the recipe and eliminate the butter (to save calories/fat)? I realize the taste would not be as full.
It will alter the taste and texture a bit, but it’s not essential. Maybe start with using half of what is called for, and seeing how that works for you?
Yessss! Accidently threw in the parmesan with the rest of the ingredients but it still turned out great! Definitely kid and mom approved.
Sounds like a happy accident! 🙂
So glad you liked it and thanks for taking the time to leave a review.
Just finished eating and my 4yr old looked at me and said “this is good, I love it” sooooo I’ll definitely be making it again. Paired it with grilled shish kebabs. Sending the recipe to my peeps!
YASSSS! Winning over the kiddos is the ultimate compliment. 🙂
Sooooo delicious!! I needed a quick side to go with our grilled shrimp and roasted veggies, and this one was perfect!! I did it on the stovetop. I love that all the ingredients are things I have on hand. The whole fam loved it, even my 18m/o who doesn’t like rice!! Thanks for the recipe!
Kayla, I’m thrilled you liked it so much, especially the non-rice eating toddler. 🙂
Thanks for taking the time to leave a review!
My instant pot still has a ton of broth left in it. After six minutes at high pressure I released the valve, it took about a minute and a half to depressurization and then I opened it to soup 🙁 I put the lid back on for another three minutes and let it natural release for three, but any tips for next time? (It still came out really… sticky/wet)
Hmmm, that has never happened before with rice for me! What kind of rice did you use? Do you have an Instant Pot or another brand? My friend’s non-brand pressure cooker always leaves too much water when she makes rice and pasta.
By any chance was the valve on top not set to seal?
If you’d prefer to email me (sarah@www.sustainablecooks.com), I’d be happy to help you troubleshoot further!
Hi! I’m excited to make this tonight! I plan On doubling the recipe. Should I increase The cooking time? If so, to what?
Hi Nikki, the cooking time remains the same! Can’t wait to hear how you like it. 🙂
Can this recipe be doubled in the instant pot?
Yes! I think the only size it may be questionable in would be the 3 quart.
Thanks Sarah! I made the recipe this weekend with the original amount of rice (I’ll post again if I try it doubled) and it turned out GREAT! Pro Tips: I added a dozen cherry tomatoes on top of the rice and cooked them into it (they cook down completely and just add a little extra color & veg), and I also doubled the amount of parmesan and added several cups of torn up & wilted kale to bump the veggie content further. Everything turned out delicious and I’ve already sent the recipe to my sister. Great recipe!
Hank, that sounds amazing! Love those additions and I’m going to do it myself next time!
Loved this recipe…. I am famous for botching every rice recipe… but NOT THIS ONE!!! Easy and tasty!!
OMG Lynda, me too! I used to burn rice in A RICE COOKER. 🙂
I’m so glad this recipe worked for you too!
I made this last night and it was a hit—and super easy! I’d definitely recommend taking the extra time to sauté the rice in butter first.
I agree Meghan, it’s worth the extra few minutes to do that saute – YUM!
Glad you enjoyed it and thank you for taking the time to leave a review!