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Instant Pot Garlic Parmesan Rice

Garlic Parmesan Rice is a fast weeknight side dish that the whole family will love! Made in the Instant Pot, this garlic rice is great for meal prep and is delicious even after a few days in the fridge. No pressure cooker? You’ll also find stovetop instructions in the recipe.

parmesan rice in a blue bowl with parsley, a fork, and white and blue striped cloth

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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 a Paleo Roast Chicken, Air Fryer Brussels Sprouts, Instant Pot Beef Tips and Gravy, and Roasted Frozen Broccoli. And for my vegetarian friends, try it over this Tempeh Bolognese from Hey Nutrition Lady.

Cooked grains are part of our freezer essentials, so if you’re making a batch of this rice during your easy healthy meal prep, double the recipe and freeze half. 

Instant Pot Garlic Parmesan Rice Ingredients

Ok, ok, I know the title is Parmesan Rice, but truth be told I totally use Pecorino Romano. Sue me. It’s what I had on hand.

This recipe is rocking:

  • Rice (doy), I used Jasmine
  • Butter (olive oil to make it dairy-free)
  • Garlic and lots of it
  • Chicken stock (related: How to Make Chicken Bone Broth)
  • Parsley – dried or fresh, you’re an adult. Make the call.
  • Finely grated Parmesan (ok, or Pecorino Romano)

Let’s talk cheese, shall we? If your budget allows, I encourage you to go for the real stuff. But…if all you have is one of those green cans in the fridge, that will work too.

If you’re looking to make this dairy-free, use olive oil (or your favorite vegan butter) and 1 tablespoon of nutritional yeast powder.

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.

Making this after the holidays? Use Turkey Bone Broth instead of chicken.

Not a rice fan? You have so many options for what to use instead! Try brown rice, couscous, farro (related: Instant Pot Farro), or quinoa (related: Instant Pot Quinoa).

Need to it be low carb? Sub in cauliflower rice, but steam it instead of making it in Instant Pot.

How to Make Garlic Parmesan Rice

*You’ll find a detailed and printable recipe card at the bottom of this post

If you are brand new to the Instant Pot, check out this post on Instant Pot Recipes for Beginners. It walks you through all the tips and tricks you’ll need as well as the common pressure cooking terminology you need to know.

You’re going to set your Instant Pot to “saute” to melt the butter. Once melted, turn the Instant Pot to “off/keep warm”.

Add the rice, broth, garlic, and dried parsley. Stir. This is about much work as you’re going to do in making this pressure cooker rice.

3 photos showing step by step how to make garlic rice in the Instant Pot

Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>6 minutes. Pro tip: It will take 2-3 minutes to get up to pressure.

When the rice has finished cooking, the Instant Pot will beep and switch to ”keep warm”. Then use a kitchen towel and flip the switch to “venting”. Pro tip: It will take about 2-4 minutes to depressurize.

Carefully open the lid and add the parmesan. Stir. That’s it…you’re done!

a photo showing cheese being added to an instant pot for garlic rice

Pro Tips/Recipe Notes

  • Want a vegetarian version? Sub in your favorite veggie broth.
  • Not enough time to make your own bone broth? Check out this guide on where to buy bone broth.
  • Like your parmesan rice more cheesy? Top the finished rice with additional parmesan.
  • 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.
  • 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.
  • If you have an extra 5 minutes, saute the rice with the butter in the Instant Pot before cooking. It adds an awesome layer of flavor.

Sustainability Tip

If your budget allows, buy organic rice in bulk. We buy ours at Costco or through Azure Standard. Organic rice has fewer or (no chemicals) used during production which makes it better for you and the workers who are growing it.

Want to store some in the freezer for quick weeknight meals? Use reusable silicone freezer bags as part of your zero waste food storage.

a side view of rice in a blue bowl topped with parsley

More Easy Side Dish Recipes

parmesan rice in a blue bowl with parsley, a fork, and white and blue striped cloth
Print Recipe
4.91 from 11 votes

Instant Pot Garlic Parmesan Rice

Prep Time5 mins
Cook Time6 mins
Pressurizing Time7 mins
Total Time18 mins
Garlic Parmesan Rice is a fast weeknight side dish that the whole family will love. Made in the Instant Pot, this garlic rice is great for meal prep.

Ingredients

  • 3 tbsp butter
  • 1 1/3 cup rice (see notes for options)
  • 2 cups broth (use your favorite)
  • 3 cloves garlic (minced)
  • 3/4 tsp parsley (dried)
  • 2 tbsp Parmesan cheese (grated)

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".
  • Add the rice, broth, garlic, and dried parsley. Stir.
  • 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 rice has finished cooking, the Instant Pot will beep and switch to ”keep warm". Then use a kitchen towel and flip the switch to "venting". It will take about 2-4 minutes to depressurize.
  • Carefully open the lid and add the parmesan and stir.

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.
 
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 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.
Nutrition Facts
Instant Pot Garlic Parmesan Rice
Amount Per Serving (0.5 cup)
Calories 212.94 Calories from Fat 58
% Daily Value*
Fat 6.39g10%
Saturated Fat 3.94g25%
Cholesterol 16.18mg5%
Sodium 392.33mg17%
Potassium 53.29mg2%
Carbohydrates 34.43g11%
Fiber 0.54g2%
Sugar 0.75g1%
Protein 3.68g7%
Vitamin A 354.8IU7%
Vitamin C 0.47mg1%
Calcium 35.64mg4%
Iron 0.33mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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27 comments on “Instant Pot Garlic Parmesan Rice”

  1. 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.

  2. 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?

  3. Yessss! Accidently threw in the parmesan with the rest of the ingredients but it still turned out great! Definitely kid and mom approved.

  4. 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!

  5. 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!

  6. 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@sustainablecooks.com), I’d be happy to help you troubleshoot further!

  7. Hi! I’m excited to make this tonight! I plan On doubling the recipe. Should I increase The cooking time? If so, to what? 

  8. 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!

  9. Loved this recipe…. I am famous for botching every rice recipe… but NOT THIS ONE!!! Easy and tasty!!

  10. 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!