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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.

a white and blue bowl with garlic rice topped with chopped parsley.
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Rice is one of those sides that goes with almost everything. It’s readily available, 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, Dry Brine Roast Chicken, Air Fryer Steak Bites, Instant Pot Beef Tips and Gravy, Air Fryer Boneless Chicken Thighs, Instant Pot Steamed Broccoli, or Roasted Frozen Broccoli.

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.

3 photos showing step by step how to make garlic rice in the Instant Pot
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.
  • 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.
  • In this recipe, 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.
bowls of garlic parmesan rice on a white board with parsley and garlic bulbs.
4.96 from 88 ratings

Garlic Butter Rice

Prep: 5 minutes
Cook: 6 minutes
Pressurizing Time: 7 minutes
Total: 18 minutes
a white and blue bowl with garlic rice topped with chopped parsley.
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.


  • 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}


  • 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


Stovetop Instructions:
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.
  1. Use 1 tbsp chopped fresh parsley in place of dried
    Use 1.5 tsp garlic powder in place of fresh
  2. If you use instant rice, reduce cooking time to 4 minutes in the Instant Pot.
  3. I used long-grain Jasmine rice in this recipe.
  4. 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.


Serving: 0.5cupCalories: 212.94kcalCarbohydrates: 34.43gProtein: 3.68gFat: 6.39gSaturated Fat: 3.94gCholesterol: 16.18mgSodium: 392.33mgPotassium: 53.29mgFiber: 0.54gSugar: 0.75gVitamin A: 354.8IUVitamin C: 0.47mgCalcium: 35.64mgIron: 0.33mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: Fusion
Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!

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  1. I made this rice tonight and OMG…so freaking delicious! I skipped the parmesan because my husband is a fuss pot and I loved it.5 stars

    1. I’m giggling at “fuss pot”, but I’m so glad it worked out even with the omission of the parm!

  2. SARAH! My kids HATE rice (little weirdos). I made this recipe to serve alongside our crockpot pepperoncini roast, and not only did my kids eat every bite without complaint, they asked for seconds! And then asked when I could make it again! You converted my rice haters. What even?? This is going in regular rotation over here.5 stars

    1. YASSSSS!!! Big win for you!

      Also, Jack too hated rice as a kid (and potatoes or pasta in any form), so I totally hear you on the “little weirdo” statement. 🙂

    1. If the brand advises you not to rinse, then you’ll be fine if you don’t rinse it. I probably only rinse half the time when I am making it myself. 🙂

  3. Hello, I just LOVE this rice, I make it all the time. I am going away this weekend and am making this for   10 people. Can I double the recipe? Does the liquid amount double also? Thanks!5 stars

    1. I’m so glad to hear that Jodi! Yes, you can double it (or triple it if you have an 8 quart). And yes, everything would double. The recipe card in the post has a little slider thingy at the servings and you can move it to adjust how many servings you want. All the ingredients will calculate for that number.

      The cooking time will remain the same. 🙂

  4. I made this the other day for lunch and everyone loved it. I did it in my regular rice cooker and used extra virgin olive oil instead of butter. To be sure it turned out good, I used the measurements recommended by the rice cooker. That little dash of cream–Yum! This weekend is a family birthday and this will be my contribution. ????5 stars

  5. I used regular white rice (rinsed) and followed the directions given and my rice turned out wet and mushy? Had a good flavor, and would like to make it again. I used my duo nova and used pressure cook button, normal, high for six minutes, natural release for 10 minutes and then quick release. Should I have used the rice button or used less liquid?

    1. Hi Pamela, when you say “normal, high” do you mean normal pressure or high pressure? This recipe calls for high pressure. If you used normal, chances are it didn’t get up to enough pressure during the cooking process.

      If your Instant Pot is newer, I have heard that they come up to pressure more quickly which means the food cooks differently. The ratio of rice to liquid has never failed me, but I’m wondering if the time it took to get to pressure impacted how much liquid was absorbed.

      I’d be happy to help you troubleshoot. It might be easier for you to email me directly ( and we can hammer this out!

  6. My husband is on a white rice kick, so this was a great way to spice it up! The parmesan and garlic were perfect! 5 stars

  7. Lovely. Not a ton of flavor but would lend itself nicely as a side to so many dishes. Was a welcome change to our standard plain white rice. My jasmine rice cooked up perfect and I come from a pacific island where we don’t mess around with subpar rice.5 stars

    1. You may want to up the garlic if you’d like a bolder flavor. I sometimes go hog wild with the minced garlic. 🙂

  8. This is so delicious. I’ve made it several times. It’s so fast and easy. I saute the garlic for a minute in the butter and then add the rice and stir that around in the butter for a minute or two. I use basmati rice and add extra shredded parmesan at the end. My family loves it5 stars

  9. Simple and delicious- my favorite combo! 
    I used brown rice and added extra shredded Parmesan cheese. 5 stars

    1. Thrilled to hear how much you liked it! Curious as to how long you cooked the brown rice in the Instant Pot? I’m not a huge brown rice fan and have not yet nailed it in the IP.

      1. I cooked the brown rice for 22 minutes with a 10 minute natural release – just as you suggested – and it was perfect! 5 stars

      2. The funny thing is even though I have cooked it that way, I still don’t like it so I always doubt the instructions. HA!

        Brown rice sits too heavily in my stomach for too long.