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.
Use 1 tbsp chopped fresh parsley in place of dried Use 1.5 tsp garlic powder in place of freshIf 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.
Instant Pot Garlic Butter Rice
Amount Per Serving (0.5 cup)
Calories 212.94Calories from Fat 58
% Daily Value*
Saturated Fat 3.94g25%
Vitamin A 354.8IU7%
Vitamin C 0.47mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Instant Pot Garlic Butter Rice - https://www.sustainablecooks.com/parmesan-rice/