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Instant Pot Rice Pilaf

A simple but yummy rice side dish to go with any meal. It's especially good to pair with fish!


  • 1/2 medium onion, chopped

  • 2 medium carrots, peeled and chopped

  • 2 tsp chicken bouillon or base

  • 1/2 tsp lemon pepper

  • 1/4 tsp salt

  • 3 1/2 cups water

  • 1/2 cup sliced or slivered almonds

  • 1/2 cup quick pearled barley (see note)

  • 1 cup rice


  1. Instant Pot: Stir together all of the ingredients. Pressure cook for 5 minutes with 10 minutes of natural release.

  2. Stovetop: In a pot, saute the onion and carrots with olive oil for 3-5 minutes until they start to soften. Add the chicken bouillon, lemon pepper, and salt. Stir and add in the water.

  3. Stir in the almonds, barley and rice. Bring to a boil and reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let sit for 10 minutes.


  • Barley: This recipe uses quick pearled barley. I have not tried it with whole barley, but if you let it soak overnight it should work in this recipe just fine.

Makes 4 servings.

Love this recipe? Let me know by leaving a comment or messaging me on Instagram! I'd love to hear what you think.

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