Jasmine Rice Pilaf flavoured with sweet dried cranberries and salty pistachios! This Instant Pot rice dish is perfect for holiday dinners. Ready in 15 minutes!
1tablespoonfresh snipped chives,or green onions for garnish
Instructions
Rinse the rice in a sieve under cool running water until the water runs clear.
Add the rice and the broth to the bowl of the Instant Pot.
Lock the lid in place and set the venting knob to the sealing position. Press the manual button and adjust the time to 4 minutes.
When the time beeps, let the pressure naturally release for 10 minutes. Turn the venting knob to the venting position to allow any excess steam to escape.
Remove the lid, stir in the cranberries, chopped pistachios, orange zest and salt.
Replace the lid and let the rice sit for 10 minutes to soften the cranberries before serving.
Transfer to a serving dish and garnish with snipped chives or thinly sliced green onions.