Instant Pot Lemon Rice
Instant Pot Lemon Rice with Orzo is the perfect side dish for any meal! It’s bright, tangy, and full of flavor, thanks to fresh lemon juice, dill, and perfectly cooked orzo.
Serving Size 6
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium shallot minced
- 1 clove garlic
- 1 1/2 cups Basmati rice
- 1/2 cup orzo
- 2 1/4 cup water or vegetable stock
- 1/4 cup lemon juice from 2 lemons
- 1 teaspoon lemon zest from 1 lemon
- 1/2 teaspoon dried dill
- 1/4 cup parsley chopped
Instructions
- Turn the Instant Pot on to Sauté.
- Heat the oil and then add the shallot. Cook for about 2 minutes, until browning. Add garlic and cook, stirring for about 1 minute or so
- Add the rice and orzo and cook for a minute or two, stirring, to lightly toast.
- Add the salt, lemon juice, and water. Stir. Scrape the bottom. This is important to prevent a burn warning on the Instant Pot.
- Set to Pressure Cook on high for 4 minutes.
- Allow a natural pressure release for 10 minutes.
- Perform a quick pressure release to release the rest of the pressure. Remove the lid and fluff the rice and orzo with a fork.
- Add the lemon zest, parsley, and dried dill. Mix. Serve.
Video
Notes
Make sure to deglaze the bottom of the pot. When you add the water, stir and scrape any browned bits from the bottom. If you skip this step these bits can brown and the Instant Pot will show a burn warning and stop cooking. Read the blog post for more information.
Store the leftover rice (cooled to room temperature) in an airtight container in the fridge for 3-4 days.
