instant pot - rice a roni (copycat)
- 2 tbsp butter
- 4 ounces uncooked vermicelli (broken into 1/2" pieces)
- 2/3 cup uncooked long grain white rice
- 2 tsp dried parsley
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt
- 1/4 tsp turmeric
- 1 3/4 cups chicken broth
- 1 cup cooked peas (optional)
Mix parsley, onion powder, garlic powder, salt and tumeric into a small bowl or ramekin.
Break the vermicelli into half inch pieces. Rinse rice under cold water.
With your Instant Pot on sauté, add the butter and stir it until melted. Add in the vermicelli and rice. Stir to coat with butter until toasted, about 5 minutes. Turn off Instant Pot.
Add the seasonings. Gently pour in the chicken broth. Using a wooden spoon, stir contents to deglaze the bottom of the inner pot as necessary.
Cover the Instant Pot and set valve to sealing. Set the manual or pressure cook button for 8 minutes. Once the cooking cycle is complete, NPR for 10 minutes and then carefully flip the valve to venting. If any liquid is coming from the release valve, do a controlled QR to remove any remaining pressure. Carefully remove the lid.
Fluff with a fork and serve.
Recipe Hints
- Rinsing rice under cold water before adding to the instant pot makes for fluffier, less sticky rice
- If you don't have vermicelli, use angel hair pasta or spaghettini in a pinch
- If all you have is onion salt and/or garlic salt, use those, but eliminate the salt or at least cut it down
- If adding peas, add them at the end
