Jazz up boring white rice tonight and instead make this Garlic Parmesan Rice. It’s just as simple as making plain rice but packed with so much flavor and cheesy goodness.
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I live for making rice in my Instant Pot. It’s seriously the only way I make rice (and hard boiled eggs) these days. Only 4 minutes, no watching to make sure it boils over, perfect every time. I’m here for it.
But sometimes plain rice can get really boring so I’m here to jazz it up while still keeping it super simple for a quick weeknight meal or meal prep day. And what’s better than garlic and cheese?! Not much my friends. Not much at all.
We’re going to start by sauting the garlic in a little butter in the Instant Pot on the saute mode. We’re adding 4 cloves of garlic to this rice because I don’t mess around. After it starts to soften and get fragrant, the rice joins the party and gets a little toasted too for additional flavor and depth. Please don’t skip this step, it really makes a difference in the finished product.
Instead of water, I used chicken stock to provide even more richness to the dish. If you don’t have any on hand you can definitely use water instead.
The rice cooks for 4 minutes in the IP, releases pressure naturally for 10 minutes then it’s time to stir in the nutty parmesan cheese.
It makes a great side dish to just about any meal and reheats well throughout the week if you want to make a big batch to keep on hand for lunches.
If you love making rice in your Instant Pot, be sure to hop over to grab the recipes for Instant Pot Coconut Lime Rice and Instant Pot Rice Pilaf.
Jazz up your plain white rice and make this Instant Pot Garlic Parmesan Rice instead. Just as simple as plain rice but packed with flavor.
- 2 Tbsp. unsalted butter
- 4 cloves garlic, minced
- 2 cups white rice
- 3 cups chicken stock
- 2/3 cup freshly grated parmesan cheese
Turn on saute mode on Instant Pot. Once warm melt butter. Add garlic and saute for 2 minutes, stirring often to keep it from burning. Add the rice and saute for 2 minutes, stirring.
Add chicken stock to the Instant Pot, stir then seal. Cook on manual high mode for 4 minutes. Allow to naturally release for 10 minutes then release remaining pressure by opening valve. Remove lid and stir in parmesan cheese.