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Instant Pot Rice-A-Roni Recipe

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This recipe for Instant Pot Rice-A-Roni is from The Layton Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup uncooked rice, rinsed

1/3 cup fideo or vermicelli

1/4 Cup butter

1/4 cup dried parsley or 1 1/2 tablespoons fresh parsley

1 1/2 cups chicken broth (I prefer Better Than Bouillon)

3/4 tsp salt (if needed)

2 teaspoons onion powder

1 teaspoon garlic powder

1 teaspoon dried thyme

1 TBSP fresh parsley or 1 tsp dried parsley

1/2 teaspoon paprika

1/4 teaspoon black pepper

1/2 teaspoon oregano

1/2 teaspoon turmeric
Directions:
Directions:
1. Turn IP on SAUTE' mode. Add the butter. Once hot, add the pasta and cook for 2 - 3 minutes or until golden brown. Add the rice and cook until it turns bright white, about 3 - 4 minutes

2. Carefully pour in the broth along with garlic powder, salt, pepper, onion powder, and paprika, and thyme.

3. Place the lid on. Make sure valve is switched to sealing. Turn SAUTE' off and select MANUAL mode (high pressure) for 3 minutes. Once cooked, allow the pressure to come down naturally. This will take anywhere from 12 - 15 minutes.

4. Open the lid and stir in the parsley. Let the rice sit for a few minutes before serving.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Davonne notes:

I didn't use that much butter.

I use 1:1 ratio for water so if I only use rice I use 1 cup but if I add vermicelli I use 1 1/3 cups. I also cook on high pressure for 4 minutes with a 5 minute natural release.

I also soak my rice for 30 minutes to an hour,

 

 

 

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