Ingredients
Equipment
Method
- Turn your Instant Pot on to Sauté mode. Add the butter and let it melt completely.
- Open the Rice A Roni box and separate the rice and pasta mix from the seasoning packet. Add only the dry rice and pasta mix to the melted butter.
- Cook the rice and pasta in the butter for about 3 to 4 minutes, stirring often, until it just begins to turn lightly golden.
- Cancel Sauté mode. Pour in the cold water and gently stir to make sure nothing is stuck to the bottom of the pot.
- Secure the lid and set the valve to SEAL, not VENT. Cook on HIGH pressure for 5 minutes.
- When the cook time is finished, carefully perform a QUICK release by turning the valve to VENT.
- Once the pressure is fully released, remove the lid and immediately stir in the seasoning packet.
- Fluff the rice with a fork and serve warm.
How to Freeze and Reheat this Rice
- This rice freezes surprisingly well once cooked.Let the rice cool completely, then portion it into freezer safe containers or bags. Freeze for up to 2 months.To reheat, thaw overnight in the fridge or microwave gently with a splash of water until heated through.
Video
Notes
- Adding the seasoning after pressure cooking is key for this flavor. Adding it before can throw off the texture.
- This recipe doubles well if you want to stock your freezer for future burrito nights.
Storage
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze cooked rice for up to 2 months.
- Reheat with a splash of water to restore texture.
Related Recipes
- Check out all our Rice Recipes!
- And here's all the Instant Pot Recipes on the blog!
Nutrition information is automatically calculated, so should only be used as an approximation.