Ingredients
Equipment
Method
- Open both Rice-A-Roni boxes, remove the seasoning packets and pour the rice mixture into the Instant Pot.
- Add the butter and select SAUTÉ.
- Stir until the butter has melted and the rice looks slightly translucent and ever so lightly toasted.
- Press CANCEL to turn off SAUTÉ mode.
- Add the water and both seasoning packets. Stir well, scraping across the bottom of the pot.
- Secure the lid and make sure the valve is set to SEAL, not VENT.
- Cook on HIGH PRESSURE for 15 minutes.
- When cooking finishes, allow a 15-minute NATURAL RELEASE.
- Check that the pressure pin has dropped. If it hasn't, carefully switch to VENT and release the remaining pressure completely before opening.
- Open the lid, fluff and separate the rice grains, then rest uncovered for 2 to 3 minutes before serving.
Notes
- Recipe tested using 2 x 4.3 oz boxes in a 6-quart Instant Pot.
- Lightly toast the rice only until slightly translucent. This variety doesn't contain the vermicelli found in many other Rice-A-Roni flavors.
- Use a full 15-minute natural release, not an immediate quick release.
- For freezing, cool promptly, pack into labeled freezer bags, remove excess air and freeze flat.
- Thaw preferably overnight in the refrigerator and reheat until steaming hot.
- For soup, add the already-cooked rice later in cooking and heat thoroughly rather than simmering it as if it were raw wild rice.
Storage
- Refrigerate cooled leftovers in an airtight container for up to 4 days.
- Freeze promptly cooled rice flat in freezer-safe bags for best quality within approximately 3 months.
Related Recipes
Nutrition information is automatically calculated, so should only be used as an approximation.