Herbed Lemon-Feta Rice (Instant Pot)
Ingredients
Units
Scale
- 1 1/2 cups long grain rice (basmati or jasmine)
- 1 3/4 cups chicken or vegetable broth (or water)
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 tbsp olive oil
- Zest and juice of 1 large lemon
- 1/2 cup crumbled feta cheese (plus extra for garnish)
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
- Salt and black pepper, to taste
Instructions
- Sauté Aromatics:
Set your Instant Pot to the Sauté function. Add the olive oil to the pot. Once heated, add the diced onion and sauté for 3-4 minutes until softened. Add the garlic and cook for another 30 seconds, until fragrant. - Add Rice and Liquid:
Add the long grain rice to the pot and stir to coat it in the oil and aromatics. Pour in the broth (or water), lemon zest, and lemon juice. Season with a pinch of salt and black pepper, and stir to combine. - Pressure Cook:
Cancel the sauté function and secure the lid on the Instant Pot. Set it to Pressure Cook (or Manual) on high for 4 minutes. After the cooking cycle is complete, let the pressure naturally release for 10 minutes, then quick-release any remaining pressure. - Add Feta and Herbs:
Once the rice is cooked, fluff it with a fork. Stir in the crumbled feta, fresh parsley, and dill. The heat of the rice will slightly melt the feta, making it creamy while still retaining some texture. Taste and adjust seasoning with salt, pepper, and more lemon juice, if desired. - Garnish and Serve:
For extra flavor and presentation, garnish with additional crumbled feta and a sprinkle of fresh herbs right before serving.
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