Instant Pot Nutty Herb Rice

nutty herb rice plant based

Weeknight side dishes can be uninspiring affairs driven by what’s in the fridge and the need to get something on the table. But Tuesday night eats can also be so much more. Want something quick, tasty, and good for you? Our plant based Instant Pot Nutty Herb Rice fits the bill. It’s nutritious, oil-free, flavorful, and is fast enough for your weeknight routine. Plus, it can be made with just a handful of items you may already have.

Instant Pot Nutty Herb Rice ingredients 

Brown rice: this is where much of our nutritious impact comes from. Brown rice is gluten-free and rich in fiber, magnesium, folate, riboflavin, potassium, calcium, and other vitamins, minerals, and antioxidants. Its nutty flavor provides the perfect base for this dish. 

Arugula, parsley, green onion, mint: these veggies provide nutrition as well as fresh, green flavor that layers well with the other ingredients.

Almonds: texture is just as important as flavor when it comes to cooking. Adding chopped almonds gives a nice crunch as well as enhances the nutty tones of the brown rice. 

Lemon: almost all dishes can benefit from a bit of acid, whether that’s from citrus or vinegar. In this case, lemon lends a brightness that compliments the fresh herbs and rounds out the flavor.

Let’s get cooking 

To make the Instant Pot Nutty Herb Rice, first put the inner pot is inside your Instant Pot and press the saute button to allow it to heat up for a couple of minutes. 

While it’s doing that, place your brown rice into a fine mesh strainer and give it a good rinse. Tap the strainer against the side of the sink to help remove excess water.

Add your rice to the inner pot and stir. Toast it in this manner for about two minutes, stirring frequently so that it doesn’t stick. It will start to smell wonderfully fragrant, similar to toasted nuts. Once the time is up, turn off the Instant Pot. 

Add the water, give your rice a quick stir, and lock the lid on the pot. Be sure the steam nozzle is pointed in the sealing position or your pot won’t be able to come to pressure.

Use the manual (or high pressure cooking) mode and set the time to 23 minutes. Pro tip: if your Instant Pot has a “keep warm” mode, it will automatically be turned on after your cooking time ends. We suggest turning it off if you’re planning to serve right away. This will allow the pressure to release faster.  

While your rice cooks, get your veggies and nuts prepared. You can measure everything into the same large bowl. 

After all your ingredients are prepped and ready, this is the perfect time to put together anything else you’d like to serve with your rice. Maybe this Delicious Baked Tofu or Rosemary Maple Roasted Squash & Brussels Sprouts?

Once your Instant Pot timer goes off, allow the pressure to dissipate for 10 minutes. Then, you can turn the steam nozzle to release any remaining steam. Be careful not to touch the steam, that’s hot stuff!

If you’re waiting for other parts of your meal to come together, keep the lid on the rice to stay warm. Once you’re ready, remove the lid and use a fork to fluff the rice. Then, place it into the bowl with your other ingredients and give it a stir. Dinner is served, baby!

This recipe makes about 6 cups of Instant Pot Nutty Herb Rice. You can store leftovers in an airtight container in the fridge for up to five days, but it will taste best if eaten within three days.

Instant Pot Nutty Herb Rice

Makes about 6 cups
Author: Molly Patrick


  • 2 cups uncooked brown rice (380 g)
  • cups water (591 ml)
  • 2 cups arugula, chopped (60 g)
  • ½ cup parsley, chopped (10 g / any variety)
  • ½ cup green onion, sliced (50 g)
  • ½ cup raw almonds, chopped (70 g)
  • ¼ cup fresh mint, chopped (25 g)
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • teaspoon fresh black pepper (about 20 turns)
  • ½ teaspoon salt


  • Press the saute button on your Instant Pot and allow the inner pot to heat up for about 2 minutes.
  • Rinse the rice in a fine mesh strainer. Tap the strainer against the sink to remove excess water.
  • Place the rice into your Instant Pot and stir continually for about 2 minutes, until the rice is fragrant and lightly toasted. Turn off the Instant Pot.
  • Add the water to the inner pot with the rice and stir once. Lock the lid into place and make sure the nozzle is pointed in the sealing position. Using the Manual (or Pressure Cooking) mode, set the timer for 23 minutes.
  • Use the natural release method for 10 minutes when the timer goes off. If the pot is still sealed after 10 minutes, use the quick release method to release any remaining steam from the pot.
  • Remove the lid, add the remaining ingredients, and stir. Serve immediately.

Do you enjoy cooking on weeknights or would you rather get your batch on over the weekend? Do you love Instant Pot Nutty Herb Rice for fast weeknight meals? Let us know in the comments below!

May your weeknight dinners always be nutrient-rich and delicious. 

Team Dirty

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Our Sweary Saturday Love Letters are written by our ex-boozer, ex-smoker, plant-loving co-founder, Molly Patrick.

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