Rice SidesFrenchMedium

Instant Pot Roasted Garlic Pearl Onion Rice

Name: Instant Pot Roasted Garlic Pearl Onion Rice
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 cups (400 g) basmati rice, rinsed thoroughly and drained; 12 oz (340 g) fresh pearl onions, peeled and left whole; ½ cup (120 ml) roasted garlic cloves, from about 2 whole bulbs, separated and peeled; ¾ cup (180 ml) dry white wine; 2¾ cups (660 ml) unsalted chicken broth; 3 tablespoons (43 g) unsalted butter, divided; 1 medium (40 g) shallot, minced; ¾ teaspoon (4½ g) fine sea salt; ¼ teaspoon (½ g) freshly ground black pepper; 2 sprigs fresh thyme sprigs (optional); ⅓ cup (33 g) freshly grated Parmesan cheese (optional); 2 tablespoons (8 g) fresh parsley, leaves only, chopped (optional)

From the MyKitchenBank Kitchen

Creamy, aromatic basmati rice studded with caramelized pearl onions and sweet roasted garlic cloves, finished with white wine and butter. This French-inspired side dish is tender and luxurious, cooked entirely in the Instant Pot for a hands-off dinner companion.

Prep: 20 min
Cook: 18 min
Wait: 15 min
Total: 53 min
Makes: 6 servings (about 4.5 cups)

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Steps

Before you start

Have all ingredients prepped and within arm's reach before starting—the Instant Pot will come to pressure quickly
Use fresh pearl onions; frozen ones become mushy in the pressure cooker
Measure your rice and liquid carefully; Instant Pot rice is sensitive to the ratio

1
Sauté shallots and pearl onions
- Turn the Instant Pot to the sauté function on high heat.
- Add 1 tablespoon (14 g) of butter.
- When melted and foaming, add the minced shallot and cook for 1 minute, stirring constantly, until fragrant.
- Add the pearl onions and cook for 3–4 minutes, stirring occasionally, until they begin to brown on the edges and soften slightly.
- They won't be fully cooked yet.
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Ready when: Pearl onions have light golden patches on the surface
Tip: Don't skip browning the pearl onions—this develops sweetness and prevents them from tasting raw in the final dish.
2
Deglaze with white wine
- Pour the dry white wine into the pot, scraping the bottom with a wooden spoon to release any browned bits.
- Let it simmer for 1 minute while stirring, then turn off sauté mode.
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Ready when: Wine has reduced slightly and no raw alcohol smell remains
Tip: Deglazing captures all the caramelized flavor from the pearl onions and shallots.
3
Combine rice and liquid
- Add the rinsed basmati rice directly to the pot, stirring gently to combine with the wine, onions, and shallots.
- Pour in the chicken broth, then add the roasted garlic cloves, salt, and black pepper.
- If using thyme sprigs, add them now.
- Stir well to combine, ensuring the rice is evenly distributed and not clumped.
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Ready when: Rice grains are separate and evenly mixed with liquid and aromatics
Tip: Stirring at this stage prevents the rice from settling into clumps at the bottom, which can cause uneven cooking or sticking.
4
Pressure cook the rice
- Close the Instant Pot lid, make sure the valve is set to sealing, and select high pressure.
- Set the timer for 8 minutes.
- The pot will take about 8–10 minutes to come to full pressure before the cooking time begins.
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Ready when: Instant Pot beeps when the timer finishes and pressure is reached
Tip: Don't open the lid to peek—steam needs to stay sealed for the rice to cook evenly. Set a timer for the full pressure time plus the come-up time.
5
Natural pressure release
- When the cooking time is complete, the Instant Pot will beep.
- Do not open the lid immediately.
- Instead, let the pot sit undisturbed for 10 minutes so the pressure releases naturally and the rice continues to steam.
- After 10 minutes, carefully turn the valve to venting to release any remaining steam, then open the lid.
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Ready when: Pot is quiet with no hissing steam; lid opens without resistance
Tip: A 10-minute natural release is essential for basmati rice—quick release can result in mushy, broken grains.
6
Finish with butter and cheese
- Remove the thyme sprigs if used.
- Add the remaining 2 tablespoons (29 g) of butter and the Parmesan cheese (if using) to the hot rice.
- Gently fold the rice with a fork or silicone spatula, incorporating the butter and cheese throughout while being careful not to mash the grains.
- The residual heat will melt the butter and warm the cheese.
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Ready when: Butter is fully melted and distributed; cheese is warm and incorporated
Tip: Use a fork instead of a spoon to fluff the rice—this prevents breaking the grains and keeps the texture light.
7
Taste and adjust
- Taste a spoonful of rice.
- Add more salt and pepper if needed.
- Taste a pearl onion to confirm it's tender and sweet.
- If the rice seems dry, stir in a splash of warm broth.
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Ready when: Flavors are balanced and pearl onions are fully tender
Tip: Taste before serving to ensure the seasoning is right for your palate—the white wine adds acidity that balances saltiness.
8
Serve and garnish
- Transfer the rice to a serving bowl or individual plates.
- Garnish with fresh parsley (if using) and a light grinding of black pepper.
- Distribute the pearl onions and roasted garlic cloves evenly across the servings so each portion is aromatic and studded with vegetables.
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Ready when: Rice is plated and garnished
Tip: Serve immediately while hot. The rice will firm up slightly as it cools, so eat it fresh for the best creamy texture.

Good to know

Tips

Peeling pearl onions is easier if you blanch them first: drop them in boiling water for 1 minute, then plunge into ice water. The skins will slip off easily.
If you don't have roasted garlic on hand, roast whole bulbs in a 400°F (200°C) oven for 35–40 minutes until golden and soft. Cool slightly, then squeeze or pick out the cloves.
The 8-minute cook time on high pressure is calibrated for a 6-quart Instant Pot. If you have a smaller model, reduce the liquid by 0.25 cup (60 ml) and cook for 5 minutes instead.
This rice pairs beautifully with roasted chicken, pan-seared salmon, or a simple green salad with Dijon vinaigrette.

Make ahead

You can prep the ingredients the day before: peel and store pearl onions in a sealed container in the refrigerator, roast your garlic bulbs ahead and store cloves in an airtight container, and mince the shallot in a small container. On cooking day, assemble and cook the rice in the Instant Pot; do not make ahead and reheat, as reheated rice becomes mushy.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a small saucepan over low heat with a splash of broth or water, stirring occasionally. Do not microwave, as it will dry out the rice and toughen the pearl onions. Freeze for up to 1 month in a freezer-safe container; thaw overnight in the refrigerator and reheat as described above.

Substitutions

basmati rice → Arborio rice or other short-grain white rice. Arborio will yield a slightly creamier, risotto-like texture. Reduce the cooking time to 6 minutes, as short-grain rice cooks faster than basmati.
dry white wine → Dry vermouth or additional unsalted chicken broth. Dry vermouth adds herbaceous flavor similar to white wine. If using broth, increase the total liquid to 3.5 cups (840 ml) to compensate for the lost wine and maintain proper rice-to-liquid ratio.
roasted garlic cloves → Roasted garlic paste or fresh minced garlic. Use 3–4 tablespoons (45–60 ml) of store-bought roasted garlic paste, or stir in 3–4 cloves of minced fresh garlic after cooking. Fresh garlic will have a sharper flavor than roasted.
fresh pearl onions → Quartered cipollini onions or pearl onion halves. Cipollini onions are flatter and slightly larger; quarter them to match the bite-size of pearl onions. Frozen pearl onions can work if fresh are unavailable, but add them only in the last minute of sauté to prevent mushiness.