Instant Pot White Bean Herb Rice

Name: Instant Pot White Bean Herb Rice
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tablespoons (30 ml) extra-virgin olive oil; 4 cloves garlic cloves, minced; 3 sprigs fresh rosemary sprigs; 1½ cups (300 g) Arborio rice or short-grain white rice; 2½ cups (600 ml) low-sodium chicken broth; 1½ cups (400 g) canned white beans, drained and rinsed, drained and rinsed; ½ teaspoon (3 g) kosher salt; ¼ teaspoon (1.3 ml) fresh black pepper; 1 tablespoon (14 g) unsalted butter; 3 tablespoons (12 g) fresh flat-leaf parsley, chopped (optional)

From the MyKitchenBank Kitchen

A simple, one-pot Italian-inspired rice dish made in the Instant Pot with creamy white beans, fragrant rosemary, and garlic. The rice cooks in chicken broth, absorbing all the savory flavors while the beans warm through. Finished with a drizzle of olive oil and fresh parsley, it's a comforting side that pairs well with roasted meats or vegetables.

Prep: 8 min
Cook: 12 min
Wait: 10 min
Total: 30 min
Makes: 4 servings (about 1.5 cups each)

Save to My Kitchen Jump to recipe

Steps

Before you start

Gather all ingredients and equipment before starting
Have the Instant Pot trivet ready
Measure out rice and broth—accuracy matters for texture
Drain and rinse the canned beans to remove excess sodium

1
Sauté aromatics
- Turn the Instant Pot to the sauté setting on high heat.
- Pour in 2 tablespoons olive oil and wait 1 minute until shimmering.
- Add the 4 minced garlic cloves and cook, stirring often, for 1 minute until fragrant.
- Do not brown the garlic or it will taste bitter.
+ Show details− Hide details
Ready when: garlic is fragrant and lightly golden
Tip: High heat is okay here—garlic cooks very fast. Watch it carefully to avoid burning.
2
Add rice and toast
- Add 1.5 cups Arborio rice to the pot with the garlic and oil.
- Stir constantly for 2 minutes so every grain gets coated and lightly toasted.
- This step adds nutty depth to the final dish.
- You'll hear the rice start to click against the pot as it toasts.
+ Show details− Hide details
Ready when: rice is opaque and clicks against the pot
Tip: Toasting the rice is optional but improves the final texture—skip it if you're in a rush.
3
Pour in liquid
- Add the 2.5 cups chicken broth and the 3 rosemary sprigs.
- Stir well, scraping up any browned bits from the bottom of the pot.
- Add 0.5 teaspoon salt and 0.25 teaspoon black pepper.
- Stir again to combine.
+ Show details− Hide details
Ready when: ingredients are evenly mixed
Tip: Scraping the bottom prevents the rice from scorching during pressure cooking.
4
Pressure cook rice
- Press the cancel button to exit sauté mode.
- Close the lid and set the Instant Pot to high pressure for 6 minutes.
- The pot will take about 3 minutes to come to pressure, then it will cook under pressure for 6 minutes.
+ Show details− Hide details
Ready when: instant pot reaches full pressure and beeps when complete
Tip: Do not open the lid during cooking—steam escapes and rice will be undercooked.
5
Release pressure
- When the timer beeps, carefully place the Instant Pot on a heat-safe surface and allow the pressure to release naturally for 5 minutes.
- Then carefully turn the pressure release valve to 'venting' to release any remaining steam.
- Wait another minute, then open the lid.
+ Show details− Hide details
Ready when: pressure indicator drops and steam stops venting
Tip: Natural release prevents the rice from becoming mushy.
6
Add beans and finish
- Remove the rosemary sprigs with tongs and discard.
- Stir in the 1.5 cups drained white beans and 1 tablespoon butter.
- Fold gently but thoroughly to combine.
- Taste and adjust salt and pepper as needed.
- If the rice seems too wet, press sauté again and cook for 1-2 minutes, stirring occasionally, to evaporate excess liquid.
- Transfer to a serving bowl or individual bowls and top with the 3 tablespoons chopped fresh parsley.
+ Show details− Hide details
Ready when: beans are heated through and rice is creamy
Tip: Gentle folding keeps the rice grains intact rather than breaking them.

Good to know

Tips

If your Instant Pot tends to cook hot, reduce pressure cooking time to 5 minutes—test the rice texture before adjusting future batches.
For extra richness, stir in 2-3 tablespoons of grated Parmesan cheese or a splash of heavy cream just before serving.
Top each serving with fresh parsley and a squeeze of lemon juice for brightness and herbaceous lift.
The liquid-to-rice ratio of roughly 1.7:1 is calibrated for Arborio's starch content. Different rice varieties may need slight adjustments.

Make ahead

Prepare the garlic and measure the rice and broth up to 4 hours ahead. Store garlic in a sealed container in the refrigerator. This saves active cooking time on the day you make the dish.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with a splash of broth (2 tablespoons per serving) at 50% power for 2-3 minutes, stirring halfway, until warmed through. The dish can be frozen in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat as above.

Substitutions

Arborio rice or short-grain white rice → carnaroli rice or jasmine rice. Any short-grain white rice works. Carnaroli is slightly firmer; jasmine is more fragrant. Avoid long-grain varieties as they won't have the creamy texture.
canned white beans, drained and rinsed → cannellini beans, Great Northern beans, or chickpeas. Any mild, creamy bean works. Avoid strongly flavored beans like black beans, which will dominate the delicate herb flavors.
fresh rosemary sprigs → 2 teaspoons dried rosemary or 3 sprigs fresh thyme. Dried herbs are about 3 times stronger, so use less. Thyme adds earthiness rather than the piney warmth of rosemary.
low-sodium chicken broth → vegetable broth or water with 1 teaspoon extra salt. Vegetable broth is a good vegetarian option. Plain water works but adds less flavor—increase salt to compensate.