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This Instant Pot bulgur pilaf is an excellent alternative to rice. Bulgur, also known as cracked wheat, is a whole grain with a pleasant nutty flavor and satisfying texture. Thanks to the Instant Pot, you can make a delicious bulgur pilaf in under 30 minutes—no need to simmer or watch the stove. This recipe combines sautéed green onions and garlic with coarse bulgur and broth or stock for a flavorful, hands-off side dish that works with everything from grilled meats to vegetarian mains.
Whether you’re serving grilled meats, roasted vegetables, stews, or Mediterranean-inspired dishes, this pilaf is an easy alternative to rice or potatoes—and cooks in just minutes with dependable results.
What You’ll Like About This Dish
Quick and reliable. The Instant Pot cooks bulgur perfectly every time with no guesswork.
Light and flavorful. Green onions and garlic add gentle savory notes without overwhelming the grains.
Versatile side dish. Works with Mediterranean, Middle Eastern, vegetarian, or weeknight meals.
Hands-off cooking. A few minutes of sautéing and the Instant Pot handles the rest.
Ingredient Notes
- Bulgur wheat – Use coarse bulgur for this recipe; it cooks evenly and fluffs beautifully under pressure.
- Green onions – The white/light green parts soften in the sauté, while the dark tops add freshness at the end.
- Garlic – Pressed or minced garlic infuses the pilaf with warm savory flavor.
- Chicken stock – Or use vegetable broth to keep the dish vegetarian or vegan.
- Salt – Adjust depending on the saltiness of your broth.
- Optional toppings – Green onions, parsley, or Parmesan can finish the dish with color and flavor.
Steps to Make Instant Pot Bulgur Pilaf
- Turn on sauté and heat the oil.
- Cook the chopped green onions briefly, then add the garlic.
- Stir in the bulgur and toast for a minute.
- Add broth and salt, then cancel sauté.
- Lock the lid, set to sealing, and cook on the rice setting or low pressure.
- Quick release when done.
- Stir in the green onion tops and parsley, then fluff with a fork.
Tips
- Lightly toasting the bulgur brings out its natural nutty flavor.
- Use low-sodium broth so you can control the salt level.
- If the pilaf seems a bit wet after cooking, let it stand uncovered for a few minutes.
- Add fresh herbs just before serving to keep their flavor bright.
- For richer flavor, make the pilaf with butter or ghee instead of oil.
Recipe Variations
- Mediterranean style. Stir in chopped tomatoes, parsley, and a squeeze of lemon at the end.
- Mushroom bulgur pilaf. Sauté thinly sliced mushrooms with the onions for deeper umami.
- Spiced version. Add cumin, coriander, turmeric, or a pinch of cinnamon while sautéing the onions.
- Vegetable-loaded. Add diced carrots, zucchini, or bell pepper along with the bulgur.
- Herb-forward. Finish with dill, cilantro, mint, or a mix for a fresh take.
- Cheesy bulgur. Stir in a handful of Parmesan or feta after cooking for a creamy finish.
- Lemon-garlic pilaf. Add extra garlic and finish with lemon zest and juice.
- Nutrient boost. Mix in chickpeas or white beans after cooking for extra protein.
Serving Suggestions
- Serve bulgur pilaf alongside grilled or roasted chicken, fish, or pork.
- Pair with sautéed vegetables, mushrooms, or grilled eggplant for a meatless meal.
- Use as a base for a grain bowl with chickpeas, feta, and cucumbers.
- Stuff into bell peppers or tomatoes and bake for a hearty vegetarian dish.
How to Store
Refrigerate: Store bulgur pilaf in an airtight container for up to 4 days. The flavor improves slightly as it sits.
Freeze: Freeze in portions for up to 2 months. Thaw overnight in the refrigerator.
Reheat: Warm in the microwave or on the stovetop with a splash of broth or water to restore moisture.
Instant Pot Bulgur Pilaf
Ingredients
- 1 tbsp vegetable oil, or butter or ghee
- 4 green onions (white and light green only), chopped (dark green tops reserved for later)
- 3 cloves garlic, pressed
- 1 cup bulgur wheat, coarse
- 1 ¾ cups chicken stock, or vegetable broth for vegetarian or vegan
- ½ tsp kosher salt, or to taste, depending on stock saltiness
- Reserved green onion tops, chopped
Recommended Equipment
Instructions
- Sauté: Select the sauté button and add the oil (or butter or ghee) to the Instant Pot. When the oil is hot, add the white and light green chopped green onions and cook, stirring, for 1 minute. Add the garlic and cook for an additional 1 minute. Add the bulgur and cook for 1 more minute. Cancel the sauté function and add the chicken stock and 1/2 teaspoon of kosher salt.1 tbsp vegetable oil | 4 green onions (white and light green only) | 3 cloves garlic | 1 cup bulgur wheat | 1 3/4 cups chicken stock | 1/2 tsp kosher salt
- Pressure Cook: Secure the Instant Pot lid and make sure the steam release valve is set to the sealing position. Select 'pressure cook' with low pressure for 12 minutes. When the time is up, perform a quick release.
- Finish and Serve: Add the reserved chopped dark green onions and fluff with a fork.Reserved green onion tops
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
