Instant Pot Bulgur Pilaf
Bulgur pilaf is an excellent alternative to rice or potatoes, and it is a snap to fix and cook in the Instant Pot pressure cooker.
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.
Recipe Variations
- Use vegetable broth instead of chicken stock for a vegetarian version.
- Stir in a handful of steamed peas before serving.
- Add a pinch of cumin or smoked paprika for a subtle, earthy flavor.
- Top with a spoonful of Greek yogurt or a drizzle of olive oil before serving.
- Finish with lemon zest or juice for brightness.
- Stir in chopped spinach or arugula after cooking for an added boost of greens.
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 and Reheat Leftover Bulgur Pilaf
Refrigerate. Transfer the cooled pilaf to an airtight container within 2 hours of cooking. Store in the refrigerator for up to 4 days.
Freeze. Place in freezer-safe containers or bags. Label with the date and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheat. Reheat in a skillet over low heat with a splash of broth or water, stirring frequently. Or microwave in short intervals, covered, until heated through.
Instant Pot Bulgur Pilaf
Ingredients
- 1 tablespoon vegetable oil, or butter or ghee
- 4 green onions, chopped, white and light green separated from the dark green
- 3 cloves garlic, pressed
- 1 cup bulgur wheat, coarse
- 1 3/4 cups chicken stock, vegetable broth for vegetarian or vegan
- 1/2 teaspoon kosher salt, or to taste, depending on stock saltiness
- Optional garnishes: chopped green onion tops, parsley, or Parmesan cheese
Instructions
- Sauté: Select the sauté button and add the oil to the Instant Pot. When the oil is hot, add the green onions and cook, stirring, for 1 minute. Add the garlic and cook for an additional 1 minute. Add the bulgur and continue to cook for 1 minute. Cancel the sauté function and add the chicken stock and 1/2 teaspoon of kosher salt.
- Pressure Cook: Secure the Instant Pot lid and make sure the steam release valve is set to the sealing position. Choose the rice button for 12 minutes. Alternatively, select ‘pressure cook’ with low pressure for 12 minutes. When the time is up, perform a quick release.
- Finish and Serve: Add the green onion tops and parsley, and fluff with a fork. Enjoy!
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