Step 1: Rinse the Rice
Place your 1 ½ cups of long-grain white rice in a fine-mesh sieve. Rinse it under cold running water for about a minute, agitating the rice with your hand. You will see the water run cloudy at first; continue rinsing until the water runs mostly clear. This crucial step removes excess surface starch, which is the number one culprit for gummy or sticky rice. Set the rinsed rice aside to drain well.

Step 2: Sauté Aromatics and Toast the Orzo
Set your Instant Pot to the Sauté function on “Normal” or “Medium” heat. Add the 2 tablespoons of butter and let it melt completely. Add the diced onion and cook, stirring frequently, for about 3-4 minutes until it becomes soft and translucent. Add the minced garlic and cook for another 30-60 seconds until fragrant, being careful not to let it burn. Add the 1/3 cup of orzo pasta to the pot. Continue to stir constantly, toasting the orzo in the butter and aromatics for about 2-3 minutes. You are looking for the orzo to turn a deep golden brown. This step builds the signature nutty flavor of the pilaf.

Step 3: Toast the Rice
Add the rinsed and drained rice to the pot. Continue to stir on the Sauté setting for another 1-2 minutes. This coats each grain of rice in the flavorful butter and helps it cook up into separate, fluffy grains. The rice will become slightly translucent at the edges.

Step 4: Deglaze the Pot
Pour in about ¼ cup of the chicken broth and immediately use a wooden spoon or spatula to scrape up any browned bits (fond) stuck to the bottom of the pot. This step is critical for two reasons: first, it incorporates all that concentrated flavor into your dish, and second, it prevents the dreaded “Burn” notice on your Instant Pot.

Step 5: Pressure Cook
Once the bottom of the pot is clean, pour in the remaining chicken broth, 1 teaspoon of salt, and ½ teaspoon of black pepper. Give everything a final, gentle stir to combine. Press the Cancel button to turn off the Sauté function. Secure the lid on the Instant Pot, ensuring the steam release valve is set to the Sealing position. Select the Pressure Cook (or Manual) button and set the timer for 4 minutes at high pressure.

Step 6: Natural Pressure Release (NPR)
When the 4-minute cooking cycle is complete, the Instant Pot will beep. Do not touch the valve yet. Allow the pot to sit undisturbed for 10 minutes for a Natural Pressure Release. This 10-minute resting period is vital. It allows the moisture in the pot to redistribute evenly and lets the rice finish steaming gently, which is the secret to perfectly cooked, non-mushy grains. After 10 minutes have passed, carefully move the steam release valve to the Venting position to release any remaining pressure.

Step 7: Fluff and Serve
Once the float valve has dropped, it is safe to open the lid. The rice on top might look flat. Use a fork (never a spoon, which can mash the grains) to gently fluff the rice, separating the grains and mixing in the toasted orzo from the bottom. Stir in the 2 tablespoons of freshly chopped parsley for a burst of color and fresh flavor. Serve immediately.