This rice pilaf is flavorful and fragrant and always comes out perfectly in the Instant Pot. It's a great quick and easy weeknight dinner side dish and can be adapted in many ways.
Set your Instant Pot to the sauté function. Use the medium heat option of this function. Add the olive oil and let the oil heat up for a minute. Add the shallots and the kosher salt. Cook for about 3 minutes allowing the shallots to soften, but not brown. Add the orange zest and stir well into the shallot and oil mixture. Cook for a minute.
Add the rice to the pot stirring to combine. Ensure rice is coated with the now-flavored olive oil. Toast for 2 minutes.
Turn off the sauté function. Add the stock. Stir to combine. Scrape down the sides of the Instant Pot to ensure all rice granules are covered in stock and not stuck to the sides of the pot.
Put the lid on the Instant Pot. Depending on the Instant Pot model you have, either select "manual" or "pressure cook high" button. Set the timer for 6 minutes.
While the rice is cooking, set a small frying pan over a medium heat on the stove. Add the almonds and toss or stir frequently until the almonds are toasted to a light golden brown color. Set aside.
When the Instant Pot timer goes off, allow the pot to release pressure naturally for 10 minutes. Then open the lid and use a fork to gently fluff the rice. Sprinkle in the toasted almonds, fluffing more to combine. Serve.
Notes
I like to make my rice before I start cooking other elements of a meal because this will keep nicely for at least 20-minutes warming in the Instant Pot while I cook other things. In this case, wait until you're close to serving before removing the Instant Pot lid, fluffing, and folding in the almonds.