Step 1

Heat a 4-quart Instant Pot using the SAUTE mode. Add 1 Tablespoon olive oil and swirl to coat the bottom. Saute the onion, celery, and carrot for several minutes, stirring occasionally until vegetables are tender.

Step 2

Add garlic, orzo, and white rice to Instant Pot and saute an additional 2-3 minutes until rice is slightly toasted. Turn saute off and add cranberries, broth, thyme and a pinch of salt.

Step 3

Lock the Instant Pot lid and set the vent to closed. Select MANUAL mode and cook rice on high pressure for 3 minutes then allow a natural release for 10-12 minutes.

Step 4

Unlock the Instant Pot lid and discard thyme sprigs. Fluff pilaf with a fork and toss in the toasted almonds, apple, parsley, and pomegranate arils (optional). Sprinkle with lemon juice and season with salt and pepper, to taste.

Step 5

Store in an airtight container in the fridge for 3-4 days.

Step 6

Heat a medium-sized saucepan (or dutch oven) over high heat. Add 1 Tablespoon olive oil and swirl to coat the bottom. Saute the onion, celery, and carrot for several minutes, stirring occasionally until vegetables are tender.

Step 7

Add garlic, orzo, and white rice to the pan and saute an additional 2-3 minutes until rice is slightly toasted. Turn off the heat and add cranberries, broth, thyme and a pinch of salt.

Step 8

Bring to a boil. Then turn down the heat, cover the saucepan with a lid, and simmer on low for 20-25 minutes or until liquid is absorbed.

Step 9

Remove from heat and discard the thyme sprigs. Fluff pilaf with a fork and toss in the toasted almonds, apple, parsley, and pomegranate arils (optional). Sprinkle with lemon juice and season with salt and pepper, to taste.