Step 1

Select 'sautee' function on a 6 quart Instant Pot. Heat olive oil, then add the onions and cook for 5-7 minutes, until soft and translucent.  Stir in the garlic and cook for one minute.

Step 2

Add 1/4 cup of white wine (or stock) and deglaze the Instant Pot for 1-2 minutes.

Step 3

Cancel the 'sautee' function and add remaining ingredients. Stir everything up.

Step 4

Cook on high pressure for 28 minutes, then allow to naturally release for 15 minutes. If there is any pressure remaining, release it.

Step 5

Stir in the parsley and pine nuts and enjoy.

Step 6

Pre-heat oven to 350°F.

Step 7

Add pilaf to a casserole dish with a lid. Bake (covered) for 30 minutes, or until heated through.

Step 8

Stir in the pine nuts and parsley just before serving.