Photo of Brown rice, kale, and sweet potato pilaf by WW

Brown rice, kale, and sweet potato pilaf

SmartPoints® value per serving
Total Time
1 hr 10 min
22 min
38 min
Warm spices round out the flavors in this satisfying vegetarian instant pot recipe. Basmati rice is fragrant and mild tasting, but you can substitute long-grain white or brown rice. If you’re not going vegetarian, serve this good-for-you pilaf with a platter of broiled or grilled shrimp for a satisfying supper. Coriander is the seed of cilantro that has a distinctive flavor all it's own. Though chopped fresh cilantro would be another complementary flavor note to use as a garnish here. Refrigerate leftovers. Like most rice dishes, this reheats well in the microwave for a few minutes.


Cooking spray

4 spray(s)

Uncooked onion(s)

1 small, chopped

Ginger root

2 Tbsp, minced, peeled, divided

Uncooked long grain brown rice

2 cup(s), such as long-grain basmati

Uncooked sweet potato(es)

1 large, peeled, diced

Ground coriander

1 tsp

Kosher salt

¾ tsp

Freshly grated nutmeg

½ tsp, (or 1/4 tsp ground nutmeg)

Black pepper

½ tsp, freshly ground

Fat-free reduced sodium chicken broth

4 cup(s)

Uncooked kale

4 cup(s), packed, chopped

Unsalted butter

2 Tbsp, cut into small bits


2 Tbsp, fresh, minced


  1. Press Sauté on 6-quart Instant Pot. When Hot is displayed, spray bottom of pot with nonstick spray. Add onion and 1 1/2 tablespoons ginger to pot. Cook, stirring, until onion is softened, about 4 minutes. Stir in rice and potato. Cook, stirring frequently, 1 minute. Stir in coriander, salt, nutmeg, and pepper and cook, stirring, until fragrant, about 20 seconds longer.
  2. Add broth to rice mixture. Place kale on top, pressing to form compact layer (do not stir). Lock lid, making sure vent is closed. Press Pressure Cook and select High Pressure; set cooking time for 33 minutes.
  3. When time is up, press Cancel to turn off pot. Allow pressure to fall naturally for 10 minutes. Move steam release valve to Venting position to quickly release any remaining pressure. Remove lid. Stir in butter, chives, and remaining 1/2 tablespoon ginger. Spoon pilaf into serving bowl. (If you like, leave pilaf in pot; lock lid, leaving pressure valve open to keep warm up to
  4. Serving size: 2/3 cup.