Instant Pot Rice
See how to cook Instant Pot rice that's perfect every time. This easy pressure cooker method has conversions for brown, long-grain white, basmati, & jasmine rice.
Equipment
Ingredients
- 1.5 cups long-grain white rice (rinsed)
- 2 cups water
- 1 teaspoon salt
- 1 teaspoon olive oil
Instructions
- Add rinsed rice to the Instant Pot; cover with water. Add salt and olive oil and stir slightly.
- Lock on the Instant Pot lid. Set the Instant Pot to manual, high pressure, 7 minutes (for white/jasmine/basmati rice) or 15 minutes (for brown rice).
- Once the cook cycle is over, quick release the pressure. Fluff rice with a fork and remove from the warming setting (so rice doesn't dry out).
Notes
- Rinse rice to remove excess starch and improve texture.
- Use a 1:1.25 rice-to-water ratio; exact measuring isn’t necessary.
- For extra flavor, substitute chicken stock for water and add seasonings as desired.
- Fluff with a fork; a little butter helps prevent sticking.
- Turn Keep Warm off after cooking to avoid rice sticking to the bottom.
- Store leftovers refrigerated for 3–4 days; reheat in the microwave with a splash of water.
- For cooking rice with another dish, use the pot-in-pot method with similar cook times.
Nutrition Facts
Calories: 175kcalCarbohydrates: 37gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 394mgPotassium: 53mgFiber: 1gSugar: 0.1gCalcium: 16mgIron: 0.4mg
