Instant Pot Rice
If you’ve ever ended up with rice that’s gummy, crunchy, scorched on the bottom, or somehow all three at once, our favorite kitchen multitasker is about to make things easier. Instant Pot rice requires very little hands-on work and gives you fluffy, tender rice without babysitting a pot on the stove.
This recipe uses long-grain white rice, including jasmine or basmati rice, and cooks for just 3 minutes at high pressure followed by a 10-minute natural release.
It’s an easy side dish for weeknight dinners, meal prep, stir-fries, curries, and burrito bowls that would make Chipotle nervous.
Key Takeaways
- Instant Pot rice is easy to make and requires minimal hands-on work, yielding fluffy and tender results.
- Use 2 cups of long-grain white rice like jasmine or basmati, combined with 2 ½ cups of water and optional salt.
- Cook at high pressure for 3 minutes, followed by a 10-minute natural release for the best texture.
- You can flavor the rice with broth or add spices; variations in cooking time can adjust the firmness.
- Leftover rice makes great fried rice or can serve as a filling for burritos and rice bowls.
Ingredients
- 2 ½ cups of water
- 2 cups of rice
- ¼ teaspoon salt, optional
What Is the Water-to-Rice Ratio for Instant Pot Rice?
This recipe calls for 2½ cups of water for 2 cups of long-grain white rice. That comes out to a ratio of 1¼ cups water for every 1 cup of rice.
You may see other Instant Pot recipes that use a 1:1 ratio, but this is the amount that works with this particular recipe and cooking method.
Rice variety matters, too. Brown rice, wild rice, sushi rice, and other varieties don’t necessarily use the same amount of liquid or cooking time, so don’t assume you can simply swap one for another.
Instant Pot Rice Directions
- Place rice and water in the insert of an Instant Pot. (I like to stir it to try to make sure all of the rice is submerged in the water.) Add salt, if desired.
- Secure the lid and make sure the steam release valve is set to “sealing.” Set the Instant Pot to high pressure/manual for 3 minutes. (It will take about 7 minutes to pressurize before the 3 minutes will start counting down.)
- Natural release the steam for 10 minutes. Turn the steam valve to the venting position to quick release the remaining steam.
Fluff rice with a fork and enjoy!
How To Store Cooked Rice
Refrigerate leftover rice promptly in an airtight container and use it within 3–4 days.
Leftover rice is especially handy for fried rice, rice bowls, burritos, and other quick meals.
Can You Freeze Cooked Rice?
Yes. Allow the rice to cool and transfer it to freezer-safe bags or containers. Freeze for up to 3 months.
Freezing individual portions makes it particularly convenient for meal prep because you can pull out only what you need.
How To Reheat Rice Without Drying It Out
Add a small splash of water to refrigerated rice before reheating it. This creates a little steam and helps restore moisture to the grains.
For the microwave, place the rice in a microwave-safe dish, sprinkle it with a little water, cover loosely, and heat until steaming hot throughout.
You can also reheat rice in a saucepan over low heat with a splash of water or broth.
Tips for Fluffy Instant Pot Rice
- Use the right rice. This recipe was tested with long-grain white rice, including jasmine and basmati. Don’t use Minute Rice.
- Measure carefully. Small differences in the amount of water can affect the final texture.
- Make sure the rice is submerged. I give the rice and water a quick stir before sealing the pot.
- Don’t skip the natural release. Let the pressure release naturally for 10 minutes before venting the remaining pressure.
- Adjust the cooking time to your preference. For firmer rice, try 2 minutes. For softer rice, cook for 4 minutes.
- Fluff rather than stir. Once the rice is cooked, gently fluff it with a fork.
FAQs
When cooking long-grain rice, it is not necessary to pre-rinse it before cooking.
According to ABC in Australia, “There is a tradition behind it and, because of this, it becomes common practice for a lot of Asian cultures.”
For rice that has been harvested traditionally (without machinery), it would be necessary to rinse and wash the rice to help find and remove any leftover husk or stones that might have been harvested.
If you prefer for your rice to be less starchy, you can rinse it a couple of times to help remove the starch. If you plan on making rice to make fried rice, it is recommended to rinse the rice a few times.
Rinsing rice is easy. Simply place the rice in a bowl and fill it with cold water. Swirl the rice around and then pour off the cloudy water. Repeat this process until the water runs clear. Drain the rice in a fine-mesh sieve before cooking it in your Instant Pot.
Yes, you can cook brown rice in an Instant Pot. The cooking time will be slightly longer than white rice. For 2 cups of long-grain brown rice, add 21/2 cups of water and cook for 15 minutes at high pressure. Allow the pressure to release naturally before removing the lid.
Yes, you can freeze cooked rice. Allow the cooked rice to cool completely before transferring it to an airtight container or freezer-safe bag. Label the container with the date and store in the freezer for up to 3 months. When ready to use, thaw overnight in the refrigerator and reheat in a microwave or on the stovetop with a little bit of water or broth.
One-half cup of rice is the standard size for one serving of rice.
Mushy rice usually means there’s too much moisture.
Double-check your measurements, and if you rinse your rice, drain it thoroughly before adding it to the Instant Pot.
Rice varieties also absorb water differently. This recipe is intended for long-grain white rice, jasmine rice, and basmati rice. Using another variety with the same water and cooking time may give you a different texture.
If you prefer firmer rice, you can also reduce the pressure-cooking time from 3 minutes to 2 minutes.
If your rice is crunchy, first make sure you used the full amount of water and allowed the Instant Pot to complete the 10-minute natural pressure release.
Rice that wasn’t fully submerged can also cook unevenly, which is why I like to stir the rice and water together before sealing the pot.
If you consistently prefer softer rice, increase the pressure-cooking time to 4 minutes.
A small amount of rice sticking to the pot isn’t necessarily a problem, but heavily scorched rice can indicate that there wasn’t enough liquid or that the pot didn’t seal and pressurize properly.
Make sure the sealing ring is properly installed, the steam release valve is set to Sealing, and you’re using the full amount of water called for in the recipe.
And resist the temptation to open the pot or otherwise interfere once cooking begins. The Instant Pot has this. Go make the Kung Pao Chicken.
Recipes To Enjoy With Cooked Rice
Instant Pot Rice
Ingredients
Equipment
Method
- Place rice and water in the insert of an Instant Pot. (I like to stir it to try to make sure all of the rice is submerged in the water.) Add salt, if desired.
- Secure the lid and make sure the steam release valve is set to "sealing." Set the Instant Pot to high pressure/manual for 3 minutes. (It will take about 7 minutes to pressurize before the 3 minutes will start counting down.)
- Natural release the steam for 10 minutes. Turn the steam valve to the venting position to quick release the remaining steam.
Nutrition
Video
Notes
- This recipe was tested in a 6-quart Instant Pot.
- This recipe works with long-grain rice like jasmine rice or basmati rice. Do not use Minute Rice.
- For a firmer texture, reduce the cooking time to 2 minutes.
- For softer rice, increase the cooking time to 4 minutes.
- Remember, while there may be a RICE button on your Instant Pot, you need to use the PRESSURE function.
Tried this recipe?
Let us know how it was!Last Bite
The Instant Pot makes cooking rice almost embarrassingly easy. No watching the stove. No boiling over. No mystery crunchy layer hiding at the bottom of the pan. Just fluffy, dependable rice ready for weeknight dinners, meal prep, stir fries, burrito bowls, and everything in between.
Leave a comment below and let me know what type of rice you make most often in your Instant Pot! And if this recipe saved your dinner plans, share it with a friend or pin it for later before the rice coma kicks in.
