Instant Pot White Rice
25 min
|
easy
|
gluten-free,
lactose-free,
low-fat,
vegan,
vegetarian
Recipe by Eunice
Introduction
Instant Pot white rice, done right: fluffy, separate, lightly seasoned, no mush, no guessing.
Perfect for weeknights and meal prep, it sets you up for stir-fries, curries, beans, and burrito bowls, whether you are using jasmine or basmati.
Ingredients (6 servings)
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Ingredients
- 2 cups long-grain white rice (like jasmine or basmati) raw long-grain white rice 11.11 oz
- 2 cups water water
- 1 tsp salt (optional) salt
- 2 tsp vegetable oil (optional, adds flavor and prevents sticking) vegetable oil
How to Make Instant Pot White Rice
-
Rinse the rice
Place the rice in a fine-mesh strainer and rinse under cold water, swishing with your fingers, until the water runs mostly clear.
Drain very well for 30 to 60 seconds so the 1 to 1 ratio stays accurate.
-
Load the pot
Add the drained rice to the Instant Pot with 2 cups water, salt if using, and oil or butter.
Stir to break up clumps and scrape any grains off the sides so nothing scorches.
-
Pressure cook
Lock the lid and set to High Pressure: 3 minutes for jasmine, 4 minutes for basmati.
If your model runs cooler or you like softer rice, add 2 tablespoons extra water total and keep the same time.
-
Natural release
Let the pressure naturally release for 10 minutes, then quick release any remaining pressure.
Open the lid away from you because starchy steam is spicy on the face.
-
Fluff and rest
Fluff gently with a fork to separate the grains.
Let the rice rest uncovered for 3 to 5 minutes so excess surface moisture steams off and the texture sets.
-
Serve, store, reheat
Taste and adjust salt, then finish with a touch more butter or oil if you like a glossy bite.
Cool leftovers quickly and store in glass containers; reheat with a teaspoon of water and a loose lid until steamy.
Substitutions
- Oil -> Butter
- Swap the 2 teaspoons oil for 2 teaspoons melted butter for a richer, rounder flavor and the same anti-foam, non-stick benefits.
- Water -> Low-sodium broth
- Use 2 cups chicken or vegetable broth instead of water for savory depth and a slightly fuller mouthfeel; reduce or omit added salt.
- Salt -> Bouillon powder
- Replace the salt with 1 teaspoon chicken or vegetable bouillon powder for seasoned, restaurant-style rice without extra measuring.
Tips
- Rinse right, then drain hard
- Rinsing removes excess surface starch for fluffy grains, and a thorough drain keeps the 1 to 1 ratio from turning soggy.
- Weigh for consistency
- For dead-accurate results use equal weights of rice and water, about 370 to 380 grams each for 2 cups rice.
- Natural release is non-negotiable
- That 10-minute rest finishes cooking gently and prevents burst grains or foamy sputters at the valve.
- Do not use the Rice button
- Manual High Pressure is more consistent across models and lets you choose the exact time for jasmine or basmati.
- Scale up without changing time
- Double or halve the recipe with the same pressure time; just keep the 1 to 1 ratio and do not exceed the pot’s half-full line for rice.
- Flavor without burn risk
- Tuck in a smashed garlic clove, a bay leaf, or 1 tablespoon sofrito on top of the rice instead of searing aromatics on the bottom.
Nutrition Facts *
| Energy | 100 | kcal |
|---|---|---|
| Protein | 2 | g |
| Total Fat | 0 | g |
| Carbohydrates | 21 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did I get a Burn warning?
- There was not enough liquid or rice stuck to the sides and bottom; add the full 2 cups water, scrape the pot before sealing, use the oil or butter, and make sure the silicone ring is seated.
- My rice is too firm, now what?
- Sprinkle in 1/4 cup hot water, reseal, and cook 1 minute on High Pressure with a 5-minute natural release, then fluff and rest uncovered.
- The rice came out mushy or clumpy, how do I fix it next time?
- Rinse longer, drain better, and stick to the 1 to 1 ratio with the 10-minute natural release; avoid soaking long-grain rice and do not stir after cooking.
- Can I skip rinsing?
- Yes, but expect stickier rice or reduce water by about 2 tablespoons per cup of unrinsed rice to balance the extra surface starch.
- Can I double the batch?
- Yes, keep the same pressure time and ratio, but do not fill past half the pot with rice and water to leave room for starchy foam.
Serving Suggestions
Steal a restaurant move and finish with a small pat of butter, chopped scallions, and cracked black pepper for a glossy, savory bowl that actually tastes like something.
Or go tropical with coconut oil, lime zest, and a handful of peas, then park it next to grilled salmon or mojo chicken for a weeknight dinner that does not need an apology.
More pairings:
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