Make perfect Instant Pot Rice EVERY SINGLE TIME with my fool-proof 12-minute method. This easy tutorial (includes video) shows you how to nail cooking rice in the pressure cooker! I add a bit of spice for extra flavor but you can omit for times you want plain white rice.
INSTANT POT RICE
Anyone who has an Instant Pot knows that it is pretty much a magical kitchen appliance. I use mine almost every single day, whether it’s for hard-boiled eggs, a quick pot of greens, Instant Pot Hummus (seriously the BEST and easiest hummus recipe!), making a quick dinner by cooking FROZEN salmon fillets like in my Instant Pot Salmon, or even for 10-minute Instant Pot Mashed Potatoes.
I have to admit that when I first tried rice in my Instant Pot it was an epic failure. Mainly because I didn’t adjust the water : rice ratio from stove-top cooking and just hit the “rice” button.
After a bunch of trial and error, I discovered that the secret to making amazing rice in the Instant Pot EVERY SINGLE TIME is the water : rice ratio and it’s really different than stovetop rice.
I like to season my rice with a couple cracked cardamom pods, one star anise, some white pepper and a bit of salt. It smells amazing and the rice has the slightest hint of spice. It’s really wonderful with everything.
But, if you keep the water : rice ratio the same and make sure to add a little bit of fat and salt, you could skip the spices (try it at least once with the spices!) if you just want plain rice.
DOES THIS WORK FOR ONLY WHITE RICE?
I have tried this technique with a few varieties of White Jasmine and White Basmati rice (medium and long grain) and all have worked really well. I have NOT tested this technique with brown rice and would expect the water: rice ratio to be different for cooking brown rice in the pressure cooker.
HOW TO MAKE INSTANT POT RICE
It’s fairly simple, but the water : rice ratio for instant pot rice is different than cooking rice on your stovetop. My guess is that it’s because of the fact that less evaporation happens during the cooking process when you use an instant pot – your rice and water is all sealed away.
Make sure to rinse the rice until the water runs completely clear before adding it to the instant pot. If you don’t, you’ll end up with extra starches in the rice and it could interfere with the taste and the cooking time.
I add some avocado oil to my rice to prevent the rice from sticking to the pot. Salt and spices add an amazing flavor to the rice. You can always omit these, of course, but I highly recommend trying instant pot white rice with the spices I recommend below – so good!
If you are using an Instant Pot, then you will just hit the “Rice” button. For other pressure cookers, you will want to set the pressure cooker to low pressure for 12 minutes.
Why use Natural Pressure Release (rather than Quick Pressure Release)?
Natural pressure release is the way to go when it comes to cooking rice in an instant pot. Think of this as “settling time”, similar to when you cook rice on the stove-top and allow it sit off of the burner with the lid cocked a bit.
I have found with trial and error that using only the QPR often results on wet rice or sticky rice. If you are in a rush and just can’t wait the full natural pressure release, give it at least 5 to 7 minutes before hitting the quick release.
CAN YOU FREEZE INSTANT POT RICE
YES! I always make extra (pre-cooked rice is the absolute BEST for fried rice!). I usually allow the rice to cool on baking sheets in my freezer and then transfer to freezer-safe containers or freezer bags for future meals.
TIP: portion it out for your family before freezing. This makes defrosting a pinch.
RECIPES USING COOKED RICE
Chicken Rice Soup with Turmeric
Did you make this recipe? Please give it a star rating below!
Make perfect Instant Pot Rice EVERY SINGLE TIME with my fool-proof 12-minute method. This easy tutorial (includes video) shows you how to nail cooking rice in the pressure cooker! I add a bit of spice for extra flavor but you can omit those for times you want plain white rice.
- 3 cups organic jasmine rice rinsed until water runs clear
- 3.25 cups cold filtered water
- 1 Tablespoon avocado oil
- 1 whole star anise
- 3 whole cardamom pods cracked
- 1 teaspoon kosher salt
- 1/4 teaspoon ground white pepper
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Rinse rice until water runs clear.
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Place rinsed rice into Instant Pot vessel and add filtered water, oil and spices. Stir to mix.
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Lock lid and make sure pressure cooker vent is set to "SEALED". Use "RICE" button or set to manual low pressure for 12 minutes.
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Once done, allow to depressurize using the natural pressure release.
If you are in a rush and want to do a manual pressure release, let it sit for at least 5 minutes first.
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Fluff rice with a fork, serve and Enjoy!
Once cool, freeze for later.
Recipe Video
- I have tried this technique with a few varieties of White Jasmine and White Basmati rice (medium and long grain) and all have worked really well. I have NOT tested this technique with brown rice and would expect the water: rice ratio to be different for cooking brown rice in the pressure cooker.
- Make sure to rinse the rice until the water runs completely clear before adding it to the instant pot. If you don't, you'll end up with extra starches in the rice and it could interfere with the taste and the cooking time.
- Natural pressure release is the way to go when it comes to cooking rice in an instant pot. Think of this as "settling time", similar to when you cook rice on the stove-top and allow it sit off of the burner with the lid cocked a bit. I have found with trial and error that using only the QPR often results on wet rice or sticky rice. If you are in a rush and just can't wait the full natural pressure release, give it at least 5 to 7 minutes before hitting the quick release.
- I always make extra (pre-cooked rice is the absolute BEST for fried rice!). I usually allow the rice to cool on baking sheets in my freezer and then transfer to freezer-safe containers or freezer bags for future meals.
TIP: portion it out for your family before freezing. This makes defrosting a pinch.
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
UPDATE NOTES: How to Make Perfect Instant Pot Rice was originally published in January 2017 and was updated in October 2019 with answers to commonly asked questions, edited photos and more helpful information.
Ashley says
If I ever buy an instant pot, I’m definitely trying this first!
EverydayMaven says
OMG – you need to get one! There will for sure be a huge sale on them around Black Friday. It’s one of my top kitchen appliances (and you know I have like 40 lol)
Robin says
You won’t be sorry. It is the best gadget yet. I make yogurt once a week. Love it. Best corn on the cob ever and believe me I have cooked it every way imaginable.
Gladys says
What’s the max capacity of a 6qt instant pot to cook rice?
Can I make 6 cups of rice? I have a large Chinese family 🙂
EverydayMaven says
Hey Gladys! I have made 4 or 5 cups at a time!!
Tony says
I believe the owners manual states to fill only to the 1/2 mark on the vessel if making rice. I would think this is closer to her 3 cups, but I am not quite sure, and mine is pressurized with rice in it right now so I can’t check. Sorry.
Mary Lieffring says
I substituted with 2 cups of water and 1 cup of orange juice.
I call it “sunshine rice.”
Delicious!
EverydayMaven says
Sounds so good Mary!! I need to try this 🙂
Carol says
I take it that you are using a real 1 cup measure for the rice and not the plastic cup that came with the instant pot.
EverydayMaven says
Hi Carol — Yes – a real 1 cup measure!
Bec says
Carol – so glad you asked the question… I was confused because I know that it is not a full cup!!
HollyT says
Ok, I’m not one to experiment with my rice. Especially since I was experimenting with lunch today. But holy moly, this rice was awesome! My mother was skeptical as well as I didn’t have time to hide the evidence before she got here, but she loved it as well! Thank you so much for this recipe, I’ll have to pick up some avocado oil for next time as I had to use olive oil today.
EverydayMaven says
Thank you so much Holly! That is great feedback and I’m thrilled that your family loved it 🙂
Bonnie says
I made this exactly except for 1 cup each of jasmine rice and water. I just happened to have whole cardamom pods and star anise. I used 1 star anise and 2 cracked cardamom pods. And a tsp of salt along with regular oil since I didn’t have any good oil.
It was so good this way. Those spices added a little somethin-somethin!
My 11 year old snarfed it down and he doesn’t like plain white rice.
Make sure you rinse it as directed above. You need that extra water with a 1:1 ratio or it’d be crunchy.
EverydayMaven says
Hi Bonnie! Love it and so glad your 11-year old liked it – that’s the best!!!
Thomas says
How do you keep the rice from sticking to the bottom of the instant pot, or is that what the avocado oil is for,
EverydayMaven says
Hey Thomas – yes, the oil helps with that. I very rarely have sticking but the grain (jasmine, basmati, etc.) and type of rice (long, short, etc.) also play a big role! If you are having sticking issues, swirl the oil on the bottom and then add the rest of your ingredients.
steven says
How can i make perfect parboiled rice. the carolina gold parboiled kicks my butt everything, not sure why
EverydayMaven says
Hi Steven! I am not sure – I don’t use parboiled rice.
Holly Georgoulas says
Hi Steven, I just made some Carolina Gold in my Crock Pot Express. I used the recipe in the booklet (1 cup rice + 1.5 cups water) and did the 12 minute low pressure rice setting. I let it sit for 10 minutes natural release. I thought it was perfect! I tried 2 batches, one rinsed and one not rinsed. I honestly think I prefer the non-rinsed, but it might be a personal preference. It’s slightly firmer and has more flavor. I did see a demo saying that parboiled rice did not need to be rinsed, so I probably won’t bother. Hope that helps!
David Bell says
I made this today, didn’t use any of the spices besides pepper.. only cooking for two so 3 cups of uncooked rice was waaaaay too much.. so cut it down to 1 1/2 cup of each… it did not turn out the best.. although it was mostly cooked and not crunchy. it still needed more moisture it seemed.. although i used warmed chicken broth so that may have been a bit of a difference since the recipe calls for cold water.
EverydayMaven says
Hi David,
What type of rice did you use? White? Brown? Long? Short? etc.
Frances says
Whats the max amount of cups do you think I can cook in my 6 quart instant pot?
Robin says
It is said that you should not fill the IP more than halfway with starchy things such as rice/pasta. So for a 6 Quart, you can do 3 Quarts of rice and water total. So 1.5 quarts of rice is 6 cups. I have never done this much rice, but I can imagine it would take longer to come to pressure and longer for the pressure to drop. Still the same amount of cooking time tho. Beware of foam coming out of the vent, you might need to really clean out the vent area afterwards so it doesn’t get all gummed up.
EverydayMaven says
I usually do 3 cups or 4 cups of dry rice with equal amounts of water (and spices) in my 6QT and it’s never been a problem