Instant Pot Rice

rice with cilantro and chopsticks

The Spruce / Diana Rattray

  • Total: 7 mins
  • Prep: 3 mins
  • Cook: 4 mins
  • Pressure Build/Release: 15 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
205 Calories
0g Fat
45g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 205
% Daily Value*
Total Fat 0g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 540mg 23%
Total Carbohydrate 45g 16%
Dietary Fiber 1g 2%
Total Sugars 0g
Protein 4g
Vitamin C 0mg 0%
Calcium 23mg 2%
Iron 2mg 11%
Potassium 55mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There are a couple of reasons the Instant Pot is an excellent choice for rice. It's fast—even with pressure build and steam release time, rice is perfectly cooked in less than 20 minutes—and it is ridiculously easy. Just put the rinsed rice, water, and salt in the Instant Pot and press a button.

It's easy to add flavor to this no-frills recipe. Instead of water, use vegetable broth or chicken or beef stock. Or sauté a shallot or a bit of onion before adding the rice and water. 

Don't forget to rinse the rice before you begin. Rinsing removes some of the surface starch and cleans the rice. Rinse it in a bowl or a strainer under cold running water for a few minutes. The water will stay a bit cloudy, but should be clear enough to see the individual rice grains.

A 6-quart pressure cooker was used to make the following recipe. One cup of uncooked rice will make about three cups cooked. Feel free to scale the recipe up for larger amounts (up to 6 cups uncooked in the 6-quart cooker). If you prefer very soft rice, add a few more tablespoons of water for each cup or add a minute or two to the time. See the variations for tips on adjusting for brown rice and other types.

Ingredients

  • 1 cup long-grain white rice (or basmati or jasmine)
  • 1 cup water
  • 1/4 teaspoon salt

Steps to Make It

  1. Gather the ingredients.

    ingredients for instant pot rice
    The Spruce / Diana Rattray
  2. Rinse the rice thoroughly in a mesh strainer under cold running water. Or rinse the rice in a bowl, changing the water 3 to 4 times.

    rinsing the rice under running water
    The Spruce / Diana Rattray
  3. Put the rinsed rice in the Instant Pot inner pot along with the water and salt. Stir lightly.

    rice and water in the instant pot
    The Spruce / Diana Rattray
  4. Secure the Instant Pot lid and turn the steam release valve to the sealing position. Choose the pressure cook or manual button (high pressure) and set the timer for 4 minutes. When the time is up, let the pressure come down naturally for 10 minutes, and then carefully turn the knob to the venting position to release any remaining pressure.

    set Instant Pot to sealing
    The Spruce / Diana Rattray
  5. Cancel the keep warm button and spoon the rice into a serving bowl.

    white rice and red rice
    The Spruce / Diana Rattray
  6. Enjoy the hot cooked rice with a garnish of herbs or cheese, or drizzle it with soy sauce or melted butter.

    bowl of fluffy rice with parsley
    The Spruce / Diana Rattray

How to Reheat Rice

  1. You can easily reheat the rice right in the Instant Pot. Place a trivet in the pot and add 1 cup of water. Put the cold rice in a heat-proof pan or bowl and place it on the trivet.

    steam leftover rice in the instant pot
    The Spruce / Diana Rattray
  2. Secure the lid and turn the knob to the sealing position. Press the steam button and set the timer for 5 minutes. When the time is up, do a quick release.

Tip

  • The Instant Pot does have a rice program that is designed for converted or plain long-grain white rice. It automatically adjusts the time based on the volume of rice in the pot. The rice program cooks on low pressure, however, so it does take longer. You might want to experiment with both methods to see what works best for you.

Recipe Variations

  • For Brown, Red, and Black Rice: Rinse the rice as directed for white rice. For each cup of brown, red, or black rice, use 1 1/4 cups of water. Secure the lid, choose high pressure, and set the timer for 22 minutes. Do a 10-minute natural release and then cancel the keep warm setting and release any remaining pressure.
  • For Sushi Rice and Sticky Rice: Rinse the rice thoroughly. For each cup of sushi rice, use 1 1/2 cups of water. Secure the lid, choose high pressure, and set the timer for 7 minutes. After a 5 minute natural release, quick release the remaining pressure. Stir in 2 to 3 tablespoons of rice wine vinegar.