With an Instant Pot and about 20 minutes, you can make fluffy, PERFECT white rice every time! Let us show you how.
Instant Pot White Rice
Cooking white rice in the Instant Pot is our preferred method because it’s fast, fluffy, hands-off, and yields perfect results every time!
Here’s what you need to know:
- Ratio = 1 part white rice (we used basmati) : 1 part water
- Cook Time = 4 minutes
- Release = 10 minute natural release, then release any remaining pressure
It’s incredibly versatile and can be used in stir fries and sushi or with stews, curries, and more!
Did you find this helpful? If so, be sure to check out our Instant Pot Cooking Times Guide for perfectly cooked grains and beans every time!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Instant Pot White Rice (Fast, Tender, Fluffy!)
A quick & simple method for making PERFECT, fluffy white rice in the Instant Pot every time! Just 1 ingredient and about 20 minutes required!
Servings 4 (~3/4-cup servings)
Ingredients
- 1 cup white rice (we used basmati)
- 1 cup water (or vegetable broth for more flavor)
Instructions
- Add white rice and water (or vegetable broth) to the Instant Pot and stir to prevent sticking. Pressure cook on high for 4 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins).
- Once the timer goes off, allow to naturally release for 10 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped.
- Enjoy immediately in stir fries or sushi, or with stews, curries, and more! Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat in a skillet on the stovetop, adding oil or coconut aminos, as needed, to prevent sticking.
Video
Notes
*Total time includes active cook time, release time, and the time it takes for the Instant Pot to heat up (~8 minutes).
*Nutrition information is a rough estimate calculated with unenriched rice.
*Nutrition information is a rough estimate calculated with unenriched rice.
Nutrition (1 of 4 servings)
Serving: 1 three-quarter-cup serving Calories: 169 Carbohydrates: 37 g Protein: 3.3 g Fat: 0.3 g Saturated Fat: 0.1 g Polyunsaturated Fat: 0.08 g Monounsaturated Fat: 0.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 2 mg Potassium: 53 mg Fiber: 0.6 g Sugar: 0.1 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 12.95 mg Iron: 0.37 mg
Esmeralda Cassion says
I love rice as it is a staple in my culture . I tried your recipe with a slight difference I added cut up green onions , green bell pepper julian . it tasted pretty good . what do you think of that addition?
Sounds good to me!
Karen says
Made with 2 cups rice and 2 cups water with 1 tbs of plant butter. Pressure cooked on high for 4 minutes and slow released for 10 – PERFECT!
Yay! Thanks for sharing, Karen!
Casey Nuñez says
Thank you for this recipe/how-to! This saved me from losing faith in my instant pot. All I wanted was a pressure cooker/slow cooker/rice cooker and I’ve struggled with making rice for 2 years.
Aw, yay! We’re so glad it helped, Casey!
Sreeya says
I followed this exactly and the rice was quite dry do you know why that may be?
Hmm, I don’t! You could try cooking for 3 minutes vs. 4 next time to retain more moisture?
Angie says
Would it work in the 3-quart without modifying the quantities?
Yes, that should work! Let us know if you try, Angie.
Angie says
Is this recipe for the 3-quart pot? or the 6 quart pot? I have a 3-quart pot. If it is for a 6-quart pot, how would I modify it for a 3-quart pot?
It’s for the 6 quart, but it should work in the 3 quart!