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
Tate says
I’ve tried lots of suggestions re how to cook rice I n my now three-week old Instant Pot Dúo. Yet again, using the 4 minute pressure cook instructions, the rice came out like sticky-rice. Hey, some people want and like sticky-rice. I’d prefer fluffy rice. I think I’ll go back to stove top. Maybe even return the Instant Pot. BUT, mixed with roasted chicken and bone broth, the dog ate all of this version of rice rather than simply most of the rice from other cooking instructions.
Hi Tate, sorry to hear it didn’t turn out as you were hoping. What type of rice is it that you’re using?
Bobbie says
This is the most life changing recipe ever!!!! My kids want rice every night and I always say you have to know before you make dinner if you are having rice because it’s takes SO long and you have to babysit it. This cooking hack is THE ACTUAL BEST!!! I now make rice often, and I do 1/2 water and have chicken broth for the best flavor! I don’t rinse it either and I add a drizzle of olive oil. I even doubled the recipe and did 8 mins cooking and 16 mins natural release and then quick release for a big group and it was perfect! No one could believe how yummy and fluffy it was without babysitting it. I will never make it on the stove again!
Yay! So glad this recipe has been so successful for you, Bobbie!
Rebecca says
Absolutely horrible! i have made this several times. It’s crunchy nasty not cooked. I make brown rice on the multigrain 40 minute and it’s good. But white rice?? Def a no go.
Hi Rebecca, sorry to hear it hasn’t worked for you. Other readers have had success with this recipe, so we wonder if something could be going wrong. What type of white rice are you using? And to confirm, you’re cooking it on HIGH for 4 minutes?
El says
I’m trying this today with my new Xmas present :) I was wondering if I wanted to add veggies – say cubed carrots and peas – would I need to add more water? Or just chuck them on top and they’ll steam ok? Tia!
Hi El! We haven’t tried that, but we think it would work without extra water. Let us know how it goes!
Chris Linsner-Cartwright says
Do you have an Instant Pot recipe for Brown rice?
Here!
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?
Michelle says
This has happened to me depending on the type and age of your rice. Some types of rice require more water as does older rice. Try adding an additional 1/4 cup of water and see if that helps.
So helpful! Thanks for sharing, Michelle!
Denise says
Two questions…
1–Do you find it better to rinse the rice? If so, does the water quantity or time change?
2–For doubling or tripling the recipe, do you do the same to the time?
Hi Denise, we don’t find rinsing necessary! Keep the time the same if doubling or tripling. Hope that helps!
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!