Instant Pot Rice
Make perfectly fluffy rice in your pressure cooker with this easy Instant Pot rice recipe! Using a simple 1:1 ratio, you will have perfect rice every time - whether you're making jasmine, basmati, or brown rice.
Servings: 6 servings
Calories: 225kcal
Ingredients
- 2 cups rice any variety
- 2 cups cold water or chicken broth
- pinch of salt optional
Instructions
- Rinse 2 cups of rice in a fine-mesh strainer under cold water until the water runs clear.
- Add rinsed rice and 2 cups of cold water to the Instant Pot insert.
- Close the lid and set the valve to the "Sealing" position. Use the manual setting to cook the rice on high pressure, or use the rice button to pressure cook white/jasmine/basmati/sushi rice for 5 minutes, brown rice for 25 minutes, or wild rice for 30 minutes (use a 1.5:1 water ratio).
- Allow natural pressure release (10-20 minutes). When the pin drops, open the lid, fluff with a fork, and serve.
Notes
- Don't exceed the max fill line - rice expands.
- Always rinse rice before cooking.
- Use natural release only - no quick-release.
- 1 cup dry rice yields 3 cups cooked.
- Keeps in fridge for 4 days, freezer for 3 months.
Nutrition
Serving: 1grams | Calories: 225kcal | Carbohydrates: 49g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 7mg | Potassium: 71mg | Fiber: 1g | Sugar: 0.1g | Calcium: 20mg | Iron: 0.5mg
