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Making Instant Pot Rice is so easy once you know the right cooking time and water ratio! This simple method gives you fluffy white rice with just a few minutes of prep, and I’ve included a handy cooking chart for brown rice, jasmine rice, basmati rice, and other varieties, too.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“I always have a hard time getting brown rice to turn out perfectly. Thanks to your handy chart, it was just perfect. The only way I’ll make it from now on!“ – Kara
“We make rice in the instant pot every week – no fail, love it!“ – Allyson
“The only way I’m going to make rice moving forward! So much easier in the instant pot!“ – Jamie
Why I Make Rice in the Instant Pot
Once I discovered how easy it was to make rice in the Instant Pot, I ditched my old rice cooker for good! I love being able to add the rice and water, set the timer, and not worry about watching a pot on the stove. It’s one less thing to think about when I’m making dinner.
The best part is that I can use my Instant Pot for more than just regular white rice. I also love making Instant Pot Mexican Rice (my favorite, I make it at least once a week!). We have separate recipes for Instant Pot Jasmine Rice, Instant Pot Sushi Rice, and Instant Pot Brown Rice, too. Once you get the basics down, it’s easy to switch things up.
🩷 Erica
Table of Contents
- 5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
- Why I Make Rice in the Instant Pot
- Ingredients You’ll Need
- Ingredient Additions and Substitutions
- How to Make Instant Pot Rice
- Instant Pot Rice Cooking Times and Water Ratios
- Should You Use the Instant Pot Rice Button?
- Recipe Tips
- Frequently Asked Questions
- Make Ahead and Storage
- What to Serve with Instant Pot Rice
- More Instant Pot Recipes with Rice
- Instant Pot Rice Recipe
Ingredients You’ll Need
You only need three ingredients and an Instant Pot or electric pressure cooker to make this recipe.
- Long-grain white rice: Regular uncooked long-grain white rice, jasmine rice, or basmati rice all work with this method. Don’t use instant or minute rice because it cooks differently.
- Water: For long-grain white rice, use equal amounts of rice and water. You won’t need as much water as you would when cooking rice on the stovetop.
- Salt: Optional, but a little salt gives the rice more flavor.
You’ll also need an Instant Pot or another electric pressure cooker with a high-pressure setting. I use the 1:1 ratio for the white rice varieties listed above. Other types of rice may need different water amounts and cooking times, which you’ll find in the chart below.
Ingredient Additions and Substitutions
Plain rice is great because you can serve it with almost anything, but there are a few easy ways to change the flavor.
- Chicken or vegetable broth: Replace some or all of the water with broth for a little extra flavor. Keep the total liquid amount the same and adjust the salt as needed.
- Butter or olive oil: Add a tablespoon of butter or a little olive oil before cooking for a richer flavor.
- Garlic or onion: Add a little finely chopped garlic or onion for a savory variation. You can sauté them briefly before adding the rice and water.
- Fresh herbs: Stir in chopped cilantro, parsley, or other fresh herbs after cooking.
- Lemon or lime: Add a squeeze of fresh lemon or lime juice after cooking for a brighter flavor.
For more seasoned rice options, try our Cafe Rio Cilantro Lime Rice, Yellow Rice, or Vegetable Rice Recipe. These are great when you want something with more flavor than plain white rice.
How to Make Instant Pot Rice
For regular long-grain white rice, jasmine rice, or basmati rice, follow these six easy steps.
- Rinse the rice. Place the uncooked rice in the Instant Pot insert and cover it with cool water. Swirl the rice with your hand and drain. Repeat until the water runs mostly clear. You can also rinse it in a fine-mesh strainer.
- Add the water. Drain off all the rinsing water, then add fresh water using a 1:1 rice-to-water ratio. For example, use 2 cups of water for 2 cups of uncooked rice. Add salt if desired.
- Secure the lid. Place the lid on the Instant Pot and set the pressure release valve to the Sealing position.
- Pressure cook the rice. Select Manual or Pressure Cook and cook on High Pressure for 4 minutes. Remember that the Instant Pot needs additional time to come to pressure before the four-minute countdown begins.
- Let the pressure release naturally. When the cooking time ends, leave the valve in the Sealing position for 10 to 12 minutes. Then carefully turn it to Venting to release any remaining pressure. Wait until the pressure indicator drops before opening the lid.
- Fluff and serve. Remove the lid and gently fluff the rice with a fork. If it looks a little wet, leave it uncovered for a few minutes to let the extra moisture evaporate.
Instant Pot Rice Cooking Times and Water Ratios
Different types of rice need different amounts of water and cooking time. This chart is handy when you want to make something other than regular white rice.
All ratios are measured using uncooked rice. Different brands, varieties, and rice blends can cook differently, so use these as a starting guide. For more detailed directions for individual varieties, check out our Instant Pot Jasmine Rice, Instant Pot Sushi Rice, and Instant Pot Brown Rice recipes.
Should You Use the Instant Pot Rice Button?
You might be wondering why I don’t just press the Rice button on my Instant Pot. That setting can work for regular white rice, but it isn’t the best choice for every variety.
On many Instant Pot models, the Rice program uses a preset or automatic cooking cycle designed for white rice. The exact settings can vary depending on which model you have.
I prefer using the Manual or Pressure Cook setting because I can control the cooking time and pressure myself. For long-grain white rice, I set it to High Pressure for 4 minutes and allow 10 to 12 minutes of natural release.
The Rice button may work just fine on your machine, especially if you’re making white rice. But when cooking brown rice, wild rice, or other varieties, I recommend following the specific pressure cooking times in the chart instead of relying on the preset.
Recipe Tips
- Use regular uncooked rice. Quick-cooking, instant, and some parboiled rice products need different instructions and shouldn’t be cooked using these same times.
- Rinse the rice before cooking. This washes away excess surface starch that can make white rice gummy or overly sticky. I usually rinse it until the water runs mostly clear.
- Drain the rinsing water thoroughly. Any leftover water from rinsing adds to the measured cooking liquid. Too much water can make your rice mushy.
- Don’t skip the natural pressure release. The rice continues to steam and absorb moisture after the pressure cooking cycle ends. Releasing the pressure too soon can leave the rice firmer than you want.
- Don’t overfill the Instant Pot. Rice expands as it cooks, so follow your model’s maximum fill markings. For rice and other expanding foods, generally keep the contents below the halfway mark. If you’re cooking for a really big group, our Cooking Rice for a Crowd oven method is another great option.
Frequently Asked Questions
Mushy rice usually means there was too much water. For regular long-grain white rice, use a 1:1 rice-to-water ratio and make sure to drain the rice thoroughly after rinsing. If it’s just a little wet, fluff it with a fork and let it sit uncovered for a few minutes.
The rice may not have had enough water or enough time to finish cooking. Make sure you allow the full 10 to 12 minutes of natural pressure release. If it’s still too firm, add a splash of water and continue heating it, covered, until tender.
Yes, you can increase the amount of rice without adding four minutes of pressure cooking for every additional cup. Keep the same rice-to-water ratio and follow your Instant Pot’s fill limits. We’ve made up to 4 cups using these cooking times, but haven’t verified larger batches.
Make Ahead and Storage
Make ahead: You can cook a batch of rice ahead of time for easy meals during the week. Divide it into shallow containers so it cools quickly, and refrigerate it promptly. Don’t leave cooked rice sitting out at room temperature for more than two hours.
Storing: Keep cooked rice in an airtight container in the refrigerator for 3 to 4 days. Refrigerate it at 40°F or below.
Freezing: Rice freezes well! Divide it into individual or family-sized portions and store in freezer-safe bags or containers. For best texture, try to use it within about three months.
Reheating: My favorite way to reheat plain rice is in the microwave. Sprinkle a little water over the rice, cover it with a lightly damp paper towel or microwave-safe cover, and heat in 45-second intervals, fluffing between each one until heated all the way through. Leftovers should reach 165°F. You can also reheat rice in a skillet with a little water or oil.
Leftover rice is also great for fried rice or stir-fry. Just make sure it was cooled and refrigerated properly after cooking.
What to Serve with Instant Pot Rice
Rice is one of the easiest side dishes because it goes with so many different meals. Serve it with our Orange Chicken, Chicken Massaman Curry, or Steak Stir Fry for a delicious dinner. Add some Oven Roasted Vegetables on the side, and finish with a batch of Bakery Chocolate Chip Cookies for dessert. I also love having extra rice in the refrigerator to use for rice bowls, fried rice, or quick lunches.
More Instant Pot Recipes with Rice
Have you tried making rice in the Instant Pot? I’d love to hear which type of rice you made and how it turned out! Leave a comment and a star rating below, and let me know 🍚💛
Instant Pot Rice Recipe
Video
Ingredients
- 2 cups long grain white rice, (or Jasmine or Basmati rice)
- 2 cups water
- salt, to taste
Instructions
- Place 2 cups of rice in the Instant Pot liner and cover with water. Agitate the rice with your hand and drain off the water. Repeat until water runs clear.
- Drain off all the water, then add 2 cups of water to the rice. Season with salt (to taste).
- Cover the Instant Pot with the lid and turn knob to the sealing position. Pressure cook on high pressure for 4 minutes. Natural pressure release 10-12 minutes, then quick release by turning the knob to the venting position.
- Uncover and fluff rice with fork before serving.
Equipment
- Instant Pot (or Pressure Cooker)
Notes
- Rice-to-water ratio: Use equal parts uncooked rice and water for regular long-grain white rice, jasmine rice, or basmati rice.
- Rinsing: Rinse and drain thoroughly before adding the measured cooking water.
- Natural release: Allow 10 to 12 minutes before venting the remaining pressure.
- Other rice varieties: Short-grain white rice, brown rice, wild rice, and red or black rice require different cooking times and may need different liquid ratios. Refer to the cooking chart in the post.
- Storage: Refrigerate promptly and use within 3 to 4 days, or freeze for longer storage.
- Gluten-free: Plain rice, water, and salt are naturally gluten-free. If substituting broth or adding seasonings, check labels for gluten-containing ingredients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I use the same one-to-one rice-to-water ratio, but then just press the RICE button on the upper right hand of the panel. It automatically sets the time and temperature. When the rice button finishes, do the 10 min natural release! Perfect rice!!
I am making 8 cups of rice in my instant pot. Do I add 4 mins of cooking time for every cup of rice?
I haven’t made that much rice in the instant pot before, so I am not sure. The most I have done is 4 cups with the times listed.
The only way I’m going to make rice moving forward! So much easier in the instant pot!
We make rice in the instant pot every week – no fail, love it!
I always have a hard time getting brown rice to turn out perfectly. Thanks to your handy chart, it was just perfect. The only way I’ll make it from now on!