Instant Pot Rice (That’s Perfect Every Time!) Recipe

I break down How To Cook Rice In Instant Pot with exact timings and water ratios for brown, long-grain white, basmati, and jasmine rice so you always get perfect results.

I used to burn rice every time, so when the Instant Pot finally got my back I almost cried. This recipe, Instant Pot Rice That’s Perfect Every Time, promises fluffy, separate grains that actually make leftovers worth eating, and yes I tested it with jasmine rice and long grain white rice to be sure.

There are tiny hacks I swear by, and one afternoon I scribbled them under the heading How To Cook Rice In Instant Pot just to prove it wasn’t luck. If you want reliable rice that doesn’t argue with you, this’ll make you a believer.

Ingredients

• Long grain white rice: Mostly quick carbs, low fiber, light texture, great for plain sides, easy digestion.
• Jasmine rice: Fragrant, soft when cooked, mostly carbs, slightly stickier, pairs well with Asian flavors.
• Basmati rice: Aromatic long grain, fluffier, carbs but lower glycemic response than some whites.
• Brown rice: Whole grain, more fiber and minerals, nuttier flavor, more protein, slower energy release.
• Water: Essential for cooking rice, adds no calories, hydrates grains for proper texture.
• Kosher salt: Boosts flavor, tiny amount recommended, provides sodium but no nutrients otherwise.
• Neutral oil or unsalted butter: Adds richness and mouthfeel, increases calories, oil is neutral, butter adds flavor.

Ingredient Quantities

• Long grain white rice (per 1 cup uncooked)
  • 1 cup long grain white rice
  • 1 cup water
  • 1/4 teaspoon kosher salt, optional
  • 1 teaspoon neutral oil or unsalted butter, optional

• Jasmine rice (per 1 cup uncooked)
  • 1 cup jasmine rice
  • 1 cup water
  • 1/4 teaspoon kosher salt, optional
  • 1 teaspoon neutral oil or unsalted butter, optional

• Basmati rice (per 1 cup uncooked)
  • 1 cup basmati rice
  • 1 cup water
  • 1/4 teaspoon kosher salt, optional
  • 1 teaspoon neutral oil or unsalted butter, optional

• Brown rice (per 1 cup uncooked)
  • 1 cup long grain brown rice
  • 1 1/4 cups water
  • 1/4 to 1/2 teaspoon kosher salt, optional
  • 1 teaspoon neutral oil or unsalted butter, optional

How to Make this

1. Pick the rice and measure it. For long grain white, jasmine or basmati use 1 cup rice to 1 cup water. For brown use 1 cup rice to 1 1 4 cups water. Add 1 4 teaspoon kosher salt to white, jasmine or basmati if you want it, for brown use 1 4 to 1 2 teaspoon. Add 1 teaspoon neutral oil or unsalted butter if you like.

2. Rinse the rice under cold water until the rinse water runs mostly clear, especially for jasmine and basmati. Swirl and drain 3 to 4 times, brown rice can be rinsed too but it usually stays a bit cloudy.

3. Put the rinsed rice in the Instant Pot inner pot, add the measured water, the optional salt and the optional oil or butter. Scrape any stray grains off the sides so they wont burn.

4. Seal the lid and set the Instant Pot to Pressure Cook or Manual on High. Use these cook times: long grain white 4 minutes, jasmine 3 minutes, basmati 5 minutes, brown 22 minutes. If you like softer rice add a minute, firmer rice minus a minute.

5. When the cook cycle finishes, let the pressure release naturally for 10 minutes. After 10 minutes carefully move the valve to vent to release any remaining pressure.

6. Open the lid, lift the inner pot if you want, and immediately fluff the rice gently with a fork to separate grains. Dont mash it.

7. Let the rice rest uncovered for 2 to 5 minutes to let extra steam escape and texture settle, then serve.

8. If you have leftovers cool them quickly, transfer to an airtight container and refrigerate for up to 4 to 5 days or freeze for longer. Reheat with a sprinkle of water and a quick steam in the microwave or on the stove so it wont dry out.

Equipment Needed

1. Instant Pot or other electric pressure cooker (6 quart is ideal)
2. Instant Pot inner pot (stainless steel insert)
3. Liquid and dry measuring cups (1 cup and smaller sizes)
4. Measuring spoons (1 tsp and 1/4 tsp)
5. Fine mesh sieve or small strainer for rinsing rice
6. Rubber spatula or spoon to scrape stray grains so they wont burn
7. Fork or rice paddle for gently fluffing the rice
8. Oven mitts or pot holders and tongs for lifting the inner pot safely
9. Airtight containers for cooling and storing leftovers

FAQ

Instant Pot Rice (That’s Perfect Every Time!) Recipe Substitutions and Variations

• Long grain white rice
  • Medium grain white rice, cooks similarly but a bit stickier, use the same 1 to 1 water ratio
  • Parboiled or converted rice, firmer texture, same 1 to 1 liquid but might seem less fluffy
  • Jasmine rice, more fragrant and slightly softer, same 1 to 1 liquid
  • Short grain white rice, will be noticeably stickier, same 1 to 1 liquid but texture changes
• Jasmine rice
  • Long grain white rice, milder aroma, same 1 to 1 water ratio
  • Basmati rice, nutty and aromatic, same 1 to 1 liquid
  • Coconut milk diluted with water (make total liquid equal to 1 cup), for coconut flavored rice, richer result
• Basmati rice
  • Jasmine rice, fragrant but less fluffy, same 1 to 1 liquid
  • Long grain white rice, neutral flavor and similar texture, same 1 to 1 liquid
  • Parboiled or converted rice, less aromatic and firmer, same 1 to 1 ratio
• Brown rice
  • Long grain brown rice, essentially the same whole grain profile, use 1 1/4 cups water per cup rice
  • Short grain brown rice, stickier and chewier, use same 1 1/4 cups water but might need a bit longer pressure time
  • Wild rice or wild rice blends, very different chew and longer cook, increase both liquid and cooking time

Pro Tips

1) Rinse, rinse, rinse — well ok dont use that thing at the end. Seriously though, swirl jasmine and basmati until the water runs mostly clear, it cuts the starch so the grains stay separate. Brown rice can stay a bit cloudy, thats normal.

2) Let it rest and fluff right away after you vent. A gentle fork fluffing separates grains, dont mash it, and letting it sit uncovered for a few minutes lets excess steam escape so it wont go gummy.

3) Toasting and fat tricks: for nuttier flavor quickly toast the rinsed rice in a teaspoon of oil or butter on Sauté for 1 to 2 minutes before adding water, or just add the oil/butter to the pot to cut down on sticking. Also scrape stray grains off the sides before sealing so they dont scorch.

4) Scaling, cooling and reheating hacks: if you double the batch keep the same rice to water ratio but give it a tiny extra rest time, and cool leftovers quickly in a shallow container then refrigerate. Reheat with a sprinkle of water and cover so steam brings the texture back, dont microwave it dry.