I tested a simple hands-off method for white rice in my Easy Instant Pot Recipes that consistently saves me time and stress at dinnertime.
I started testing Instant Pot rice because I wanted dinner done without babysitting the stove. Instant Pot Rice {Easy, Foolproof Recipe!} is a hands off way to get fluffy long grain white rice, and yeah it surprised me how simple it can be.
A little unsalted butter at the end makes the grains shine, but thats optional. If you like straightforward answers about Pressure Cooker Rice this might be the thing you keep coming back to.
I won’t promise miracles but this feels like the Best Instant Pot Recipe for nights when you need dinner fast and without drama.
Ingredients
- Long grain rice gives fluffy, separate grains and lots of comforting neutral flavor
- jasmine adds subtle floral aroma, slightly sticky texture, great with Asian dishes
- Basmati brings nutty fragrance and long slender grains that stay distinct
- Water hydrates rice, controls texture, no calories but essential for perfect results
- Kosher salt seasons rice, enhances flavor without making it salty if used sparingly
- Butter adds silkiness and subtle richness, makes rice taste cozy and more indulgent
- Neutral oil keeps grains separate, adds mouthfeel, works for higher heat cooking
Ingredient Quantities
- 1 cup long grain white rice (jasmine or basmati), about 180 g
- 1 cup water (240 ml)
- 1/2 teaspoon kosher salt or to taste
- 1 tablespoon unsalted butter or neutral oil (optional)
How to Make this
1. Rinse 1 cup long grain white rice under cold water in a fine mesh sieve, swish and drain until the water runs almost clear, this removes extra starch and keeps rice from getting gummy.
2. Put the rinsed rice into the Instant Pot and add 1 cup (240 ml) water, 1/2 teaspoon kosher salt (or to taste), and 1 tablespoon unsalted butter or neutral oil if using. Give it a quick stir and level the surface.
3. Close the lid and set the steam release valve to Sealing.
4. Select Pressure Cook or Manual on High pressure and set the time to 4 minutes.
5. When the cook time finishes, let the pot sit and do a natural pressure release for 10 minutes, do not open the lid. This helps the rice finish steaming and keeps it fluffy.
6. After 10 minutes, carefully move the valve to Venting to release any remaining pressure, wait for the float valve to drop then open the lid away from your face.
7. Use a fork to gently fluff the rice, separating the grains, dont stir aggressively or it will get sticky.
8. Taste and adjust salt if needed, stir to melt the butter into the rice for extra richness.
9. If the rice seems slightly wet, leave the lid off for a couple minutes to let excess steam escape; if it seems dry you can sprinkle a tablespoon of hot water and fluff again.
10. Serve hot, or cool quickly and store in an airtight container in the fridge up to 4 days for easy reheats.
Equipment Needed
1. Instant Pot or electric pressure cooker
2. Fine mesh sieve or strainer for rinsing rice, whichever you got
3. 1 cup measuring cup (for rice and water)
4. Measuring spoons (for the 1/2 tsp salt and 1 tbsp butter)
5. Wooden spoon or silicone spatula to stir and level the rice
6. Fork for gently fluffing the grains
7. Heatproof oven mitts or potholders for moving the valve and opening lid
8. Airtight container or storage box for cooling and fridge storage
FAQ
Instant Pot Rice {Easy, Foolproof Recipe!} Substitutions and Variations
- Rice swap: Use parboiled or converted long grain rice — keeps the 1 cup rice to 1 cup liquid ratio and usually cooks the same in the Instant Pot, so you dont have to fiddle.
- Liquid swap: Replace the water with equal parts low-sodium chicken or vegetable broth for more flavor, or try 3/4 cup canned coconut milk plus 1/4 cup water for subtle coconut rice.
- Salt swap: Substitute 1 teaspoon low-sodium soy sauce or tamari for the 1/2 teaspoon kosher salt to add umami, then taste and adjust as needed.
- Fat swap: Use 1 tablespoon ghee, olive oil or avocado oil instead of butter; sesame oil works too but use only half the amount since its strong.
Pro Tips
1. Tweak the water by teaspoons not cups if you want a different texture — for a touch firmer rice take away 1 to 2 tablespoons of water, for softer add 1 tablespoon. Small changes make a big difference and you wont ruin the batch if you go slow.
2. Swap half or all the water for low-sodium broth, or toss in a smashed garlic clove and a bay leaf before cooking for way more flavor, then fish the bay leaf out after. You can also finish with a little butter or oil for richer mouthfeel.
3. If you double the rice the pressure cook time basically stays the same, but let it rest longer after cooking, like 12 to 15 minutes natural release, to make sure the center steams through. Dont crowd the pot though, too much rice up top can cook unevenly.
4. For storing and reheats cool the rice quickly by spreading it out, store in an airtight container, and when reheating sprinkle a tablespoon of hot water over the rice and cover so it steams back to life. This keeps it from getting dry or gummy.
Instant Pot Rice {Easy, Foolproof Recipe!}
I tested a simple hands-off method for white rice in my Easy Instant Pot Recipes that consistently saves me time and stress at dinnertime.
3
servings
253
kcal
Equipment: 1. Instant Pot or electric pressure cooker
2. Fine mesh sieve or strainer for rinsing rice, whichever you got
3. 1 cup measuring cup (for rice and water)
4. Measuring spoons (for the 1/2 tsp salt and 1 tbsp butter)
5. Wooden spoon or silicone spatula to stir and level the rice
6. Fork for gently fluffing the grains
7. Heatproof oven mitts or potholders for moving the valve and opening lid
8. Airtight container or storage box for cooling and fridge storage
Ingredients
1 cup long grain white rice (jasmine or basmati), about 180 g
1 cup water (240 ml)
1/2 teaspoon kosher salt or to taste
1 tablespoon unsalted butter or neutral oil (optional)
Directions
- Rinse 1 cup long grain white rice under cold water in a fine mesh sieve, swish and drain until the water runs almost clear, this removes extra starch and keeps rice from getting gummy.
- Put the rinsed rice into the Instant Pot and add 1 cup (240 ml) water, 1/2 teaspoon kosher salt (or to taste), and 1 tablespoon unsalted butter or neutral oil if using. Give it a quick stir and level the surface.
- Close the lid and set the steam release valve to Sealing.
- Select Pressure Cook or Manual on High pressure and set the time to 4 minutes.
- When the cook time finishes, let the pot sit and do a natural pressure release for 10 minutes, do not open the lid. This helps the rice finish steaming and keeps it fluffy.
- After 10 minutes, carefully move the valve to Venting to release any remaining pressure, wait for the float valve to drop then open the lid away from your face.
- Use a fork to gently fluff the rice, separating the grains, dont stir aggressively or it will get sticky.
- Taste and adjust salt if needed, stir to melt the butter into the rice for extra richness.
- If the rice seems slightly wet, leave the lid off for a couple minutes to let excess steam escape; if it seems dry you can sprinkle a tablespoon of hot water and fluff again.
- Serve hot, or cool quickly and store in an airtight container in the fridge up to 4 days for easy reheats.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 180g
- Total number of serves: 3
- Calories: 253kcal
- Fat: 4.3g
- Saturated Fat: 2.6g
- Trans Fat: 0.02g
- Polyunsaturated: 0.1g
- Monounsaturated: 1g
- Cholesterol: 10mg
- Sodium: 270mg
- Potassium: 90mg
- Carbohydrates: 48g
- Fiber: 1.1g
- Sugar: 0.1g
- Protein: 4.2g
- Vitamin A: 120IU
- Vitamin C: 0mg
- Calcium: 10mg
- Iron: 0.9mg
