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25 min
|
easy
|
gluten-free,
lactose-free,
low-fat,
low-FODMAP,
vegan
This Instant Pot white rice comes out fluffy, tender, and perfectly cooked every single time.
It is a simple, no-fuss side dish that works with everything from weeknight stir-fries to cozy curry dinners.
The pressure cooker locks in moisture and flavor, so you get consistent, restaurant-style rice without watching a pot on the stove.
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Measure 2 cups of long grain white rice into a fine mesh strainer.
Rinse under cool running water, gently swishing, until the water runs mostly clear.
Let the rice drain for a minute so you do not dilute the cooking liquid.
Add the rinsed rice to the Instant Pot inner pot in an even layer.
Pour in 2 cups of water and sprinkle in the salt, if you are using it.
Drizzle in the oil or add a small dollop of butter, then gently nudge to level.
Do not stir, which can cause rice to stick or cook unevenly in the pressure cooker.
Lock on the lid and set the valve to Sealing, if your model uses a valve.
Select Pressure Cook or Manual, set to HIGH pressure, and set the timer for 4 minutes.
The pot will take about 6 to 8 minutes to come up to pressure before cooking starts.
When the 4 minutes are done, let the Instant Pot sit for 10 minutes of natural release.
After 10 minutes, carefully turn the valve to Venting to release any remaining steam.
Open the lid away from you to avoid the hot steam hitting your face and hands.
Use a fork or rice paddle to gently fluff the rice, breaking up any large clumps.
Serve right away, or leave on Keep Warm for up to 20 minutes for the best texture.
For meal prep, spread leftovers on a baking sheet to cool, then refrigerate in airtight containers.
| Energy | 183 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 0 | g |
| Carbohydrates | 41 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
This simple Instant Pot white rice makes a cozy base for stir-fries, curries, beans, and saucy skillet dinners.
For extra flavor, stir in chopped fresh herbs, lime zest, or a spoonful of pesto right before serving.
Leftovers reheat beautifully for quick grain bowls with roasted vegetables, leftover protein, and a drizzle of your favorite sauce.
These main dishes are a great match for this recipe.
Post your review and pictures below! ⬇︎ Thanks for your review!
Nina Perry, Chicago: I have made this rice quite a few times. It is the best. I just made it for supper with chicken and everybody loved it. Thanks for such an awesome recipe.
: So nice to hear, Nina! Glad it’s become a favorite.
nr.9950, Kansas City: The only thing I've ever changed about this totally perfect, go-to recipe is adding just a tiny bit more salt and a splash of oil. Comes out great every time and is so easy!
: So glad it’s your go-to, and that extra salt and oil work well!
Robert, Gilbert: i done a few changes to fit my picky eating habits... I rinsed the rice really good til the water was mostly clear 😊 I did 2 cups jasmine instead of just regular long grain - skipped the salt - added a lil pat of butter instead of the oil - and i let it natural release like 8ish mins then vented the rest... came out perfect not sticky at all! will b doing it this way again... for sure!
: Happy it worked out for you, Robert!
Please post your feedback and pictures here. We’d love to hear from you!
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