This Instant Pot Fluffy Rice is tender, light, and flavorful every time! Please keep reading to learn my fool-proof secret to cooking perfect rice in the Instant Pot. Ready in about 15 minutes. A guide to cooking different kinds of rice in the Instant Pot is included.
Perfect & Fluffy Instant Pot Rice
Rice is one of those everyday staples I cook with my eyes closed. And this Instant Pot Fluffy Rice version is way easier and quicker to make. Rice was/is VERY important in my family. Seriously. I think it was the first thing I learned to cook.
The love thingy for rice seems to be genetic because my kids LOVE rice. So, once again, I find myself making rice several times per week.
That is why I am so excited to have found a way to make it in my Instant Pot in less than 20 minutes. I avoided making rice in the pressure cooker for a long time because I thought it would be sticky, mushy, and overcooked. We hate mushy rice. But after a few testing and tweaking, I found the perfect way to make fluffy rice in the Instant Pot.
This Instant Pot Rice is
- Tender
- Flavorful
- Fluffy
- Easy
- And AMAZING with any main dish…
Secrets of making fluffy rice every time
- Rinse uncooked rice under running cold water to get rid of the extra starch.
- Toast rinsed rice with a little bit of unflavored oil before adding the cooking liquid.
- Add 1 teaspoon of white vinegar to the cooking water.
- If cooking on the stovetop, let all the cooking water evaporate, reduce heat to low, cover, and cook until rice is tender.
- When cooking in the pressure cooker, let the water bring to a boil before securing the lid. Cook for 8 minutes. Natural release for 5 minutes and then quick release. Fluff with a fork and serve.
Guide to cooking perfect rice in the Instant Pot
- Regular white rice = 1 cup rice + 1 cup water. Cook on high pressure for 8 minutes. Natural release for 5 minutes, then quick release.
- Brown rice = 1 cup rice + 1 1/4 water. Cook on high pressure for 20 minutes. Natural release for 5 minutes, then quick release.
- Basmati = 1 cup rice + ¾ cup water. Cook on high pressure for 8 minutes. Natural release for 5 minutes, then quick release.
- Jasmine = 1 cup rice + ¾ cup water. Cook on high pressure for 8 minutes. Natural release for 5 minutes, then quick release.
- Texmati = 1 cup rice + 1 cup water. Cook on high pressure for 8 minutes. Natural release for 5 minutes, then quick release.
- Wild rice = 1 cup rice + 1 ½ cup water. Cook on high pressure for 25 minutes. Natural release for 5 minutes, then quick release.
Scaling up or Down the Recipe & Cooking Times
You can double/triple the recipe with the same cooking time. On the other hand, if you need to make less, half the ingredients and keep the same cooking time. Keep in mind that you should use the rice:water ratio that is best for the type of rice you are making.
How to cook fluffy rice in the Instant Pot (step by step)
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Storing & Freezing Instructions
Store: Cooked rice leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Make sure the rice is cool down to room temperature before refrigerating or freezing.
Freezing cooked rice: To freeze cooked rice, portion it into freezer-safe containers or freezer bags. Remove as much air as possible before sealing to prevent freezer burn. Frozen rice can be stored for up to 6 months. When you’re ready to use it, thaw it in the refrigerator overnight and reheat it thoroughly before serving.
PRO-TIP: Divide it into smaller portions for easier and faster cooling.
Frequently Asked Questions
You can double/triple the recipe with the same cooking time. Keep in mind that you should use the rice: water ratio that is best for the type of rice you are making.
You can cut the recipe in half using 1/2 cup of rice to 1/2 cup of water and keep the same cooking time.
The rice button on the Instant Pot doesn’t differentiate between the type of rice you are using, so to avoid any miscalculations, it’s best just to use the pressure cooker button and adjust the time accordingly to the type of rice you are making.
The rice measuring cup that comes with the Instant Pot is 180 ml (less than a regular cup), so if you decide to use the cup, you need to use it to measure the rice and water so you can keep the 1:1 rice/water ratio.
What to Serve with Rice
The options are endless! Rice is an incredibly versatile staple food that can be served almost with everything. The list below is just the beginning because of how versatile rice can be.
Recipe Card 📖
Easy & Fluffy Instant Pot Rice
This Instant Pot Fluffy Rice is tender, light, and flavorful every time! Please keep reading to learn my fool-proof secret to cooking perfect rice in the Instant Pot. Ready in about 15 minutes. A guide to cooking different kinds of rice in the Instant Pot is included.
Instructions
-
Place rice fine mesh colander and rinse it under cold running water until the water runs clear.
-
Turn on the Instant Pot, select “Sauté”, and adjust to more. Add oil. When hot, add the rinsed rice. Toast rice for 2 – 3 minutes until most moisture is absorbed and the rice starts to look a little toasted and coated with oil, stirring constantly.
-
Add water, salt, garlic, vinegar, onion (if using), and pepper (if using). Bring to a boil. Secure the lid to the Instant Pot. Close the pressure release valve. Select “manual”, or “pressure cook”, and adjust the cooking time to 8 minutes.
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When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to “Venting” to release any extra pressure that might still be in there. Then remove the lid. Press “cancel”.
-
Discard onion and pepper, if you used them.
-
Fluff rice with a fork and serve.
Store: Cooked rice leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Make sure the rice is cool down to room temperature before refrigerating or freezing.
Freezing cooked rice: To freeze cooked rice, portion it into freezer-safe containers or freezer bags. Remove as much air as possible before sealing to prevent freezer burn. Frozen rice can be stored for up to 6 months. When you’re ready to use it, thaw it in the refrigerator overnight and reheat it thoroughly before serving.
My Secrets of making fluffy rice every time:
-
- Rinse uncooked rice under cold water to remove the extra starch.
-
- Toast rinsed rice with a little bit of unflavored oil before adding the cooking liquid.
-
- Add 1 teaspoon of white vinegar to the cooking water.
-
- If cooking on the stovetop, let all the cooking water evaporate, reduce heat to low, cover, and cook until rice is tender.
-
- When cooking in the pressure cooker, let the water bring to a boil before securing the lid. Cook for 8 minutes. Natural release for 5 minutes and then quick release. Fluff with a fork and serve.
Guide to cooking perfect rice in the Instant Pot
- Regular white rice = 1 cup rice + 1 cup water. Cook on high pressure for 8 minutes. Natural release for 5 minutes, then quick release.
- Brown rice = 1 cup rice + 1 1/4 water. Cook on high pressure for 20 minutes. Natural release for 5 minutes, then quick release.
- Basmati = 1 cup rice + ¾ cup water. Cook on high pressure for 8 minutes. Natural release for 5 minutes, then quick release.
- Jasmine = 1 cup rice + ¾ cup water. Cook on high pressure for 8 minutes. Natural release for 5 minutes, then quick release.
- Texmati = 1 cup rice + 1 cup water. Cook on high pressure for 8 minutes. Natural release for 5 minutes, then quick release.
- Wild rice = 1 cup rice + 1 ½ cup water. Cook on high pressure for 25 minutes. Natural release for 5 minutes, then quick release.
If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
★ Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate and can vary depending on the products used.
Nutrition
Calories: 268kcalCarbohydrates: 49gProtein: 4gFat: 5gSodium: 395mgPotassium: 76mgCalcium: 20mgIron: 0.5mg
This recipe was originally published in February 2018. The recipe remains the same, but more notes, tips, photos, and information were added to the post in May 2023 to make it as helpful as possible!
Oriana Romero
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