Instant Pot / Pressure Cooker White Rice
Instant Pot / Pressure Cooker White Rice cooks at High Pressure for just 3 minutes! Once you master this easy Instant Pot recipe, you’ll get tender white rice that comes out perfect every time.
White rice is one of my favorite pressure cooker recipes for beginners. It’s a step up from the water test, but it’s about as easy. You can also watch our How To Cook Instant Pot White Rice on YouTube.
It does take a few minutes for the pressure cooker to pressure up and a few minutes for the pressure cooker to release the pressure. But I can put the rice, water, and salt in the electric pressure cooker, lock the lid in place and leave the room until the timer beeps.
I don’t have to wait for the water to come to a boil, I don’t have to worry that I have the rice simmering at just the right temperature. I just set it and come back to perfectly cooked rice every time.
How to Make Pressure Cooker / Instant Pot White Rice
White rice is SO quick and easy to make in your pressure cooker. However, this recipe will work in ANY brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, and Mealthy MultiPot.
This is the recipe I’ve made the most in my pressure cooker. In fact, I haven’t cooked rice on the stove since I tried this recipe.
I adapted the recipe for the electric pressure cooker from the Three-Minute Spiced White Basmati Rice recipe in the Veggie Queen’s ebook (print version also available), The New Fast Food. The pressure cooker really is the best way to make fast food.
This white rice recipe works well with basmati, jasmine, short and long grain white rices.
Soaking Your Rice
A few years back, I got a comment from a reader about her mother’s method for rising rice. June said that her Japanese mom always says to rinse with super hot water until clear and then let the rice sit in hot water until it turns bright white. I use that technique before cooking in the Instant Pot when I want my rice to be perfect.
Other Amazing Instant Pot Rice Recipes:
- Chipotle Lime Rice
- Best Pressure Cooker Rice Pudding
- Pressure Cooker Pink Rice
- Risotto Bolognese
- Forbidden Black Rice
- Quick Coconut Rice
- All Our Pressure Cooker Rice Recipes
3 Minute Pressure Cooker / Instant Pot White Rice
This is the easiest way to make rice! This Pressure Cooker / Instant Pot White Rice recipe is simple and gives you consistent results: fluffy rice that’s on your table in less than 20 minutes.
Ingredients
- 1 cup long grain white rice, rinsed*
- 1 1/4 cups water
- 1/2 teaspoon salt
Instructions
- Add the rinsed rice, water, and salt to the pressure cooking pot. Stir to ensure the rice is distributed evenly in the pot and covered by the water.
- Lock the lid in place. Select High Pressure and 3 minutes cook time. When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release.
- Carefully remove the lid and fluff the rice with a fork or a rice paddle.
Notes
I originally adapted this white rice recipe for the electric pressure cooker from the Veggie Queen’s ebook The New Fast Food.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 34Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 178mgCarbohydrates: 7gFiber: 0gSugar: 0gProtein: 1g
Nutrition information is calculated by Nutritionix and may not always be accurate.
3 Minute Pressure Cooker White Rice
It doesn’t get much easier than perfectly cooked Pressure Cooker White Rice that’s ready and fluffy in less than 20 minutes.
Ingredients
- 1 cup long grain white rice, rinsed*
- 1 1/4 cups water
- 1/2 teaspoon salt
Instructions
- Add the rinsed rice, water and salt to the pressure cooker pot. Stir.
- Lock lid in place. Select high pressure and 3 minutes cook time. When timer beeps, turn pressure cooker off and use a natural pressure release for 10 minutes. After 10 minutes do a quick pressure release.
- Fluff rice with a fork or the rice paddle that came with your pressure cooker.
Notes
The recipe is easily doubled or tripled without any additional pressure cooking time. Add 1 tablespoon oil if doubling to prevent foaming.
*jasmine and other white rices work well with this recipe too. Do not use Minute rice, which is parboiled rice.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 34Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 178mgCarbohydrates: 7gFiber: 0gSugar: 0gProtein: 1g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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Thank you so much for your details and knowledge about the three minute basmati rice.
I just wanted to make sure that I had the correct weights etc as I live in Australia.
Is one cup of rice equal to 210grams and one and a quarter cups of water equal to 295 mls?
Thank you and kind regards
Julie.
Thanks Julie! One cup of rice equals 200 grams and 1 and a quart cups of water equals 295 mls. Enjoy!
Hi , made this last night twice because I ate too much of the first batch . Perfect rice both times . Thank you ☺️ for this recipe .
I’ve had nothing but problems. I’ve got a six-quart NEW version of this pot and the directions say to put low pressure for white rice but I keep reading you guys saying to cook it on high pressure Which is it??
Hi David – I prefer to cook it on high pressure for a shorter time, but you can cook it on low pressure for a longer time as well. You won’t find many recipes that use low pressure. Just follow some trusted recipes and before you know it, it won’t seem so intimidating.
Best rice recipe ever, the only thing I changed was I added 1/2 tsp of olive oil to the pot and didn’t rinse the rice because I wanted to use it to make pork fried rice and it was a hit I made 4 cups of rice and had everyone looking for more, thank you
Thanks Deidra! Sounds like an awesome way to use the white rice.
Hey Barbara!
I had to take the time to thank you for this recipe. I’m almost 49 years old and I’m a southern home cook, never measure and definitely don’t use recipes 🙂 Just the way I was taught (except some deserts)
But the one thing I’ve never been able to cook just right is rice! I use my Instant Pot at least once a week so I decided to Google rice in and instant pot. I didn’t trust the chart I have for the IP lol I almost didn’t trust this recipe but I’m SO glad I did!!! I doubled it because I have a large one and I also wanted extra.
The absolute BEST rice I’ve ever had! When I opened the lid I was expecting stuck sticky rice on the bottom. Instead it was so fluffy and just perfect. The 1st thing I did was get a small spoon and I put a little butter on and oh my, I felt like a kid again (that’s the only way I ate it as a child) I made it to go with the bbq hash I made the day before, delicious! Thank you!
Thank you So much Barbara 🙂 I Pinned it on Pinterest & am looking forward to finding your Pinterest/site with other recipes for me to try!
I 100% trust your cooking experience after My experience using your rice recipe 🙂 💐
•I just want to say that I’m sorry that you’ve encountered some grumpy (rude) people on here. I use to post my recipes in a Very large FB group and I know how much time it takes to do what you’re doing. I appreciate it more than words can describe! I’m sure 98% or more feel the same way🌹 So if ever feeling discouraged by them just remember how many people you’re helping & the rude ones must be miserable to lash at someone they don’t know and over something simple & Something that brings us All together, Food! It’s a language we all understand right 😉 Wishing you the 2022 of your dreams! Thanks again!
Thank you so much for the kinds words! I love it when food brings back treasured childhood memories.
In my 50 years on Earth, this is the best rice I ever cooked!
Thanks for the rave review Yvette!
Me too Yvette! I’m almost 49 and made a pot of perfect rice for the 1st time to go with the bbq hash I made. I’m shocked 🙂 I might gain 5 pounds this week but it’ll be totally worth it!
The recipe was terrible. Sticky overcooked rice. I followed the recipe perfectly, including the rinsing prior to cooking. Zero out of 5 stars.
Hi Christina – sorry you had trouble with the recipe. Did your pressure cooker struggle to come to pressure? We make this recipe at least once at week and it’s perfect every time for us.
Made 2 cups of white rice in the 8 quart IP and it was perfect – didn’t stick at all. Throwing out my rice cooker now, it’s a sod of a thing to clean!
Great! I got rid of my rice cooker too. Thanks!
What would you recommend to half the recipe (1/2 cup of rice)? I usually cook for my family, but sometimes I’m only cooking for myself. Leftover rice always comes out wonky-tasting for me, so I try to make less when I can.
Also, thank you so much for posting this recipe! I’ve cooked it many times without issues, and my family have nothing but compliments.
Hi Samira – so great to hear you and your family enjoy this recipe! When you want to cook a small batch, it’s best to cook it pot in pot https://www.pressurecookingtoday.com/how-to-use-the-pot-in-pot-method-in-your-pressure-cooker-instant-pot/ otherwise, you won’t have enough liquid to come to pressure.
Good recipe. Thanks for sharing. Have you ever tried to make Sushi Rice in the Instant Pot?
Thanks Mary! I haven’t tried it, but you could combine this recipe with this sushi rice recipe https://www.barbarabakes.com/daring-cooks-november-challenge-sushi/
Hi there. I recently got an IP — the nova I think, a 3qt model. It’s awesome and I have ZERO experience using one of these, so I’m pretty excited — all thanks to you! I love your guide, your guide, everything.
Just curious — I’ve been vegan for 6+ years now. Could you recommend me any places, people, or resources that might have recipes? I’m going to be making your rice pudding for my mom, soon, as she LOVES rice pudding, lol.
Re this rice, I tried making this about 5-6 times now — all different ways. (1:2, 1:1, 1:1.5, etc) I think your way is the best, soaked and rinsed, although with rice, there’s SO many variables to consider. (ie a lot of Indian people don’t think rice needs to be soaked, and rice variety changes everything). Also, how long you NR it for also changes things. What I hadn’t changed until now was waiting only 10 minutes for the NR, and then taking it out. Before I would just keep in on and NR for as long as possible — sometimes 1hr+. Does the rice get sticky if I do this? Should I take it out at 10 minutes regardless if I’m going to eat it or not?
I tried 4 minutes on high with a 1:1 ratio as the IP says, and I think that’s equally pretty good.
Rice is sticky topic — pun intended — and I’ll leave that to the experts — anyone in Asia, particularly Japan, because THEY know their stuff 🙂
PS Do you have any recipe for brown rice ? I’d love to see that some day.
Hi Alexander – glad to hear you think this rice recipe is the best! You can leave the rice to naturally release for longer than 10 minutes, but make sure to turn the Keep Warm setting off or the rice on the bottom continues to cook. Here’s a link to my brown rice recipe https://www.pressurecookingtoday.com/pressure-cooker-brown-rice-and-a-giveaway/
Made a double batch, turned out perfect. Thank you!
Yes… Get to the point… Plus your times are off.. Confusing.
Hi Julian – there’s a jump to recipe button if you just want the recipe. We’ve made this recipe hundreds of times, the timing is perfect. I’m not sure what you find confusing. You’ll need to be more specific.
I followed the recipe instructions with long grain white rice and it resulted in perfect rice. Thanks
Awesome – thanks Mike!
Perfect every time! I have made this basic IP rice recipe countless times, but I always pull it up on my phone before cooking. Just to make sure I don’t screw it up. 🙂 Seems to work well with both Jasmine and Basmati rice. Sometimes I add a few TBSP of chicken stock, water or salsa (depending on what we are having for dinner) as I fluff the rice. So good!
That’s great to hear – thanks Trish! Sounds like fun ways to change it up.
I made this rice both ways – rinsing it in hot water until all the starch was washed off and then soaking it till it was white. Then I made it by just cooking it per the above directions. Rinsing and soaking produced the most tender rice I’ve ever tasted. It was noticeably more tender. One thing is that if you’re going to “recook” the rice – such as making rice pudding or fried rice you should use the above recipe and DON’T rinse or soak the rice. Also if you make the soaked rice I would decrease the amount of water by a smidge. I tripled the recipe and I think I could have used 1/4 cup less water.
Thanks for sharing your experience Jan!
This article is obnoxiously long-winded. Get to the point. It’s rice.
Hi Steve – your comment is rude, but if you don’t want to read all the great information I’ve included, use the Jump To Recipe button at the top of the post.
Hi Barbara,
I loved all the information you provided. Thank you for taking the time to educate us.
Thanks! I appreciate the support 🙂
Hi Barbara,
I also appreciate the tips and why/when we might rinse rice. I realize there are many subtleties of rice making and it seems you are trying to help us learn to cook to our preferences. My basmati rice came out PERFECTLY after I followed your advice & rinsed well but I’m excited now to try out other types because you have explained so throughly.
Thanks Erica!
Correction – thoroughly 😃
Wow you are so rude! Like you said it’s rice no need to be Obnoxious
Some people are new to cooking, others (like myself) can sometimes struggle to get rice just right and they may also have a new gadget which they need help to use. There’s nothing wrong with ‘long winded’ explanations and I wish the internet was around years ago when I didn’t have family members to help me. There’s always the ‘jump to recipe’ button if you don’t want to read the whole page, but you could also take note of the expression ‘if you don’t have anything nice to say, don’t say anything at all’.
Does this work in an 8 quart Instant Pot??
Hi Donna – you’ll want to double the recipe for the 8 quart. The cook time will be the same.
I use a stovetop pressure cooker and I live at 4,000 ft. Using your instructions, the rice came out a little dry, not fully plumped, and a bit toasted on the bottom. I upped the water to 1-3/4 cups, and I also added a tablespoon of olive oil because that’s what the instructions for my pressure cooker says. Followed your timing instructions exactly. It came out perfectly and so soft with the changes.
Hello, I just bought an Instant Pot & am attempting to make white rice. I tried just a little while ago & it came it super sticky & stuck to the bottom of the pot. I tossed it & am remaking it, however, since this is my first time using an Instant Pot to make rice & am entirely new to using the Instant Pot itself I’m curious to know- I did all the steps, added everything together, pressed Rice, set for 3 minutes, turned off keep warm & have now been waiting several minutes & the display only says “On”… It never did a countdown like it did w the “Pressure Cook” setting, so I’m wondering if I’m supposed to b setting my own timer because some steam vented a while ago now! Can someone please HELP?
Hi Debbie – with our recipe using a 3 minute cook time, we do not use the Rice button. The rice button is an automated program that works differently than the Manual/Pressure Cook function. The Instant Pot will say On until it reaches pressure and then the cook time will start counting down. We’ve got a great getting started guide that will help answer your questions https://www.pressurecookingtoday.com/getting-started-with-your-new-electric-pressure-cooker-or-instant-pot/
Hello! I was wondering, if I am making a protein at the same time as the rice (pot in pot), is the water in with the rice sufficient to produce steam/pressure for the protein too?
Hi Michele – no, you’ll need to add liquid with the protein below the rice as well.
Does the rice need to cook longer if making a 6 cups of rice and what’s the ratio?
Hi Dee – I would use the same ratio and cook time when making 6 cups. Just be sure not to fill your pressure cooker more than half full when making things that foam like rice.
So I’ve made the rice 3 times and it comes out sticky. I follow the recipe to a T. It’s not minute or instant rice so I know its not that. Can you please tell me what I’m doing wrong?
Have you used different brands or always the same brand? Do you use a rice paddle to stir it at the end?
No the rice is the rice my mom and I have used forever. I used it in my rice cooker and it never comes out sticky. And yes I use the rice paddle.
If you’ve rinsed it well, you can try using a 1/4 cup less water. But you may just prefer rice the way your rice cooker cooks it.
Rosa doesn’t mention what brand of rice she is using. Might she be using converted rice (such as Uncle Ben’s) or a parboiled rice ? Neither of those would work in this method.
Oops. I didn’t read further down the thread that Matt has already mentioned this.
I see a few people commenting here that their rice was mushy.
For a lot of beginners, when they first get an Instant Pot, is to make rice.
I’m thinking maybe they mistakenly used an instant or “Minute” rice…?
Just a suggestion: might want to make that clear in the recipe that you need to use regular rice, and not the instant stuff.
Thanks for the suggestion Matt. I’ve added it in the notes section.
I just finished serving a meal with your instant pot rice. It came out perfect. I used 2 cups medium grain white rice (unrinsed), with 2 1/2 cups water, 1 tsp salt, 1 TBSP olive oil. It was excellent—I thought that 3 minutes pressure would never have been enough to cook it through, but it was great. My mother, a Dominican who ALWAYS criticized my rice (her father owned a rice business), said that I finally learned. Yay!! At age 69 I can finally make a good white rice! Thank you. 🙂
Now that’s a rave review. Thanks so much Rosie! I’m glad I could help you be a hero with your mom.
Thanks for your review. Perfect info that I was searching for. 😉
It’s mushy because it’s too much water. Go 1:1 rice to water for pressure cooker. Very little liquid escapes so you don’t use the 1 :1.25 that you’d use in a rice cooker or stove top
Hi Mathew – some people like to use the 1:1 ratio but for me, this ratio works better. A traditional stovetop rice recipe is 1 cup rice to 2 cups water, so the ratio in my recipe 1 cup rice to 1 1/4 cups water is significantly less.
Okay so this is the second time I’ve made the rice and it’s absolutely perfect. I’ve read a few comments now asking why it comes out sticky/mushy, and I am wondering if it may be because it’s not properly drained after washing? My husband and I both love the texture and it’ll definitely be a staple here! Thanks for sharing!
Thanks Megan – it’s perfect every time for me too. It could be it’s not properly drained or they’re not understanding the importance of the natural pressure release after the cook time.
W use Japanese rice (or short grain sushi rice) and my manual of course says cook on low but I am going to try the high method. For short grain Japanese rice, do you think it is still 3 min?
Yes, a 3 minute cook time works for most white rices.
Perfect rice!!!!!
Great – thanks Laura!
I followed this recipe to a T. Used long grain white rice and doubled the recipe, so I used the oil. It came out pretty sticky and gummy.
I’ve made this 2 times now and each time it has came out perfect! I doubled the recipe. I used 1 tablespoon avocado oil, 2 cups long grain white rice, 2 1/2 cups water, some salt, and pressure cooked on high for 3 minutes. Natural release for 10 and then immediately fluffed with the rice paddle. The only thing I did not do was rinse the rice at all. It still turned out perfectly! I used a 6qt Instant Pot duo. Thank you so much for the recipe!
Thanks for sharing Julie!
I did it exactly the same way. No rinsing but water, oil, rice, and a pinch of salt. 3 minutes and natural release for 10 minutes. Thank you for the recipe.
Idk what happened. Followed the recipe and it didn’t cook the rice all of the way 🙁 This is why I never make rice. Jasmine rice seems to be a lot easier to cook in my instant pot. As long as I follow a recipe on Google.
Hi Jessie – do you live at altitude? Did you have a good seal or see steam escaping around the sides of the lid?
Oh yeah and if anyone wants a easy yummy meal idea.
I scramble egg, add it to rice, top with pace salsa!! 😋 sometimes I like to add a little chicken broth to my rice to give it extra flavor..my family loves it. Usually do with Jasmine, but used the long grain white rice following this recipe so good.
That sounds like a delicious way to serve it.
Loved.
I like a stickier rice so didnt rinse..
I forgot to add oil, for doubling batch as suggested.. still turned out delicious texture was in point..but did have to add salsa so it could slide down better not so dry think cuz I forgot oil) also I accidentally left on for 4 extra minutes lost track of time that could have been it too.
Thank you for this recipe.. the only rice i ever had that turned out was jasmine rice never had luck with long grain rices were always mushy or hard never the “just right” consistency.. In pretty picky with my rice and loved this so 😀 everyone has their personal preferences I guess but assure you mine did not turn out soupy dont think anyone likes soupy.. maybe something wrong with their pots 🤷♀️ I dont know.
Great – thanks Mindy!
This turned out TERRIBLY. Mushy rice like other said. I followed the directions perfectly. Gross.
Hi Jillian – thanks for the feedback. It works for most people, my daughter and I both make it weekly, so I know the recipe works. What pressure cooker did you use? What type of rice did you use? Did your pressure cooker have trouble coming to pressure?
I followed the directions and my rice came out a little sticky. Could it be that I didn’t rinse the rice well enough? I also added a tablespoon of butter….could that have done it? if I add butter, should I lessen the water? I’ll give it another try but would like to know if I need to use a little less water or rinse rice more.
Hi Carolynne – I don’t think a tablespoon of butter should make a big difference. You can put a towel over the inner pot when the rice is finished cooking and the 10 minute natural release has ended to absorb some of the steam and that will help. Often it’s the brand and time of rice that you’re using that makes the biggest difference. Do stir you rice after cooking, use a rice paddle or a fork.
Barbara thank you very much for the many beginners recipes. I’m a single man and don’t like cooking and need fast recipes.One of may favorites is white rice but as you say its a painful and lengthy process to do on the stove. I’m dying to try this recipe but I see too many comments saying it came out sticky or soupy which I hate, since I like my rice grainy but I don’t see you fully address why this happens and how to address specially when you state that one of the advantages of the pot is that its always REPEATABLE as long as you do the same process. Is it possible that this is not repeatable and every time you make it its a lottery. Please address this and if the type of rice has a bearing on solving this using your recipe please state the type we should be using to avoid this. I for one once I get it right will continue to repeat the process for ever. Thank you for the great service you provide and the good recipes you post.
Hi James – if you use the same kind of rice and your pressure cooker comes to pressure properly, you really shouldn’t have any problems cooking rice in the pc and you should be able to replicate it every time. I cook long grain white rice weekly using different brands, but I buy it fairly regularly, so it isn’t old rice. If the rice is soupy, you can finish cooking it using the saute setting – but generally, if it comes to pressure properly and you’ve correctly measured your water, it shouldn’t be soupy. If it’s a little sticky, you can try putting a towel over the top on the inner pot and let the towel absorb some of the moisture. Give it a try – I’m sure you’ll be pleasantly surprised.
How can I know a recipe is for a 2 quart pressure cooker? I don’t know how much chicken or beef I can put in a 2 quart cooker.
Thanks for any ideas.
Hi Janet – most recipes, including mine, are created for a 6-quart pressure cooker. So for your two-quart pressure cooker you can divide many recipes in half, soup and pasta recipes in third. The guide is to never fill your pot more than 2/3’s full, 1/2 full with things that foam like oats and pasta.
This should probably be really obvious, but for someone who doesn’t cook rice very often and who has never rinsed it, do you put it in a strainer and rinse in the sink or pour hot water over it then strain? When you say to wait for it to be clear, then to wait till it becomes white again, are you referring to the rice or to the water you’re rinsing it in? About how long does the rinse process usually take you?
Hi Kacy – no worries 🙂 Rinse it in a strainer in the sink. Just turn on the faucet and let the water run on top of the rice until the water draining from the bottom is clear. It should only take a minute or two.
I also have never done this how do you rinse it in a strainer without it going through the holes I laid down a paper towel and it seemed to kind of work okay is that how you guys do that? Thanks
Hi Kayla – you want to use a fine-mesh strainer – I added one to my Amazon store so you could check it out https://www.amazon.com/shop/pressurecookingtoday?listId=H0RP148D190V not a colander with wide holes.
The way my grandma always did after being taught by her Japanese exchange students was to use warm water and a bowl. Add water maybe an inch over rice and use hand to swirl rice and water until the water is milky. Then drain. Keep doing that until when you swirl the water is clear. Works every time for our family.
Thanks for sharing Cassie!
Followed the directions for a double batch and it came out just right.
That’s great – thanks for posting Rachel!
Followed this to a T and rice came out so sticky and gummy. Rinsed, less water, high pressure, 3 min, natural release for 10 min, quick release after…..totally inedible!
Hi Megan – what type/brand of rice are you using? Did your pressure cooker have a hard time coming to pressure? What do you mean less water?
For rice, something my daughter asked me – After the natural release and then the quick-release at the end , should she pull the plug or should she let the Keep Warm setting continue until she is ready to serve?
I usally unplug it when making rice and serving it a little later, the rice stays warm a long time and you don’t risk it cooking too much on the bottom.
I made this today and it was SO good! Followed everything exactly. However, I first sauteed some onion and garlic to make it similar to Hispanic white rice. I also may have added more salt – not sure since I don’t measure it; I go by the taste of the water. After the 10 minute natural release, all the pressure was gone.
It sounds like a delicious way to change it up. Thanks for sharing Stephanie!
I just got my instant pot. I’ve made a few things. When I made my rice, it came out so sticky! I’m not a cook so I was wondering why you used less water? Do you think manually setting my time and pressure level will help it?
Hi Jessica – in the sealed environment of the pressure cooker, you don’t get evaporation like you do when you cook rice on the stove, so you need to use less water. Also, rinsing the rice before cooking can help the rice be more fluffy. I do prefer using the manual setting instead of the rice function.
Can I make this ahead of time and leave it in the pot on the “keep warm” setting for a couple hours until guests arrive?
My rice was to soupy first second time burning signal was on I don’t like Insta pot
Hi Sue – what did you do differently each time? The first time when it was soupy, did you remember to let it naturally release for 10 minutes? The rice absorbs the water as it releases. The second time when it burnt, that can happen when you don’t have a good seal or don’t have the vent set to the sealing position. The great thing about the Instant Pot is that once you figure out what works for you, it’s easy to replicate every time. I love rice cooked in the Instant Pot. Perfect every time. Don’t give up – you’ll get the hang of it before you know it.
My husband took our rice cooker to work, so this will be my first time in the pressure cooker. And you are 100% correct about soaking the rice and make sure to cook in cold water. This might be a game changer if this turns out in the pressure cooker.
Worked Perfectly
Great – thanks Sabrina!
I’m a new user. My rice was really sticky. I cooked it for 3 min. Forgot the oil. Still nervous using it.
Hi Pat – did you let the pressure naturally release for 10 minutes before releasing the pressure? Did you rinse the rice before pressure cooking it?
Followed your recipe exactly, doubling everything. Rice well rinsed and drained. Too wet. Suggest less water.
How long did you let the pressure naturally release?
Did not work in an instant pot exactly as specified gave me the burn error and the rice stuck to the bottom of the pot.
Sounds like you didn’t have a good seal. Did you see lots of steam escaping from the lid?
It worked great for me!!! Thank you 😀 I doubled the recipe.
Great – thanks Frida!
Why not just push the rice button? Equal parts water and rice, rice button, done!
Hi Colleen – I write my recipes for electric pressure cookers, not just the Instant Pot, and not all of them have a rice button and not all rice buttons give people the result they like. I prefer my ratio of water to liquid.
I really appreciate this. I have the Lux Fagor Multi-cooker; it HAS rice functions, but I can’t figure out at all how they differ from the pressure cook functions. Maybe the rice functions use a different temperature? If so, there’s no way to figure it out from the instruction manual.
So I’ve given up on “just push the rice button” on my machine. I followed your instructions tonight with the high pressure function, and it worked like a charm on the first try. I’m so grateful.
Thanks Nicole – glad the recipe was a hit! Manufacturers tend to keep secret what the different functions do exactly, so it can be very confusing.
Hi! If I need to do it for 6 serving sizes would I just multiple the time by 6 (along with rice and water)?
Hi Jennifer – 3 cups of cooked rice is 6 servings, so you don’t need to multiply anything unless you want larger than 1/2 cup rice per person.
I don’t understand, I’ve tried multiple recipes and it always comes out sticky and way too mushy! What am I doing wrong??
Hi Emily – sometimes it’s the rice you’re using. Have you tried this recipe? Are you rinsing your rice? What brand are you using?
Same here. I doubled the recipe and used jasmine rice. It came out sticky and mushy. I also added oil.
Sounds like you may have used too much water if it was mushy. To avoid it being sticky, be sure and rinse it well.
Emily, Not sure where I got this recipe (I think Raghavan Iyer) but it’s perfect EVERY.SINGLE.TIME in PC. Yes, doubling above recipe just yields to mushy rice.
First cup of rice: add 1-1/2 cups water,
3/4 cup of water FOR EACH ADDITIONAL CUP of raw rice. High pressure 6 minutes, natural decompression. Fluff.
Multiply away. It has been foolproof and it works every time, especially when it’s necessary for extra guests.
Delores – I think you misunderstood the question. I’ve doubled and tripled this recipe with great results.
I rinse jasmine rice in a wire sieve under cold running water for two minutes, stirring it with a chopstick to get all the loose sticky stuff off. While I’m rinsing I have a tablespoon of oil in the pressure cooker and set it to saute for four minutes. After two minutes rinsing the rice I dump it into the now-hot oil inside the pressure cooker and saute it for two minutes, allowing the oil to coat all the rice grains. This makes the rice fluffy and easy to separate after pressure cooking. It never sticks. Barbara, your site, your recipes and your wisdom are invaluable. I’m asking for your cookbook for my birthday.
That’s so nice – thanks Jared! Thanks for sharing your rice tips!
This was absolutely spot on! I brown some leftover pork Adobe, onions, and veggies then added the rice and water. Holy cow was it delicious! I will use this recipe over and over! Thank you for the perfect rice recipe!
So, I have a Bella multicooker with NO manual settings, only presets, and the timer won’t go lower than 5 minutes. The manual/cookbook it came with said to cook rice for 20 minutes! I cooked 2 cups of rice w/ 3 cups of water (what both it and the rice said to use, rather than a 1:1 ratio). Timer went off, I did the quick release as it also instructed, and my rice was GUMMY. Does anyone know why?? This was plain white rice. Nothing special. But for the holidays I’m planning to make risotto with arborio rice, one of my family’s favorite dishes, and I really don’t want to ruin it if I make it in this appliance that I just don’t trust yet.
Does anyone know WHY it would have come out gummy? The only advantage I see to using this pot and its directions for rice is that the rice didn’t scorch (it stuck to the sides and bottom, sure, but it didn’t scorch). But same water, same time as the bag of rice stated, so I don’t understand why it’s all gummy. I’m pretty sure all the pressure cook settings are the same temp and pressure, they’re just preset for “average” times, which I can adjust (down to 5 minutes).
Should I have used a little more or less water? Set the timer to 5 minutes or even turned it to the warm cycle after just 2-3 for 10 minutes and then releasing? Would a natural release have made it less sticky? :/
Please help me save my special supper. *L*
Hi Susan – when you pressure cook rice you need less water. Since you’re not able to set the time for less than 5 minutes, you’ll need to set a timer and when your pressure cooker reaches pressure and starts to count down the time, set your timer for 3 minutes. When the timer beeps, cancel the cooking cycle and let the pressure release naturally for 10 minutes – if you don’t have a cancel button, you can just unplug your pressure cooker. The natural release time allows the rice to finish cooking by steaming.
Barbara: Thanks for this recipe and your website. I just found it today.
Hi, Susan:
I have a Bella 6.0 qt. pressure cooker with a non-stick insert and automatic presets and manual options. Like yours, my timer only goes as low as five minutes, too. (It seems odd they wouldn’t have copied the Instant Pot, since it’s the leader.)
Anyway, I followed the above instructions precisely, and, overall, my white rice (Jasmine, I believe) turned out good enough. It was a bit gummy and seemed to be a bit wetter than I expected. However, I’m a single guy, and, within the foods that I eat, I’m not terribly picky about how they’re cooked.
Since my rice was a bit gummy and a tad wet, I’m thinking the next time I will try one of two things:
1. Using the same measurements, cook the rice for a total of five minutes, changing nothing else
2. Perhaps reduce the amount of water from 1-1/4 cup to 1 cup
Depending on the results of the above changes, I may also choose to add a little Kerrygold butter to the mix.
When I’m cooking rice on my electric stovetop (in a non-stick saucepan with non-venting lid), I usually add a little Kerrygold butter to the 1.5 cups of water that’s coming to a boil. This is prior to adding the rice. When the water starts boiling, I remove the lid, dump in 1 cup of white rice, stir well to incorporate the ingredients, replace the lid, and reduce the heat setting to either “Low” or half-way between “Low” and “1.” I let it cook for 22 minutes. At 22 minutes, without opening the lid, I move the pan to a different burner (that’s cold) and let the rice steam for five minutes. At five minutes, I remove the lid, and fluff with a fork.
If you found anything that helped you, feel free to share.
Regards,
Adam
Such a great recipe.thanks for sharing this.it looks perfect.your tips will help me to do this correctly. Keep posting this type of recipes.. 🙂
How many cups of rice can you cook at one time??
Hi Lisa – it depends on the size of your pressure cooker, but you could easily cook 4 cups of rice in a 6 quart.
The simplicity of this recipe is fantastic considering how well it turns out. My wife asked me what i did to make the rice come out perfect. My pressure cooker is a bottom of the line model, so I tried the 5 minute steam setting and it works great. It even works for risotto covered with butter and olive oil.
That’s great – thanks Nikko!
Would the amount of water and cook time be the same for medium grain rice?
Hi Michelle – yes, for medium grain white rice the water and cook time would be the same.
Hi Barbara, I wanted to know if I could add 2 more eggs with the potatoes for the potatoe salad ?
Hi Linda – yes, people often cook a few more eggs when making the potato salad recipe. Enjoy!
This is the only way I make rice!
This is a new favorite in my house! My family loved it!
It turned out perfect and fluffy!
This comes out perfect every time!
SO easy, and perfect every time!
Tried this recipe for the first time. I was making stir fry and remembered that my husband likes rice with his. I needed a quick fix so I decided to try this recipe. It worked perfectly. While I cooked, it cooked, and I didn’t have to worry about the rice at all, and it was ready when I was. The rice was a perfect texture.
Great – thanks for sharing Lori! It’s the only way I make rice now.
Hi. I have a Wolfgang Puck 6-quart Bistro electric pressure cooker. It does not have a “Manual” button and I don’t know how to decrease the number of minutes per function button. Using a separate timer, I manually timed it for 3 minutes and then turn my PC unit off. (The ‘rice button’ on this one is 6 minutes.) When I do a Natural release, it only takes 5 to 6 minutes for the float valve to drop … should I be letting it sit longer AFTER the pressure is released naturally before I remove the lid? I made the recipe as stated, including rinsing the rice, and some of it came out slightly crunchy.
Thank you for your site!! It has been very helpful in a number of ways!!
Thanks Donna – so nice to hear you’re enjoying my site. Yes, you want to let it sit 10 minutes even if the float valve drops so that the rice has time to steam and get tender. If it was slightly crunchy I would add a minute to the cook time next time. Some pressure cookers don’t allow you to reduce the cook time, so you did just the right thing. Have fun!!
Does elevation affect the instant pot time, im at 3300 and 3 min wasn’t long enough
Hi Marie – yes, elevation does affect cooking times. You’ll want to add 5% for every 1,000 feet about 3,000. If 3 minutes wasn’t long enough, and you used a natural release at the end for 7 – 10 minutes, then I would add 1 minute to the cook time.
If doubling rice should I stir the olive oil into the water and rice mixture or just pour on top?
Hi Christine – you can stir it in but it generally just rises to the top.
I want to cook 6 cups of jasmine rice in my 8 quart IP. Do I have to adjust the cook time from 3 minutes or do you think that should be long enough? Thank you in advance!
Hi Abby – yes, 3 minutes will be long enough.
Thank you!
Just made this for fried rice tomorrow. 1:1 rice to water ratio. Used 2 cups rice, 2 cups water. Rinsed the rice until near clear. Used the 3 minutes with 10 minutes natural release, fluffed with fork and it was perfect!!!
That’s awesome – thanks for sharing April!
I am Asian-American with a Japanese mom who made rice on a daily basis. I used to use a rice cooker but it eventually died. I made white rice in the IP using your instructions and it came out perfect! I doubled to 2 cups dry rice and 2.5 cups water after rinsing. My Japanese mom always says to rinse with super hot water until clear and then let the rice sit in hot water until it turns bright white. She says it has “bloomed” then and cooks perfectly. I used that technique before cooking in the IP. I added 1 tsp Kosher salt and 1 Tbl light EVOO, gave it a quick stir, put the lid on with the valve set to seal. I set the IP on manual, high-pressure for 3 minutes. Let naturally depressurize for 10 minutes and fluffed it and served it. Thanks for the perfect rice in the IP recipe!!
That’s awesome June – thanks for sharing your tips!
I tried this, and it was the best rice I have ever made! Thanks!
Great! Thanks for sharing 🙂
I just made this with June’s directions and it was perfect! Thank you June and Barbara for sharing.
I used white rice and made 5 cups and 5 cups of water and my rice was sticky. What am I doing wrong? I used the pressure butting for 4 minuets and natural pressure release.
Hi Olivia – did you rinse the rice? You can also put a towel over the pot after cooking to absorb some of the steam and that will help make it less sticky.
i would like to make rice for 25-30 people. how much water/ rice can I put in the pot? how many cups of rice/ how many cups of water? do i need oil in the bottom?
Hi Gina – what size pressure cooker do you have? You don’t want to fill the pot more than 2/3’s full. Adding oil will help so the rice doesn’t foam. How much will depend on what other things you’re serving with it. 1 cup of rice will make 2 – 4 servings depending on how big the serving size will be.
How would you cook pot in pot rice when cooking meat with it under the rack?
I live at 8.500 ft. The 3 min. time for white rice is too little. But I don’t want to overcook it either. Any suggestions? I’m using a “Cook’s Essentials” electric pressure cooker. It has no “Rice” button. Just manual. Thanks, Cindy
Hi Cindy – here’s a good altitude chart https://www.pressurecookrecipes.com/pressure-cooker-high-altitude-cooking-time/. I’d probably try 4 minutes and if that’s still not enough, next time 5 minutes, possibly add additional steam time as well. I actually prefer using the manual button to the rice button. Enjoy!
I have read most of the comments on your site but I own a Faberware Electric Pressure cooker and don’t know which button would be “high” for cooking rice without using the rice function button, Can you help me? Anytime I type in Faberware on the search engine, I only get instate pot sites.
Also I need to cook rice for a crowd, i have read that I can fill my pot 1/2 full, which would be 6 cups! is that a combination of rice and liquid? and how would I adjust the cooking and release times
Hi Annette – your Farberware pressure cooker cooks at 10 psi which is considered high pressure on electric pressure cookers, so you’ll always be pressure cooking on high. It doesn’t have a low pressure option. The pre-set time on the rice button is not adjustable, so I would not use that button. Select one of the other buttons (it doesn’t matter which one since they all cook at high pressure) and adjust the time to 3 minutes. Be sure and do a natural pressure release at the end of 3 minutes. https://www.pressurecookingtoday.com/quick-pressure-release-or-natural-pressure-release/
Yes, it is a combination of rice and liquid. You don’t need to increase the cook time or release time when you increase the volume of a pressure cooker recipe unless it’s something like meat and your meat is twice as thick. How many people are you feeding?
I followed a recipe for black beans that called for 8 cups of water to 1 pound of beans. They’d been soaked for about 5 hours, so I chose a cooking time between that specified for unsoaked and fully soaked. I added sauteed onion, seasonings, etc. at the start. The beans came out adequately hydrated, but at least half the water was left in the pot and the beans were tasteless. Was this just because I used too much water, or would it make more sense to cook beans in two stages: first, just pressure-cook them in water; then, saute them as you would canned beans with all the other ingredients?
Generally you discard the soaking liquid and start fresh with less water such as in this recipe https://www.pressurecookingtoday.com/pressure-cooker-baked-beans/
Thanks for your reply! I just cooked another batch – this time with only 5 cups of water for a pound of beans soaked for 8 hours. (And, yes, I discarded the soaking water first.) The result was much the same as the last time: lots of water left in the pot and beans that weren’t very tasty because the onions, garlic, cumin, etc. had been diluted by the water rather than flavoring the beans. I could try even less water (as with your baked bean recipe), but I worry the beans may not be fully hydrated. Seems like my two-step process makes more sense, but no black bean recipes I can find online suggest this – or acknowledge the problem.
I would definitely try less water the beens will be fully hydrated.
If the beans are well hydrated you will only need 3 cups water to cook in, so the beans are thoroughly covered, but that’s about it.
We like to cook jasmine rice in coconut milk …. on stovetop i use 1 cup rice to 1 can coconut milk plus 1/4 can water
How would I convert this to use my InstaPot?
Hi Vicki – here’s my coconut rice recipe https://www.pressurecookingtoday.com/quick-coconut-rice/
What is the difference in using this method vs the Rice button option on my Instant Pot?
Is there a difference or basically the same result?
Thanks in advance!
Hi Katie – the rice button on the Instant Pot cooks the rice at low pressure for a longer time. I’ve had better results with this recipe. Enjoy!
Thank you. You said, ‘high pressure, 3 minutes cook time’. I am assuming you used ‘Manual’ and not the ‘Rice’ button? I notice many recipes don’t include the function button, just the pressure and cook time. Maybe it’s assumed that it’s always the Manual button?
Hi Donna – yes, the manual (or on newer Instant Pot models the pressure cook button) not the Rice button. The reason I don’t say manual is because other electric pressure cooking brands don’t have a manual button. Enjoy!
what about brown rice, how long
Hi Nancy – here’s the link to the brown rice recipe https://www.pressurecookingtoday.com/pressure-cooker-brown-rice-and-a-giveaway/
Are the cup units actual measuring cup units or the small plastic cup that comes with the InstantPot?
Hi Joe – they are standard US cups not the small cup that comes with the Instant Pot
Is there anything else that can be used if doubling rice recipe besides oil? Trying to be oil free.
Thanks.
Hi Ruth – just use a little bit longer natural release time and you shouldn’t need the oil. Maybe 15 minutes.
With an Instant Pot, does it matter if this recipe uses the Manual or Rice setting?
On the Instant Pot use the Manual setting. The rice setting uses low pressure and a longer cook time.
I too love cooking rice in the pressure cooker…set it and forget it until the beep-that lets me get the rest of the meal put together. Perfect every time! 🙂
The main reason I got an electric pressure cooker was to cook rice. I have always been very pleased with the results, fluffy rice every time. I have always used 3 minutes cook time with a 7 minute rest, then release the pressure. Those times have worked every time. I recently bought the stainless steel insert for my Cuisinart PC and cooked rice the first time in it. Same time, same results. I don’t know if I want to try the 10 minutes rest time, since the 7 has always worked for me, but everything else is exactly the same as in your recipe.
Hi Ann – if that’s working for you, no need to change. I often let the rice steam even longer than 10 minutes if my main course isn’t ready, with not adverse results. Thanks for sharing!
Tip; Say goodbye to stiocky rice by stirring your dry rice with a bit of oil–1 tbsp or so–while using the saute setting. Do this for two or three minutes, depending on how much rice you’re cooking. It will come out with the grains easily separated.
Thanks for sharing this tip Jared. Toasting the rice before cooking does add a nice flavor.
Looking forward to hearing from you.
Hi Tom – what do you need more information about?
Hey. I’m worried. I keep seeing where the ratio is 1:1 on pressure cooker rice. I’m a southern boy and used to 2:1 ratio. I actually have my pot ready to go now and I’m worried what will come out if i do it my way. Please help ASAP, please.
Thanks
Hi Kevin – 2 to 1 is too much water in the pressure cooker since you don’t have the evaporation like you do cooking it on the stove. 1 to 1 will work, but your rice will probably be too soft with a 2:1 ratio.
I tried the rice setting on my Instant Pot, but the rice was decidedly sub-par. Then I tried a few other recipes but had to keep going back to my rice cooker for good rice before I found your timing. Perfect jasmine rice, exactly as written. For parboiled rice, which still has a tiny bit of bran, 4 minutes is spot-on. This is now one of my master recipes; it just always seems to work, allowing me add in veggies and seasonings with abandon, never worrying that I’ll screw up the rice.
Thanks, Barbara!
Thanks so much for the feedback! So great to hear.
So 4 minutes is recommended for Parboiled? That is what we have started using all of the time and I have been on the fence about timing…
I’ve had issues with over-cooking and burning food in my pressure cooker (just bought one so I’m still learning) to all those who have had issues with burnt food (to the point you don’t even think scrubbing or soaking will help) add 3% hydrogen peroxide enough to cover the burnt parts real good. Put your burner on summer or the lowest setting and let it heat up. Keep watch to make sure the hydrogen peroxide doesn’t fully evaporate- use a spatula and while it’s heating scrape up the bottom and it’ll come right off (literally- just floats off as if it’s nothing). Works for enameled sixth ivens too (and the stains)
Ahh yikes! *simmer
And works on enameled Dutch ovens too***
We had the same problem, until the ol’ mechanic in the family suggested 2 things: 1/ for pot cleaning plain h20 & a green or euro scrubby, ie, no soap/dishwasher on that finely finished stainless steel…when the pot is dry, set the IP to ‘warm’ for a just under rub in a bit of coconut or mustard oil [not olive oil, wch will make the pot sticky] all over… ccoil will ‘season’ that poor mistreated pot. You must do it after -every – culinary masterpiece! 2/ use the ‘low’ setting – so now, white rice is still cooked for 3 min., but natural pressure release is left for approx 15 min, with no sticky/ burnt bottom, ever. Plus, the IP will last longer as it’s ‘idling’ at low pressure vs redlining at high setting…& there will be less chance of blowing fuses if you live in an older house 🙂
oops ‘when the pot is dry,
set the IP to ‘warm’ for a just under
a …
60 secs on Warm …gremlins
I found that the recipe as is yields slightly crunchy rice. I will continue to experiment and I suspect adding a little extra water (and perhaps another minute) it will be perfect for my taste.
Hi Mike – thanks for the feedback. I would recommend cooking it 1 minute longer and using a little longer natural release. If that doesn’t work, then try adding more water.
Mike notes that Barbara’s recipe results in slightly crunchy rice. I wonder if the age of the rice has something to do with that. I suspect that we typically don’t know how “old” rice we purchase in the supermarket it, i.e. how long it’s been in some warehouse before ever appearing on a supermarket shelf. What makes me think this is that I’ve learned that purchasing beans from Rancho Gordo means you’ll get beans from the current year’s crop but that may not be the case when beans are purchased from the supermarket. Apparently they could have been in a warehouse for several years first.
Hi Ms. Barbara,
(saw your response to Kathy Blair) my question is I have a 6 qt electric pressure cooker and would like to know the safe “maximum” amount of rice I could cook at one time? Need recipe showing — amount of rice (rinsed or non-rinsed) ,amount of water, and length of cooking time on high pressure setting. Thinking maximum amount may take little longer cook time and less water??? Prefer to not waste rice on experimenting — thought you may have already figured out. Thank You
Hi Barbara, I have a stove top pressure cooker. Do I need to do anything different?
Hi Wendy – you don’t need to do anything different unless your stovetop pressure cooker requires more water because it loses more liquid coming to pressure or while it’s pressure cooking. Just start the timing when it’s at pressure and reduce your heat to the lowest necessary to maintain pressure.
Just tried it and it worked beautifully….I think I can get rid of my rice cooker..YAY!
I’m a little leery, afraid to ruin the pot. (I have ruined 1 or 2 rice cookers when I thought I followed directions) It never sticks or burns? Also, do you have directions for brown rice?
Hi Richard – sorry you’ve struggle with appliances in the past. It could burn or stick if the pressure seal wasn’t good and you lost too much liquid, but you’d see evidence of steam being released and it wouldn’t ruin the pot. Here’s the brown rice recipe https://www.pressurecookingtoday.com/pressure-cooker-brown-rice-and-a-giveaway/
Richard,
I haven’t had any issues with sticking, but if you haven’t perfected this recipe yet, and you’re still concerned, try wiping a little oil or butter around the base of the pot before cooking, or give the rice a quick sauté (pilaf style) in same before adding water.
Does instant “Minute” Rice work in the InstantPot pressure cooker? I tried it, and it came out mushy. I used 1 1/2 cups water: 1 1/2 cups Minute Rice; and used the ‘rice’ setting on the Pot.
I’m wondering if the pressure cooker only works well with the other kinds of rices.
Thanks
Hi Jennifer – you could try cooking minute rice for 0 minutes. The Instant Pot actually lets you subtract minutes until it show 0. Then I’d let it natural pressure release for 7 minutes. Let me know how it goes.
I can’t answer your question Jennifer, but I’d sure encourage you to use regular rice rather than Minute Rice – it’s so much better. And with Barbara’s instructions, you’ll get a great result.
If I want to double the amount of rice, do I need to double the amount of water?
Hi Chez – yes, you’ll want to double the water.
Hi! I have company coming over next week. What adjustments would I need to make if I have to double or triple the recipe in my Instant Pot?
Hi Kathy – this recipe doubles and triples without any additional changes. What else are you serving? 🙂
Wow! Finally your recipe worked!! So excited! I have tried other recipes and the did not work. THANK you so MUCH!
Great! So glad it worked for you Sally. It’s the recipe I make the most 🙂
Hello is that quarter a cup of water or one and a quarter cups of water … sorry only a newbie
Hi Pam – it is 1 cup plus 1/4 cup. Enjoy!
Do you ever pressure cook rice and frozen meat together at the same time? If so, how do you do it? Thanks.
Hi Judith – You can do it if the rice you’re using and the frozen meat have the same cook time. So small diced chicken and white rice would work.
Perfect rice! All I did was the rice and water measurements (trying not to cook with salt) and I’m too lazy to rinse the rice, but it came out absolutely PERFECT. Thanks for your recipe- it’s now my go to!!
Thanks Alyssa – that’s exactly how I feel when my rice comes out perfect every time.
When you call for 1 cup of rice, are you using a standard cup or the rice cup that came with the Instant Pot? I just wanted to clarify before I tried this recipe. Thanks so much!
Hi Julia – the standard cup. 🙂
My rice came out exactly like it does in the rice cooker – brown at the bottom. I have an Instant pot so not sure how I could have done anything wrong.
Hi Martha – I wonder if you had a good seal? Did you see excessive steam escaping when it was coming to pressure or while it was pressure cooking?
Do you rinse your rice first?
Hi Liz – yes, I usually rinse white rice so the rice is fluffier.
Thank u! Good to know! Will try the rice today. I am a new, electric pressure cooker user. A total novice! Still experimenting but have found with my cooker that setting the time MANUALLY rather than using the presets works far better! I wll NEVER make barbecue ribs or potatoes for potato salad any other way.
Just subscribed! Looking forward to your recipes.
This recipe works beautifully…and trust me, I am Asian so I know how rice should be cooked. I used jasmine rice so it doesn’t require as much water (about 2 Tbs less). Will be tossing my scratched Teflon lined rice cooker and will only use the Instant Pot and this recipe to cook all my rice from now on. Thanks for sharing this recipe!
Thanks Elle! My rice cooker was tossed as well. It’s probably the recipe I make the most in my pressure cooker.
I am trying to cook rice in my presser cooker and it is stove top not electric and doesn’t have a timer so help me make my rice
Hi Stella – just start timing your rice when it reaches high pressure.
And Stella, remember to turn the heat under your pressure down enough that it just maintains your high pressure.
I made this for the first time last month and now I won’t cook it any other way.
Dear Barbara,
Whst is the name of your pressure cooker ?
I never knew there were electric pressure cookers I only ever had the ones on the stove top; until I saw one advertised on the tv last night
Regards patricia x
Hi Patricia – the electric pressure cookers are fabulous. They maintain perfect pressure all by themselves without having to adjust your stove. Here’s a link to my FAQ page with info on the pressure cookers I use. https://www.pressurecookingtoday.com/faq/
3 minutes didnt work for me I even did 6 and had to redo it
Hi Joyce – sorry you had trouble with the recipe. I’ve made rice using this recipes many times in several different electric pressure cookers and it’s perfect every time. What type of pressure cooker did you use? Did you let the pressure release naturally for at least 7 minutes before you opened it?
Barbara, my rice came out perfectly cooked tonight, and as promised, no sticking! Thanks again for doing all the testing and perfecting of recipes for us. It’s sure making it easy for me as I learn to use my Instant Pot.
Was your recipe tested in a nonstick pot or the Instant Pot’s stainless steel pot? I’m concerned with sticking in my Instant Pot.
BTW – I made your Meyer Lemon Cheesecake last night. My very first baked cheesecake EVER, it came out perfect. Next up, Mongolian Beef, a family favorite. I can’t thank you enough for your website, the recipes and tips you’ve posted are so helpful to this pressure cooker new-b.
Thanks so much Sandy! I’m so glad you’re loving my site and recipes. Yes, I’ve made the rice in the Instant Pot many times, and it’s perfect every time. Enjoy!
I have a question, just curious but what is the purpose of the salt?
Hi John – the salt is just for flavor.
I just got my pressure cooker, and I love it, i wish i got it sooner. I have been cooking in it everyday since i took it out of the box.There are only 2 of us, me and my dog. I do cook his food, and he is happy with the way his chicken comes out, so am I. Right now I am cooking his rice using your recipe. Thanks for all the really delicious recipes you share.
Thanks Kate! I’m so glad you and your dog are eating better because of pressure cooking and glad I could help 🙂
I am so glad to have found your recipe. My recipe book calls for 1 1/2 cups of water to 1 cup of rice. The rice comes out too wet. My long grain white rice doesn’t have any name on the bag. As far as I know it is just plain white rice. Will your recipe work for my rice? Thank you.
Hi Sue – I’m glad you find my site. It should work with plain white rice just fine. If you like even fluffier rice, after you’ve released the pressure and fluffed the rice with a fork, remove the pot from the pressure cooker, cover the pot with a kitchen towel and let it steam for a while longer. The towel will absorb more of the moisture and your rice should be more less wet and more fluffy.
Hi Barbara, thanks for sharing your beautiful story and recipe with us! Would it be the same process for Quinoa?
Helllooo! I am a pressure cooking addict since getting mine a month ago. Question, you are using an electric I assume. Mine is a stovetop, do I start the 3 minutes timing when the little thingy pops up, then do a natural release?
Hi Patti – it’s easy to get addicted to pressure cooking. Yes, I used electric pressure cookers. Start the timing when the pressure cooker reaches high pressure then reduce your stove top temperature to maintain pressure. After 3 minutes let the pressure naturally release, so the rice steams, for 7 – 10 minutes then quick release any remaining pressure.
And Patti, remember to take your pressure cooker off that hot burner while you wait the 3 minutes Barbara indicates before quick releasing any remaining pressure.
I am down to only one pressure cooker and never want to have to quickly clean & make the rice…I think I need to get another one 🙂
Hi Lara – Luckily I have two now, but when I only had one, I would make the rice first (it stays hot a long time when covered, and it’s easier to clean up the pan.)
Can I assume you are using long grain white rice?
Hi LeAnn – I meant to add that to the recipe. Yes, long grain rice. Thanks for the reminder.
I’m new to pressure cooking. Thought I read that you had to put oil or butter in there to keep the foaming down. Just wondering.
Great question Tina. The Cuisinart recipe booklet says oil/butter is optional with white rice. It does recommend it with other types of rice, but I haven’t had any problem with foaming with brown rice either. The Instant Pot uses oil in a multigrain rice recipe, but doesn’t mention it on the cooking times chart.
Carrian totally asked my question–my hubby loves brown rice!
SERIOUSLY?!!! Do you know how often I forget to throw the rice in? This would be awesome. What about brown rice?
I might love the pressure cooker even more for brown rice. It cooks in 22 minutes. https://www.pressurecookingtoday.com/2012/11/pressure-cooker-brown-rice-and-a-giveaway/