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Learn how to cook perfect Instant Pot rice with a foolproof 1:1 water to rice ratio. This pressure cooker method works for white and brown rice, every time!
One of the reasons I didn’t want to buy an Instant Pot was that I had too many gadgets. (I prefer taking a minimalist approach to cooking tools.) But did you know you can use an Instant Pot just like a rice cooker?
I gave our rice cooker the boot and haven’t looked back since! Here’s how to cook the best Instant Pot rice, including instructions for both brown rice and white rice. It’s only slightly faster than the stovetop, but it works perfectly every time!
Why Use An Instant Pot As A Rice Cooker
An Instant Pot is a programmable electric pressure cooker, and it’s basically a rice cooker with other hidden talents. The concept is simple: it simply cooks food at high pressure to cut down on cook time. Here’s why I like my Instant Pot for cooking rice:
- It’s consistent. The same fluffy texture every time.
- It’s completely hands-off. There’s no need to check a simmering pot on the stove.
- It frees up a burner. The stovetop stays open for the stir fry or curry I’m serving with it.
- One less gadget. If you own an Instant Pot, you don’t need a separate rice cooker!
I use this 6 quart Instant Pot, but any brand of electric pressure cooker works with this method.
The Instant Pot Rice Water Ratio
Here’s the ratio to remember: 1 cup water for every 1 cup rice. Contrast this with the stovetop ratio, which is 2:1. It’s actually the key to fluffy rice, because the pressure cooker seals in steam and almost no liquid evaporates during cooking.
This recipe uses long grain rice, but basmati and jasmine rice all work. (Also, here’s my breakdown of basmati vs jasmine rice.)
How To Make Instant Pot Rice
My magic formula for Instant Pot rice is as follows, and it’s different for white and brown rice. This recipe is currently for long grain rice only; here’s the process:
- Rinse the rice in a fine mesh strainer under cool water. This washes away excess starch so the grains cook up fluffy.
- Add rice and water to the pot. Use equal parts rice and water, give it a stir, then lock the lid and set the pressure release valve to “Sealing.”
- Pressure cook on high. For white rice, cook 8 minutes. For brown rice, cook 20 minutes. (Remember, the pot takes about 5 minutes to come up to pressure before the timer starts.)
- Natural release for 10 minutes. After the timer beeps, wait 10 minutes to let the pressure release naturally, then carefully vent any remaining steam with a towel over your hand. Fluff the rice and season with kosher salt to taste.
Caveat: As always, we have found that there are variations in rice brands and Instant Pot / pressure cooker brands. If the timing in this Instant Pot rice recipe is a little off, you can make minor adjustments to the cook time. Let us know in the comments below how it goes for you!
How To Store And Freeze Rice
Leftover rice keeps in the refrigerator for 3 to 4 days. When reheating, add a small splash of water before microwaving or warming on the stovetop.
To freeze rice, you first need to let it cool completely either on the counter or in the fridge. This will prevent the rice from sticking together once frozen. You can then freeze the rice in a freezer bag or container. When you’re ready to reheat the rice, simply pop it in the microwave or warm it on the stove with a little bit of water.
Ways To Serve Instant Pot Rice
This rice is a blank canvas for so many dinners. A few favorites at my house:
- Serve it with a Easy Tofu Stir Fry or Shrimp Stir Fry
- Build an Easy Rice Bowl with whatever vegetables and protein you have on hand
- Dress it up as cilantro lime rice for taco night
- Pair with miso salmon or a shrimp and broccoli
Want more ideas? Here are 15 rice recipes to make on repeat.
Dietary Notes
This Instant Pot rice recipe is vegan, vegetarian, plant-based, and gluten-free.
How to Cook Rice in an Instant Pot
Did you know you can use a pressure cooker as a rice cooker? Here’s how to make Instant Pot rice, including both brown rice and white rice.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: About 6 cups 1x
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: International
Ingredients
- 2 cups white or brown long grain rice (American long grain, basmati, or jasmine)*
- 2 cups water
- Kosher salt
Instructions
- Rinse the rice. Then add it and the water to the Instant Pot and stir. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the “Sealing” position.
- Cook on high pressure for EITHER: 8 minutes (white rice) or 20 minutes (brown rice): Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. Note that it takes about 5 minutes for the pot to “preheat” and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)
- Natural release for 10 minutes: After the Instant Pot beeps, set a timer and wait for 10 minutes to let the Instant Pot naturally release pressure. Then vent any remaining steam by moving the vent to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. (The pressure indicator in the lid may drop on its own during this time, meaning that there is no remaining steam in the pot.)
- Open the lid and fluff the rice with a fork. Stir in kosher salt to taste. Serve immediately, or store in the refrigerator for 3 to 4 days. (Note: When reheating leftovers, it’s helpful to add a tiny bit of water and then reheat on the stovetop or in the microwave — adding the water helps to rehydrate the rice so it’s not dry!)
Notes
*A note on quantities: we’ve found cooking 2 cups rice works the most reliably in our Instant Pot. If you’re making a recipe that only calls for 1 cup rice, you can freeze the leftovers and reheat. 1 cup of dry rice makes about 3 cups cooked.
Do you have an opinion about short grain rice. I had in a Korean restaurant with Dolat babimbop and it was crunchy and good. I saw your recipe, but your rice is long grain?
Hi! It would be a little different for a short grain rice. We don’t have a recipe for it yet! Sorry :)
We do have a recipe for stove top if that is helpful! https://www.acouplecooks.com/how-to-cook-rice/
I just bought my IP and still experimenting. I didn’t add the salt as I was having the rice with stir fry. Perfect timing for Jasmine. I might add a touch more water next time as it was just a little dry. However I think this ratio would be great for fried rice. All in all pretty good! Thanks!
You’re welcome! We have a ton of Instant Pot recipes if you need any :)
https://www.acouplecooks.com/?s=instant+pot+recipes
When I cook my rice I put the salt and about a tsp. of oil in the water at the beginning. Also very important is to thoroughly rinse the rice well before cooking. The 1 to 1 ratio is good for dryer individual grains. If you want/need “gummy” race add up to 1/4 cup water to every 2 cups of water and you can even rinse the rice less.
I find adding salt at the beginning if a recipe I need up to one half less. It’s healthier.