Take the guesswork out of rice and use your Instant Pot® to make it foolproof.
| Level: | Easy |
| Total: | 40 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 2 cups long-grain rice
- 1 teaspoon kosher salt
Instructions
- Rinse the rice under cold running water until the water runs clear; drain well. Stir the rice, salt and 2 cups water together in a 6-quart Instant Pot® and follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes (see Cook’s Note). After the pressure cook cycle is complete, follow the manufacturer’s guide for natural release and wait until the natural release cycle is complete, about 10 minutes. Be careful of any remaining steam and unlock and remove the lid.
- Using the tines of a fork, fluff the rice to separate the grains and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 338 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 215 mg |
Reviews
The rice was wayyyy to sticky. We like the stove top method instead of the Instant Pot
Not helpful that I can’t read the reviews in full
This won’t work in a 3 qt instapot. It will absolutely burn. Believe me, I’ve tried!
Is see quite a few people are confused about what the rice/water ratio. In an Instapot it’s always 1/1. Different than preparing it any other way. Important to rinse the rice thoroughly. I make it all the time….high pressure for 5 minutes then slow release for 10. Voila! Perfect rice. Add a Tbs or 2 more water for softer rice. Depending on what I’m cooking I don’t usually add anything but a little salt.
The instructions said 2 cups rice, 2 cups water. The rice package said 1 cup rice to 1.5 cups water. I used 2 cups rice and 3 cups water for 10 minutes (instant pot has a rice setting, but it is 10 minutes) and it turned out perfect and fluffy. Would definitely make again. – Louie in Iowa
Followed the recipe to the t and unfortunately it came out very dry (undercooked? too little liquid?) As a result, I ended up adding a few tablespoons of water to the rice and finished cooking it in the microwave (covered) for about 5 minutes and this did the trick. I’m curious as other instantpot rice recipes recommend cooking white rice for a shorter time (3-8 minutes depending on long or short grain, followed by natural release). In the end I’m not sure if my rice was overcooked or just needing a little more liquid…or both. Will definitely have to experiment with this! For the reviews commenting on the ratio – 1:1 water to rice is the recommendation across the board (instantpot site does note that some prefer a bit more liquid such as 1:1.25).
It was good! Just like normal rice
I only get a good fluffy rice if I use the 2 to 1 ratio. 2 to 2 is to dry. Maybe my high elevation has something to do with that. Marilyn in Idaho
2 cups of rice w/2 cups of water was perfect!
isnt it supposed to be 2 cups water to 1 cup rice?