Tulo

Rice in Instant Pot Recipe

A 1:1 rice-to-water ratio under high pressure cooks the grains through without scorching the bottom, and a short natural release lets residual steam finish softening the rice evenly instead of blasting it with a sudden pressure drop.

Prep
5 min
Cook
25 min
Total
30 min
Servings
6

Ingredients

Servings6
  • 2 cups long-grain white rice
  • 2 cups water
  • 1/2 tsp salt
  • 1 tsp butter or neutral oil

Nutrition per serving

Calories
234
Protein
4g
Carbs
50g
Fat
1g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Measure the rice into a fine-mesh strainer and rinse under cold running water, swishing with your hand, until the water runs mostly clear.
  2. 2Add the rinsed rice, water, salt, and butter or oil to the Instant Pot insert and stir once to make sure no rice is stuck to the bottom.
  3. 3Lock the lid in place and turn the steam release valve to sealing.
  4. 4Select Manual/Pressure Cook on high pressure and set the time to 4 minutes.
  5. 5Once cooking finishes, let the pressure release naturally for 10 minutes, then manually turn the valve to venting to release any remaining steam.
  6. 6Open the lid and fluff the rice gently with a fork before serving.
How to Use a Pressure Cooker

Tips & variations

  • Basmati and jasmine rice need slightly less water than long-grain: use 1 cup water per 1 cup rice for basmati, and reduce the cook time to 3 minutes.
  • For pot-in-pot rice (useful when cooking rice alongside another dish), place the rice and water in a separate bowl on a trivet with 1 cup of water in the main pot, and add 2 extra minutes to the cook time.
  • Swap up to half the water for low-sodium chicken or vegetable broth for more flavor without changing the ratio.
  • Stir in a bay leaf or a smashed garlic clove before sealing the lid for a subtle background flavor that lifts out easily before serving.

Storage & reheating

Store cooled rice in an airtight container in the refrigerator for up to 5 days, or freeze in flat portions for up to 1 month. Reheat in the microwave with a splash of water, covered, stirring halfway through, or steam briefly in a saucepan with a lid.

Tips from the Tulo kitchen

  • Letting the rinsed rice drain for a minute or two before adding it to the pot keeps the final water ratio accurate; rice that's still dripping wet can throw off the texture.
  • If the bottom layer of rice tastes slightly scorched, the pot likely needed a bit more liquid or the rice wasn't rinsed enough to remove excess starch that can stick and burn.

FAQ

Can I use brown rice instead of white rice?

Yes, but brown rice needs more water and time. Use 1 cup water per 1 cup brown rice and pressure cook on high for 22 to 24 minutes with a full natural release.

Why did my Instant Pot rice come out mushy?

Mushy rice is almost always too much water relative to rice, or rice that wasn't rinsed to remove excess surface starch. Stick to a 1:1 ratio for long-grain white rice and rinse until the water runs clear.

Can I double this recipe?

Yes, the rice-to-water ratio scales directly (for example, 4 cups rice to 4 cups water), but keep the pressure cook time the same at 4 minutes since it's the pressure, not the volume, that determines cooking time.

Do I need to use the rice setting or manual/pressure cook?

Either works, but the automatic Rice button uses low pressure and a longer, variable cook time. Manual/Pressure Cook on high for 4 minutes with a 10-minute natural release gives more consistent, repeatable results.

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