No more mushy, hard, or burnt rice! Try this easy fail-proof method to make the perfect Electric Pressure Cooker Rice (Instant Pot Rice). Fragrant and fluffy white rice ready in just 15 minutes.
Most common problems when cooking rice:
- Too watery: this means your rice is undercooked.
- Hard, chewy, or burnt: this means you didn’t add enough water or it’s overcooked.
- Too mushy and sticky: this means you added way too much water.
So, the water-to-rice ratios and the cooking times are the utmost important factors for making perfectly cooked rice. Every grain is different though.
Rules to get the best Electric Pressure Cooker Rice:
- Cooking time: High Pressure for 3 minutes and 10 minutes Natural Release
- Water-to-rice ratio: 1 cup (250 ml) of water for 1 cup (250 ml) of white rice
- Instant Pot users: take note that the rice measuring cup that comes with the Instant Pot is only 180 ml
These rules must be followed strictly for the best results.
Never fill the pressure cooker more than half-way with grains and cooking liquid.
-1 cup (250 ml) long grain white rice (such as Basmati)
-1½ cups (375 ml) Water (or vegetable liquid)
-1 teaspoon olive oil or butter (optional)
- To the pressure cooker add the rice, water, and oil.
- Close and lock the lid of the pressure cooker.
- Cook for 3 minutes at high pressure.
- When time is up, open the pressure cooker with the 10-minute Natural release method – move the cooker off the burner and do not remove the lid. Instead, count 10 minutes for the contents to finish cooking and steaming using the cooker’s residual heat. For electric pressure cookers, when cooking time is up count 10 minutes of natural open time. Then, release the rest of the pressure using the valve.
- Fluff with a fork and serve.