Sona Masoori Rice Recipe
Instant Pot Sona Masoori Rice is the easiest way to cook perfectly fluffy, soft white rice with minimal effort. This guide shows how to master both the main pot and pot-in-pot methods.
Loved for its light texture, Sona Masoori rice cooks beautifully in the Instant Pot, making it an everyday staple for Indian meals, curries, and comfort bowls.
Key Ingredients for Perfect Instant Pot Sona Masoori Rice
- Sona Masoori Rice – Delicate, medium-grain rice that stays soft yet separate when cooked.
- Water – Provides the perfect steam to cook the rice evenly; the right ratio makes all the difference.
- Ghee – Optional but elevates the aroma and adds a subtle richness to the finished rice.
Simple Steps to Make Instant Pot Sona Masoori Rice
Start by washing the rice thoroughly until the water runs clear to remove excess starch. For larger quantities, place the rinsed rice directly in the Instant Pot’s main inner pot with water in a 2:1 water-to-rice ratio.
Secure the lid, set the valve to sealing, and pressure cook on high for about four minutes. Let the pressure release naturally until the float valve drops.
For smaller portions, try the pot-in-pot method. Add water to the inner pot, place a trivet, and position a smaller steel bowl with rice and water on top. Cover if desired, seal, and pressure cook on high for six minutes. Natural release ensures soft, fluffy grains every time.
Tips & Tricks for Flawless Instant Pot Sona Masoori Rice
Use the manual pressure cook setting rather than the auto rice button for better control over texture. The standard 1:1 ratio can leave the rice dry—stick to a 2:1 ratio for moist, tender grains. Adding a spoonful of ghee enhances flavor, while skipping salt keeps the rice neutral for pairing with any dish.
Pot-in-pot cooking is a game changer for small batches. It keeps the main pot clean and frees it up for cooking a curry or dal simultaneously. Don’t rush the natural pressure release; it’s key for fluffy rice that’s never mushy.
Storing & Reheating Leftover Instant Pot Sona Masoori Rice
Store leftover Sona Masoori rice in an airtight container once it’s cooled completely. Refrigerate for up to three days. To reheat, sprinkle a few drops of water over the rice and microwave covered, or steam on the stovetop to restore its soft texture. Avoid overmixing cold rice to keep the grains intact.
Instant Pot Sona Masoori Rice is a foolproof recipe you’ll come back to again and again—perfectly fluffy rice ready in minutes to complement every meal!
Sona Masoori Rice Recipe
Ingredients
- 1 –2 tablespoons ghee optional
- 2 cups white sona masoori rice
- 4 cups water
Instructions
- Wash the sona masoori rice thoroughly under running water until the water runs clear, then drain completely. Place the rice in the Instant Pot’s main inner pot and pour in the water, maintaining a 2:1 water-to-rice ratio, which equates to 4 cups of water for 2 cups of rice. Secure the Instant Pot lid, ensuring the sealing ring is properly fitted, and set the steam release valve to the sealing position. Cook on high pressure for 4 minutes. Allow the pressure to release naturally until the float valve drops on its own before opening the lid.
- For smaller quantities, use the pot-in-pot method: pour 1 cup water into the Instant Pot’s main inner pot and position the steel trivet inside. In a separate small steel bowl, combine 1 cup of washed, drained rice with 2 cups fresh water. Set this bowl on the trivet, optionally covering it with a steel lid. Seal the Instant Pot lid, adjust the steam release valve to sealing, and pressure cook on high for 6 minutes. Let the pressure release naturally until the float valve descends fully before uncovering.
