Instant Pot Rice Recipe
Instant Pot Rice is the easiest way to get fluffy, perfectly cooked grains every single time. Skip the stovetop guesswork and master this foolproof method with minimal effort.
This recipe brings a touch of aromatic spice to plain rice, elevating an everyday side dish into something special. Enjoy it with stir-fries, curries, or meal prep bowls all week long.
What You Need for Perfect Instant Pot Rice
- Organic jasmine rice – Delivers fragrant, tender grains that hold up beautifully under pressure.
- Cold filtered water – Ensures clean, pure hydration for each grain.
- Avocado oil – Adds subtle richness and keeps rice from sticking.
- Star anise – Infuses gentle, warm licorice notes.
- Cardamom pods – Bring floral spice undertones for extra depth.
- Kosher salt – Highlights the rice’s natural sweetness.
- Ground white pepper – Offers mild heat and complexity.
How to Make Instant Pot Rice: Quick & Easy
Start by rinsing your jasmine rice thoroughly until the water runs completely clear—this removes excess starch for fluffier results. Add the clean rice to your Instant Pot, then pour in filtered water, avocado oil, and your whole spices. Give everything a gentle stir to combine.
Secure the lid, ensuring the pressure vent is sealed. Use the dedicated “RICE” button if your Instant Pot has one, or set it manually to low pressure for 12 minutes. Once the cooking cycle finishes, allow the pot to naturally depressurize—this step is key for perfect texture. If you’re pressed for time, wait at least five minutes before switching to quick release.
When the pressure is fully released, open the lid and fluff the rice gently with a fork. Serve hot alongside your favorite main dish or let it cool for meal prep.
Foolproof Tips & Tasty Variations
Rinsing rice thoroughly is non-negotiable—cloudy water means starch that could make your rice gummy. Always opt for a natural pressure release when possible; think of it as built-in resting time that lets each grain finish cooking evenly.
Feel free to skip the star anise and cardamom for a plain, neutral base—ideal for fried rice later in the week. For a subtle twist, stir in a bay leaf, a knob of butter, or a splash of coconut milk before cooking.
If you’re experimenting with other rice varieties, like basmati, this method works well too—just double-check your water ratio and adjust cooking times slightly if needed.
Storing & Freezing Rice Like a Pro
Cool leftover Instant Pot Rice completely before storing. Spread it out on a baking sheet for faster cooling, then transfer to airtight containers or freezer-safe bags. Portioning it before freezing makes reheating much quicker on busy nights.
When ready to enjoy, reheat frozen rice directly from frozen in the microwave or on the stovetop with a splash of water to restore its steamy softness. Perfect rice at your fingertips, every time!
Instant Pot Rice Recipe
Ingredients
- 1 teaspoon kosher salt
- 3 cups organic jasmine rice rinsed until the water is clear
- 1 Tablespoon avocado oil
- 1/4 teaspoon ground white pepper
- 3.25 cups cold filtered water
- 3 whole cardamom pods lightly cracked
- 1 whole star anise
Instructions
- Rinse the rice thoroughly under cold water until it runs clear. Transfer the washed rice into the Instant Pot insert, pour in the filtered water, add the avocado oil, salt, pepper, star anise, and cardamom pods, then stir gently to combine. Secure the lid, ensuring the vent is switched to “SEALED.” Select the “RICE” preset or manually set to low pressure for 12 minutes. Upon completion, allow the cooker to depressurize naturally. If opting for manual release, let the pot sit for at least 5 minutes prior. Once depressurized, fluff the rice delicately with a fork. Serve immediately or allow it to cool before storing for future use.
