Instant Pot Rice Recipe
Perfectly prepared rice every time, effortlessly achieved with a 12-minute pressure cooker method. This straightforward guide ensures fluffy, aromatic rice, subtly spiced or left plain to suit any dish.
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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.
Notes
This method works excellently with various white jasmine and white basmati rice types, whether medium or long grain. It has not been tested with brown rice, for which a different water-to-rice ratio is likely required. Always rinse the rice well to remove excess starch, as this ensures proper texture and taste. Natural pressure release yields the best consistency, akin to letting rice rest off-heat on the stovetop. If pressed for time, give the cooker a minimum of 5 to 7 minutes before quick-releasing. Preparing extra rice in advance is ideal for dishes like fried rice—cool completely on baking sheets, then freeze in family-sized portions for easy reheating.