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featured instant pot basmati rice.
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4.87 from 15 votes

Instant Pot Basmati Rice Recipe

This Instant Pot Basmati Rice recipe takes out all the stress of making rice and yields perfect results, every time!
Cook Time4 minutes
Pressurizing/Pressure Release Time25 minutes
Total Time29 minutes
Course: Side Dish
Cuisine: Indian
Servings: 6 cups
Author: Becky Hardin

Equipment

  • Instant Pot (click for my favorite)

Ingredients

  • 2 cups dry basmati rice
  • 2½ cups water
  • ½ teaspoon kosher salt
  • 1 teaspoon olive oil

Instructions

  • In your Instant Pot add the rice, water, salt and oil. Stir so that no rice is above the water.
    2 cups dry basmati rice, 2½ cups water, ½ teaspoon kosher salt, 1 teaspoon olive oil
    stirred rice, water, oil, and salt in an instant pot.
  • Place the Instant Pot lid on and make sure the knob is set to sealed.
  • Press “Manual”, make sure pressure is set to high, and set the time to 4 minutes.
  • After the cook time is up, perform a 10 minute natural pressure release and then carefully release remaining pressure.
    cooked basmati rice in an instant pot.

Notes

  • For fluffier rice, rinse or soak the rice before cooking it.
  • For softer rice, add ¼ of additional water.
  • If your instant pot has a "rice" setting, you can use that instead. It will cook the rice for longer at a lower pressure.
  • Gently fluff the cooked rice with a fork or wooden spoon. Do not stir it.
  • Do not leave your rice in the instant pot on the "keep warm" setting. It will overcook the rice.
Storage: Store instant pot basmati rice in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 4 months.

Nutrition

Serving: 1cup | Calories: 231kcal | Carbohydrates: 49g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 202mg | Potassium: 71mg | Fiber: 1g | Sugar: 0.1g | Calcium: 20mg | Iron: 0.5mg