how to make perfect instant pot rice (2 ways!)

i LOVE rice. more than most people i know lol

a few years ago, i set out to figure out the very best way to make rice that would come out perfect every single time & i’ve found it… cooking rice in the instant pot is a gameeeeeechanger. it turns out perfectly cooked - not too hard or soft, fluffy & sticky but not stuck together. i pair it with anything & everything -curries, stir fries, & build-your-own bowls of all kinds (just add a protein, a veggie, & a sauce!)

so here’s not one, but TWO recipes for perfect instant pot rice to change your life - the first one is just normal rice for any use, & the second is coconut rice which has the same amazing texture & a wonderful yet slight coconut undertone.

option one - everyday perfect rice

ingredients

  • 1 cup jasmine rice

  • 1 cup water

  • drizzle of olive oil

  • 1 big pinch of salt

instructions

  • rinse your rice in a fine mesh strainer until the water runs clear (about 2 min - don’t skip this! this helps break down removes that excess starch, resulting in grains that are more separate when cooked - so the rice doesn’t all stick together)

  • add all ingredients to the instant pot

  • select high pressure & set cook time to 3 minutes. make sure the “keep warm” button is pressed.

  • once the cook time ends, allow the pressure to release naturally for 10 minutes, then quick release! if you’re new to the instant pot, how it works is the timer counts down 3-2-1-0 & then counts up to 10!

  • remove the lid, fluff with a fork, & serve.

you can totally double or triple this recipe! if i cook more than 2.5 cups, i like to bump up the cook time to 4 minutes & the natural release time to 12!


option two - coconut rice

ingredients

  • 1 1/2 cups jasmine rice

  • 1 can (14oz) coconut milk (go for unsweetened, full fat. native forest is a great brand!)

  • 1/2 cup water

  • 2 pinches sugar (about 1 teaspoon)

  • 2 pinches salt

instructions

  • rinse your rice in a fine mesh colander until the water runs clear

  • add all the ingredients to the instant pot & stir well

  • select high pressure & set cook time to 3 minutes

  • once the cook time ends, allow the pressure to release naturally for 10 minutes, then quick release

  • remove the lid, fluff with a fork, & serve


EXTRA DETAILS —

  • if you haven’t used an instant pot before, this is the perfect first recipe to try! a few tips:

    • click the Pressure Cook button, change the Pressure Level if needed, then use the +/- to adjust the cook time. you don’t need to click any button to make it start, it will automatically start pressurizing after a few seconds!

    • make sure the knob on the top of your lid is set to Sealing. the small metal ‘button’ next to it will pop up when it’s completely pressurized, & sink down again once the pressure is released

    • no one talks about how long it takes to pressurize before beginning to cook :) plan for an extra 10ish minutes before your cook time will start counting down!

  • using the natural pressure release function is key! this allows the rice to finish cooking & get to the perfect consistency.

  • i personally use organic jasmine rice for both of these recipes but you could probably swap in basmati or long grain white rice.

LINKS TO EVERYTHING MENTIONED:

recipesAbigail GreenComment