Perfect, Fluffy Instant Pot Basmati Rice (Brown + White)
Step by step directions get perfect, fluffy Instant Pot basmati rice. The pressure cooker gets it cooked in a fraction of time, and with a few tricks, can deliver that fluffy texture you want. This post includes directions for cooking both white and brown basmati rice.
Servings: 2 cups
- 1 cup basmati rice
- 1 ¼ cups water
- ¼ teaspoon salt
- 1 tablespoon coconut oil (or butter)
Rinse rice in a colander under the tap, or by swirling in water in the Instant Pot stainless steel inner pot.
Drain rice, then place in the Instant Pot stainless steel inner pot. Add water and salt. Stir gently to create even coverage of the rice across the bottom of the Instant Pot.
Place the lid on the Instant Pot and set the steam release handle to the 'sealing' position. Set the Instant Pot to 'pressure cook' (or 'manual' on older models) for 3 minutes (white basmati) or 22 minutes (brown basmati).
The Instant Pot will take roughly 6 minutes to come to pressure.
Once pressure cooking has finished, allow the pot to naturally release (roughly 15 minutes)
When the pin drops, remove the lid and stir in the coconut oil, fluffing up the rice with a spoon.
Place the lid back on and allow it to sit for 5 minutes.
After cooking, rice may be stored in an air tight container in the fridge for up to 4 days.
Rice should not sit out at room temperature for any longer than 2 hours after cooking, as harmful bacteria can begin to grow.
Reheat rice until steaming hot, and do not reheat more than once.
- this recipe has been tested in both a 6 and 8 quart Instant Pot
- you may double the recipe with the same cook time; never fill the Instant Pot with rice above the half way line
- swap the water for vegetable or chicken stock for extra flavor
Serving: 0.5cup | Calories: 199kcal | Carbohydrates: 37g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Sodium: 151mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Calcium: 13mg | Iron: 1mg