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Three Cup Chicken
Perfect Instant Pot Basmati Rice
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No more uncooked, burnt, or mushy Indian basmati rice. Make Perfect Instant Pot Basmati Rice in 25 mins! Easy, no soaking, set it & forget it
Ingredients
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Instructions
- Place 1 cup of basmati rice and 1 cup of water into the Instant Pot. If you’re rinsing the rice, it’ll throw off the rice-to-water ratio. So, be sure to reduce 3 tablespoons of water from the 1 cup of water stated in the recipe dish.
- Close lid and pressure cook on manual at High Pressure for 6 minutes. Turn off the heat and do a 10 minutes Natural Release. Release the remaining pressure (if any) and open the lid carefully.
- Fluff the rice with the rice spatula or fork, then serve with your favorite main dish, or alone!
- Softer Rice: If you enjoy softer rice, increase the liquid amount rather than cooking time.
Amy and Jacky are a husband and wife team behind pressurecookrecipes.com. Born and raised in families from the restaurant industry, they have what they have coined “foodie genes”. Surrounded by so much food growing up and in their own food media company they started on their own, they fell in love with every aspect of food from photography to recipe development. In their exploration of delicious food and cooking techniques, they stumbled across pressure cooking and more importantly, Instant Pot! Amy and Jacky started their blog to bring happiness to the world through good food that is easy to make and delicious to eat! They want all of their readers to feel inspired and excited when cooking with their very own pressure cooker.
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Left a layer of rice stuck to bottom of ss ip liner. Wasnt quite right for me – needed probably another min of cook and a bit more water.
Hi why are the 2 recipes for cooking basmati rice?
I just want a quick and easy recipe as how you would cook in a rice cooker
Disregard my previous comment, I posted it to the wrong recipe. Rinsing the rice before cooking, then using a 1 to 1 ratio of rice to water works perfect. I dont reduce my water amount with rinsed rice and it cooks perfectly.
I needed to add a couple tbs water and 1 minute on time to get mine right.
Why does it say 25 mins when recepi says 6 mins cooking & 10 mins npr??? Im no mathmagician but isnt that 16 mins? I mean who would cook rice for that long anyway? And in a pressure cooker no less youd expect it to be faster not slower.
Followed to a T your instructions, still mushy for me!
Perfect, but I would add a little more water; it got too dry and stuck to the Instant Pot., even though I sprayed it with spray olive oil.
Cooked this exactly as directed and it wS amazing.Cant wait to share it with my friends.
I’ve been a cook for some 60 years, but I’m a newby with Instant Pot. I’ve long made rice on the stove top in a heavy saucepan. I even used a electric rice cooker for a few years. I’ve never had completely reliable results. I used basmati rice in my first trial of the Instant Pot. By the way, who cooks just one cup of rice at a time? I measured out two cups, because I have not been able to find the actual capacity of the Instant Pot and wanted to be cautious on my first try. I washed the rice first, draining it very well. I put rice in the Pot and added two cups of water minus two tablespoons. The Pot takes five minutes or more to heat up before the pressure cooking goes into effect. That’s when the six minute timed setting starts. So, OK, the hauling the Pot out of the cupboard, measuring, washing and draining the rice, adding the water, setting the timer, etc, plus cooking, does take about 25 minutes. A bit more time than it takes on top of the stove. But, voila!, the rice was perfect! Not mushy, separately nicely when “fluffed”, and did not stick to the pan. I think I could cook at least three cups of rice (dry measure) and perhaps four without overloading the appliance. Now I want to find out how jasmine or other shorter grained rice would turn out. Good luck!
First time using my Instant Pot–this recipe worked perfectly! Long grains, separated nicely.
This did not work at all. Before it even reached the right temp the burn notice came on and all the rice is stuck to the bottom of the pot. Why didn’t this call for the Rice setting?
The rice came out too hard, I will try it again with more water next time
Loved Recipe 🙂 worked excellent for me
I used 3 cups of basmati rice, rinsed well. I sprayed pot and put a little sesame oil on the bottom.
Added 3 cups of water minus 3 TB. Added the 3 cups of rice. Followed heating instructions exactly with high pressure in my Instant Pot. Rice came out perfectly. The “rice” program takes longer, hence these instructions. If yours turned out differently you did something wrong.
The softness or finished texture is determined by the amount of water and not cooking time. If it was to soft for your preference than too much water was used. Reduce a couple of TBSPs of water. Once you find the right water to rice ratio for your preference, followed each time.
The rice setting is only used for parboiled rice. This is a tried and tested recipe, your unit may not have sealed correctly and too much water was evaporated before it could pressurize. Check seal and steam release.
First time making rice in the IP. PERFECTO!
Why does this recipe call for 6 minutes with half the rice amount, 1 cup when instapots recipe calls for 3 minutes for 2 cups?
I want to make sure i do it right!
The cooking time doesnt change if you increase or decrease the amount of rice. Since pressure cookers cook by thickness of a food item, the size of the rice grain is the same and it uses the same cooking time.
Larger amounts of rice will take longer to come to pressure though.
Different recipes can use different cooking time and rest time to achieve the same results. It may have had a longer natural pressure release which would increase the cooking time fo 3 minutes as it still cooks while under pressure.
I like to cook essentials in my instant pot, I typically cook three cups of long grain rice, or four dry cups of pinto beans; or one dozen, jumbo eggs. I really like the boiled eggs which only require three minutes of pressure cooking and three minutes of depressurizing. After sitting in the ice water for five minutes, the shells almost fall off. The rice and beans are stored in containers in the freezer for quick and easy meals.
I use the rice button on the instant pot for my perfectly cooked rice. My beans with seasonings cook for fifty three minutes and are cooked perfectly every time. I don’t like mushy beans so the cooking time is important.