This Instant Pot Basmati Rice recipe is so easy, foolproof, and yields the most perfect, fluffy rice every time!
If you love rice, then you know that Basmati rice is a must-have. This long grain rice is perfect for absorbing all of those delicious flavors. But cooking Basmati rice can be tricky, especially if you use a traditional pot on the stovetop.
If your rice turns out sticky or mushy, you’re doing something wrong! But we’ll teach you how to make the perfect basmati rice in an instant pot in this post.
Love rice? We have more rice recipes! Try our Instant Pot Brown Rice, Instant Pot Rice-a-Roni, coconut rice, chicken fried rice, Instant Pot jasmine rice, and teriyaki chicken pineapple bowls.
What does the Instant Pot Basmati Rice taste like?
Basmati rice has a nutty flavor and a slightly chewy texture. It’s the perfect canvas for all of your favorite dishes.
Fluffy Basmati rice is much easier to make in the Instant Pot pressure cooker than a stovetop method. You’ll never go back to cooking rice the old-fashioned way on the stovetop once you’ve tried this easy Instant Pot recipe.
Plus, Instant Pot Basmati rice is a foolproof recipe for fluffy, delicious rice every time. This versatile dish can be served as a side or as a main and can be easily customized to your taste.
So make this recipe the next time you’re in the mood for rice! You won’t be disappointed.
Ingredient Notes and Substitutions
- Basmati rice – or use any long grain rice.
- Butter – can substitute with olive oil.
- Broth – I used low sodium chicken broth but you can also use vegetable broth or salt and water.
Equipment used
- Instant Pot (or any electric pressure cooker)
- Mesh colander – to rinse and drain the rice
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How to Cook Basmati Rice in Instant Pot
Rinsing the rice. The first step is to rinse and drain the rice well and then set it aside to drain completely.
Sauté the rice. Set the pressure cooker to sauté.
Add butter or oil to the pot and let it heat.
Once the pot is ready, add white Basmati rice and sauté until the rice begins to turn golden (3-5 minutes).
Deglaze the pot. Add the broth to the pot, and stir the rice and broth to mix and deglaze the pot.
Press cancel to end sauté when done.
Pressure cook the Basmati rice. Add the broth to the rice and stir well to mix.
Close and seal the lid, and turn the vent to seal (if needed). Set pot manually to high pressure for 4 minutes.
Note: The broth to water ratio is always the same – 1:1 – regardless of how much rice you are pressure cooking. For example: If you’re making Instant Pot Basmati rice with 1 cup of rice, then you’ll use 1 cup of water or broth, or 3 cups of rice to 3 cups of broth or water.
Ready to serve. When the pressure cooking time is complete, do a natural pressure release for 10 minutes. That means you leave the pot undisturbed.
Then, perform a quick release by carefully turning or pressing the pressure release lever or button (refer to your pot’s instructions).
Fluff stir the rice before serving by stirring it.
Recipe Variations
There are so many delicious ways to switch up this Basmati rice pressure cooker recipe! Here are a few of our favorite variations:
- For aromatic rice, add garlic, onion, or other aromatics when you sauté the rice for extra flavor.
- Add cooked chicken, shrimp, or tofu for a complete meal.
- Stir in canned peas or other vegetables after pressure cooking.
- Add a spice like turmeric, garam masala, or cumin for extra flavor.
Serving Suggestions
This Instant Pot Basmati rice is the perfect side dish for all of your favorite dishes! Serve it with recipes like Instant Pot pork chops, Buttermilk brined pork chops, Sweet chili meatballs, Bisquick oven fried chicken, sauteed vegetables, Crock pot chuck roast, or baked chicken tenders.
How to Store
Leftover Instant Pot Basmati rice can be stored in the fridge for up to four days. Be sure to store it in an airtight container. Reheat the leftovers in the microwave or on the stovetop before serving.
If you want to meal prep or make ahead this Instant Pot rice recipe, cook a big batch and portion it out into individual containers.
Can I freeze pressure cooked Basmati Rice?
Yes, Basmati rice can be frozen for up to four months. Defrost in the fridge or microwave or at room temperature before reheating.
To reheat, microwave the rice or heat it on the stovetop (with 2 tablespoons of water) until completely reheated.
Get the Full Instant Pot Basmati Rice Recipe here
Instant Pot Basmati Rice
Equipment
- mesh colander or strainer
Ingredients
- 2 cups Basmati rice (or any long grain rice)
- 2 tablespoons butter (can substitute olive oil)
- 2 cups low sodium chicken broth
Instructions
- Rinse and drain rice well, and set aside.
- Set pressure cooker to sauté and add butter or oil to the pot. Once pot is ready, add rice and sauté until the rice begins to turn golden (3-5 minutes). Press cancel to end sauté.
- Add broth to rice and stir to mix and deglaze the pot. Close and seal the lid, and turn or press the vent lever to seal (if needed). Set pot manually to high pressure for 4 minutes.
- Once the pressure cooking cycle is complete, do a natural pressure release (leave the pot undisturbed) for 10 minutes, then initiate a quick release by carefully turning or pressing the pressure release button (refer to your pot's instructions). Fluff the rice by stirring before serving.
Notes
Nutrition
Recipe Tips and Suggestions
The rice to water ratio of basmati rice in a rice cooker or pressure cooker is usually 1:1. This means that for every cup of rice, you’ll need one cup of water.
But if you’re a fan of softer stickier rice, then increase the amount of water to 1 1/4 cups.
No, you don’t need to soak the rice before cooking. However, rinsing and draining the rice well before cooking will help keep the rice from becomming mushy.
If your basmati rice is mushy, it’s likely because you’ve pressure cooked it too long, did not do a quick release, or used too much water. Do not pressure cook the rice for more than 6 minutes. And, use the correct ratio of rice to water when cooking, so the rice doesn’t turn out mushy.
If your basmati rice is sticky, it’s likely because you didn’t rinse the rice completely. Since the rice until the water runs clear to remove excess starch.
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