This Basmati Rice Instant Pot recipe is beyond simple to make, and it’s incredibly delicious. Light and tender, no sticky or gluey grains. Start up your pressure cooker, and in just 15 minutes, you’ll be serving a perfectly fluffy rice side dish for dinner!
This long-grain rice is perfect for absorbing all of those delicious flavors. But cooking it can be tricky, especially if you use a traditional pot on the stovetop.
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What is Instant Pot Basmati Rice?
Basmati rice has a nutty flavor and a slightly chewy texture. It’s the perfect canvas for all of your favorite dishes.
It’s much easier to make in the pressure cooker than a stovetop method. You’ll never go back to cooking it the old-fashioned way on the stovetop once you’ve tried this easy.
Plus, it’s a foolproof recipe every time. This versatile dish can be served as a side or as a main and can be easily customized to your taste.
Ingredient Notes and Substitutions
- Basmati rice: You can use any long-grain rice.
- Butter: You can substitute with olive oil.
- Broth: We use low-sodium chicken broth but you can also use vegetable broth or salt and water.
How to Cook Basmati Rice in an Instant Pot
Rinse. The first step is to rinse and drain the rice well and then set it aside to drain completely.
Sauté. Set the pressure cooker to sauté.
Add butter or oil to the pot and let it heat.
Once the pot is ready, add grains and sauté until the rice begins to turn golden (3-5 minutes).
Deglaze the pot. Add the broth to the pot, and stir to mix and deglaze the pot.
Press cancel to end sauté when done.
Pressure cook. Close and seal the lid, and turn the vent to seal (if needed). Set the pot manually to high pressure for 4 minutes.
Ready to serve. When the pressure cooking time is complete, do a natural pressure release for 10 minutes. This means 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 before serving by stirring it.
Variations for this Rice Side Dish
There are so many delicious ways to switch up this recipe! Here are a few of our favorite variations:
- For an aromatic option, add garlic, onion, or other aromatics during sauteing for extra flavor.
- Add protein to make it a complete meal. Tasty options include cooked chicken, hibachi shrimp, shredded pork, or tofu for a complete meal.
- Toss in some vegetables, like canned peas, carrots or green beans after pressure cooking.
- Add a spice like turmeric, garam masala, or cumin for extra flavor.
This is the perfect side dish for all of your favorite dishes! Serve it with recipes like pork chops, buttermilk-bined pork chops, Sweet chili meatballs, Bisquick oven-fried chicken, Blackstone vegetables, Crockpot chuck roast, or baked chicken tenderloins.
How to Store
Leftovers can be stored in the fridge for up to four days in an airtight container. Reheat the leftovers in the microwave or on the stovetop before serving.
If you want to meal prep or make this recipe ahead of time, cook a big batch and portion it out into individual containers.
Can I freeze pressure cooked basmati rice?
Yes, it can be frozen for up to four months. Defrost in the fridge or microwave or at room temperature before reheating.
To reheat, microwave or heat it on the stovetop (with 2 tablespoons of water) until completely reheated.
Instant Pot Basmati Rice FAQs
The ratio 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 it before cooking. However, rinsing and draining it well before cooking will help keep it from becoming mushy.
If it’s mushy, it’s likely because you’ve cooked it too long, did not do a quick release, or used too much water. Do not cook for more than 6 minutes. And, use the correct ratio of liquid when cooking.
If it’s sticky, it’s likely because you didn’t rinse it completely. Rinse until the water runs clear to remove excess starch.
Basmati Rice (Instant Pot Recipe)
- Instant Pot - or other electric pressure cooker
- mesh strainer
- 2 cups Basmati rice
- 2 tablespoons butter olive oil, or ghee
- 2 cups reduced sodium chicken broth vegetable broth, or water (using hot liquid helps IP come to pressure faster)
- Rinse and drain rice well, and set aside.
- Set pressure cooker to sauté, and add butter or oil to the pot. Once pot is hot, add rice and sauté until the rice begins to turn golden brown, 3-5 minutes. Press the cancel button to end sauté.
- Add broth to the pot; Stir with a spoon to combine and deglaze the pot, scraping up any brown bits from the bottom. Attach, close and seal the pressure cooker lid according to the manufacturer's instructions. Manually set the unit to cook on high pressure for 4 minutes.
- When the pressure cooking cycle is complete, allow 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 basmati rice with a fork before serving.