2cupsreduced sodium chicken brothvegetable broth, or water (using hot liquid helps IP come to pressure faster)
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 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.
Video
Notes
Store leftover basmati rice in the fridge for up to four days in an airtight container. Reheat the leftovers in the microwave or on the stovetop (add 2 tablespoons water) 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.