The Instant Pot does a excellent job of cooking rice. Or perhaps we should say that the Instant Pot does an excellent job of steaming rice. You need less water when you cook rice in an Instant Pot because the steam can’t escape from the Instant Pot as it would from a pot on the stove or from a rice cooker,
At first we used the same recipe for cooking all white rice in the Instant Pot. Now we are fine-tuning the recipes for different kinds of white rice. Mahatma Jasmine Thai Fragrant Long-Grain Rice is a favorite for Asian food.
For cooking rice, polenta, or anything sticky, I recommend the nonstick inner pot manufactured by Instant Pot. It can be used under pressure just like the original metal pot.
2 cups of uncooked rice makes about 5 1/3 cups of cooked rice which is 6-8 servings for our family members. You can increase this recipe up to at least 4 cups of rice.
1 cup of rice: 1 1/4 cups of water
2 cups of rice: 2 1/2 cups of water
3 cups of rice: 3 3/4 cups of water
4 cups of rice: 5 cups of water
2 cups Mahatma Jasmine rice
2 1/2 cups water
Place the rice in a fine mesh sieve and rinse until the water becomes clear.
- Combine rice and water in the Instant Pot.
- Plug in the Instant Pot and lock the lid.
- Make sure the vent lever is set to Sealing.
- Set the Instant Pot on Pressure Cook.
- Set to High Pressure.
- Set the Instant Pot cook time for 4 minutes.
- Turn off Keep Warm (to avoid baking the bottom of the rice) if your Instant Pot has a separate Keep Warm button.
- When the Instant Pot beeps many times (mine beeps 8 times) to signal that the rice has cooked, set your timer for 10 minutes.
When the 10 minutes is up, manually release pressure.
- Open Instant Pot and fluff rice with fork before serving.