Instant Pot white rice is truly a fail-proof way to cook long-grain white rice! Simply add rice, water, a little oil, and salt into your Instant Pot and cook on high pressure for 3 minutes. Then, naturally, release for 8 minutes.
This recipe for Instant Pot White Rice is a true stovetop space saver and a no-fail recipe for cooking perfectly sticky white rice. We tested this recipe using 2 different long-grain white rice variations — basmati and jasmine and they both worked great!
1:1 is the name of the game when it comes to the rice-to-water ratio. We tested this with more water and less water and 1:1 was truly perfect.
What You Need to Make Instant Pot White Rice
- Instant Pot
- Long-grain white rice
- Salt and olive oil
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Do I have to rinse my rice first?
While you don’t HAVE to rinse your rice, we do prefer this method because it will remove excess starch and prevent the grains of rice from sticking to one another.
Still a little water left in the pot?
If there is still excess water in the pot, cover the pot and allow the rice to absorb the water.
How to Store Instant Pot White Rice
Store leftover white rice in an airtight container in the fridge for up to 3-5 days.
Can you freeze cooked white rice?
Yes! Let your rice cool completely, then transfer it into a freezer-safe plastic bag and remove as much air as possible. Seal and freeze for up to 3 months.
White rice goes great with pretty much anything (if you know me I’m literally obsessed). Try it next to our:
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Instant Pot White Rice
- 1 cup long-grain white rice Jasmine or Basmati
- 1 cup water
- 1 tablespoon olive oil or any oil
- ½ teaspoon kosher salt
- Add all of the ingredients for the sauce to a bowl and whisk them together until combined. Set aside.
- Rinse the white rice under cold water for 2-3 minutes or until the water runs clear. Transfer the rice to the Instant Pot. Add the water, oil, and salt to the rice and stir.
- Cook the rice for 3 minutes on high pressure and then allow the pressure to naturally release for 8 minutes before releasing the rest of the pressure.
- Fluff the rice with a fork. If there is still excess water in the pot, cover the pot and allow the rice to absorb the water.
Tips & Notes
- We tested this recipe with Jasmine and Basmati and both worked great. Just make sure you use a long-grain white rice.
Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.